Mongolian Beef Stir Fry

Name: Mongolian Beef Stir Fry
Prep time: 15 min
Cook time: 10 min
Total time: 25 min
Yield: 4.0
Ingredients: 1 lb flank steak, thinly sliced against the grain; 2 tablespoons cornstarch; 3 tablespoons vegetable oil, divided; 2 cups broccoli florets, fresh; 1 red bell pepper, sliced; 1/4 cup green onions, chopped; 3 cloves garlic, minced; 1 inch piece of ginger, grated; 1/2 cup soy sauce; 1/4 cup brown sugar; 2 tablespoons rice vinegar; 1 teaspoon red pepper flakes (optional)

Highlighted under: World Cuisine

Honestly, this Mongolian beef stir fry is one of my go-to weeknight meals. It comes together quickly, which is a lifesaver after a long day at work. Plus, with tender beef, fresh veggies, and a sauce that actually sticks to everything, it's a simple yet satisfying dish that my family always asks for again. There's something comforting about a stir fry, especially when it’s loaded with flavor and happens in one pan.

Created by

The Simplecooktips Team

Last updated on 2026-06-03T16:30:19.010Z

My love affair with stir fries began during college, when I was scraping together meals from whatever was in my fridge. I once tried to make a beef stir fry using way too much soy sauce and ended up with a salty mush. It taught me the importance of balance, especially in stir frying.

Now, I’ve got this Mongolian beef stir fry dialed in. Fresh ginger and garlic make all the difference, and I love tossing in whatever veggies are around – bell peppers or broccoli usually steal the show. Honestly, you can’t go wrong here!

Why This Works So Well

The sauce clings just right to the beef
You can throw in any vegetables you have on hand
Dinner's ready in less than 30 minutes

Getting the Texture Right for Mongolian Beef Stir Fry

Getting that tender and crispy texture with the flank steak is key, and tossing it in cornstarch makes all the difference. I usually slice it thinly against the grain, which helps. Letting it sit for about 10 minutes not only lets the cornstarch do its magic but also gives you time to prep your veggies without feeling rushed. You could even do this step earlier in the day or the night before if you're really organized.

Make sure your skillet or wok is really hot before adding the beef. If the pan isn't ready, the meat will steam instead of sear. You want that nice brown edge forming. If you notice the beef is crowding the pan, don’t hesitate to work in batches. Browning it well really enhances the overall taste of the dish.

Ingredient Notes

Broccoli and red bell pepper are my go-tos for this stir fry, but honestly, any veggies you have on hand will work. I’ve used carrots, snap peas, or even zucchini before, based on what I had in my fridge. Just keep the cook time in mind; some veggies need a bit longer to get crisp-tender, while others cook faster.

For the sauce, I prefer to whisk it up just before combining with the stir fry to ensure the sugar is fully dissolved. If you’re looking for a lighter version, swap out half the soy sauce with low-sodium soy sauce. And if you’re not a fan of heat, you can totally skip the red pepper flakes. There’s room for flexibility here, and it’ll still taste great!

Ingredients

Here’s what you’ll need for this wonderful stir fry:

Ingredients

1 lb flank steak, thinly sliced against the grain
2 tablespoons cornstarch
3 tablespoons vegetable oil, divided
2 cups broccoli florets, fresh
1 red bell pepper, sliced
1/4 cup green onions, chopped
3 cloves garlic, minced
1 inch piece of ginger, grated
1/2 cup soy sauce
1/4 cup brown sugar
2 tablespoons rice vinegar
1 teaspoon red pepper flakes (optional)

Instructions

Let’s get cooking!

Prep the Beef

Start by tossing the thinly sliced flank steak with cornstarch until it’s well coated. This helps tenderize the meat and gives it a nice crispy texture when cooked. Let it sit for about 10 minutes while you chop the veggies.

Mix the Sauce

In a small bowl, whisk together soy sauce, brown sugar, rice vinegar, and red pepper flakes if you like some heat. Set this aside for later—this sauce is key to the dish.

Cook the Beef

Heat 2 tablespoons of vegetable oil in a large skillet or wok over medium-high heat. Once hot, add the beef in a single layer and let it sizzle without moving it for about 2 minutes. Then, stir it until it’s browned but not fully cooked through. Remove the beef and set it aside.

Stir Fry the Veggies

In the same pan, add another tablespoon of oil if needed, and toss in the garlic and ginger for just about 30 seconds until fragrant. Add the broccoli and red bell pepper, stirring frequently for about 3-4 minutes. Keep an eye on the veggies; you want them bright and crisp!

Combine Everything

Return the beef to the pan, pour in the sauce, and stir everything together. Cook for about 3 more minutes, until the sauce is thickened and coats everything nicely. The beef will finish cooking during this time. Don't forget to sprinkle in the green onions at the end!

Serve over rice or noodles and enjoy!

Pro Tips

If you want extra sauce, double the sauce ingredients.
Make sure your pan is hot enough before adding the beef, or it won’t sear properly.
Feel free to switch out veggies based on what you have; snap peas or carrots work well too.

Scaling Mongolian Beef Stir Fry for a Crowd

If you're cooking for a bigger group, just double the ingredients and use a larger pan or make it in batches. Stir fries are often better when made in smaller portions as they cook more evenly. I also like to serve it over rice or noodles; this helps stretch the meal further and keeps everyone satisfied. Just be mindful of how much sauce you’re making—you might need to increase that a bit too. Everyone likes a good saucy bit with their rice, right?

Questions About Recipes

→ Can I use chicken instead of beef?

You can, but it’ll taste different; I recommend sticking with beef for that classic Mongolian flavor.

→ What can I serve with this dish?

Rice or noodles are great choices. Honestly, I often just use whatever’s quickest, like microwave rice.

→ How do I store leftovers?

Just keep them in an airtight container in the fridge for about 3 days. It reheats surprisingly well!

→ Is this spicy?

Not really—it depends on how much red pepper flakes you use. I usually skip them for my kids.

→ Can I freeze this?

You can freeze it, but the veggies might lose a bit of their crunch when you reheat.