How to make Easy Mongolian Beef Sauce | Chef Darlene

Place 450 grams beef slices into a bowl and add 1/4 cup cornstarch, stir to coat.

In a separate bowl, combine 1 teaspoon fresh ginger, 4 minced garlic cloves, 1/3 cup brown sugar, 1/3 cup water, and 1/4 cup soy sauce. If using low sodium soy sauce, add 1/3 cup.

Add 1 teaspoon chili sauce or sriracha and 1/3 cup green onions to the sauce mixture and stir until well combined.

Heat 1 tablespoon oil in a skillet over medium heat.

Add julienned carrots and 1 tablespoon butter to the skillet.

Add 1 medium bell pepper sliced into strips and sauté to desired tenderness, then remove the vegetables from the skillet.

Add the beef to the skillet and cook for about 2 minutes per side.

Return the vegetables to the skillet, pour in the sauce, and stir to combine.

Turn the heat to medium low and cook until the sauce thickens for about 3 minutes.

Plate the dish along with white rice and garnish with sesame seeds and green onions.

Equipment Needed

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