Mongolian Beef
Ingredients
1 1/2 lbs skirt steak or flank steak
2 tbsp olive oil
2 garlic cloves minced
1 cup chopped onion
1 cup chopped red bell pepper
1/2 cup fresh orange juice
1/4 cup soy sauce
1/4 cup brown sugar
1 tbsp hoisin sauce
1 tbsp rice wine vinegar
1 tbsp minced fresh ginger
1 tbsp mirin/sweet rice wine
1 tsp chili garlic sauce
1 tsp fish sauce
1/2 tsp sesame oil
1 tbsp cornstarch
1 cup chopped green onions
sesame seeds
Directions
- In medium bowl, whisk together the orange juice, soy sauce, brown sugar, hoisin sauce, rice wine, ginger, miring, chili garlic sauce, fish sauce, cornstarch and sesame oil. Set aside.
- Slice the steak into 1/4 inch wide strips by cutting across the grain. Season with salt and pepper. Set aside.
- Place a high sided skillet or wok over medium heat. Add the olive oil and garlic. Cook the garlic for 1 minute or until fragrant. Remove the garlic from the pan and reserve.
- Add the steak to the pan and cook for 2-3 minutes or until brown on all sides. Transfer the steak to a plate and keep warm.
- Add the onion to the pan, cook for 2 minutes. Stir in the bell pepper, cook for an additional 1-2 minutes,
- Add the beef to the vegetables. Stir to combine.
- Pour the sauce over the beef stir fry and toss to combine. Cook for an additional 2-3 minutes tossing a few times to allow the sauce to thicken and caramelize.
- To serve, top the stir fry with sliced green onions and toasted sesame seeds, if desired.