Servings
Font
Back
Mongolian Beef Stir-Fry Bowls
4.8 from 57 votes

Mongolian Beef Stir-Fry Bowls

Mongolian Beef Stir-Fry Bowls showcase tender flank steak strips coated in cornstarch and quickly seared to maintain juiciness. The beef mingles with sautéed peas, carrots, bell pepper, and green onions in a sweet-savory sauce of brown sugar and soy. The balance of tender meat, crisp vegetables, and flavorful sauce creates a satisfying dish served over rice.

Prep Time
10 mins
Cook Time
10 mins
Total Time
20 mins
Servings: 4
Calories: 682 kcal
Cuisine: Asian

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

    Cup of Yum
  1. Begin by cutting steak into thin ¼ inch thick strips, against the grain.
  2. 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.
  3. In a medium mixing bowl, combine the soy sauce, brown sugar, water, mix; set aside.
  4. 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. 
  5. 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.
  6. 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.***
  7. Add garlic, ginger, sesame seeds, and sauté for an additional 1 minute, or until fragrant, stirring nearly constantly.
  8. 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.
  9. 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.
  10. 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

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%)

Nutrition Facts

Serving: 4 Serving

Amount Per Serving

Calories 682

% 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.