Mongolian Style Beef Stew with Shishito Peppers is a marinated beef in soy sauce and pepper and cooked in a Mongolian sauce. I made some few changes from the original recipe of Rachel's Mongolian Beef with Shishito Peppers to make the dish from stir fry to a stew.
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.
Mongolian Style Beef Stew with Shishito Peppers is a marinated beef in soy sauce and pepper and cooked in a Mongolian sauce.