Mongolian Beef Stir-Fry with Bell Peppers & Onions: A Sweet and Savory Delight

In a bowl, toss the thinly sliced beef with cornstarch and a splash of soy sauce. Let it sit for about 5 minutes to marinate.

Cook the Beef:

Heat the oil in a large skillet or wok over medium-high heat. Cook the beef in batches, ensuring each piece gets browned and crispy. This should take about 2-3 minutes per batch. Remove the beef and set it aside.

Sauté the Vegetables:

In the same skillet, sauté the onion and bell peppers for 3-4 minutes until they’re just tender but still crisp. Stir occasionally to avoid burning.

Make the Sauce:

In a small bowl, combine the soy sauce, hoisin sauce, brown sugar, water, minced garlic, grated ginger, and chili flakes (if using). Mix until the sugar dissolves and everything is well combined.

Combine and Cook:

Pour the sauce into the skillet with the peppers and onions. Bring it to a simmer over medium heat and allow the sauce to thicken slightly. Once thickened, return the cooked beef to the pan and stir to coat the beef and vegetables in the sauce.

Serve:

Serve the Mongolian Beef Stir-Fry hot with a side of steamed rice. Enjoy the savory, sweet, and spicy flavors in every bite!

Serving and Storage Tips:

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