Mongolian Beef Stir-Fry Bowls
User Reviews
4.8
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Prep Time
10 mins
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Cook Time
10 mins
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Total Time
20 mins
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Servings
4
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Calories
682 kcal
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Cuisine
Asian
Mongolian Beef Stir-Fry Bowls
Description
This recipe features thinly sliced flank steak coated with cornstarch and seared briefly at high heat to develop a caramelized crust while preserving tenderness. The steak is removed from the pan to avoid overcooking, and fresh vegetables including peas, shredded carrots, thin bell pepper strips, and green onion segments are sautéed until vibrant and crisp-tender. Garlic, ginger, and sesame seeds enhance aromatic layers.
The sauce combines brown sugar and soy sauce with water to create a rich, balanced glaze that coats the beef and vegetables. Cooking happens in batches if necessary to prevent overcrowding and ensure proper searing. The dish is finished by tossing the beef back with the vegetables in the sauce and served atop cooked rice, making a complete meal combining protein, vegetables, and grains.
Both light and dark brown sugar are acceptable depending on flavor preference, with dark giving more depth. Reduced-sodium soy sauce is used here for moderated saltiness. Denser vegetables like broccoli or mushrooms should be added earlier if used. The dish offers customization in vegetables and sweetness, letting cooks adapt it while relying on this structure for texture and flavor.
Ingredients
- 1 pound flank steak sliced into thin 1/4-inch strips against the grain, or pepper steak
- ⅓ cup cornstarch
- ¾ cup brown sugar packed (light or dark)* (See Notes)
- ½ cup soy sauce I used reduced-sodium** (See Notes)
- ½ cup water
- ¼ cup canola oil or vegetable oil
- 1 cup pea I used frozen, and did not thaw beforehand
- 1 cup carrot grated or shredded
- 1 yellow bell pepper sliced into thin 1/4-inch strips (or any color)
- 2 green onion green parts only, sliced into 1-inch segments, stalks
- 3 garlic finely minced or pressed, 4 cloves
- 1 inch ginger peeled and finely minced or grated OR 2 teaspoons dried ginger, fresh
- 1 to 2 teaspoons sesame seeds
- rice for serving, cooked
- salt optional and to taste
- black pepper optional and to taste
Instructions
- Begin by cutting steak into thin ¼ inch thick strips, against the grain.
- Place it into a large ziptop bag, cover with the cornstarch, seal, and shake the bag to move the beef around to ensure it is evenly coated; set aside momentarily.
- In a medium mixing bowl, combine the soy sauce, brown sugar, water, mix; set aside.
- In a large sauté pan, heat the oil over medium to medium-high heat. When the oil is shimmering, add the beef, evenly spaced, and sear for one minute on each side.
- Remove the steak from the pan and set aside after it’s cooked taking care not to overcook; don't crowd the pan and cook in batches if you need to.
- Taking care that you only have about 1 tablespoon oil leftover in the pan after removing the steak (drain off excess if there is), add the peas (I added straight from the freezer), carrots, bell pepper, scallions, and sauté for 2 to 3 minutes.***
- Add garlic, ginger, sesame seeds, and sauté for an additional 1 minute, or until fragrant, stirring nearly constantly.
- Add the seared steak back into the skillet, pour the soy sauce mixture over everything, and let it simmer for about 2 minutes to allow the sauce to thicken.
- Scoop around 1/2 cup cooked rice into serving bowls, spoon the beef and vegetables over the rice, and if desired add salt, pepper, or additional soy sauce to taste before serving.
- Recipe is best warm and fresh but will keep airtight in the fridge (store rice separately) for up to 4 days or in the freezer for 3 months, noting that the texture of the vegetables will change and they will be softer and not as crisp.
Notes
- Dark brown sugar adds a deeper flavor but light brown sugar works fine.
- Use reduced-sodium soy sauce to control saltiness or regular soy sauce for a saltier taste.
- Add tougher vegetables like broccoli or mushrooms earlier to ensure proper cooking.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4Serving
Amount Per Serving
Calories 682 kcal
% Daily Value*
| Serving | 1 | |
| Calories | 682kcal | 34% |
| Carbohydrates | 69g | 23% |
| Protein | 42g | 84% |
| Fat | 26g | 40% |
| Saturated Fat | 6g | 30% |
| Polyunsaturated Fat | 18g | 106% |
| Cholesterol | 103mg | 34% |
| Sodium | 2079mg | 87% |
| Fiber | 4g | 16% |
| Sugar | 38g | 76% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.8
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