Name: Easy Mongolian Beef Stir Fry
Total time: 30 min
Ingredients: 1 lb beef, (sliced diagonally); ¼ cup cornstarch; 1 Tbsp oil, (for the sauce); 1 cup vegetable oil, (for frying); 3 cloves garlic, (minced); ½ tsp ginger root, (grated); ½ cup soy sauce; ½ cup water; ½ cup brown sugar; 2-3 cups mixed vegetables, (green onions, broccoli, carrots, green peas)

Slice into this juicy Mongolian beef stir-fry recipe in just 30 minutes! This simple weeknight beef recipe is slathered in a sweet and salty sauce and served alongside mixed vegetables. Enjoy it on its own, over rice, or even noodles!

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Easy Mongolian Beef Stir Fry

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Course: Dinner, Lunch, Main Course

Cuisine: Meat Dishes

Allergy: Dairy Free, Nut Free

Total Time: 30 minutes

Servings:

Calories: 812kcal

Equipment

Wok
mixing spoon
cutting board

Ingredients

1 lb beef, sliced diagonally
¼ cup cornstarch
1 Tbsp oil, for the sauce
1 cup vegetable oil, for frying
3 cloves garlic, minced
½ tsp ginger root, grated
½ cup soy sauce
½ cup water
½ cup brown sugar
2-3 cups mixed vegetables, green onions, broccoli, carrots, green peas

Instructions

Slice 1 pound of beef, place it into a small bowl, and add ¼ cup of cornstarch. Rub it with your hands until every slice of beef is well coated and you don’t see the cornstarch anymore. Set the bowl aside.
Heat 1 cup of vegetable oil in a large heavy-bottomed skillet. Heat until the oil starts bubbling. Fry beef slices, a few at a time, until they start turning brown and crispy, which takes about 2 minutes. Transfer the fried slices onto a paper towel to remove excess oil.

For the sauce:

Heat 1 Tablespoon of oil in a skillet, add minced garlic and grated ginger, and cook for about 40 seconds until fragrant.
Pour in ½ cup of soy sauce and ½ cup of water, add ½ cup of brown sugar, and cook for 5 minutes until sugar dissolves and the sauce thickens a bit. Set the sauce aside.
Now prepare the vegetables. Cut 3-4 green onions into 2-inch lengths, peel and slice 2 carrots, cut I small broccoli head in pieces (florets only), wash, and throw in a handful of sweet peas.
Once all beef slices are nice and crispy and are draining on a paper towel, pour out the oil from the skillet, and return the meat back onto medium heat. Pour in the sauce, and add the pre-cut vegetables.
Bring the sauce to a boil and cook for 2-3 minutes until vegetables turn bright and slightly soften.
Serve over white rice.