Sweet and Spicy Mongolian Beef

A tantalizing variation of the classic Mongolian Beef, this recipe combines the sweetness of brown sugar with a spicy kick, perfect for those who crave both sweet and spicy flavors. This easy-to-follow recipe is ideal for weeknight dinners and is bound to impress with its juicy, tender beef and rich, flavorful sauce.

Prep time: 15 minutes
Cook time: 10 minutes
Serves: 4

Ingredients

1 lb flank steak

1/4 cup cornstarch

2 tbsp vegetable oil

1/4 cup soy sauce

1/4 cup water

1/2 cup brown sugar

1 tbsp grated ginger

1 tbsp minced garlic

1/2 tsp red pepper flakes

1/4 cup chopped green onions

1 tbsp sesame oil

1 red bell pepper (sliced)

Instructions

1. Thinly slice the flank steak against the grain and coat evenly with cornstarch. Let sit for 10 minutes.

2. Heat vegetable oil in a large skillet over medium-high heat. Add the steak in batches, cooking each side for 2 minutes or until browned. Remove and set aside.

3. In the same skillet, add soy sauce, water, brown sugar, ginger, garlic, and red pepper flakes. Simmer for 3 minutes until sauce thickens.

4. Return the beef to the skillet, add bell pepper slices, and stir to coat with sauce. Cook for an additional 2 minutes.

5. Drizzle sesame oil and toss with green onions before serving.

Storage

Store leftovers in an airtight container in the refrigerator for up to 3 days.

Reheating

To reheat, warm in a skillet over medium heat until heated through, or microwave on medium power for 2-3 minutes.

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This recipe is for informational purposes only. Always follow proper food safety practices, cook foods to safe internal temperatures, and store leftovers appropriately. Results may vary.