Mongolian Style Beef Stew with Shishito Peppers is a marinated beef in soy sauce and pepper and cooked in a Mongolian sauce. Traditional Mongolian beef is a simple stir fry with thin slices of beef, usually flank steak, cooked in a soy sauce with brown sugar, ginger and onions. This is a popular Chinese take out dish and commonly paired with vegetables and served over steamed rice.
My Mongolian Style Beef Stew with Shishito Peppers was created when I was looking for a new recipe for pot roast and suddenly came across Rachel Ray’s Mongolian Beef with Shishito Peppers. I was immediately interested because during that time, I had a bag of Shishito peppers but I was still clueless on how I should cook it.
So I said to myself, “this is a perfect recipe to try it on, I have all the ingredients needed and it seems easy to make”. However, there was only one problem, it is a stir fry dish. This was not because I am not a fan stir fry dishes, I like mostly everything, however, my husband was the problem. He is not a fan of stir fry beef because he has a hard time chewing it. He always prefers a “melt in your mouth” kinda dish. So I decided that instead of cooking it in stir fry style, I will cook it like a stew.
I used pot roast beef because it was the only beef available at the time. I then sliced it in bite size portions. I marinated the beef in 2 to 3 tablespoon of soy sauce and 1/2 teaspoon of ground pepper for at least an hour inside the refrigerator. I made sure to keep it covered. I coated the marinated beef with 2 to 3 tablespoon of corn starch and instead of stir frying it, I seared the beef over medium high heat.
I made a few other changes to make the dish from stir fry to a stew. Because of the changes, the cooking time takes longer but the result is something my husband did not expect, a melt in your mouth and flavorful dish. My Mongolian Style Beef Stew with Shishito Peppers became an instant hit and now is one of my husband’s favorite beef dishes.
Mongolian Style Beef Stew with Shishito Peppers
- 2 lbs pot roast sliced into bite size
- 2 to 3 tbsp soy sauce
- 1/2 tsp ground pepper
- 2 to 3 tbsp cornstarch
- 1/3 cup hoisin sauce
- 1/3 cup water
- 2 tbsp brown sugar
- 2 tbsp Worcestershire sauce
- 6 to 7 tbsp olive oil
- 4 to 5 cloves garlic thinly sliced
- 1 package shishito peppers
- 2 inches ginger root thinly sliced
- 4 pcs green onions trimmed roots nad chopped
- Pat the pot roast dry and slice into a bite size. Place the sliced bite size beef into a medium bowl and marinate in 1 tbsp of Worcestershire sauce, soy sauce and pepper for at least an hour inside the refrigerator covered.
- In a small bowl, combine the hoisin sauce, water, the remaining Worcestershire sauce, brown sugar and set aside.
- Pour the 2 to 3 tablespoon of corntarch into a bowl of marinated beef and make sure to coat the beef with cornstarch and set aside.
- Heat a skillet over medium-high heat and add oil. Sear the half of the beef until browned, then transfer to a plate and repeat the procedure for the remaining half.
- Add remaining oil, stir fry the shishito peppers a minute about 1 to 2 minutes or until it start blister. Do not stir the peppers too much. Put in a plate and set aside.
- Using the same skillet, put the garlic, green onion and ginger and stir fry until fragrant for a minute. Add the meat and sauce mixture and toss to combine. Cover and let it boil, then turn down the heat into low. Simmer it for about 30 to 40 minutes or until tender to your likeness. Stir it occasionally and add a tablespoon of water at a time if needed.
- Add the stir fired shishito pepper into the beef and toss to combine and simmer for a minute or two.
- Serve the Mongolian Style beef stew with steamed rice and vegetable.