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Recipe: Mongolian Beef is good when eating out, but better when made at home | Omaha Dines

Mongolian Beef is a favorite when dining out. The tender beef, ample peppers and onions and a sauce that’s both sweet and savory are a mouthwatering combination.

But even better is making it at home in less than 30 minutes.

To ensure the beef is tender, cut the meat into thin strips against the grain. Cutting the meat into even, ¼-inch wide strips will allow for quick and even cooking. And make sure you don’t overcook the beef strips. A quick sear will give you crispy, but tender beef.

1½ to 2 pounds beef stew tips, flank steak, New York strip steak — extra fat trimmed and cut against the grain into thin strips

4 stalks green onion, green part only, cut into 2-inch pieces

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