Mongolian Beef Tsuivan

Ingredients

• 500g (1.1 lb) beef flank steak, thinly sliced 500g (1.1 lb) beef flank steak, thinly sliced
• 2 tablespoons soy sauce 2 tablespoons soy sauce
• 1 tablespoon oyster sauce 1 tablespoon oyster sauce
• 1 tablespoon hoisin sauce 1 tablespoon hoisin sauce
• 1 tablespoon cornstarch 1 tablespoon cornstarch
• 2 tablespoons vegetable oil 2 tablespoons vegetable oil
• 3 cloves garlic, minced 3 cloves garlic, minced
• 1 tablespoon fresh ginger, grated 1 tablespoon fresh ginger, grated
• 1 onion, thinly sliced 1 onion, thinly sliced
• 1 red bell pepper, thinly sliced 1 red bell pepper, thinly sliced
• 1 green bell pepper, thinly sliced 1 green bell pepper, thinly sliced
• 2 carrots, julienned 2 carrots, julienned
• 2 green onions, sliced 2 green onions, sliced
• Steamed rice or noodles, for serving Steamed rice or noodles, for serving

Nutrition

• Calories: 320 kcal / 1340 KJ
• Fat: 15g (Saturated Fat: 4g)
• Carbohydrates: 12g (Sugar: 5g)
• Protein: 34g
• Fiber: 2g
• Salt: 1.5g

Preparation

1. 1.
   In a bowl, combine the soy sauce, oyster sauce, hoisin sauce, and cornstarch. Add the sliced beef and marinate for 20 minutes.
2. 2.
   Heat the vegetable oil in a large skillet or wok over high heat. Add the minced garlic and grated ginger, and stir-fry for 1 minute until fragrant.
3. 3.
   Add the marinated beef to the skillet and stir-fry for 3-4 minutes until browned and cooked through. Remove the beef from the skillet and set aside.
4. 4.
   In the same skillet, add the sliced onion, bell peppers, and julienned carrots. Stir-fry for 3-4 minutes until the vegetables are crisp-tender.
5. 5.
   Return the cooked beef to the skillet and toss with the vegetables. Pour any remaining marinade over the beef and vegetables, stirring well to coat.
6. 6.
   Cook for an additional 2 minutes until the sauce thickens slightly and coats the ingredients.
7. 7.
   Remove from heat and garnish with sliced green onions.
8. 8.
   Serve the Mongolian Beef Tsuivan over steamed rice or noodles.

Treat your ingredients with care...

• Beef — For the best results, choose a tender cut of beef such as flank steak or sirloin. Slice the beef against the grain to ensure tenderness.
• Ginger — Use fresh ginger for its vibrant flavor. Peel the ginger root and grate it finely before adding it to the dish.

Tips & Tricks

• For a spicier kick, add a teaspoon of chili flakes or a sliced red chili pepper to the stir-fry.
• If you prefer a thicker sauce, mix an additional teaspoon of cornstarch with a tablespoon of water and add it to the skillet during the last minute of cooking.
• Customize the vegetable selection based on your preferences. Snow peas, mushrooms, or baby corn can be great additions to the dish.
• To save time, you can marinate the beef overnight in the refrigerator for even more flavor.
• Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.

Serving advice

Serve the Mongolian Beef Tsuivan hot over a bed of steamed rice or noodles. Garnish with sliced green onions for a pop of freshness. Pair it with a side of steamed vegetables or a crisp salad to complete the meal.

Presentation advice

For an appealing presentation, arrange the Mongolian Beef Tsuivan on a large serving platter, allowing the vibrant colors of the vegetables to shine through. Sprinkle some sesame seeds on top for an added touch of elegance.