- Level
- easy
- Prep Time
- 30 mins
- Total Time
- 45 mins
- Serves
- 4-6
Ingredients
- 2 lbs.
- Sterling Silver® Tri-tip or Blade Steak, thinly sliced against the grain
- 0.9 kg
- Marinade:
- 2 tbsp
- water
- 30 mL
- 2 tbsp
- corn starch
- 30 mL
- ½ tsp
- baking soda
- 2.5 mL
- 1 tbsp
- vegetable oil
- 15 mL
- 1 tsp
- garlic powder
- 5 mL
- 1 tbsp
- low sodium soy sauce
- 15 mL
- Vegetables:
- 2
- green onion stalks
- 1
- red bell pepper, medium size
- 6
- garlic cloves, fine mince
- 1 tbsp
- fresh ginger, grated
- 15 mL
- 1 tbsp
- vegetable oil
- 15 mL
- Sauce (can use a prepared Mongolian beef sauce):
- ½ cup
- low sodium soy sauce
- 120 mL
- ½ cup
- beef stock
- 120 mL
- ¼ cup
- sweet chili sauce
- 60 mL
- 2 tbsp
- Shaoxing cooking wine (substitute Mirin if you can’t find)
- 30 mL
- 2 tbsp
- hoisin sauce
- 30 mL
- 1 tbsp
- sriracha sauce
- 15 mL
- ⅓ cup
- brown sugar
- 75 mL
- 1 tsp
- kosher salt
- 5 mL
- ½ tsp
- black pepper
- 2.5 mL
- 2 tsp
- corn starch (mix with 2 tsp./10 mL of water to make a slurry)
- 10 mL
- Mongolian beef preparation:
- ½ cup
- peanut oil or canola/vegetable oil
- 120 mL
- 2 lbs
- prepared beef
- 0.9 kg
- 1 cup
- cornstarch
- 250 mL
- Prepared Mongolian Sauce
- 6
- green onion stalks, white part included, cut into 1” (0.635 cm) pieces
Method
Step 1
Before slicing the beef, place thawed meat into the freezer for 30 minutes to 1 hour. This will help you to thinly slice the beef (optional).
Step 2
Remove from the freezer and slice thin, ¼" (.635 cm) strips, against the grain.
Step 3
Combine the water, cornstarch and baking soda and thoroughly whisk until combined and there are no lumps.
Step 4
Add the remaining ingredients to the mix and whisk to combine. Place beef strips into a resealable plastic bag and pour the marinade over the strips. Massage the bag to coat all the strips evenly. Marinate for a minimum of 1 hour and no more than 2. Store in the refrigerator
Step 5
Set aside and make the sauce.
Step 6
For the sauce: If using jarred sauce: Add the jarred sauce to a pot and heat through, remove from heat once complete. If making your own sauce, add the soy sauce, chicken stock, sweet chili sauce, wine, hoisin, and Sriracha to the pot and bring it to a rapid boil.
Step 7
Add the brown sugar, salt and pepper to the pot. Turn the heat down to simmer.
Step 8
Combine the cornstarch and water in a separate small bowl to create a slurry. Add the slurry to the sauce and bring it back to a rapid boil, then simmer until the sauce thickens and coats the back of a spoon. Set aside until needed to add to the beef.
Step 9
For the vegetables: Cut the red pepper and remove the stem and seeds. Slice into ¼" (0.635 cm) strips about 1 to 1 ½" (0.635 x 2.5 cm) in length.
Step 10
Mince the garlic. Grate the ginger with a microplane (or use jarred ginger). Slice the green onion into ¼" (0.635 cm) slices
Step 11
Pour the vegetable oil into a sauce pot and place on medium-high heat. Add the red peppers, green onions, garlic and ginger and cook for approximately 5 minutes until the peppers begin to soften.
Step 12
For the Mongolian beef preparation: Remove the beef from the bag and thoroughly dredge in the cornstarch on both sides of the meat.
Step 13
Heat the oil over high heat in a skillet or wok. Once it heats up, add the slices of beef in small batches, cooking on both sides for approximately 1 minute per side. Remove from the oil and set aside until all the beef is cooked and crispy.
Step 14
Once all the beef is cooked, remove all but ¼ cup (60 mL) of the oil. Pour the prepared sauce into the heated wok. Heat the sauce for 1 minute, then add the cooked beef and green onions.
Step 15
Cook until the beef is coated and most of the sauce is clinging to the beef and there is only a small amount of sauce. Place cooked beef onto a platter and serve with steamed rice.
Disclaimer: We seek to be accurate with respect to the ingredients, nutritional information, product images and descriptions listed on our website, however, this information may change from time to time. Please always refer to the product package for the most current and accurate ingredient and nutrition information or other product information.
