Mongolian Beef Stir-Fry

Servings: 4
Prep Time: 15 minutes
Cook Time: 15 minutes
Total Time: 30 minutes

Ingredients

For the Beef:

• 1 lb (450 g) flank steak or sirloin, thinly sliced against the grain
• 2 tbsp cornstarch
• 1 tbsp vegetable oil
• 1/2 tsp salt
• 1/4 tsp black pepper

For the Sauce:

• 1/3 cup low-sodium soy sauce
• 1/4 cup water
• 2 tbsp brown sugar
• 1 tbsp hoisin sauce
• 1 tbsp rice vinegar
• 1 tsp sesame oil
• 3 cloves garlic, minced
• 1 tbsp fresh ginger, grated
• 1/2 tsp red pepper flakes, optional

For the Stir-Fry:

• 1 bell pepper, thinly sliced
• 1 small onion, sliced
• 2 cups broccoli florets
• 3 green onions, sliced
• 1 tbsp sesame seeds
• 1 tbsp vegetable oil, for cooking

Instructions

1. Prepare the beef: Pat the sliced beef dry. Season lightly with salt and pepper, then toss with cornstarch until evenly coated.
2. Make the sauce: In a small bowl, whisk together soy sauce, water, brown sugar, hoisin sauce, rice vinegar, sesame oil, garlic, ginger, and red pepper flakes.
3. Cook the beef: Heat 1 tbsp oil in a large skillet or wok over medium-high heat. Add the beef in a single layer, working in batches if necessary. Cook for about 2–3 minutes per side until browned and cooked through. Remove and set aside.
4. Stir-fry the vegetables: Add another tablespoon of oil to the skillet. Add the onion, bell pepper, and broccoli. Stir-fry for 4–5 minutes, until the vegetables are crisp-tender.
5. Combine: Return the beef to the skillet and pour in the sauce. Toss everything together and cook for 2–3 minutes, until the sauce thickens and coats the beef and vegetables.
6. Finish: Stir in the green onions and sprinkle with sesame seeds.
7. Serve: Serve hot over steamed white rice, brown rice, or noodles.

Tip: For extra tender beef, slice it very thinly against the grain and avoid overcrowding the pan while cooking.