Cook the rice and set aside until the Mongolian Beef is ready.
Cut the onion and green bell peppers into bite size pieces.
Mince the fresh garlic and ginger.
Thinly slice the steak and place it in a bowl. Add the cornstarch and mix together. Set aside until ready to use.
Heat a large skillet over medium high heat. Drizzle olive oil into the skillet and add the onions and green bell peppers. Cook and stir for a minute or so until they start to soften.
Move the veggies to the outside edge of the pan and pour another drizzle of oil in the center. Add the steak, red pepper flakes, salt and pepper, ginger and garlic. Stir and cook until the meat is just brown.
Mix together the soy sauce and brown sugar. Add the mixture to the pan and give a quick stir.
Next, add the beef broth. Stir well and bring to a boil. Simmer about 5 or so minutes. The sauce will thicken slightly because of the corn starch used on the beef.
Taste and adjust seasoning as necessary. To add a bit more heat, add more red pepper flakes.
Serve the Easy Mongolian Beef over rice topped with some freshly cut green onions. Enjoy!
Notes
*The best steak for Mongolian beef is one that is tender and flavorful, and can be easily sliced thinly against the grain. Some good options include flank steak, sirloin, and tenderloin. I have often used New York Strip. *Low-sodium soy sauce may be used in place of regular soy sauce.