Mongolian Beef Stir Fry Recipe – Less Than 30 Minutes

Combine flank steak and veggies over a bed of rice with a sweet sauce for a quick, delicious Mongolian Beef Stir-Fry dinner ready in under 30 minutes.

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We’ve been trying to incorporate more vegetables into our meals. I found a recipe for a beef stir-fry with a sauce similar to teriyaki sauce. It’s a very different meal than what we usually make, but we enjoyed it. The recipe is called Mongolian Beef Stir-Fry. I don’t know if the recipe is truly Mongolian, but it tastes delicious!

This meal includes broccoli, peppers, and green onions, with beef and sauce on a bed of rice. We used a bit of three different colored peppers. I had some leftovers from other meals that we froze in strips, so I was able to use those for Mongolian Beef Stir-Fry.

Serving Suggestions & Tips

• You can use any cut of steak. We like to use flank steak, but sirloin steak, skirt steak, sliced beef, or any other type of meat will work as long as you can cut thin slices of beef from it. 
• I’m not usually a huge fan of peppers, so we went with a smaller amount of peppers and it worked well. I do like broccoli, so that was a no-brainer to have that in the recipe.
• Try adding other vegetables such as chili peppers, yellow onion, snow peas, green beans, or shiitake mushroom. 
• For extra flavor, add some sesame oil, coconut aminos, beef broth, hoisin sauce, or oyster sauce to the marinade. 
• As a healthier option, serve your Mongolian beef over cauliflower rice. 
• Garnish with sliced green onions, chow mein noodles, or sesame seeds. 

Mongolian Beef Stir-Fry Step by Step

Ingredients

• 2 cups brown rice
• 3 cups broccoli (chopped)
• 1 orange bell pepper (sliced)
• 1 red bell pepper (sliced)
• 2 tbsp oil
• 12 oz flank steak (sliced thin)
• 1/2 tsp pepper
• 1/2 tsp salt
• 1/4 cup brown sugar
• 3 tbsp light soy sauce
• 2 tbsp rice vinegar
• 1/2 cup green onions (chopped)

Preparation

Start by cooking the rice according to the package directions. This cooks the rice perfectly and doesn’t make a mess all over the microwave. It’s great for making rice for dishes like this, or for making sushi, or use the steamer basket to steam some veggies.

Slice the vegetables while the rice cooks.

In a large skillet, heat some oil over medium-high heat and brown the flank steak. Season the tender beef slices with pepper and salt to taste. To cook the beef evenly, make sure the pieces are separated and in a single layer in the pan.

Put together the sauce that will go with the entire meal while the meat cooks. Whisk the rice vinegar, soy sauce, and brown sugar in a small bowl to create your Mongolian sauce.

Remove the beef from the pan once it is fully cooked. Cover the beef to keep it warm.

Add some oil to the pan, reduce it to medium heat, and put the chopped vegetables in the hot oil, frying until they are soft and warm, stirring often. Then cover the veggies with the savory sauce mixture. Return the beef to the pan and cook it all together for 2-3 minutes to reduce the liquid and heat everything together.

Once everything is cooked, put the rice in your serving bowl and top with the marinated beef slices and vegetable mixture. Then sprinkle a few sesame seeds to garnish your Mongolian Beef Stir-Fry and serve warm.

Mongolian Beef Stir Fry Leftovers

Storage: Let the beef cool to room temperature, then place the leftover Mongolian beef in an airtight container. Refrigerate for 2-3 days. 

Reheating: For the best results, reheat the leftovers in a medium saucepan over medium heat. Add a splash of beef broth, hot water, soy sauce, or a neutral oil if it’s too dry. 

Recipe

Mongolian Beef Stir-Fry

Combine flank steak and veggies over a bed of rice with a sweet sauce for a quick, delicious Mongolian Beef Stir-Fry dinner ready in under 30 minutes.

Prep Time 5 minutes minutes

Cook Time 15 minutes minutes

Total Time 20 minutes minutes

Course:

Main Dish

Cuisine:

American

Keyword:

beef

|

bell pepper

|

Mongolian sauce

|

rice

|

soy sauce

|

steak

|

stir fry

|

stir fry beef

Dietary Needs:

Dairy-Free

|

Egg-Free

|

Nut-Free

Servings: 4 cups

5 from 6 votes

Ingredients

• 2 cups brown rice
• 3 cups broccoli (chopped)
• 1 orange bell pepper (sliced)
• 1 red bell pepper (sliced)
• 2 tbsp oil
• 12 oz flank steak (sliced thin)
• 1/2 tsp black pepper
• 1/2 tsp salt
• 1/4 cup brown sugar
• 3 tbsp soy sauce
• 2 tbsp rice vinegar
• 1/2 cup green onions (chopped)

Recommended Equipment

• Rice Steamer
• Chef Knife
• Cutting Board
• Skillet
• Mixing Bowls – Stainless Steel
• Whisk – Wire

Instructions

• Cook or steam the rice according to directions
• Chop the broccoli and slice the bell peppers
• Heat 1 tbsp oil in a large skillet over medium high heat
• Season the flank steak with pepper and salt and add to skillet
• Continue frying the steak until cooked through
• Remove steak from pan and add 1 tbsp oil to pan, lowering to medium heat
• Add the prepared vegetables to the warm oil
• Cover and cook the vegetables until tender, about 5 minutes
• Meanwhile, combine the brown sugar, soy sauce, and rice vinegar to make the Mongolian sauce
• Remove the cover and add the sauce to the vegetables, cooking another 5 minutes
• Return the steak to the pan and heat it all together
• Serve the beef and vegetables over the cooked rice and garnish with chopped green onions

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Nutrition Facts

Mongolian Beef Stir-Fry

Amount Per Serving (1 cup)

Calories 630 Calories from Fat 126

% Daily Value*

Fat 14g22%

Saturated Fat 2g10%

Cholesterol 51mg17%

Sodium 1124mg47%

Potassium 967mg28%

Carbohydrates 95g32%

Fiber 6g24%

Sugar 17g19%

Protein 29g58%

Vitamin A 2415IU48%

Vitamin C 139.2mg169%

Calcium 104mg10%

Iron 4.4mg24%

* Percent Daily Values are based on a 2000 calorie diet.

All nutritional information is based on third-party calculations and should be considered estimates. Actual nutrition content will vary based on brands used, measuring methods, portion sizes, and more.

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