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Dairy Free
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Nut Free
Easy Mongolian Beef with Simple Mixed Vegetables
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!


Easy Mongolian Beef Stir Fry
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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Servings: 5
Calories: 812kcal
Equipment
- Wok
- mixing spoon
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.
Nutrition
Calories: 812kcal | Carbohydrates: 39g | Protein: 21g | Fat: 65g | Saturated Fat: 14g | Polyunsaturated Fat: 26g | Monounsaturated Fat: 20g | Trans Fat: 1g | Cholesterol: 64mg | Sodium: 1399mg | Potassium: 486mg | Fiber: 3g | Sugar: 22g | Vitamin A: 3697IU | Vitamin C: 8mg | Calcium: 62mg | Iron: 3mg