Go Back
+ servings
Print

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.
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