Description
Mongolian Beef Stir-Fry Bowls are a quick and flavorful Asian-inspired dish featuring tender steak strips seared to perfection and tossed with colorful veggies in a sweet, savory sauce. Ready in just 20 minutes, this recipe is perfect for busy weeknights, delivering restaurant-quality taste and texture right at home. Serve over a bowl of hot cooked rice for a balanced and satisfying meal.
Ingredients
Units
Scale
For the Beef
- 1 pound flank steak or pepper steak, sliced into thin 1/4-inch strips against the grain
- 1/3 cup cornstarch
For the Sauce
- 3/4 cup brown sugar, packed (light or dark)
- 1/2 cup soy sauce (reduced-sodium preferred)
- 1/2 cup water
For Stir-Frying
- 1/4 cup canola or vegetable oil
- 1 cup peas (frozen, unthawed)
- 1 cup grated or shredded carrots
- 1 yellow bell pepper, sliced into thin 1/4-inch strips (or any color)
- 2 stalks scallions, green parts only, sliced into 1-inch segments
- 3 or 4 cloves garlic, finely minced or pressed
- 1 inch fresh ginger, peeled and minced or grated (or 2 teaspoons dried ginger)
- 1 to 2 teaspoons sesame seeds
For Serving
- Cooked rice
- Salt, optional and to taste
- Pepper, optional and to taste
Instructions
- Prepare the Beef: Begin by cutting the flank or pepper steak into thin 1/4-inch strips against the grain. Place the slices into a large ziptop bag, pour in the cornstarch, seal the bag, and shake to coat the beef evenly. Set aside.
- Make the Sauce: In a medium mixing bowl, combine the soy sauce, brown sugar, and water. Whisk or stir until the sugar is dissolved, then set aside.
- Sear the Beef: In a large sauté pan, heat the oil over medium to medium-high heat. Once shimmering, add the beef strips in an even layer, avoiding overcrowding the pan (work in batches if necessary). Sear each side for about 1 minute until browned. Remove the beef from the pan and set aside, being careful not to overcook.
- Sauté the Vegetables: With about 1 tablespoon of oil left in the pan (drain any excess), add the peas, carrots, bell pepper, and scallions. Sauté for 2 to 3 minutes, stirring occasionally.
- Add Aromatics: Stir in the minced garlic, ginger, and sesame seeds. Continue to sauté for about 1 minute, stirring constantly until fragrant.
- Combine & Simmer: Return the seared beef to the skillet. Pour the sauce mixture over the beef and vegetables. Stir to combine, and let the mixture simmer for about 2 minutes until the sauce thickens slightly.
- Serve: Spoon approximately 1/2 cup cooked rice into each serving bowl. Top with the beef and vegetable mixture. Season with salt, pepper, or extra soy sauce to taste, if desired.
Notes
- Dark brown sugar will provide a richer, deeper flavor than light brown sugar, but both are suitable.
- Using reduced-sodium soy sauce is recommended, but regular soy sauce can be used for a saltier profile.
- For denser vegetables like broccoli or mushrooms, add them after searing the beef but before the peas, carrots, bell pepper, and scallions to allow a head start in cooking.
- For best texture, serve the stir-fry fresh, as vegetables can lose crispness when reheated after refrigeration or freezing.
- Leftovers should be stored airtight (rice stored separately) for up to 4 days in the fridge or up to 3 months in the freezer.
Nutrition
- Serving Size: 1/4 of recipe (about 1 bowl with rice)
- Calories: 520
- Sugar: 28g
- Sodium: 1100mg
- Fat: 18g
- Saturated Fat: 3g
- Unsaturated Fat: 13g
- Trans Fat: 0g
- Carbohydrates: 60g
- Fiber: 4g
- Protein: 31g
- Cholesterol: 74mg
