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Easy Mongolian Beef Stir Fry Recipe

Savory Easy Mongolian Beef Stir Fry Recipe in 30 Minutes

This Easy Mongolian Beef Stir Fry Recipe delivers restaurant-quality flavor in just 30 minutes, perfect for busy weeknights.
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Prep Time 30 minutes
Cook Time 10 minutes
Total Time 30 minutes
Servings: 4 servings
Course: Dinner
Cuisine: Asian
Calories: 400
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Beef Marinade
  • 1 pound Flank Steak Slice against the grain
  • 1 teaspoon Baking Soda Tenderizing agent
  • 2 tablespoons Cornstarch For coating
  • 1 tablespoon Shaoxing Wine Substitute with dry sherry if needed
  • 2 tablespoons Soy Sauce Low-sodium recommended
  • 1 teaspoon White Pepper Replace with black pepper if preferred
For the Sauce
  • 2 tablespoons Brown Sugar Light or dark based on taste
  • 1 cup Beef Broth Substitute with vegetable broth for vegetarian option
  • 2 tablespoons Dark Soy Sauce Extra regular soy sauce can be used if needed
  • 1 tablespoon Oyster Sauce Omit for vegetarian version
  • 1 teaspoon Sesame Oil Toasted sesame oil deepens flavor
For the Aromatics
  • 1 medium Yellow Onion Sautéed until fragrant
  • 1 tablespoon Ginger Adjust based on preference
  • 3 cloves Garlic Fresh recommended for best taste
  • 2 pieces Dried Chili Peppers Adjust quantity based on spice tolerance
  • 2 stalks Green Onions Chopped for garnish
  • 2 tablespoons Vegetable Oil For cooking

Equipment

  • Wok
  • mixing bowl
  • whisk

Method
 

Preparation Steps
  1. In a mixing bowl, combine sliced flank steak with baking soda, cornstarch, Shaoxing wine, water, soy sauce, and white pepper. Let it marinate for 30 minutes at room temperature.
  2. While the beef is marinating, whisk together brown sugar, beef broth, regular soy sauce, dark soy sauce, oyster sauce, and sesame oil in a separate bowl.
  3. After marinating, remove the flank steak and coat it with cornstarch.
  4. Heat vegetable oil in your preheated wok over medium-high heat until shimmering. Add the coated beef in batches, searing for about 1 minute on each side.
  5. In the same hot wok, toss in the yellow onion, ginger, garlic, and dried chili peppers. Sauté for about 1 minute until fragrant.
  6. Pour the prepared sauce into the wok, stirring to combine with the sautéed aromatics. Bring the mixture to a gentle simmer.
  7. Return the seared beef to the wok along with chopped green onions. Quickly toss everything together for about 30 seconds.

Nutrition

Serving: 1servingCalories: 400kcalCarbohydrates: 25gProtein: 30gFat: 15gSaturated Fat: 3gPolyunsaturated Fat: 2gMonounsaturated Fat: 10gCholesterol: 75mgSodium: 800mgPotassium: 600mgFiber: 2gSugar: 10gVitamin A: 200IUVitamin C: 5mgCalcium: 40mgIron: 4mg

Notes

Slice flank steak against the grain for the best texture. Allow beef to marinate for maximum flavor and tenderness, and avoid overcrowding the pan while cooking.

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