Mongolian Beef Stir Fry Bowls

A savory blend of tender beef, colorful vegetables, and fluffy rice in a delicious soy sauce marinade, perfect for quick weeknight dinners or special occasions.

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Prep Time 15

Cook Time 15

Total Time 30

Servings: 4 servings

Course: Dinner, Main Course

Cuisine: Asian, Chinese

Calories: 500

Ingredients Method Notes

Ingredients

Beef and Marinade

1 lb flank steak or pepper steak The star of the dish, providing rich protein and flavor.
1 tbsp cornstarch Used to coat the beef for a crispy texture.
2 tbsp brown sugar Adds sweetness to balance the savory elements.
1/4 cup soy sauce Essential for umami flavor.
2 tbsp water Helps create the marinade and sauce.
2 tbsp canola or vegetable oil Used for sautéing.

Vegetables

1 cup peas Frozen peas add color and sweetness.
1 cup grated carrots Offers crunch and sweetness.
1 medium yellow bell pepper Adds sweetness and vibrant color.
3 stalks scallions Provide a fresh, onion-like flavor.
2 cloves garlic Adds aromatic depth.
1 tbsp fresh ginger Provides a spicy, warm note.
1 tbsp sesame seeds Adds a nutty finish and texture.

Serving Base

2 cups cooked rice A comforting base that soaks up the sauce.
to taste salt Enhances flavors as needed.
to taste pepper For extra seasoning.

Method

Preparation

Cut the steak into thin 1/4 inch thick strips against the grain, place in a ziptop bag, coat with cornstarch, seal, and shake to coat.
In a medium mixing bowl, combine soy sauce, brown sugar, and water; mix well and set aside.

Cooking

In a large sauté pan, add oil over medium to medium-high heat until shimmering.
Add the steak strips evenly to the pan and sear for one minute on each side until browned.
Once cooked, remove the steak from the pan.
In the same pan, leave about 1 tablespoon of oil, add peas, carrots, bell pepper, and scallions; sauté for 2 to 3 minutes until slightly tender.
Incorporate garlic, ginger, and sesame seeds into the pan, sauté for an additional 1 minute until fragrant.
Return the seared steak to the skillet, pour the soy sauce mixture over, and let it simmer for about 2 minutes to thicken.

Serving

Scoop around 1/2 cup cooked rice into serving bowls, layer the beef and vegetables on top, and season with salt, pepper, or extra soy sauce as desired.

Notes

For meal prep, store beef and vegetable mixture in an airtight container in the fridge for up to four days. Rice should be stored separately. Can freeze for up to three months. Serve with fresh cucumber salad or steamed edamame.