This Sizzling Mongolian Beef dish is a delightful and flavorful stir-fry that brings together tender slices of beef with vibrant bell peppers and sweet onions, all coated in a rich, savory, and slightly sweet sauce. The “sizzling” aspect comes from serving it on a hot plate or in a cast-iron pan, which not only keeps the dish warm but also intensifies the aromas and flavors, creating an immersive dining experience. Inspired by classic Mongolian beef but with added freshness and crunch from the vegetables, this recipe is perfect for a weeknight meal or a special occasion. The beef is typically marinated to ensure maximum tenderness and flavor, then quickly seared to achieve a beautiful caramelized exterior while remaining juicy inside. The sauce, a harmonious blend of soy sauce, brown sugar, ginger, garlic, and a touch of sesame oil, perfectly complements the beef and vegetables, creating a balanced and addictive taste profile. The dish is often garnished with sesame seeds, adding a subtle nutty flavor and an appealing visual touch. It’s a fantastic way to enjoy a restaurant-quality meal in the comfort of your own home, offering a perfect balance of protein, vegetables, and an unforgettable sauce that clings to every piece. This dish is incredibly versatile and can be adjusted to your preferred level of spiciness, making it a crowd-pleaser for various palates.
Ingredients:
For the Beef:
- 1.5 pounds flank steak or sirloin, thinly sliced against the grain (about 1/4 inch thick)
- 2 tablespoons soy sauce
- 1 tablespoon cornstarch
- 1 teaspoon baking soda (optional, for extra tenderizing)
- 1 tablespoon vegetable oil
For the Sauce:
- 1/2 cup soy sauce (low sodium preferred)
- 1/2 cup dark brown sugar, packed
- 2 tablespoons rice vinegar
- 1 tablespoon sesame oil
- 1 teaspoon freshly grated ginger
- 4-5 cloves garlic, minced
- 1/2 cup water or beef broth
- 1 tablespoon cornstarch (for thickening the sauce)
- 1/2 teaspoon black pepper
For the Stir-fry:
- 2 tablespoons vegetable oil (for stir-frying)
- 1 large red bell pepper, cored, seeded, and cut into 1-inch pieces
- 1 large green bell pepper, cored, seeded, and cut into 1-inch pieces (or any color bell pepper you prefer)
- 1 large yellow onion, cut into 1-inch pieces or thick wedges
- 2-3 green onions (scallions), thinly sliced, for garnish
- 1 tablespoon toasted sesame seeds, for garnish
Equipment:
- Large wok or large skillet
- Small bowl for marinating beef
- Medium bowl for mixing sauce
- Hot sizzling plate or cast iron skillet (optional, for serving)
Instruction:
1. Prepare the Beef: Begin by preparing the beef. Ensure your flank steak or sirloin is partially frozen for easier, thinner slicing. Slice the beef against the grain into uniform 1/4-inch thick pieces. This is crucial for tenderness. In a medium bowl, combine the sliced beef with 2 tablespoons of soy sauce, 1 tablespoon of cornstarch, and the optional 1 teaspoon of baking soda. The baking soda helps to tenderize the beef further, a common technique in Chinese cooking known as “velveting.” Mix everything well to ensure each piece of beef is coated. Set aside and let it marinate at room temperature for at least 15-20 minutes, or you can refrigerate it for up to 30 minutes.
2. Prepare the Sauce: While the beef is marinating, prepare the delicious Mongolian sauce. In a separate medium bowl, whisk together the 1/2 cup low-sodium soy sauce, 1/2 cup packed dark brown sugar, 2 tablespoons rice vinegar, 1 tablespoon sesame oil, 1 teaspoon freshly grated ginger, and 4-5 minced garlic cloves. Add 1/2 cup of water or beef broth and 1 tablespoon of cornstarch. Whisk vigorously until the cornstarch is completely dissolved and there are no lumps. This sauce is the heart of the dish, providing its signature sweet and savory flavor profile. Set the sauce aside.
3. Prepare the Vegetables: Wash and prepare your bell peppers and onion. Core and seed the bell peppers, then cut them into roughly 1-inch square pieces. Peel the yellow onion and cut it into similar 1-inch pieces or thick wedges. Having all your vegetables ready before you start cooking is essential for stir-frying, as the cooking process is very quick.
4. Cook the Beef: Heat 2 tablespoons of vegetable oil in a large wok or a large skillet over high heat until shimmering and almost smoking. This high heat is crucial for searing the beef quickly and achieving a beautiful crust. Add the marinated beef in a single layer, ensuring not to overcrowd the pan. You may need to cook the beef in batches to avoid lowering the pan’s temperature, which would result in steamed rather than seared beef. Sear the beef for 1-2 minutes per side until beautifully browned and cooked through. Remove the cooked beef from the wok and set it aside on a plate.
5. Stir-fry the Vegetables: If needed, add another tablespoon of vegetable oil to the same wok. Add the cut red bell pepper, green bell pepper, and yellow onion to the hot wok. Stir-fry for 3-5 minutes, or until the vegetables are tender-crisp. You want them to retain a slight crunch.
6. Combine and Sauce: Once the vegetables are cooked to your liking, return the cooked beef to the wok with the vegetables. Give the prepared sauce a quick whisk again, as the cornstarch may have settled at the bottom. Pour the sauce over the beef and vegetables in the wok. Bring the sauce to a simmer, stirring constantly. The sauce will begin to thicken as it heats due to the cornstarch. Continue to simmer and stir for 1-2 minutes until the sauce has thickened to a glossy consistency that coats the beef and vegetables beautifully. Adjust the seasoning if necessary.
7. Sizzling Presentation (Optional but Recommended): For an authentic “sizzling” experience, preheat a cast iron skillet or a special sizzling plate over high heat on your stovetop or in the oven until it’s very hot (be careful!). Carefully transfer the hot Mongolian beef and vegetable mixture onto the sizzling plate. You should hear a satisfying sizzle as the dish hits the hot surface.
8. Garnish and Serve: Garnish the Sizzling Mongolian Beef with thinly sliced green onions (scallions) and a generous sprinkle of toasted sesame seeds. Serve immediately with steamed white rice or noodles. The contrasting textures of the tender beef, crisp-tender vegetables, and the rich, flavorful sauce make this a truly unforgettable meal. Enjoy the fantastic aroma and taste of your homemade Sizzling Mongolian Beef!