This Sweet and Spicy Mongolian Beef is a quick and satisfying dish that brings restaurant-quality flavors to your home kitchen. It's the perfect balance of savory, sweet, and spicy, making it a delight for your taste buds. Plus, it’s surprisingly easy to whip up on a busy weeknight!
Flank steak is the star of the show, offering a lean and flavorful cut that soaks up all the delicious sauce. Coating it in cornstarch not only helps thicken the sauce but also gives the beef a wonderful crispy texture when cooked.
Vegetable oil provides a neutral base for frying without overpowering the dish. The soy sauce adds umami depth, while the brown sugar introduces sweetness that perfectly balances the heat from the red pepper flakes.
The aromatic ginger and garlic are essential for that classic Mongolian beef flavor. Sliced red bell pepper adds a fresh crunch and a pop of color, while green onions offer a mild oniony finish. Finally, a drizzle of sesame oil rounds out the dish with its toasty aroma.
Serve this Sweet and Spicy Mongolian Beef over a bed of steamed jasmine rice or alongside some fluffy quinoa for a heartier meal. Pair it with a simple side of steamed broccoli or snap peas to add more greens to your plate. A light cucumber salad can also complement the dish's bold flavors beautifully.
Start by slicing the flank steak thinly against the grain. This helps ensure the beef remains tender. Coat the slices evenly in cornstarch and let them sit for about 10 minutes while you prepare the other ingredients. This rest allows the cornstarch to adhere better, which helps thicken the sauce later on.
Heat up the vegetable oil in a large skillet over medium-high heat. Once the oil is shimmering, add the beef slices in batches. Don’t overcrowd the pan, or they won't crisp up properly. Cook each side for just about 2 minutes until they're beautifully browned. Set them aside on a plate while you create the sauce.
In the same skillet, pour in the soy sauce, water, brown sugar, ginger, garlic, and red pepper flakes. Stir everything together and let it simmer for about 3 minutes until the sauce thickens slightly. This is where all those amazing flavors meld together.
Return the beef to the skillet along with the red bell pepper slices. Stir everything to coat the beef and pepper with that glossy sauce. Let it cook for another 2 minutes, just enough for the peppers to soften slightly but still retain some crunch. Finish by drizzling sesame oil over the top and tossing in the green onions for a fresh kick.
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