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a round bowl filled with rice topped with mongolian beef stir fry.
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5 from 25 votes

Mongolian Beef Stir Fry

A mouthwatering Mongolian Beef Stir Fry that's so flavorful and ready in 15 minutes! Melt-in-your-mouth beef strips with bright, crunchy veggies.
Prep Time10 minutes
Cook Time5 minutes
0 minutes
Total Time15 minutes
Course: Main Course
Cuisine: Asian, mongolian
Diet: Low Lactose
Skill Level: Intermediate
Servings: 4 servings
Author: Rena Awada

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:

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

Instructions

  • Start by chopping the veggies. Peel the 1 large 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 1 red bell pepper and separate the pepper flesh from the white inner core. Discard the core and membranes, then thinly slice into long strips.
    sliced peppers, carrots, and green onions on a cutting board
  • Peel and grate the garlic and the Ginger, set aside.
  • Next cut the 1 pound flank steak thinly sliced against the grain into thin slices, about 1/4-inch thick.
  • Place the sliced beef and 1/4 cup 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 the 2 tablespoons oil. Add carrots, 3-4 green onions , and peppers, and sauté for 2-3 minutes until crispy yet tender.
  • Meanwhile, combine all the sauce ingredients in a bowl (1 teaspoon fresh ginger , 2 tablespoons honey, 4 garlic cloves, 1/4 cup water, 1/3 cup low-sodium soy sauce, and 1 teaspoon Sriracha or any hot sauce of choice) 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.
    sauteed beef with Mongolian sauce on a pan with a red spoon in skillet
  • Once the beef is done, add in the sautéed veggies. Pour the prepared sauce and mix well until all the ingredients are well combined.
    close up view of sauteed beef stir fry with carrots, red peppers, and green onions
  • Cook for about 3 minutes until sauce thickens. Serve immediately with steamed jasmine rice and a sprinkle of sesame seeds and enjoy!

Video

Notes

  • Slice the flank steak thinly against the grain for tender beef.
  • Have all your ingredients prepped before you start cooking. Stir-fries come together quickly.
  • Use a large skillet or wok and cook the beef in batches if needed.
  • Keep the vegetables slightly crisp so they don't become too soft when you add the sauce.
  • Use low-sodium soy sauce to control the saltiness.
  • Adjust the sriracha to your preferred spice level.
  • Serve with jasmine rice, brown rice, noodles, or cauliflower rice.
  • Store leftovers in an airtight container in the refrigerator for up to 3 to 4 days.

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