If you’re craving a dish that’s bursting with flavor, quick to whip up, and loaded with vibrant veggies, you’ve got to try this Easy Mongolian Beef Stir-Fry with Vegetables Recipe. It’s the perfect balance of tender, crispy beef coated in a luscious, slightly sweet soy sauce glaze, paired with fresh carrot and red bell pepper that add gorgeous color and satisfying crunch. Whether you’re cooking for a weeknight dinner or impressing friends, this recipe is a guaranteed crowd-pleaser that brings the bold taste of Mongolian beef right to your kitchen with minimal fuss.
Ingredients You’ll Need
This recipe relies on a handful of simple, readily available ingredients that work beautifully together. Each component plays a vital role in building layers of texture and taste—from the tender flank steak coated in cornstarch for crispiness, to the fresh vegetables that provide a lovely contrast in color and crunch, and the sauce ingredients that create that signature savory-sweet glaze.
- 1 carrot, peeled and julienned: Adds natural sweetness and a crisp, fresh texture.
- 1 red bell pepper, sliced into strips: Contributes vibrant color and a slight sweetness that balances the sauce.
- 1 tablespoon unsalted butter: Works with oil to create a rich stir-fry base and enhances flavor.
- 2 tablespoons neutral oil, divided: Essential for high-heat cooking without overpowering the dish.
- 1 pound flank steak, thinly sliced against the grain: Provides tender, flavorful meat that crisps beautifully when cooked.
- 1/4 cup cornstarch: Key for creating the perfect crispy coating on the beef.
- 1/3 cup green onions, thickly sliced (from 4 stems): Adds freshness and a mild onion bite to brighten the dish.
- 1 teaspoon sesame seeds, optional garnish: Offers a subtle nutty flavor and lovely texture.
- 1 teaspoon fresh ginger, peeled and grated: Infuses the sauce with a warm, spicy zing.
- 4 garlic cloves, peeled and grated: Contributes robust aroma and depth of flavor.
- 1/3 cup brown sugar, packed: Creates the signature sweet balance to the soy sauce.
- 1/3 cup water: Helps dissolve the brown sugar and blend the sauce perfectly.
- 1/3 cup low-sodium soy sauce: The salty, savory backbone of the dish’s sauce.
- 1 teaspoon Sriracha, or to taste: Adds a subtle heat that wakes up your taste buds.
How to Make Easy Mongolian Beef Stir-Fry with Vegetables Recipe
Step 1: Prepare the Beef
First, take your thinly sliced flank steak and toss it in a bowl with the cornstarch. This coating will help the beef develop a delightful crispy crust as it cooks, sealing in juices and adding wonderful texture.
Step 2: Make the Sauce
Combine the brown sugar, water, soy sauce, grated ginger, garlic, and Sriracha in a bowl. Stir well until the sugar dissolves completely. Setting the sauce aside allows the flavors to meld while you prepare the other components.
Step 3: Stir-fry Vegetables
Heat a tablespoon each of oil and butter in a large skillet or wok over medium-high heat. Once shimmering, throw in the julienned carrots and sliced red bell peppers. Stir-fry them until they are crisp-tender, maintaining a bit of crunch that provides a fresh contrast to the rich beef. Remove them from the pan and set aside.
Step 4: Sear the Beef
Turn the heat to high and add the remaining oil. Working in batches if necessary, add the coated beef slices and sear for about 2 minutes per side. This high heat cooking crisps up the cornstarch coating nicely while keeping the meat juicy inside. Add more oil as needed to prevent sticking and achieve that perfect sear.
Step 5: Combine and Simmer
Return the cooked vegetables to the pan along with the sliced green onions. Pour the prepared sauce over the mixture and stir everything together. Reduce heat to medium-low and let it simmer for about 3 minutes, allowing the sauce to thicken and coat every morsel, creating that iconic Mongolian beef flavor.
Step 6: Serve
Your Easy Mongolian Beef Stir-Fry with Vegetables Recipe is now ready to serve! Garnish with sesame seeds if desired and enjoy the harmony of tender beef, vibrant veggies, and that irresistible sauce.
How to Serve Easy Mongolian Beef Stir-Fry with Vegetables Recipe
Garnishes
Sprinkling sesame seeds on top adds a delightful subtle crunch and nutty aroma that elevates the dish visually and in flavor. Thinly sliced additional green onions also make a fresh and vibrant garnish to brighten up each plate.
Side Dishes
This stir-fry pairs wonderfully with steamed jasmine or brown rice, as the grains soak up the luscious sauce perfectly. For low-carb options, serve alongside cauliflower rice or a simple side of steamed greens like bok choy or broccoli for more veggie goodness.
Creative Ways to Present
For a fun twist, try serving the beef and vegetables wrapped in soft lettuce leaves for a fresh, hand-held experience. Or layer the stir-fry over noodles for an easy Mongolian beef noodle bowl, adding extra crunch with toasted chopped peanuts or crispy fried shallots.
Make Ahead and Storage
Storing Leftovers
Store any leftovers in an airtight container in the refrigerator for up to 3 days. The beef may absorb the sauce more over time, making it even more flavorful, but the vegetables will maintain their delightful texture best when fresh.
Freezing
This Easy Mongolian Beef Stir-Fry with Vegetables Recipe can be frozen if needed. Place cooled portions in freezer-safe containers or bags, removing as much air as possible. It should keep well for up to 2 months. Note that texture of the vegetables may soften after freezing and thawing.
Reheating
Reheat leftovers gently in a skillet over medium heat to avoid drying out the beef. Adding a splash of water or broth can help loosen the sauce and restore some moisture. Stir frequently until warmed through and enjoy.
FAQs
Can I use a different cut of beef for this stir-fry?
Absolutely! While flank steak is ideal for its tenderness and flavor, you can substitute with skirt steak or sirloin. Just be sure to slice thinly against the grain for the best texture.
Is there a vegetarian version of Easy Mongolian Beef Stir-Fry with Vegetables Recipe?
Yes! You can swap the beef with firm tofu or seitan. Coat and sear them similarly, and the sauce works beautifully to bring in that classic Mongolian flavor.
How spicy is the dish with Sriracha?
The Sriracha adds a mild to moderate heat that complements the sweetness perfectly. If you prefer less spice, start with a half teaspoon or omit it entirely.
Can I prepare this recipe ahead of time for a party?
You can prep the beef and sauce in advance, storing them separately in the fridge. Then stir-fry and combine everything just before serving for best freshness and texture.
What can I substitute for cornstarch?
Potato starch or arrowroot powder are great alternatives that create the same crispy coating for the beef in this recipe.
Final Thoughts
This Easy Mongolian Beef Stir-Fry with Vegetables Recipe is one of those dishes that feels special but comes together effortlessly. The marriage of tender, crispy beef with sweet-savory sauce and fresh, colorful veggies hits all the right notes. I truly hope you give it a try—you’ll find it’s not only delicious but also a joyful way to bring a touch of your favorite takeout home. Enjoy every bite!
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Easy Mongolian Beef Stir-Fry with Vegetables Recipe
- Total Time: 30 minutes
- Yield: 4 servings 1x
Description
This Mongolian Beef recipe features tender flank steak coated in a crispy cornstarch crust, stir-fried with vibrant carrots and red bell peppers, all tossed in a sweet and savory brown sugar soy sauce with a hint of ginger and garlic. Ready in just 30 minutes, this dish is a flavorful skillet stir-fry that’s perfect for a quick weeknight dinner.
Ingredients
Meat and Coating
- 1 pound flank steak, thinly sliced against the grain
- 1/4 cup cornstarch
Vegetables
- 1 carrot, peeled and julienned
- 1 red bell pepper, sliced into strips
- 1/3 cup green onions, thickly sliced (from 4 stems)
Sauce
- 1/3 cup brown sugar, packed
- 1/3 cup water
- 1/3 cup low-sodium soy sauce
- 1 teaspoon Sriracha, or to taste
- 1 teaspoon fresh ginger, peeled and grated
- 4 garlic cloves, peeled and grated
Cooking Fats and Garnish
- 1 tablespoon unsalted butter
- 2 tablespoons neutral oil, divided (such as canola or vegetable oil)
- 1 teaspoon sesame seeds, optional garnish
Instructions
- Prepare the Beef: Place the thinly sliced flank steak in a bowl. Add the cornstarch and stir well to coat each piece thoroughly, which will help create a crispy coating when cooked.
- Make the Sauce: In a separate bowl, combine the brown sugar, water, low-sodium soy sauce, Sriracha, grated ginger, and grated garlic. Stir until the sugar dissolves and the mixture is well blended. Set aside for later use.
- Stir-fry Vegetables: Heat 1 tablespoon of neutral oil mixed with 1 tablespoon of unsalted butter in a large skillet or wok over medium-high heat. When hot, add the julienned carrot and red bell pepper strips. Stir-fry frequently until the vegetables are crisp-tender to your preference, then transfer them to a plate and set aside.
- Sear the Beef: Increase the heat to high and add the remaining 1 tablespoon of neutral oil to the skillet. Once the oil is hot, add the cornstarch-coated beef slices in a single layer without overcrowding the pan. Sear each side for about 2 minutes until a crispy crust forms. Cook the beef in batches if necessary, adding more oil if the pan becomes dry.
- Combine and Simmer: Return the cooked vegetables to the skillet along with the sliced green onions. Pour the prepared sauce over the beef and vegetables. Stir everything to combine thoroughly. Reduce the heat to medium-low and simmer gently for about 3 minutes or until the sauce has thickened and coats the dish nicely.
- Serve: Transfer the Mongolian Beef to a serving plate. Garnish with sesame seeds if desired and serve immediately for best flavor and texture.
Notes
- For best results, slice the flank steak very thinly against the grain to ensure tenderness.
- If you prefer less heat, omit or reduce the Sriracha in the sauce.
- The dish is best served fresh and hot, ideally with steamed rice or noodles.
- Make sure not to overcrowd the pan when searing the beef; cooking in batches helps maintain the crispy crust.
- Use neutral oil like canola or vegetable oil for high-heat cooking to avoid smoking.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Asian, Chinese
