30 Minute Mongolian Beef Stir-Fry Recipe

How would we be able to NOT adore the present formula? This Mongolian Beef Stir Fry is extremely simple to put together, and you can practically utilize whatever veggies you have close by!

With regards to picking the correct cut of hamburger, stay with flank steak, or on the off chance that you can’t locate that specific cut, skirt, holder, or level iron are generally incredible choices. Try not to be hesitant to go up to the counter and approach your butcher for what you need. 😉

I don’t especially like sweet Asian dishes, and fortunately Mongolian hamburger isn’t very sweet however, I cut route back on the sugar and included a touch more soy sauce. You can generally include stew sauce on the off chance that you need it spicier, or utilize dull earthy colored sugar in the event that you need it better. (Dull earthy colored sugar has a higher substance of molasses which is the thing that truly gives it a sweet punch!)

Mongolian Beef

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Recipe by lifemadesimplebakes Course: MainCuisine: American, MongolianDifficulty: Easy


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Mongolian Beef that’s easy to make in just 30 minutes, crispy, sweet and full of garlic and ginger flavors you love from your favorite Chinese restaurant.


  • 1 1/2 lbs. flank steak, cut across the grain into ¼-inch strips

  • 3 tbsp. cornstarch

  • 2 tbsp. vegetable oil

  • For the sauce:

  • 1 tbsp. vegetable oil

  • 3 cloves minced garlic

  • ¼ tsp. fresh grated ginger root (or paste)

  • ½ c. water

  • c. hoisin sauce

  • ⅓. c. low-sodium soy sauce

  • 2 tbsp. brown sugar

  • 2 tbsp. rice wine vinegar

  • ½ tsp. crushed chili paste or chili flakes

  • For the vegetables:
  • ½ c. sliced water chestnuts

  • 1 c. chopped bell peppers

  • 1 head broccoli, cut into florets and lightly steamed

  • 3 green onions cut into 1-inch pieces


  • Toss the strips of beef in the corn starch and let them sit on the cutting board for 15 minutes.
  • Meanwhile, prepare the sauce. In a small saucepan set over medium heat add the vegetable oil. When the oil is hot, lightly sauté the garlic for a minute, then add the ginger and cook for 30 seconds. Pour the remaining ingredients in the pan and simmer for 5 minutes or until the sauce begins to reduce or thicken. Keep warm while preparing the rest of the ingredients.
  • In a large skillet set over medium-high heat, add the 2 tablespoons of vegetable oil. When the oil is hot, quickly stir-fry the beef in 2-3 batches. You want it to be nice and crisp on the outsides, but not cooked throughout. Transfer cooked beef to a plate. If the pan has a lot of oil in it, remove all but 1 tablespoon of oil.
  • Add the vegetables and sauté for 2-3 minutes before returning the beef to the skillet. Add the sauce, stir, and allow everything to cook for an additional 2 minutes before removing from the heat. Serve immediately with a side of steamed rice or your favorite noodles.


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