We start by cutting the beef into bite-size pieces always cutting against the grain. add cornstarch and stir to coat completely.

Combine soy sauce, water, brown sugar, freshly grated ginger, minced garlic, and some pepper flakes for a little spicy kick, and whisk until all incorporated.

Add oil and butter to a large wok or skillet over medium/high heat. Once it’s hot, sauté the carrots and red peppers to your desired doneness, stirring frequently. Remove from the skillet and set aside. An authentic Mongolian beef recipe doesn’t call for these veggies except for the green onions, however, we love the texture and flavor these add to the dish.

Add more oil and cook the beef in a single layer until it’s crispy and has a good sear. Don’t overcrowd the pan, if needed, cook in batches as I did. Add the vegetables back to the beef along with the green onions and stir to combine.

Pour in the sauce and turn the heat down to medium. Cook until the sauce thickens. Your dinner is ready!