Mongolian Stir Fry
Elevate your dinner game with this savory and colorful Mongolian Stir Fry recipe, a perfect fusion of rich flavors and vibrant textures. Featuring tender slices of flank steak tossed in cornstarch for a perfectly crisp finish, this dish is coated in a mouthwatering homemade sauce made from soy sauce, brown sugar, garlic, and fresh ginger that's equal parts sweet and savory. Stir-fried with red and yellow bell peppers for a pop of color and subtle sweetness, and finished with crunchy green onions and a sprinkle of sesame seeds, this stir fry is irresistibly aromatic and satisfying. Ready in just 35 minutes, it's served over fluffy cooked rice, making it a quick and easy crowd-pleaser for busy weeknights or casual entertaining. Perfect for fans of Asian-inspired cuisine, this one-pan wonder brings bold flavor right to your table.
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Recipe Information
Ingredients
- 500 g Flank steak
- 60 g Cornstarch
- 60 ml Vegetable oil
- 120 ml Soy sauce
- 100 g Brown sugar
- 125 ml Water
- 4 cloves Garlic
- 20 g Fresh ginger
- 1 large Red bell pepper
- 1 large Yellow bell pepper
- 3 stalks Green onion
- 1 tbsp Sesame seeds
- 4 servings Cooked rice
Instructions
Slice the flank steak thinly against the grain into bite-sized strips, about 1/4 inch thick.
In a large bowl, toss the beef strips with cornstarch until they are evenly coated. Set aside to marinate for 10 minutes.
While the beef is marinating, prepare the sauce. In a small bowl, mix together soy sauce, brown sugar, water, minced garlic, and grated ginger. Stir until the sugar dissolves and set aside.
Heat a large non-stick pan or wok over medium-high heat and add 30 ml of vegetable oil.
Add the marinated beef strips in a single layer to the pan. Cook for 2-3 minutes per side until browned and slightly crispy. You may need to do this in batches. Remove the beef from the pan and set aside.
In the same pan, add the remaining 30 ml of vegetable oil. Add the sliced red and yellow bell peppers and stir-fry for 3-4 minutes until they start to soften.
Return the cooked beef to the pan and pour the prepared sauce over the top. Stir everything together and let cook for another 2-3 minutes until the sauce thickens slightly.
Add chopped green onions and mix well just before taking the pan off the heat.
Serve the Mongolian Stir Fry hot, garnished with sesame seeds, over a bed of cooked rice.
Nutrition Facts
Calories |
845 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 32.9 g | 42% | |
| Saturated Fat | 8.7 g | 44% | |
| Polyunsaturated Fat | 9.8 g | ||
| Cholesterol | 114 mg | 38% | |
| Sodium | 1646 mg | 72% | |
| Total Carbohydrate | 94.0 g | 34% | |
| Dietary Fiber | 3.1 g | 11% | |
| Total Sugars | 29.8 g | ||
| Protein | 45.2 g | 90% | |
| Vitamin D | 0.1 mcg | 1% | |
| Calcium | 85 mg | 7% | |
| Iron | 6.2 mg | 34% | |
| Potassium | 836 mg | 18% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
