Mongolian Pepper Beef Stir-Fry

Name: Mongolian Pepper Beef Stir-Fry
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Yield: 4 servings
Ingredients: 1 lb flank steak, thinly sliced; 1/4 cup cornstarch; 2 tbsp vegetable oil; 1 red bell pepper, sliced; 1 green bell pepper, sliced; 3 cloves garlic, minced; 1/4 cup soy sauce; 2 tbsp hoisin sauce; 1 tbsp brown sugar; 1/2 tsp crushed red pepper flakes; 1/4 cup water; 2 green onions, sliced for garnish; 1 tsp sesame seeds for garnish

🕒 Prep: 10 min

🔥 Cook: 15 min

🍽 Serves: 4

★★★★★

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Looking for a quick and flavorful dinner option? This Mongolian Pepper Beef Stir-Fry is perfect for those busy weeknights when you crave something savory and satisfying. Loaded with vibrant bell peppers and a rich, tangy sauce, it's a meal that never disappoints.

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Ingredients for Mongolian Pepper Beef Stir-Fry

The star of this dish is the flank steak, which is thinly sliced to ensure quick cooking and a tender bite. Coating it in cornstarch gives the beef a delightful crispy texture. The red and green bell peppers add a fresh, crunchy contrast and a pop of color. Garlic brings depth and aroma, while the combination of soy sauce and hoisin sauce creates a savory, slightly sweet base. A touch of brown sugar enhances the sweetness, and the crushed red pepper flakes introduce a gentle heat. The green onions and sesame seeds for garnish add the finishing touches, making the dish visually appealing and flavorful.

Tips & Tricks

For extra tender beef, marinate the slices in a bit of soy sauce and baking soda for 15 minutes before coating with cornstarch.
If you like it spicier, add more crushed red pepper flakes or a dash of sriracha.
Use a high smoke point oil like peanut or grapeseed for a more authentic stir-fry.

Serving Suggestions

This stir-fry pairs beautifully with steamed jasmine or basmati rice. You could also serve it over a bed of noodles for a different texture. A side of stir-fried bok choy or broccoli rounds out the meal nicely, adding even more greens to your plate.

Frequently Asked Questions

Can I use a different cut of beef?: Yes, sirloin or skirt steak are great alternatives if flank steak is unavailable.
How can I make this dish gluten-free?: Simply substitute tamari or a gluten-free soy sauce for the regular soy sauce.
Is there a vegetarian version?: Swap the beef for firm tofu or tempeh and adjust cooking times accordingly.

Mongolian Pepper Beef Stir-Fry Recipe Walkthrough

Start by slicing your flank steak thinly across the grain; this ensures it remains tender. Once sliced, toss the beef in a bowl with the cornstarch, making sure each piece is well-coated, but shake off any excess to avoid clumping.

Heat your wok or a large skillet over medium-high heat and add the vegetable oil. Once shimmering, add the beef in a single layer. Let it sear undisturbed for about 2 minutes to develop a brown crust, then stir-fry it for another 1-2 minutes until crispy. Remove the beef and set it aside on a plate.

In the same skillet, toss in the sliced bell peppers. Stir-fry them for 2 minutes until they begin to soften but still retain some crunch. Add the minced garlic and stir for about 30 seconds until it's fragrant, making sure it doesn’t burn.

Lower the heat slightly and pour in the soy sauce, hoisin sauce, brown sugar, crushed red pepper flakes, and water. Stir everything together, ensuring the sugar dissolves and the ingredients are well combined.

Return the beef to the skillet, tossing it with the sauce and peppers until everything is evenly coated. Allow it to cook for another 2-3 minutes, letting the sauce thicken a bit and cling to the meat and vegetables.

Once done, sprinkle the sliced green onions and sesame seeds over the stir-fry for a pop of freshness and crunch. Serve it hot and enjoy!

Why You'll Love This Recipe

Quick to prepare — ready in under 30 minutes!
A delightful balance of sweet, savory, and spicy flavors.
Uses simple ingredients you likely have on hand.
Perfect for meal prep and leftovers taste even better.

Ingredients

1 lb flank steak, thinly sliced

1/4 cup cornstarch

2 tbsp vegetable oil

1 red bell pepper, sliced

1 green bell pepper, sliced

3 cloves garlic, minced

1/4 cup soy sauce

2 tbsp hoisin sauce

1 tbsp brown sugar

1/2 tsp crushed red pepper flakes

1/4 cup water

2 green onions, sliced for garnish

1 tsp sesame seeds for garnish

Step-by-step Instructions

1. Coat the sliced flank steak in cornstarch evenly, shaking off any excess.

2. In a large skillet or wok, heat the vegetable oil over medium-high heat.

3. Add the beef to the skillet and stir-fry until brown and crispy, about 3-4 minutes. Remove the beef and set aside.

4. In the same skillet, add the bell peppers and stir-fry for 2 minutes until slightly tender.

5. Add garlic and stir-fry for another 30 seconds until fragrant.

6. Lower the heat and add the soy sauce, hoisin sauce, brown sugar, crushed red pepper flakes, and water. Stir to combine.

7. Return the beef to the skillet and toss with the sauce and vegetables until well coated.