Easy Mongolian Beef Stir Fry Recipe

By Rena |

A mouthwatering, easy to make, Mongolian Beef Stir Fry that’s so flavorful and ready in 15 minutes! Melt in the mouth beef strips with bright, crunchy veggies. Serve on a bed of Jasmin rice for a delicious dish that’s way better than take-out!

Mongolian Beef Stir Fry on a dish

The sweet, savory, spicy taste of this Mongolian Beef Stir Fry is so addictive, it will have you coming back for more! It’s such a simple way to make a great meal come to life that will make everyone happy at the dinner table. This easy flavor-packed beef stir fry is loaded with veggies and topped with sesame seeds, and served over rice! You really can’t go wrong!

If you’re looking for other delicious stir fry recipes, also try my Easy Chicken Asparagus Stir Fry and my Easy Orange Chicken Stir Fry!

Why you’ll love this mongolian beef recipe

  • Sweet, savory sauce! The beef strips are dusted in cornstarch then coated with honey, soy sauce, garlic, and ginger, creating a rich and velvety sauce that’s utterly delicious!
  • An easy stir fry recipe. Made with kitchen staple ingredients, this yummy stir fry goes from pantry to table in just 15 mins!
  • A healthier stir fry. Packed with veggies, serve with some Jasmin rice or cauliflower rice for a balanced meal that’s loaded with goodness.
side view of mongolian beef in a white bowl with chop sticks

ingredients you’ll need

These are just a list of the ingredients you will need. For full measurements please continue down to the bottom of this post.

  • Beef – I used flank steak.
  • Veggies – carrot, green onions, bell pepper
  • Oil
  • Cornstarch
  • Sauce – ginger, garlic, honey, water, soy sauce, sriracha
  • Rice (optional)
  • Salt and Pepper
ingredients needed for recipe.

How to make this mongolian Beef

  • First, prep your ingredients – chop your veggies into thin strips and your steak into even, thin slices. Peel and grate your garlic and ginger.
  • Next, coat your beef – in a ziplock bag with cornstarch, add the beef, and coat well.
  • Then, make your sauce – in a small bowl, mix all your ingredients
  • Stir fry – In a pan/wok with oil, start by cooking the veggies, for 2-3 mins, then set aside. Sauté the beef for 2-3 mins.
  • Combine – Add the veggies and sauce back to the pan/wok with the beef, quickly stir fry for a minute.
  • Finally, serve with rice or noodles, if you like, and enjoy!
thinly sliced vegetables.
close up beef in sauce.

recipe notes and tips

  • Use a large pan or a wok.
  • Make sure to cut your veggies into thin even strips, the same thing for your steak.
  • Cut your steak across the grain, for melt in the mouth beef.
  • Be sure to chop your aromatics (ginger/garlic) finely, use a grater for best results.
  • Prep all your ingredients before firing up the pan/wok, things move quick!
  • Heat your wok or pan before adding the oil, this will help prevent sticking.
  • Stir your ingredients often. Also, it’s important to move the food in and out of the center of the pan quickly, for a quick and even cook!
  • Use sriracha sparingly if you don’t want too much heat.
  • Top with sesame seeds for a pop of crunch.
  • Serve with rice or noodles. Also, try some zoodles for a low carb meal.
top down shot of Mongolian Beef Stir Fry.
mongolian beef with rice in a white bowl

faq’s

How do you cut beef against the grain?

It’s not just the cut of beef that determines how tender it is, it’s also how you cut it!
Firstly, find the direction of the grain. Also, you can see which way the muscle fibers are aligned, then slice across the grain rather than parallel with it.

What’s the best cut of beef to use in a stir fry?

Choose a cut of beef that is intended for quick-cooking – I used flank steak. You could also go for a sirloin. Also, more expensive cuts – such as filet – could also be used. It’s best to avoid tougher cuts, like stewing meat, this will make the stir fry too chewy. We need melt in your mouth beef!

How to Store Mongolian beef

Store leftover stir-fry either in the freezer for four months or in the fridge for four days. For ease, freeze in single portions for a quick packable lunch to bring to the office, meal prep sorted! They can be reheated straight from the freezer in the microwave.

What to serve with this stir fry

This dish is great served with a side of rice. Jasmin rice adds a lovely aromatic balance to the dish but you could also go for noodles, or keep things light with cauliflower rice.

Other beef recipes you might like

chop sticks next to a bowl of beef stir fry

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Easy Mongolian Beef Stir Fry

A mouthwatering Mongolian Beef Stir Fry that's so flavorful and ready in 15 mins! Melt in the mouth beef strips with bright, crunchy veggies.
5 from 1 vote
Print Pin Rate
Course: Main Course
Cuisine: Asian, mongolian
Prep Time: 10 minutes
Cook Time: 5 minutes
Total Time: 15 minutes
Servings: 4 servings
Calories: 315kcal
Author: Rena

Ingredients

  • 1 large carrot peeled and julienned
  • 1 red bell pepper sliced into strips
  • 3-4 green onions thickly sliced, from 4 stems
  • 2 Tbsp oil divided
  • 1 lb flank steak thinly sliced
  • 1/4 cup cornstarch

Sauce:

  • 1 tsp fresh ginger peeled and grated
  • 4 garlic cloves peeled and grated
  • 2 tbsp honey
  • 1/4 cup water
  • 1/3 cup low-sodium soy sauce
  • 1 tsp Sriracha or any hot sauce of choice to taste

Optional:

  • serve with steamed jasmine rice and a sprinkle of sesame seeds

Instructions

  • Start by chopping the veggies. Peel the carrot and cut lengthwise into 1/2-inch thick slices. Stack the slices on top of each other and slice again into thin strips.
  • Cut off the top of the bell pepper and separate the pepper flesh from the white inner core. Discard the core and membranes then thinly slice into long strips.
  • Peel and grate the ginger and garlic; set aside.
  • Next cut the flank steaks against the grain into thin slices, about 1/4-inch thick.
  • Place the sliced beef and cornstarch into a large Ziploc bag. Shake well until fully coated with cornstarch.
  • Heat a skillet or a wok over medium-high heat. Add 1 tablespoon of oil. Add carrots and peppers, sauté for 2-3 minutes until crispy yet tender.
  • Meanwhile combine all the sauce ingredients to a bowl, whisk well, and set aside. Remove the veggies from the skillet and set aside.
  • Add the remaining 1 tablespoon of the oil to the skillet and heat until hot.
  • Add beef to the hot oil and sauté until it is seared on all sides but barely cooked in the center, about 2 minutes.
  • Once the beef is done, add in the sautéed veggies. Pour the prepared sauce and mix well until all the ingredients are well combined.
  • Cook for about 3 minutes until sauce thickens. Serve immediately and enjoy!

Notes

  • Serving size is about 1 small bowl of beef stir fry. Nutrition facts do not include rice.
  • Use a large pan or a wok.
  • Make sure to cut your veggies into thin even strips, the same thing for your steak.
  • Cut your steak across the grain, for melt in the mouth beef.
  • Be sure to chop your aromatics (ginger/garlic) finely, use a grater for best results.
  • Prep all your ingredients before firing up the pan/wok, things move quick!
  • Heat your wok or pan before adding the oil, this will help prevent sticking.
  • Stir your ingredients often. It’s important to move the food in and out of the center of the pan quickly, for a quick and even cook!
  • Use sriracha sparingly if you don’t want too much heat.
  • Top with sesame seeds for a pop of crunch.
  • Serve with rice or noodles.

Nutrition

Serving: 1bowl | Calories: 315kcal | Carbohydrates: 23g | Protein: 26g | Fat: 13g | Saturated Fat: 3g | Cholesterol: 68mg | Sodium: 812mg | Potassium: 582mg | Fiber: 2g | Sugar: 11g | Vitamin A: 4028IU | Vitamin C: 42mg | Calcium: 45mg | Iron: 3mg
Tried this Recipe? Tag me Today!Mention @HealthyFitnessMeals or tag #HealthyFitnessMeals!

Reader Interactions

Comments

    • Rena says

      Hi there. So sorry about that mishap. I fixed the error. there are 3 more steps: Once the beef is done, add in the sautéed veggies.
      Pour the prepared sauce and mix well until all the ingredients are well combined.
      Cook for about 3 minutes until sauce thickens.
      Serve immediately and enjoy!

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