Crispy Mongolian Beef Stir-Fry with Rice

Ingredients

Crispy beef strips:

500 g flank steak or sirloin, sliced thin against the grain

1/3 cup cornstarch

2 tbsp vegetable oil (for pan-frying)

1 tsp garlic powder

1 tsp ginger powder

1/2 tsp salt

1/4 tsp freshly ground black pepper

Sticky Mongolian sauce:

1/2 cup soy sauce

1/4 cup water

1/3 cup brown sugar

2 tbsp hoisin sauce

3 garlic cloves, minced

1 tbsp fresh ginger, minced

1 tbsp sesame oil

1 tsp red pepper flakes (optional, for heat)

Vegetables and rice:

1 large red bell pepper, chopped

1 medium yellow onion, sliced

3 green onions (scallions), sliced thin

3 cups cooked jasmine or white rice (for serving)

Method

1. Toss the beef strips with the cornstarch, garlic powder, ginger powder, salt and pepper until evenly coated.

2. Heat the vegetable oil in a large pan or wok over high heat. Fry the beef in batches for 2 to 3 minutes, until crisp and browned, then remove and set aside.

3. In the same pan, cook the onion and bell pepper for 2 to 3 minutes until just tender.

4. Stir in the garlic and ginger and cook for 30 seconds until fragrant.

5. Pour in the soy sauce, water, brown sugar, hoisin sauce, sesame oil and red pepper flakes if using. Simmer for 2 to 3 minutes until the sauce thickens slightly.

6. Return the beef to the pan and toss until every strip is coated and heated through.

7. Serve over steamed rice, garnished with sliced green onions.

Cooking tips

Slicing against the grain keeps the beef tender even after a fast, hot fry.

Frying in batches keeps the oil hot and the coating crisp.

Have everything ready before you start, since stir-frying moves fast.

Frequently asked questions