Top-down of Mongolian Beef Stir-Fry in a square white bowl with chop sticks on a wooden surface with a bamboo placemat (with logo overlay)

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.

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 called it 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 the 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.

Step by Step

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. 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.

In a large skillet, heat some oil and brown the flank steak. I bought mine sliced already, but if it isn’t then you want to slice it thinly before cooking. Season with pepper and salt to taste. To cook the beef evenly, make sure the pieces are separated.

Put together the sauce that will go with the entire meal while the meat cooks. Whisk the rice vinegar, soy sauce, and brown sugar 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 and put in the chopped vegetables, frying until they are soft and warm. Then cover with the soy sauce mixture. Return the beef to the pan and cook it all together for a few minutes to reduce the liquid and heat everything together.

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

Recipe

Top-down of Mongolian Beef Stir-Fry in a square white bowl with chop sticks on a wooden surface with a bamboo placemat

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
Cook Time 15 minutes
Total Time 20 minutes
Course: Main Dish
Cuisine: American
Keyword: bell pepper, rice, steak
Servings: 4 servings
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 pepper
  • 1/2 tsp salt
  • 1/4 cup brown sugar
  • 3 tbsp soy sauce
  • 2 tbsp rice vinegar
  • 1/2 cup green onions (chopped)

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
  • 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
  • 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
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.

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46 thoughts on “Mongolian Beef Stir-Fry”

  1. Stephanie, you always have the most delicious recipe and I have been trying to make them, I wish to could taste to approve.

  2. This recipes looks really yummy, I love stir fry’s. I never thought of getting a rice cooker, this is a good idea, as rice is my least favourite food to cook. Thanks for the tip!

  3. Your cooking is always so on point. I love that you incorporate veggies in all of your recipes and that you make healthy choices. Thank you for sharing!

  4. This Mongolian Beef Stir-Fry looks delicious! It’s very important to include more veggies in our everyday diet and this is a great option!

  5. A combination of my favourite dishes, beef, rice and vegetables. I have tried a few of your recipes and all taste delicious. I am sure this is going to taste yummy too. Saving this recipe.

    1. It’s definitely doable for one person. Most of the time, I am the one in the kitchen cooking so make the meals myself. This also reheats really well to have the leftovers if you’re only cooking for one.

  6. I love a quick and easy recipe with a simple yet flavorful sauce. This is one of the areas with which I struggle with trying to cook Asian cuisines; I’m fine with following a recipe, but not yet experienced enough to put together a sauce of my own that is satisfying. Maybe this will help me build my repertoire.

  7. One of the best things about traveling to a foreign country is trying new food. Also… there is another way to travel – to cook dishes from different countries right at home.
    Mongolia is unique. I hope they have delicious dishes for vegetarians like me, too 😊.

    1. I couldn’t agree more! We have a few families that get together every month for “Dinner Club” and we’ve decided we are going to “eat around the world” and pick a new country to cook food from every month!

    1. We have had more and more busy weeknights now that my boys are getting older. I end up making a lot of meals like this during the week. Quick and easy, but still delicious and filling for everyone.

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