A vibrant and flavorful stir-fry dish inspired by Mongolian cuisine, perfect for a quick and satisfying meal.
Mix the cornstarch, rice vinegar, and half of the soy sauce in a bowl.
Ensure the cornstarch is fully dissolved to avoid lumps in the sauce.
Combine the beef with garlic, egg, five-spice powder, brown sugar, and half of the sauce mixture. Let it marinate for 30 minutes.
Marinating the beef enhances its flavor and tenderness.
Heat a wok with a tablespoon of oil. Stir-fry the beef in batches until browned. Set aside.
Avoid overcrowding the wok to ensure even cooking.
Add another tablespoon of oil to the wok. Stir-fry the carrots and bell peppers for 2 minutes.
Keep the vegetables crisp by not overcooking them.
Return the beef to the wok along with broccoli, snow peas, and the remaining sauce. Stir-fry until the sauce thickens.
Stir constantly to prevent the sauce from sticking to the wok.
Serve hot with steamed rice or noodles.
Garnish with sesame seeds or chopped green onions for extra flavor.
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