Mongolian Beef

C loves Mongolian Beef, but he hates the green onions (or chives, as he calls them.) He always has our favorite Chinese restaurant add more vegetables to his dish. I added a green bell pepper because my mom had sent me home with a few from her garden. This sauce was amazing, it was the perfect take out fake out. The best part is the whole thing came together faster than you can order take out. Thanks to Tide and Thyme for the wonderful recipe.

Mongolian Beef

1 tablespoon vegetable oil
1 pound steak (sirloin or flank), thinly sliced
1 green bell pepper, seeded and thinly sliced
2 cloves garlic, minced
1 teaspoon ginger, grated
¼ cup green onion, sliced (for garnish)

¼ cup soy sauce
2 tablespoons hoisin sauce
2 tablespoons brown sugar
2 teaspoons Sriracha
2 tablespoons cornstarch
1/3 cup beef broth
1 teaspoon sesame oil

Heat the oil in a pan over medium-high heat, add the beef and bell pepper, saute for 4 to 5 minutes. Add the garlic and ginger and stir-fry for 30 seconds more.

In a liquid measuring cup mix the soy sauce, hoisin sauce, brown sugar, Sriracha, cornstarch, beef broth, and sesame oil. Pour into the pan with the beef and cook until it thickens , about 2 minutes. Remove from heat. Garnish with green onions before serving.

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