Directions
- 1Thinly slice your red bell pepper and white onion. The thinner, the better.
- 2Set the sliced vegetables off to the side.
- 3Thinly slice the 12 ounces of sirloin, as thin as you can possibly make it. Make sure it's a little bit on the frozen side, because it helps you to cut it a little more thinly.
- 4Add a little bit of low-calorie soy sauce and a little cornstarch to the sliced sirloin.
- 5Mix the sirloin, soy sauce, and cornstarch together with your hands.
- 6Sauté the red bell pepper and white onion in avocado oil or coconut oil.
- 7Cook the beef in batches and then set it off to the side.
- 8Make the sauce by combining soy sauce, Sriracha, light ketchup, rice vinegar, and red pepper flakes in a bowl.
- 9Pour the sauce into a pan and bring it to a simmer.
- 10Once the sauce is at a simmer, add your meat and your vegetables.
- 11Fully stir the mixture and coat it.
- 12Each serving gets one cup of white rice.
- 13Add the Mongolian beef mixture over the top of the white rice.
- 14Garnish with sesame seeds and green onion.
Ingredients
- red bell pepper
- white onion
- 12 ounces sirloin
- low-calorie soy sauce
- cornstarch
- avocado oil
- coconut oil
- Sriracha
- light ketchup
- rice vinegar
- red pepper flakes
- 1 cup white rice
- sesame seeds
- green onion
Equipment
knifecutting boardbowlpanspatulatongs
Tips
- Make sure the sirloin is a little bit frozen to help cut it more thinly.
- Cook the beef in batches if you have a lot.
- All sauce ingredients and their quantities are in the caption of the video (but they are not explicitly said nor shown).
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