30 Minute Mongolian Beef Stir-Fry
Sorry for the lack of pictures today. I wasn’t planning on sharing this recipe, but it turns out we really loved it! And I mean, how could we not? It’s Asian-inspired, loaded with veggies, requires only 1 pan, and ready in just 30 minutes!! It’s a winner all around.
This recipe is really easy to throw together, and you can pretty much use whatever veggies you have on hand. When it comes to choosing the right cut of beef, stick with flank steak, or if you can’t find that particular cut, skirt, hanger, or flat iron are all great options. Don’t be afraid to go up to the counter and ask your butcher for what you need. I do this all of the time! You’d be surprised by what they carry behind the counter and what they’re willing to special order for you.
I don’t particularly like sweet Asian dishes, so I decided to cut way back on the sugar and add a touch more soy sauce. Just be sure to grab low-sodium! My last word of advice is to let your meat rest at room temperature for at least 15 minutes before frying it. Not only will it allow the cornstarch to adhere, but it will help give the meat a nice crispy sear (tossing cold meat into hot oil will reduce the temperature of the oil significantly).
- 1½ lbs. flank steak, cut across the grain into ¼-inch strips
- 3 tbsp. cornstarch
- 2 tbsp. vegetable oil
- For the sauce:
- 1 tbsp. vegetable oil
- 3 cloves minced garlic
- ¼ tsp. fresh grated ginger root (or paste)
- ½ c. water
- ½ c. hoisin sauce
- ⅓. c. low-sodium soy sauce
- ¼ c. brown sugar
- 2 tbsp. rice wine vinegar
- ½ tsp. crushed chili paste or chili flakes
- For the vegetables:
- ½ c. sliced water chestnuts
- 1 c. chopped bell peppers
- 1 head broccoli, cut into florets and lightly steamed
- 3 green onions cut into 1-inch pieces
- Toss the strips of beef in the corn starch and let them sit on the cutting board for 15 minutes.
- Meanwhile, prepare the sauce. In a small saucepan set over medium heat add the vegetable oil. When the oil is hot, lightly sauté the garlic for a minute, then add the ginger and cook for 30 seconds. Pour the remaining ingredients in the pan and simmer for 5 minutes or until the sauce begins to reduce or thicken. Keep warm while preparing the rest of the ingredients.
- In a large skillet set over medium-high heat, add the 2 tablespoons of vegetable oil. When the oil is hot, quickly stir-fry the beef in 2-3 batches. You want it to be nice and crisp on the outsides, but not cooked throughout. Transfer cooked beef to a plate. If the pan has a lot of oil in it, remove all but 1 tablespoon of oil.
- Add the vegetables and sauté for 2-3 minutes before returning the beef to the skillet. Add the sauce, stir, and allow everything to cook for an additional 2 minutes before removing from the heat. Serve immediately with a side of steamed rice or your favorite noodles.