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.

Course Main Dish

Cuisine American

Keyword bell pepper, rice, steak

Prep Time 5 minutes

Cook Time 15 minutes

Total Time 20 minutes

Servings servings

Calories 630kcal

Author Stephanie Lynch

Equipment

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

Nutrition