You’re going to love this incredible Mongolian Beef! Packed with savory flavors, cooked meat, and soft veggies, this dish is a wonderful way to celebrate the Chinese New Year and a great dish to serve up throughout the week.
This Mongolian Stir Fry is a simple dish that doesn’t take long to prepare and always comes out perfectly. We love to serve it up all year long because it’s always a big hit and even the leftovers taste incredible the next day. That is, assuming there are any leftovers (beef and veggie stir fry never lasts long around here!)
What is Mongolian Beef?
It’s a dish originally coming from Taiwan that has gone through several changes as it passes hands to different chefs throughout the years and everyone has their own ways of making it unique. Traditionally it’s a thinly sliced meat (like flank steak) that’s been cooked with onions and served with scallions or vegetables. Most of the time, it’s not spicy and is served alongside rice or noodles.
Ingredients for Mongolian Beef & Vegetables
-Soy sauce: You will need 1/2 cup of soy sauce for the base of the sauce. I used Kikkoman soy sauce but you can use any brand you prefer.
-Olive oil: Use 2 tablespoons of olive oil to help the marinade distribute flavors more evenly.
-Brown sugar: Adding in 1/2 cup of brown sugar will help to cut down on some of the salty flavors and give us a more well-rounded dish.
-Seasoning Salt: Use 1/2 teaspoon of seasoning salt (I used Season-All) but any type of all-purpose seasoning salt should work just fine.
-Seasonings: You will need 1/4 teaspoon each of ground ginger, black pepper, and garlic powder.
-Steak: You’ll need about 1 pound of thinly sliced steak for this recipe.
-Asparagus: Use 1 bunch of asparagus that has been trimmed and sliced into 2 inch long segments.
-Bell Pepper: Adding in one thinly sliced bell pepper will make this dish taste incredible.
-Cornstarch Slurry: Make a slurry to thicken the sauce by using 1/4 cup of water and 1 tablespoon of cornstarch.
How to Make Mongolian Beef & Vegetables
In a 2 cup measuring cup, combine all of the marinade ingredients and pour it into a quart-sized bag with your steak. Let sit for at least 1 hour in the fridge but preferably up to 4 hours.
In the microwave, steam your vegetables by placing them in a covered dish with 1/4 cup of water.
Heat a pan to medium-high heat. Add in the beef and cook for about 4-5 minutes or until cooked. Add in the steamed veggies and toss to coat.
Combine 3 tablespoons of water with 1 tablespoon of cornstarch and stir until dissolved. Add in the remaining water and stir again.
Add the mixture to your pan and allow to cook for about 2-3 minutes or until the sauce is thickened.
Serve over steamed rice.
Enjoy!
Ingredients
- 1/2 cup Kikkoman soy sauce
- 2 TBSP olive oil
- 1/2 cup brown sugar
- 1/2 tsp Season All {or any type of all-purpose seasoning salt}
- 1/4 tsp ground ginger
- 1/4 tsp black pepper
- 1/4 tsp garlic powder
- about 1 lb thinly sliced steak
- 1 bunch asparagus sliced into 2″ segments
- 1 bell pepper sliced thin
- 1/4 cup water + 1 TBSP cornstarch
Instructions
- Combine all marinade ingredients in a 2 cup measuring cup and stir. Place steak in a quart sized bag. Pour in marinade and let sit at least 1 hour, preferably 3-4 hours.
- Steam vegetables for about 4-5 minutes in the microwave.* (Place vegetables in a covered dish with 1/4 cup water.)
- Meanwhile, heat a pan to medium-high heat. Add in beef and cook for about 4-5 minutes. (Since the steak is sliced so thin, it doesn’t take much time to cook.) Add in steamed vegetables and toss to coat. Combine 3 TBSP of the water with the 1 TBSP cornstarch; stir until dissolved. Add in remaining water and stir again. Add to pan and stir to combine. Let cook an additional 2-3 minutes, until sauce is thickened.
- Serve over steamed rice.
Notes
What are some side dishes for Mongolian beef?
Some great side dishes include steamed white rice, fried rice, yakisoba noodles, and egg rolls. Even serving it alongside more steamed veggies can be a great option!
Can you freeze Mongolian beef?
Yes, you can freeze this dish in an airtight container in the freezer for up to 3 months. Allow the dish to thaw in the fridge for several hours before heating on the stove.
Some Great Chinese-Inspired Recipes To Try
- CASHEW CHICKEN STIR FRY
- ORANGE CHICKEN RECIPE
- GRILLED TERIYAKI CHICKEN
- EASY BEEF & BROCCOLI
- CHINESE CHICKEN SALAD
- GRILLED PINEAPPLE WITH COCONUT GLAZE
- COCONUT RICE
- EASY CHICKEN FRIED RICE RECIPE
- PINEAPPLE TERIYAKI MEATBALLS
- Sweet Chicken & Vegetable Curry Stew
You’re going to love this simple Mongolian beef and veggies recipe. It’s so quick to prep and always turns out incredible. Add this to your meal rotations and watch everyone dig on in!
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