With the idea of trying to get more vegetables in our dinners, we decided to attempt a recipe I found 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.
This meal includes broccoli, peppers, and green onions, with the beef and sauce on a bed of rice. We used an orange pepper when we made it, but you could use any color pepper that you prefer.
Step by Step
I started by getting the rice cooking. I was given a rice steamer for Christmas this year and I absolutely love it!
This cooks the rice perfectly and doesn’t make a mess all over the microwave like I used to have. It’s great for making rice for dishes like this, or for making sushi, or use the steamer basket to steam some veggies.
While the rice cooks, I start to get the vegetables sliced up. I’m not usually a huge fan of peppers, so we went with an orange pepper since it has a sweeter taste. I do usually 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.
Make sure to get the pieces all separated in the pan so they all cook evenly and cook until they are done.
While the meat is cooking and the rice is steaming, put together the sauce that will go with the entire meal. Mix together the rice vinegar, soy sauce, and brown sugar to create your Mongolian sauce. You want to really stir it up so the brown sugar is incorporated into the sauce.
Remove the beef from the pan once it is fully cooked and cover to keep it warm.
Add some oil to the pan and put in the chopped vegetables, frying until they are soft and warm.
Remove the lid and add the soy sauce mixture to the vegetables.
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 chop the green parts of the green onions to add a bit of garnish on the stir-fry.
Mongolian Beef Stir-Fry
- 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)
- 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
- 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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