Mongolian Beef Recipe | Flavorful, Tender And Juicy Beef Stir Fry With Onion Recipe

Prepare 4 slices of ginger.

Mince 4 cloves of garlic.

Cut 1/2 of a bell pepper into strips.

Cut 4 green onions into 2-inch sections, keeping the stem and leafy parts separate.

Cut 1/2 of an onion into strips and separate the layers.

If desired, chop a chili pepper for more spice; otherwise, keep it whole for a milder version.

Slice the beef from the chai tip across the muscle fibers for tenderness.

Marinate the beef with soy sauce, oyster sauce, dark soy sauce, a tiny bit of sugar, a little bit of baking soda, corn starch, crushed black pepper, and a little bit of water. Mix until most liquid is absorbed.

Mix a corn starch and water mixture until dissolved.

Heat oil in a hot pan over medium-high heat.

Add a little sugar and salt to the oil, then add the onion and pepper strips. Stir fry for about 30 seconds to remove raw taste, then remove from the pan.

Add more oil if needed, then add ginger slices to the pan and let sizzle briefly.

Add the beef to the pan, spreading it out to pan fry until the bottom is slightly golden brown.

Turn the beef over and add the stem part of the green onion, chili pepper, and minced garlic. Toss to mix evenly.

Season the beef with more oyster sauce, dark soy sauce, and a little rice vinegar. Stir fry until the color is even.

Add the cornstarch and water mixture, stirring to combine. Wait for the sauce to thicken.

Add the onion and bell pepper back to the pan, along with the leafy part of the green onion and crushed black pepper. Toss to mix everything together.

Equipment Needed

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