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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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!
- 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
- 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.
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.
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.
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.
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.
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!
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.
The cornstarch makes Mongolian beef tender because it locks in the moisture and protects the beef while it’s on the heat cooking.
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!
More Beef Recipes To Try
- If you’re craving something a little lighter, check out this delicious Filet Mignon Salad with Vinaigrette!
- This Creamy and Quick Dinner Spaghetti with Beef and Mushroom Sauce is perfect for a busy day!
- If you’re a one-pot meal kind of person, you’re going to love this Easy Classic Pilaf Recipe with Beef.
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!
Easy Mongolian Beef Stir Fry Recipe
- 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
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
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,
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
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,
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.