Mongolian Beef Stir Fry
A mouthwatering Mongolian Beef Stir Fry that's so flavorful and ready in 15 minutes! Melt in-the-mouth beef strips with bright, crunchy veggies.
Servings: 4 servings
Ingredients
- 1 large carrot peeled and julienned
- 1 red bell pepper sliced into strips
- 3-4 green onions thickly sliced, from 4 stems
- 2 tablespoons oil divided
- 1 pound flank steak thinly sliced
- 1/4 cup cornstarch
Sauce:
- 1 teaspoon fresh ginger peeled and grated
- 4 garlic cloves peeled and grated
- 2 tablespoons honey
- 1/4 cup water
- 1/3 cup low-sodium soy sauce
- 1 teaspoon 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
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