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Quick Mongolian Beef Stir-Fry Recipe with Crispy Vegetables

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A quick and easy Mongolian beef stir-fry featuring tender flank steak and crispy vegetables in a balanced sweet-savory sauce, perfect for busy weeknights.

Ingredients

Scale
  • 8 ounces flank steak, thinly sliced against the grain
  • 2 tablespoons soy sauce
  • 1 tablespoon cornstarch
  • 1 tablespoon vegetable oil
  • 1 cup broccoli florets
  • 1 medium red bell pepper, thinly sliced
  • 1 medium carrot, julienned or thinly sliced
  • 3 green onions, chopped
  • 1/4 cup low-sodium soy sauce
  • 2 tablespoons brown sugar, packed
  • 2 cloves garlic, minced
  • 1 teaspoon grated fresh ginger (optional)
  • 1/4 teaspoon crushed red pepper flakes
  • 1/2 cup water or beef broth

Instructions

  1. Slice 8 ounces of flank steak thinly against the grain into strips about 1/4 inch thick. Toss the beef strips in 2 tablespoons soy sauce and 1 tablespoon cornstarch until evenly coated. Let marinate for 10 minutes.
  2. Cut 1 cup broccoli into bite-sized florets. Thinly slice 1 medium red bell pepper and 1 medium carrot into sticks or julienne strips. Chop 3 green onions, separating white and green parts.
  3. In a small bowl, whisk together 1/4 cup low-sodium soy sauce, 2 tablespoons packed brown sugar, 2 minced garlic cloves, 1 teaspoon grated ginger (optional), 1/4 teaspoon crushed red pepper flakes, and 1/2 cup water or beef broth. Set aside.
  4. Heat 1 tablespoon vegetable oil in a wok or large skillet over medium-high heat until shimmering. Add broccoli, bell pepper, carrot, and white parts of green onions. Stir-fry for 3-4 minutes until vegetables are tender but still crisp. Remove from pan and set aside.
  5. In the same pan, add more oil if needed. Add marinated beef in a single layer without overcrowding. Cook for about 2 minutes without stirring to brown and crisp edges. Flip and cook another 1-2 minutes until cooked through but juicy.
  6. Return cooked vegetables to the pan with beef. Pour in the sauce and stir to combine. Cook for 1-2 minutes until sauce thickens and coats beef and vegetables evenly. Adjust seasoning if needed.
  7. Garnish with green parts of chopped green onions. Serve hot over steamed jasmine rice or noodles.

Notes

Keep heat high but controlled to avoid burning sauce sugars. Slice beef thinly against the grain for tenderness and quick cooking. Avoid overcrowding the pan to keep vegetables crisp. If sauce thickens too fast, add a splash of water to loosen it.

Nutrition

Keywords: Mongolian beef, stir-fry, quick dinner, crispy vegetables, easy recipe, weeknight meal, beef stir-fry

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