A delicious and flavorful Mongolian Beef Stir-Fry recipe that combines tender beef with a savory sauce and fresh vegetables.
Author:Lorenzo Bonucci
Prep Time:15 minutes
Cook Time:15 minutes
Total Time:30 minutes
Yield:4 servings 1x
Category:Main Course
Method:Stir-Fry
Cuisine:Mongolian
Diet:Gluten Free
Ingredients
Scale
500 g beef sirloin, flank steak, or rump steak, thinly sliced
30 g cornflour (cornstarch)
2 tbsp vegetable oil
½ tsp salt
¼ tsp black pepper
80 ml soy sauce
60 ml water
60 g brown sugar
1 tbsp hoisin sauce
1 tbsp rice vinegar
1 tsp sesame oil
4 cloves garlic, minced
1 tsp fresh ginger, grated
½ tsp chilli flakes, optional
6 spring onions, cut into 4–5 cm pieces
1 red bell pepper, thinly sliced
1 small broccoli head, cut into small florets
1 tbsp sesame seeds
2 spring onions, thinly sliced, for garnish
600–700 g cooked steamed rice
Instructions
Prepare the beef: Slice the beef thinly against the grain. Pat it dry, then season with salt and pepper. Toss with cornflour until lightly coated. Shake off any excess.
Mix the sauce: In a bowl, whisk together the soy sauce, water, brown sugar, hoisin sauce, rice vinegar, sesame oil, garlic, ginger, and chilli flakes.
Sear the beef: Heat 1 tbsp oil in a large wok or skillet over high heat. Add half of the beef in a single layer and cook for 1–2 minutes per side, until browned and crisp around the edges. Remove and repeat with the remaining beef, adding the other tablespoon of oil if needed.
Stir-fry the vegetables: Add the broccoli and bell pepper to the same wok. Stir-fry for 3–4 minutes until slightly tender but still crisp. Add the spring onion pieces and cook for another minute.
Add the sauce: Return the beef to the wok. Pour in the Mongolian sauce and toss everything together.
Thicken: Cook for 2–3 minutes, stirring constantly, until the sauce becomes glossy and coats the beef and vegetables.
Garnish: Sprinkle with sesame seeds and sliced spring onions.
Serve immediately over hot steamed rice.
Notes
For a spicier dish, increase the amount of chilli flakes.
Feel free to add other vegetables like carrots or snap peas.
Leftovers can be stored in the refrigerator for up to 2 days.