Mongolian Beef Stir Fry
User Reviews
5
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Prep Time
10 mins
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Cook Time
5 mins
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Total Time
15 mins
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Servings
4 servings
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Calories
315 kcal
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Course
Main Course
Mongolian Beef Stir Fry
Description
The Mongolian Beef Stir Fry recipe involves slicing flank steak thinly against the grain and coating it evenly with cornstarch for a lightly crispy finish when seared. Vegetables including carrots, red bell pepper, and green onions are sliced into uniform thin strips to cook quickly and evenly. Aromatics such as freshly grated garlic and ginger provide sharp, pungent notes while honey and soy sauce bring a balance of sweet and salty in the sauce, with sriracha adding mild heat.
Cooking is performed over medium-high heat with divided neutral oil to sear the meat quickly and sauté vegetables to maintain some crunch. The sauce ingredients are mixed ahead and combined with cooked ingredients at the end for even coating. Sesame seeds may be sprinkled on top along with steamed jasmine rice to round out the dish.
Preparation advice includes prepping all ingredients before cooking as the stir fry is fast, slicing meat against the grain for tenderness, and watching the heat to prevent burning. Adjust sriracha to your preferred spice level. This dish fits well for weeknight meals where flavor and texture come together swiftly.
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 neutral cooking oil divided, generic cooking oil
- 1 pound flank steak thinly sliced
- 1/4 cup cornstarch
Sauce:
- 1 teaspoon ginger peeled and grated, fresh
- 4 garlic peeled and grated, cloves
- 2 tablespoons honey
- 1/4 cup water
- 1/3 cup soy sauce low-sodium
- 1 teaspoon sriracha to taste, or any hot sauce of choice
Optional:
- jasmine rice to serve, steamed jasmine rice; sprinkle of sesame seeds
- sesame seeds to serve, steamed jasmine rice; sprinkle of sesame seeds
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.
- 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.
- 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 with steamed jasmine rice and a sprinkle of sesame seeds and enjoy!
Notes
- Slice flank steak thinly against the grain to ensure tender meat.
- Prepare all ingredients before cooking, as stir-frying moves quickly.
- Use a large pan or wok heated before adding oil to prevent sticking.
- Stir ingredients often to cook evenly without burning.
- Add sriracha gradually to control heat level.
- Serve with steamed jasmine rice or noodles and garnish with sesame seeds for added texture.
- Chop garlic and ginger finely or grate for best flavor release.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4servings
Amount Per Serving
Calories 315 kcal
% 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.
User Reviews
Overall Rating
5
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