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A mouthwatering, easy-to-make, healthy 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 Jasmine rice for a delicious dish that’s way better than takeout!
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The sweet, savory, spicy taste of this easy Mongolian Beef recipe 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 topped with sesame seeds, and served over rice! You really can’t go wrong! You can now enjoy your favorite Chinese food at home and skip going to Chinese restaurants.
If you’re looking for other delicious stir fry recipes, also try my Mongolian Chicken recipe, Easy Chicken Asparagus Stir Fry, and Easy Orange Chicken Stir Fry!
Why you’ll love this mongolian beef
- Sweet, savory sauce! The beef strips are dusted in cornstarch and 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 minutes!
- A healthier stir fry. Packed with veggies, serve with some Jasmin rice or cauliflower rice for a balanced meal that’s loaded with goodness.
ingredients you’ll need
These are just a list of the ingredients you will need to make this authentic Mongolian Beef Recipe. For full measurements please continue down to the bottom of this post.
- Beef – I used flank steak, but you can use any beef cut you normally use for stir-fries like sirloin steak, or beef chuck, so long as they aren’t tough and a tender beef cut.
- vegetables – carrot, green onions, red bell peppers. Feel free to use other veggies you like.
- Oil: any oil like vegetable oil would work really. Nut-based oils like sesame oil or peanut oil will enhance the flavor.
- Cornstarch: you may use flour but it won’t be the thick sauce we are looking for.
- For the Mongolian Sauce – ginger, garlic, honey or brown sugar (to add sweetness), water, soy sauce, sriracha
- Rice (optional): Use any rice you prefer or you can serve with a low-carb option like this Cilantro Lime Cauliflower Rice.
- Salt and Pepper
How to make 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 toss to 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, and quickly stir fry and let it simmer for a minute.
- Finally, serve with rice or noodles, if you like, top with some sesame seeds or red pepper flakes, and enjoy!
recipe notes and tips
- Use a large nonstick pan or skillet. A wok will also work.
- Make sure to cut your veggies into thin even strips, the same thing for your steak. This will ensure even cooking.
- 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.
Storing and Reheating
- Storing: Store leftovers in a sealed container in the fridge for up to 4 days. You may also freeze your leftover Mongolian beef in a freezer-safe container for up to 4 months.
- Reheating: It would be best to reheat leftovers in the fridge for 1-2 minutes or until it is heated through.
frequently asked questions
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.
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!
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 is sorted! They can be reheated straight from the freezer in the microwave.
This dish is great served with a side of rice. Jasmine rice adds a lovely aromatic balance to the dish but you could also go for noodles, or keep things light with cauliflower rice.
beef recipes you May also like
- Beef Kafta
- Easy Homemade Beef Chili
- Healthy Beef Taco Salad
- Garlic Beef Tenderloin Roast
- Easy Beef Stir Fry
- Homemade beef stew
- Beef and Broccoli Stir fry recipe
More Stir Fry Recipes
- Chicken and Zucchini Stir Fry
- Shrimp and Broccoli Stir Fry
- Sweet and Sour Vegetable Stir Fry
- Szechuan Shrimp Stir-Fry
- Shrimp Stir Fry Noodles
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Mongolian Beef Stir Fry
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, onions, and peppers, and sauté for 2-3 minutes until crispy yet tender.
- Meanwhile, combine all the sauce ingredients in 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 quickly!
- 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 cooking!
- 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
Nutrition information is automatically calculated, so should only be used as an approximation.
Easy and quick to cook!
All your recipes are so amazing! This is my fifth recipe I’ve tried this week. Happy to have found a website with simple, healthy and tasty recipes. 🙂
Thank you so much. How sweet of you
I cooked thus for the family and it was great! A recipe to keep in our household .
Easy enought for hubby and teenager to whip up for a quick healthy dinner.
And I love that there is just freshness in the sauce not a long list of processed products!
Looking forward to checking out your other recipes on here x
I made this for dinner yesterday. It was easy to prepare & delicious!
Glad you loved it
Absolutely fantastic! Used boneless short ribs for the meat and it came out incredible. The sauce proportions can be changed to suit any palate.
Thanks for the feedback. Glad you liked it
Do the instructions cut off at 9? What are you supposed to do after you brown the meat?
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!