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Beef and Vegetable Mongolian Stir-Fry

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PREP TIME
35 min
COOKING TIME
10 min
TOTAL TIME
45 min
SERVINGS
6 servings
Dinner Chinese
Beef and Vegetable Mongolian Stir-Fry
Ingredients
  • 1 teaspoon sesame seeds
  • 1 tablespoon soy sauce
  • 1 tablespoon cornstarch
  • 2 cloves garlic, minced
  • 1 pound beef round steak, cut into thin strips
  • 3/4 cup water
  • 2 tablespoons soy sauce
  • 2 1/2 teaspoons cornstarch
  • 1/2 teaspoon white sugar
  • 1 teaspoon red pepper flakes
  • 2 tablespoons vegetable oil, divided
  • 2 carrots, thinly sliced
  • 1 bunch green onions, cut into 2 inch pieces
Instructions
1
Heat a dry skillet over medium heat, allowing sesame seeds to toast for 1-2 minutes or until they start to turn a golden hue; remove from heat and set aside.
2
Combine 1 tablespoon of soy sauce, 1 tablespoon of cornstarch, and minced garlic in a medium-sized bowl. Add beef strips to the mixture and let it sit for at least 10 minutes.
3
In a separate, small bowl, whisk together water, 2 tablespoons of soy sauce, 2 1/2 teaspoons of cornstarch, sugar, toasted sesame seeds, and red pepper flakes; set the mixture aside.
4
Heat 1 tablespoon of oil in a wok or large skillet over extremely high heat. Quickly cook and stir beef strips in the hot oil for 1 minute; remove from the pan, and set aside. Heat the remaining tablespoon of oil in the same skillet. Sauté sliced carrots and the white part of green onions for 2 minutes. Add the green parts of the green onion to the skillet and sauté for another minute. Stir in the sesame seed mixture, beef strips, and cook until the sauce comes to a boil and thickens.