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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!
beef-rice-and-veggies-in-a-white-bowl-with-chopsticks-and-a-towel-on-the-side
beef-rice-and-veggies-in-a-white-bowl-with-chopsticks-and-a-towel-on-the-side

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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Course: Dinner, Lunch, Main Course
Cuisine: Meat Dishes
Allergy: Dairy Free, Nut Free
Total Time: 30 minutes
Servings: 5
Calories: 812kcal

Equipment

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

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