Mongolian Beef Rice Bowl
Ingredients:
1 lb flank steak, thinly sliced against the grain
1/2 cup soy sauce
1/4 cup brown sugar
1/4 cup rice vinegar
2 tablespoons cornstarch
1 tablespoon sesame oil
1 tablespoon grated ginger
2 cloves garlic, minced
1 red bell pepper, thinly sliced
1 green onion, thinly sliced
1 red onion, thinly sliced
2 cups cooked rice
1/4 cup sesame seeds (optional, for garnish)
2 tablespoons vegetable oil
Instructions:
1. In a medium bowl, whisk together the soy sauce, brown sugar, rice vinegar, cornstarch, sesame oil, ginger, and garlic. Set aside.
2. Heat 1 tablespoon of vegetable oil in a large skillet or wok over medium-high heat. Add the sliced flank steak and cook, stirring occasionally, until browned on all sides. This will take about 3-5 minutes, depending on the thickness of your steak slices. Remove the beef from the skillet and set aside.
3. Add the remaining 1 tablespoon of vegetable oil to the skillet. Add the red bell pepper, red onion, and green onion and stir-fry for 2-3 minutes, until slightly softened but still crisp.
4. Return the beef to the skillet. Pour the soy sauce mixture over the beef and vegetables. Stir to combine and bring to a simmer.
5. Reduce the heat to medium-low and cook for 5-7 minutes, or until the sauce has thickened and the beef is cooked through. Stir frequently to prevent sticking and ensure even cooking.
6. Serve the Mongolian beef over cooked rice. Garnish with sesame seeds, if desired. Enjoy!