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Easy Mongolian Beef Stir Fry Recipe

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!

Mongolian beef with mixed vegetables over white rice.

Why I Love Mongolian Beef Stir Fry

My sister-in-law introduced me to this weeknight Mongolian beef dinner, and it’s so finger-lickin’ good that I had to share! 

The beef is served alongside veggies that are sauteed in a rich Mongolian sauce, and the whole meal is ready to serve in under 30 minutes! It’s super easy too – you don’t even need to use a wok.

Make this restaurant-worthy dish in your own kitchen and get ready to knock everyone’s socks off! 

Nutrition Highlights

  • Beef adds protein to your diet
  • Carrots are full of beta-carotene
  • Geen peas offer vitamin K
  • Broccoli is chock full of antioxidants
  • You’ll get vitamin c from the green onion
  • And any other veggies you choose to add to the dish will be full of nutritional benefits too!

Key Ingredients for This Mongolian Beef Stir Fry Recipe

Mangolian beef ingredients spread out, beef, green onion, cornstarch, carrots, green peas, oil, water, soy sauce, grated ginger root.
  • Beef: Other than beef stew meat, most beef cuts work well for this recipe. My favorite is the filet mignon beef cut.
  • Vegetables: I use green onions, broccoli, carrots, and green peas. You can always add more or swap out some vegetables for others. 
  • Soy Sauce: If you use low-sodium, add salt to taste. If you use regular sodium, don’t add any extra salt or it’ll be too overpowering.
  • Brown Sugar: Adds a sweet flavor to the dish.
  • Sesame Seeds: They give the dish a sprinkling of restaurant-style presentation.

Find the full printable recipe with specific measurements below.

How To Make Mongolian Beef and Vegetables

Step 1: Prepare Beef

Slice 1 pound of beef and place it into a small bowl. Add ¼ cup of cornstarch and 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.

beef in cornstarch in a bowl.

Step 2: Fry Beef

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.

fried beef in oil on a paper towel.

Step 3: Start the Sauce

Heat 1 Tablespoon of oil in a skillet and add minced garlic and grated ginger. Cook for about 40 seconds until it’s fragrant.

Step 4: Add Liquid and Sugar

Pour in ½ cup of soy sauce and ½ cup of water, and then add ½ cup of brown sugar. Cook for 5 minutes until the sugar dissolves and the sauce thickens a bit. Set the sauce aside.

soy sauce in a pan for mangolian beef.

Step 5: Prepare the Vegetables

Cut 3-4 green onions into 2-inch lengths, peel and slice 2 carrots, cut one small broccoli head in pieces (florets only), wash, and throw in a handful of sweet peas.

broccoli florets, sliced carrots, green peas, and green onion in individual bowls.

Step 6: Combine all Components

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 to medium heat. Pour in the sauce, and add the pre-cut vegetables.

cooked beef with mixed vegetables in a pan.

Step 7: Boil

Bring the sauce to a boil and cook for 2-3 minutes until vegetables turn bright and slightly soften.

Step 8: Serve

Serve over white rice, noodles, or whatever you’d like!

FAQ

Is Mongolian beef the same as Szechuan beef?

No, Mongolian and Szechuan are not the same because of their sauces. Mongolian beef has a sweet and salty taste, while Szechuan is a bit tangier. 

Why is Mongolian beef so tender?

The cornstarch makes Mongolian beef tender because it locks in the moisture and protects the beef while it’s on the heat cooking. 

What vegetables go well in a stir fry?

If you want to add more veggies to this Mongolian beef dish, you could try some sliced bell peppers, bok choy, cabbage, or mushrooms, among many other options. It’s all up to you!

cooked beef with mixed vegetables on a fork.

More Beef Recipes To Try

Tasty Rice Recipes to Make

Thank you so much for reading about my yummy Mongolian beef recipe! Feel free to leave a comment below and I’ll get back to you soon!

Mongolian Beef Stir Fry 10 300x300

Easy Mongolian Beef Stir Fry Recipe

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!
5 from 1 vote
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Course: Dinner, Lunch, Main Course
Cuisine: Meat Dishes
Allergy: Dairy Free, Nut Free
Total Time: 30 minutes
Servings5
Calories: 823kcal
Author: Marina Rizhkov

Equipment

Ingredients

  • 1 lb beef, sliced diagonally
  • ¼ cup cornstarch
  • 1 Tbsp oil, for the sauce

For the sauce:

  • 1 cup organic canola 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.
    1 lb beef,, ¼ cup cornstarch
    beef in cornstarch in a bowl.
  • 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.
    1 cup organic canola oil,
    fried beef in oil on a paper towel.

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.
    1 Tbsp oil,, 3 cloves garlic,, ½ tsp ginger root,
  • 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.
    ½ cup soy sauce, ½ cup water, ½ cup brown sugar
    soy sauce in a pan for mangolian beef.
  • 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.
    2-3 cups mixed vegetables,
    broccoli florets, sliced carrots, green peas, and green onion in individual bowls.
  • 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.
    cooked beef with mixed vegetables in a pan.
  • Bring the sauce to a boil and cook for 2-3 minutes until vegetables turn bright and slightly soften.
  • Serve over white rice.

Notes

Nutrition

Calories: 823kcal | Carbohydrates: 39g | Protein: 21g | Fat: 66g | Saturated Fat: 11g | Polyunsaturated Fat: 14g | Monounsaturated Fat: 38g | 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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