Place beef slices in a bowl, add cornstarch and stir to completely coat.
In a bowl, combine the ingredients for the sauce and stir until well combined, set aside.
In a large skillet or wok, heat 1 Tbsp oil with 1 Tbsp butter over medium/high heat. Once the skillet is hot, add the carrot and peppers and stir fry until crisp-tender or to your desired tenderness, stirring frequently. Remove the vegetables to a separate plate.
Increase to high heat and add 1 Tbsp oil. Once hot, add the beef and sear for about 2 minutes per side to create a crispy coating. Add more oil if the skillet seems dry. Do not crowd the pan and cook the beef in batches if needed.
Add the vegetables back into the skillet with the green onion. Add the sauce and stir to combine. Turn heat to medium/low and simmer until the sauce thickens, about 3 minutes. Garnish with sesame seeds if desired and serve.
Notes
Substitutions: Beef - You can also use top sirloin, skirt steak, flat iron steak, top round, or even rib eye steak. Cut the beef into thin slices across the grain. If you freeze the steak for 30 minutes, it will be easier to thinly slice. Oil - use an oil with a high smoke point such as peanut oil, canola oil, vegetable oil, avocado oil, or extra light olive oil Soy Sauce - Use Tamari Sauce for gluten-free Mongolian Beef. If using regular soy sauce, add it to taste since it has more salt.
Nutrition Facts
Mongolian Beef Recipe
Amount per Serving
Calories
377
% Daily Value*
Fat
16
g
25
%
Saturated Fat
5
g
31
%
Cholesterol
76
mg
25
%
Sodium
816
mg
35
%
Potassium
596
mg
17
%
Carbohydrates
32
g
11
%
Fiber
2
g
8
%
Sugar
20
g
22
%
Protein
26
g
52
%
Vitamin A
3651
IU
73
%
Vitamin C
42
mg
51
%
Calcium
59
mg
6
%
Iron
3
mg
17
%
* Percent Daily Values are based on a 2000 calorie diet.