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.
Originally Published On: October 16, 2018
Last Updated On: August 20, 2019
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
- 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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