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Mongolian Beef Stir-Fry
Quick and easy version of a classic take out dish made with thin-sliced flank steak, fresh broccoli florets then served over a bed of rice.
Prep Time
10
minutes
minutes
Cook Time
20
minutes
minutes
Total Time
30
minutes
minutes
Yield
6
servings
5
from 1 vote
Ingredients
2
Tbsp
olive oil
divided
1 1/2
lb
flank steak
thin sliced
1/4
cup
packed light brown sugar
4
Tbsp
soy sauce
2
Tbsp
rice vinegar
3
cups
broccoli florets
2
red bell peppers
sliced
3
cups
white rice
cooked
1/2
cups
green onions
sliced
2
Tbsp
sesame seeds
Instructions
In a large skillet, heat 1 Tbsp olive olive oil over medium-high heat.
Add steak to skillet and cook for 5-7 minutes, until browned and slightly underdone to your taste. Remove steak from pan to clean plate.
While steak is cooking, add brown sugar, soy sauce, and vinegar in a small bowl; whisk to combine.
Heat remaining olive oil over medium-high heat and add broccoli and red peppers to pan. Cover and cook, stirring occasionally, for 2-4 minutes.
Add soy mixture, stir to coat veggies, and continue cooking for 5-6 minutes until veggies are crisp tender and liquid reduces by about half.
Add steak, cook for 2 minutes to warm steak through and finish cooking to your liking.
Remove from heat, top with green onions and sesame seeds. Serve over bed of rice.
Recipe by
Jennifer Meyering
https://jennifermeyering.com/mongolian-beef-stir-fry/
All images & content are copyright ©
Jennifer Meyering
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