Mongolian Beef
This quick, savory Mongolian Beef comes together in under 30 minutes and features tender slices of flank steak, crisp vegetables, and a rich, sweet–savory sauce with a hint of heat. It’s a perfect weeknight stir-fry that tastes just like takeout—only fresher and faster.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Total Time: 30 minutes
Ingredients
1 carrot, peeled and julienned
1 red bell pepper, sliced into strips
1 Tbsp unsalted butter
2 Tbsp neutral oil, divided
1 lb flank steak, thinly sliced against the grain
1/4 cup cornstarch
1/3 cup green onions, thickly sliced (from 4 stems)
1 tsp sesame seeds (optional garnish)
1 tsp fresh ginger, peeled and grated
4 garlic cloves, peeled and grated
1/3 cup packed brown sugar
1/3 cup water
1/3 cup low-sodium soy sauce
1 tsp Sriracha, or to taste
Instructions
-
Place the sliced beef in a bowl, add the cornstarch, and toss until the pieces are fully coated.
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In a separate bowl, whisk together the ginger, garlic, brown sugar, water, soy sauce, and Sriracha to make the sauce; set aside.
-
Heat 1 Tbsp oil and the butter in a large skillet or wok over medium-high heat. Add the carrot and bell pepper, stirring frequently until crisp-tender. Transfer the vegetables to a plate.
-
Increase the heat to high, add the remaining 1 Tbsp oil, and once hot, sear the beef for about 2 minutes per side until browned and crisp around the edges. Cook in batches if needed to avoid crowding.
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Return the vegetables to the skillet along with the green onions. Pour in the sauce, stir to combine, and reduce heat to medium-low. Simmer for about 3 minutes, or until the sauce thickens.
- Garnish with sesame seeds if desired and serve immediately.
Notes
Calories: 377 kcal
Find it online: https://teffrecipes.com/mongolian-beef/