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better than takeout Mongolian beef

Better than takeout Mongolian beef

This better than takeout Mongolian beef dish is a game-changer with its perfect balance of sweet and umami flavors, you'll never settle for takeout again!
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Prep Time 15 minutes
Cook Time 15 minutes
Servings: 4 servings
Course: Main Course
Ingredients Method

Ingredients
  

Sauce
  • ⅓ cup water
  • ⅓ cup tamari or soy sauce
  • 1 tablespoon sesame oil
  • 1 tablespoon rice vinegar
  • 2 teaspoons freshly ground ginger or 2 frozen cubes
  • ½ tablespoon minced garlic about 4 cloves
  • 1 teaspoon salt
Beef
  • 1.5 lb. shoulder London broil
  • ¼ cup arrowroot or cornstarch
  • 3-4 tablespoons oil divided
  • 2 carrots peeled and cut into matchsticks
  • 1 large red bell pepper thinly sliced
  • 3-5 green onion stalks chopped diagonally
  • sesame seeds

Method
 

  1. Whisk together all sauce ingredients. Set aside.
  2. Using a serrated knife, slice the steak against the grain at an angle. Slice as thin as possible!!
  3. Add sliced steak to a bowl and add arrowroot or starch. Toss to combine until the steak is fully coated.
  4. Heat a large skillet over medium heat. Once hot, add 2 tablespoons oil to the pan. Add carrots and bell pepper and cover with a lid to steam for 3-5 minutes. Once the vegetables are tender, remove from pan and set aside.
  5. Add remaining 2 tablespoons oil to the pan. Once hot, add the beef in batches and cook on medium-high heat until browned on either side. Remove from the pan and repeat with the remaining beef. It’s really important to not overcrowd the pan!
  6. Return the previous batches of the cooked beef to the pan. Add in the cooked veggies, green onions, and sauce. Stir until well combined. Reduce heat and cover with a lid. Let cook for 4-5 minutes or until the sauce has thickened.
  7. Serve with prepared rice and top with sesame seeds.