Mongolian Beef Stir Fry
A delightful and flavorful dish featuring tender flank steak and fresh vegetables in a sweet and savory sauce, perfect for a quick weeknight dinner.
Servings: 4 servings
Calories: 400kcal
Ingredients
For the sauce
- 45 ml soy sauce Low sodium soy sauce can be used for a healthier option.
- 30 ml hoisin sauce
- 15 g brown sugar Can substitute with coconut sugar for a healthier version.
- 2 cloves garlic, minced
- 1 teaspoon ginger, minced Fresh ginger preferred for best flavor.
Main ingredients
- 450 g flank steak, thinly sliced Cut against the grain for tenderness.
- 1 piece bell pepper, sliced Any color bell pepper can be used.
- 1 piece onion, sliced Yellow or white onion works well.
- 2 stalks green onions, chopped For garnish.
- 30 ml vegetable oil Use high smoke point oil.
- to taste Salt and pepper Adjust to personal preference.
Instructions
Preparation
- In a bowl, combine the soy sauce, hoisin sauce, brown sugar, minced garlic, and ginger. Mix well to create the sauce.
- Heat vegetable oil in a large skillet over medium-high heat.
Cooking
- Add the sliced beef to the skillet and cook until browned, about 3-4 minutes. Ensure that the beef is cooked through.
- Remove the beef from the skillet and set it aside on a plate.
- In the same skillet, add the sliced onion and bell pepper. Stir-fry for 2-3 minutes until the vegetables are slightly tender.
- Return the cooked beef to the skillet, along with the sauce mixture. Stir well to ensure everything is well coated.
- Cook for an additional 2-3 minutes until the sauce thickens and becomes glossy.
- Garnish with chopped green onions and serve hot.
Notes
Serve over rice or noodles. Can be garnished with additional green onions or served with spring rolls.