Mongolian Beef Recipe

Cooking Instructions

1. 1

   Prepare the Rice

   Rinse the rice under cold water until the water runs clear. In a pot, combine the rice with 4 cups of water and a pinch of salt. Bring to a boil, then reduce heat to low, cover, and simmer for 18-20 minutes or until the rice is tender. Remove from heat and let it sit covered for 5 minutes before fluffing with a fork.

2. 2

   Cook the Potatoes

   Wash the fingerling potatoes and cut them in half lengthwise. In a pot of salted water, bring to a boil and cook the potatoes until fork-tender, about 10-12 minutes. Drain and set aside.

3. 3

   Prepare the Beef

   Slice the flank steak against the grain into thin strips. In a bowl, combine soy sauce, brown sugar, minced garlic, and black pepper. Add the beef strips and marinate for at least 15 minutes.

4. 4

   Stir-Fry the Beef

   In a large skillet or wok, heat the vegetable oil over medium-high heat. Add the marinated beef and stir-fry for 3-5 minutes until browned and cooked through. Remove from the skillet and set aside.

5. 5

   Cook the Vegetables

   In the same skillet, add sliced Fresno pepper and chopped scallions. Stir-fry for 2-3 minutes until they are tender but still crisp.

6. 6

   Combine and Serve

   Return the beef to the skillet with the vegetables, tossing everything together. Serve hot over a bed of rice with fingerling potatoes on the side.