If you’re looking for a dish that’s packed with bold flavors, easy to make, and perfect for both weeknights and special occasions, this Mongolian Beef Stir-Fry is exactly what you need. With its savory and slightly sweet sauce, tender slices of flank steak, and vibrant vegetables, this recipe is a crowd-pleaser that’s surprisingly simple to prepare.
Whether you’re a fan of Asian-inspired cuisine or just love a good stir-fry, this dish will hit all the right notes. In this article, we’ll walk you through the ingredients, cooking process, and expert tips to help you recreate this restaurant-quality meal at home.
Why This Recipe Is a Must-Try
- Quick to Cook: With minimal prep and fast cooking times, you can have this dish on the table in under 30 minutes.
- Customizable: Easily swap out vegetables or adjust the spice level to suit your preferences.
- Perfect Balance: The sauce combines soy sauce, brown sugar, and sesame oil, creating a perfect harmony of sweet, savory, and umami flavors.
- Family-Friendly: It’s hearty, satisfying, and pairs beautifully with rice or noodles, making it a hit with all age groups.
Key Ingredients and Their Role
Flank Steak
The base of this recipe is thinly sliced flank steak. Coating the slices in cornstarch not only helps create a crispy exterior when seared but also thickens the sauce, giving it a velvety texture.
Vegetables
The julienned carrots and sliced red bell pepper add a burst of color, crunch, and natural sweetness to the dish. Feel free to add other vegetables like broccoli, snap peas, or mushrooms for variety.
Sauce Ingredients
- Soy Sauce: The backbone of the sauce, providing a salty, umami-rich flavor.
- Brown Sugar: Balances the saltiness with a touch of sweetness.
- Rice Vinegar: Adds acidity to brighten the dish and balance the richness of the beef.
- Sesame Oil: A nutty, aromatic element that elevates the overall flavor profile.
- Ginger and Garlic: These aromatics are essential for creating depth and complexity in the sauce.
Step-by-Step Instructions
Step 1: Prepare the Steak
Start by tossing thinly sliced flank steak in cornstarch, ensuring each piece is evenly coated. This step is crucial for achieving the crispy texture that makes this dish so satisfying. Let the coated steak rest for 10 minutes while you prepare the other ingredients.
Pro Tip: Freeze the flank steak for 15-20 minutes before slicing. This makes it easier to cut thin, uniform strips.
Step 2: Sear the Steak
Heat vegetable oil in a large skillet or wok over medium-high heat. Add the steak in batches, making sure not to overcrowd the pan. Sear for 2-3 minutes on each side until crispy and golden brown. Remove the cooked steak and set it aside.
Pro Tip: Cooking in batches ensures the steak browns properly instead of steaming.
Step 3: Stir-Fry the Vegetables
In the same skillet, heat the remaining oil and add the julienned carrots and sliced red bell pepper. Stir-fry for 3-4 minutes until tender-crisp, then add minced garlic and cook for 1 minute until fragrant.
Chef’s Tip: Adjust the cooking time based on your preferred vegetable texture. For softer vegetables, cook a bit longer.
Step 4: Make the Sauce
In a small bowl, whisk together soy sauce, brown sugar, rice vinegar, sesame oil, grated ginger, and red pepper flakes (if using). Pour the sauce into the skillet with the vegetables and bring it to a simmer.
Pro Tip: If you prefer a thicker sauce, mix 1 tablespoon of cornstarch with 2 tablespoons of water and stir it into the sauce before adding the beef.
Step 5: Combine and Simmer
Return the cooked beef to the skillet, tossing it with the vegetables and sauce until everything is evenly coated. Let the mixture simmer for 2-3 minutes, allowing the flavors to meld and the sauce to thicken slightly.
Step 6: Serve and Garnish
Serve the Mongolian beef stir-fry over a bed of steamed white rice or noodles. Garnish with sesame seeds and chopped green onions for a finishing touch.
Pairing Suggestions
This dish pairs wonderfully with:
- Steamed Rice: White or jasmine rice is perfect for soaking up the flavorful sauce.
- Fried Rice: Take it up a notch with a side of fried rice for extra texture and flavor.
- Vegetable Sides: Steamed broccoli, snap peas, or bok choy add freshness and balance.
Customization Ideas
- Swap the Protein:
- Use chicken, shrimp, or tofu instead of beef for a different twist.
- Adjust cooking times accordingly to ensure the protein is fully cooked.
- Add More Vegetables:
- Include broccoli, mushrooms, snow peas, or zucchini for added nutrients and variety.
- Make It Spicy:
- Add more red pepper flakes or a splash of sriracha for heat lovers.
- Gluten-Free Option:
- Replace soy sauce with tamari or coconut aminos.
Make-Ahead and Storage
Make-Ahead Tips
- Prep in Advance: Slice the steak, chop the vegetables, and whisk the sauce ingredients ahead of time for quick assembly.
- Marinate for Flavor: Let the beef sit in a marinade of soy sauce, garlic, and ginger for up to 30 minutes before cooking.
Storage
- Refrigerate: Store leftovers in an airtight container in the fridge for up to 3 days.
- Reheat: Warm gently in a skillet over low heat to maintain the texture of the beef and sauce.
Frequently Asked Questions
Can I Use a Different Cut of Beef?
Yes! While flank steak is ideal, you can also use skirt steak, sirloin, or even tenderloin. Just make sure to slice the meat thinly against the grain for tenderness.
What Can I Serve Instead of Rice?
Try serving this dish over cauliflower rice, quinoa, or even lettuce wraps for a low-carb option.
How Do I Prevent the Beef from Becoming Tough?
Avoid overcooking the beef. Sear it quickly over high heat to lock in its juices and keep it tender.
Why This Recipe Will Become a Family Favorite
The combination of tender beef, crisp vegetables, and a rich, flavorful sauce makes this Mongolian Beef Stir-Fry a standout dish that’s sure to earn a permanent spot in your recipe rotation. It’s quick enough for a weeknight dinner yet impressive enough to serve guests.
With endless customization possibilities and a balance of textures and flavors, this dish is as versatile as it is delicious. Pair it with your favorite sides, adjust the spice level to your liking, and enjoy the satisfaction of creating a restaurant-quality meal in your own kitchen.
Ready to whip up this culinary masterpiece? Gather your ingredients, fire up your skillet, and let the magic begin. Your taste buds will thank you!
Print
Flavorful Mongolian Beef Stir-Fry: A Quick and Delicious Weeknight Recipe
Ingredients
– 1 lb flank steak, thinly sliced
– 1/4 cup cornstarch
– 3 tablespoons vegetable oil
– 2 medium carrots, julienned
– 1 red bell pepper, thinly sliced
– 3 garlic cloves, minced
– 1/2 cup soy sauce
– 1/4 cup brown sugar
– 2 tablespoons rice vinegar
– 1 tablespoon sesame oil
– 1 teaspoon grated ginger
– 1 teaspoon red pepper flakes (optional)
– 1 tablespoon sesame seeds, for garnish
– 2 green onions, chopped, for garnish
Instructions
1. Toss the thinly sliced steak with cornstarch until fully coated. Set aside for 10 minutes.
2. Heat 2 tablespoons of vegetable oil in a large skillet over medium-high heat. Sear the steak in batches for 2-3 minutes per side until crispy and browned. Remove and set aside.
3. In the same skillet, add the remaining oil and stir-fry the carrots and red bell pepper for 3-4 minutes until tender-crisp. Add garlic and cook for 1 minute.
4. In a small bowl, whisk together soy sauce, brown sugar, rice vinegar, sesame oil, grated ginger, and red pepper flakes. Pour the sauce into the skillet and bring to a simmer.
5. Return the cooked beef to the skillet, tossing to coat evenly in the sauce. Simmer for 2-3 minutes until the sauce thickens slightly.
6. Serve over steamed rice and garnish with sesame seeds and chopped green onions.