Description
A quick and flavorful Mongolian Beef Stir Fry recipe featuring tender flank steak, crisp vegetables, and a savory-sweet homemade sauce, perfect for a satisfying weeknight dinner served over jasmine rice.
Ingredients
Vegetables
- 1 large carrot (peeled and julienned)
- 1 red bell pepper (sliced into strips)
- 3-4 green onions (thickly sliced, from 4 stems)
Protein and Coating
- 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)
Cooking Oil and Garnish
- 2 tablespoons oil (divided)
- Steamed jasmine rice (to serve)
- Sesame seeds (a sprinkle, to serve)
Instructions
- Prepare the Vegetables: Peel the large carrot and cut it lengthwise into 1/2-inch thick slices. Stack the slices and cut again into thin strips. Slice the red bell pepper by removing the top and discarding core and membranes, then slice into long strips. Peel and grate garlic and ginger; set aside.
- Slice the Beef: Cut the flank steak against the grain into thin slices about 1/4-inch thick for tenderness.
- Coat the Beef: Place the beef slices and cornstarch in a large Ziploc bag, shake well to fully coat the meat evenly with cornstarch.
- Sauté the Vegetables: Heat a skillet or wok over medium-high heat, add 1 tablespoon of oil, then add carrots, green onions, and bell peppers. Sauté for 2-3 minutes until they are tender yet crisp. Remove veggies and set aside.
- Prepare the Sauce: In a bowl, whisk together grated ginger, honey, grated garlic, water, low-sodium soy sauce, and Sriracha. Set aside.
- Cook the Beef: Add the remaining 1 tablespoon oil to the now empty skillet and heat it until hot. Add the coated beef and sauté until seared on all sides but still slightly rare in the center, about 2 minutes.
- Combine and Finish Cooking: Add sautéed vegetables back to the pan, pour in the prepared sauce, and mix well. Cook for about 3 minutes until the sauce thickens and coats the beef and vegetables evenly.
- Serve: Serve immediately over steamed jasmine rice and garnish with a sprinkle of sesame seeds for added texture and flavor.
Notes
- Slice beef against the grain to ensure tenderness.
- Adjust the amount of Sriracha to control the spice level to your preference.
- Use low-sodium soy sauce to keep the sodium content moderate.
- For a gluten-free version, substitute cornstarch and soy sauce with gluten-free alternatives.
- Cook vegetables just until tender to keep their crispness.
- Resting beef briefly after slicing makes it easier to handle and coat.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Asian
