Ingredients with Measurements:
- 1 pound flank steak, thinly sliced
- 1 red bell pepper, sliced
- 1 green bell pepper, sliced
- 1 onion, sliced
- 3 garlic cloves, minced
- 1 tablespoon ginger, minced
- 1/4 cup soy sauce
- 1/4 cup hoisin sauce
- 1/4 cup brown sugar
- 1 tablespoon cornstarch
- 1/4 cup water
- 2 tablespoons vegetable oil
- Salt and pepper to taste
- Green onions, sliced (for garnish)
Special equipment needed:
- Wok or large skillet
Step-by-step instructions:
1. In a bowl, mix together soy sauce, hoisin sauce, brown sugar, cornstarch, and water. Set aside.
2. Heat the wok or skillet over high heat. Add vegetable oil and swirl to coat the pan.
3. Add the sliced flank steak and stir-fry for 2-3 minutes until browned. Remove from the pan and set aside.
4. Add garlic and ginger to the pan and stir-fry for 30 seconds.
5. Add the sliced bell peppers and onion to the pan and stir-fry for 2-3 minutes until tender.
6. Add the cooked flank steak back to the pan and pour the sauce over the mixture.
7. Stir-fry for another 2-3 minutes until the sauce has thickened and coated the beef and vegetables.
8. Season with salt and pepper to taste.
9. Garnish with sliced green onions and serve hot.
- Time:
Preparation time: 15 minutes
- Cooking time: 15 minutes
Temperature:
- High heat
Serving size:
- 4 servings
Nutritional information:
- Calories: 350
- Fat: 12g
- Carbohydrates: 28g
- Protein: 30g
- Sodium: 1200mg
- Sugar: 20g
Substitutions for ingredients:
- Flank steak can be substituted with sirloin or ribeye steak.
- Red and green bell peppers can be substituted with any color of bell peppers.
- Hoisin sauce can be substituted with oyster sauce or sweet chili sauce.
Variations:
- Add sliced mushrooms or bamboo shoots for extra texture and flavor.
- Make it spicy by adding red pepper flakes or sriracha sauce.
- Substitute beef with chicken, pork, or tofu for a vegetarian option.
Tips and tricks:
- Slice the beef against the grain for a tender texture.
- Use a high smoke point oil like vegetable or canola oil for stir-frying.
- Do not overcrowd the pan to ensure even cooking.
Storage instructions:
- Store leftovers in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
- Reheat in the microwave or on the stovetop until heated through.
Presentation ideas:
- Serve on a bed of steamed rice or noodles.
- Garnish with sesame seeds or chopped peanuts.
Garnishes:
- Sliced green onions, sesame seeds, chopped peanuts
Pairings:
- Steamed rice, noodles, or stir-fried vegetables
Suggested side dishes:
- Egg rolls, spring rolls, or dumplings
Troubleshooting advice:
- If the sauce is too thick, add a little bit of water to thin it out.
- If the beef is tough, marinate it in soy sauce and cornstarch for 30 minutes before cooking.
Food safety advice:
- Cook beef to an internal temperature of 145°F to ensure it is safe to eat.
- Wash hands and surfaces thoroughly before and after handling raw meat.
Food history:
- Mongolian beef is a popular Chinese-American dish that originated in Taiwan in the 1950s.
Flavor profiles:
- Sweet, savory, and slightly spicy
Serving suggestions:
- Serve hot as a main dish with rice or noodles.
Related Categories
Cooking Method: N/A
Course Type: N/A
Dietary: N/A
Ingredient: N/A
Meal type: N/A
Occassion: N/A
Region: Chinese