Ingredients

• 1-1 1/2lb flank steak or sirloin cut across the grain into 1/8″ thin slices, then cut into 2” length pieces
• 1 Tbsp reduced sodium soy sauce
• 1/4 cup cornstarch
• peanut oil

Stir Fry

• 3 cups broccoli florets
• 1 red bell pepper thinly sliced then cut in half
• 1 onion
• 6 garlic cloves, minced
• 1 Tbsp freshly grated ginger

Sauce

• 1/2 cup reduced sodium soy sauce
• 1/2 cup water
• 1/3 cup brown sugar, packed
• 1/4 cup Sriracha or sweet chili sauce if you don't like it spicy
• 2 Tbsp hon mirin or Japanese rice wine
• 1 Tbsp quality hoisin sauce
• 1 tsp salt
• 1/4 tsp pepper
• 2 tsp cornstarch
• 1-2 tsp Asian hot chili sauce
• Little msg if you aren't boring

Garnish

• Green onions, chopped

Steps

1. Add beef to a large freezer bag along with 1 tablespoon soy sauce. Toss to evenly coat. Add 1/4 cup cornstarch and toss to evenly coat. Let sit at room temperature for 30-60 minutes.**
2. Whisk the sauce ingredients together in a small bowl. Set aside.
3. Heat 1-2 Tbsp vegetable oil or peanut oil in a large nonstick skillet over HIGH heat until very hot and sizzling. Add half of the beef to the skillet in a single layer and sear for 1 minute, flip over and cook for 1 more minute (it will cook more in the sauce). Don’t overcook or it won’t be as tender! Transfer beef to a large plate and cover. Repeat***
4. Add 1 Tbsp oil to the now-empty skillet; heat over high heat. Add the broccoli and saute for 30 seconds. Add 3 Tbsp water, cover pan, and lower heat to medium. Steam broccoli for 2 minutes.
5. Push the broccoli to the sides of the skillet and add 1 tsp olive oil. Add bell pepper, green onions, garlic, ginger, and sauté with broccoli for 1 minute.
6. Return the beef to the skillet and toss to combine. Whisk the sauce to recombine then add to the skillet. Cook, stirring constantly, until the sauce is thickened, the beef is cooked and vegetables are crisp tender, about 1-2 minutes. Taste and add additional sriracha, sweet chili sauce, etc. if desired.
7. Serve with rice and garnish with fresh green onions.

Notes

• You can use any vegetables you would like in the stir fry and saute them with the red bell peppers EXCEPT if you are adding snow peas, add them after the sauce has thickened and cook them for about 1 minute or until crisp-tender.
• If you are only adding a few vegetables, you can increase the beef to 1 1/2 pounds and coat with 1 1/2 tablespoons soy and 6 tablespoons cornstarch.

Source: https://carlsbadcravings.com/secret-ingredient-mongolian-beef/