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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.

Prep Time
10 mins
Cook Time
10 mins
Total Time
15 mins
Servings: 4 servings
Calories: 315 kcal
Course: Main Course
Cuisine: Asian , Mongolian

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

    Cup of Yum
  1. 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.
  2. 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.
  3. Peel and grate the garlic and the Ginger, set aside.
  4. Next cut the 1 pound flank steak thinly sliced against the grain into thin slices, about 1/4-inch thick.
  5. Place the sliced beef and 1/4 cup cornstarch into a large Ziploc bag. Shake well until fully coated with cornstarch.
  6. 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.
  7. 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.
  8. Add the remaining 1 tablespoon of the oil to the skillet and heat until hot.
  9. Add beef to the hot oil and sauté until it is seared on all sides but barely cooked in the center, about 2 minutes.
  10. Once the beef is done, add in the sautéed veggies. Pour the prepared sauce and mix well until all the ingredients are well combined.
  11. Cook for about 3 minutes until sauce thickens. Serve immediately with steamed jasmine rice and a sprinkle of sesame seeds 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 Information

Serving 1bowl Calories 315kcal (16%) Carbohydrates 23g (8%) Protein 26g (52%) Fat 13g (20%) Saturated Fat 3g (15%) Cholesterol 68mg (23%) Sodium 812mg (34%) Potassium 582mg (17%) Fiber 2g (8%) Sugar 11g (22%) Vitamin A 4028IU (81%) Vitamin C 42mg (47%) Calcium 45mg (5%) Iron 3mg (17%)

Nutrition Facts

Serving: 4servings

Amount Per Serving

Calories 315

% Daily Value*

Serving 1bowl
Calories 315kcal 16%
Carbohydrates 23g 8%
Protein 26g 52%
Fat 13g 20%
Saturated Fat 3g 15%
Cholesterol 68mg 23%
Sodium 812mg 34%
Potassium 582mg 12%
Fiber 2g 8%
Sugar 11g 22%
Vitamin A 4028IU 81%
Vitamin C 42mg 47%
Calcium 45mg 5%
Iron 3mg 17%

* Percent Daily Values are based on a 2,000 calorie diet.