Entrée: China – 辣味蒙古牛肉 ▶ Lawei Menggu Niurou (Spicy Mongolian Beef)

Serving Size: 4

Approximate Time

Prep 10 min

Cook 15 min

Additional 5 min

Total 30 min

Ingredients

1 lb (450 g) beef sirloin, thinly sliced
1 / 4 cup (60 ml) soy sauce
1 / 4 cup (50 g) dark brown sugar
2 tbsp (16 g) cornstarch
2 tbsp (30 ml) vegetable oil
3 cloves garlic, minced
2 tsp fresh ginger, minced
1 / 4 tsp crushed red pepper flakes
1 / 2 cup (120 ml) water
2 tbsp (30 ml) chili paste (Sambal Oelek recommended)
1 / 2 red bell pepper, sliced
1 / 2 green bell pepper, sliced
Green onions for garnish
Steamed white rice for serving

Instructions

1. Coat the sliced beef with cornstarch in a bowl, ensuring all pieces are well covered, then let sit for 5 minutes.
2. Heat the oil in a wok or skillet over medium-high heat. Add the garlic, ginger, and red pepper flakes, sautéing for 30 seconds.
3. Add the beef slices and stir-fry until they are browned. Remove and set aside.
4. To the same pan, add soy sauce, water, brown sugar, and chili paste. Stir to combine, bring to a simmer, and let the sauce thicken slightly.
5. Return the beef to the pan and add the sliced bell peppers, cooking for an additional 2-3 minutes until the peppers are crisp-tender.
6. Garnish with green onions and serve over steamed white rice for a delicious meal with a kick.