Home Cooks > Recipes > Mongolian Beef with Vegetables
Yield: Makes 8 servings
1/2 cup Kikkoman Soy Sauce
2 tablespoon olive oil
1/2 cup brown sugar
1/2 teaspoon Season All (or any type of all-purpose seasoning salt)
1/4 teaspoon ground ginger
1/4 teaspoon black pepper
1/4 teaspoon garlic powder
about 1 lb thinly sliced steak
1 bunch asparagus, sliced into 2" segments
1 bell pepper, sliced thin
1/4 cup water + 1 tablespoon cornstarch
- Combine all marinade ingredients in a 2 cup measuring cup and stir. Place steak in a quart sized bag. Pour in marinade and let sit at least 1 hour, preferably 3-4 hours.
- Steam vegetables for about 4-5 minutes in the microwave.* (Place vegetables in a covered dish with 1/4 cup water.)
- Meanwhile, heat a pan to medium-high heat. Add in beef and cook for about 4-5 minutes. (Since the steak is sliced so thin, it doesn’t take much time to cook.) Add in steamed vegetables and toss to coat. Combine 3 tablespoons of the water with the 1 tablespoon cornstarch; stir until dissolved. Add in remaining water and stir again. Add to pan and stir to combine. Let cook an additional 2-3 minutes, until sauce is thicken
- Serve over steamed rice.
*Steaming the vegetables beforehand is optional. I have several small children so it’s just more palatable for them for the veggies to be softer. If you omit this step, the vegetables will be more crisp-tender.