Description

Mongolian Beef Stir-Fry Bowls are a quick, flavorful, and satisfying weeknight dinner featuring tender flank steak cooked with a rich, balanced sweet and savory sauce. Ready in under 30 minutes, this dish combines restaurant-quality flavors with simple ingredients, perfect for busy evenings and customizable with your favorite veggies and bases like rice or noodles.

Ingredients

Scale

Beef and Protein

1 lb flank steak, thinly sliced against the grain
1–2 tablespoons cornstarch (for coating beef)

Sauce

1/3 cup soy sauce (or tamari/coconut aminos for gluten-free)
2 tablespoons brown sugar
3 cloves garlic, freshly minced
1 tablespoon grated fresh ginger

Vegetables

2–3 green onions, chopped (for garnish and stir-frying)
Optional vegetables: bell peppers, broccoli, snap peas, mushrooms, carrots, baby bok choy (as desired)

Other

2 tablespoons vegetable oil (for high heat stir-frying)
Rice or noodles (for serving)

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Instructions

Prepare the Beef: Slice flank steak thinly across the grain to ensure tenderness. Toss the slices lightly with cornstarch to create a velvety texture and a slight crispy edge when cooked.
Make the Sauce: In a small bowl, combine soy sauce, brown sugar, minced garlic, and grated ginger. Stir until the sugar dissolves; set aside.
Cook the Beef: Heat vegetable oil in a large skillet or wok over high heat. Add beef slices in a single layer and sear quickly, about 2 minutes per side, until browned. Remove beef from pan and set aside to prevent overcooking.
Stir-Fry the Sauce and Veggies: Pour the prepared sauce into the same pan and let it simmer for about a minute. Add any optional vegetables now, stir-frying until tender-crisp and the sauce thickens slightly to coat everything.
Combine and Finish: Return the cooked beef to the pan and toss all ingredients together to meld the flavors. Remove from heat, then sprinkle chopped green onions on top for freshness and vibrant color. Serve immediately over rice or noodles.

Notes

Slice beef thinly against the grain for maximum tenderness.
Use high heat to lock in juices and create a good sear on the beef.
Do not overcrowd the pan; cook beef in batches if necessary for proper caramelization.
Have all ingredients prepped and ready before cooking, as stir-frying is a quick process.
Adjust sweetness by tasting the sauce before cooking and modifying sugar to your preference.
To make gluten-free, substitute soy sauce with tamari or coconut aminos.
For a vegetarian version, replace beef with tofu, tempeh, or seitan.
To reheat leftovers, gently warm in a skillet with a splash of water or broth to prevent drying.
Freeze cooked beef slightly underdone to maintain texture when reheated.

Prep Time: 10 minutes
Cook Time: 15 minutes
Category: Main Course
Method: Stir-Frying
Cuisine: Asian

Nutrition

Serving Size: 1 bowl (including rice or noodles)
Calories: 450
Sugar: 8g
Sodium: 800mg
Fat: 15g
Saturated Fat: 4g
Unsaturated Fat: 10g
Trans Fat: 0g
Carbohydrates: 45g
Fiber: 3g
Protein: 30g
Cholesterol: 70mg