Take out fake out, this super easy Mongolian Beef Stir Fry recipe is on the table in just 30 minutes.
Prep Time10 minutesmins
Cook Time10 minutesmins
Total Time20 minutesmins
Course: Dinner
Cuisine: Chinese
Keyword: beef, beef stir fry, mongolian beef
Servings: 6
Calories: 310kcal
Author: Kellie
Cost: $15
Equipment
1 wok
Ingredients
1 1/2lbsskirt steak or flank steak
2tbspolive oil
2garlic clovesminced
1cupchopped onion
1cupchopped red bell pepper
1/2cupfresh orange juice
1/4cupsoy sauce
1/4cupbrown sugar
1tbsphoisin sauce
1tbsprice wine vinegar
1tbspminced fresh ginger
1tbspmirin/sweet rice wine
1tspchili garlic sauce
1tspfish sauce
1/2tspsesame oil
1tbspcornstarch
1cupchopped green onions
sesame seeds
Instructions
In medium bowl, whisk together the orange juice, soy sauce, brown sugar, hoisin sauce, rice wine, ginger, miring, chili garlic sauce, fish sauce, cornstarch and sesame oil. Set aside.
Slice the steak into 1/4 inch wide strips by cutting across the grain. Season with salt and pepper. Set aside.
Place a high sided skillet or wok over medium heat. Add the olive oil and garlic. Cook the garlic for 1 minute or until fragrant. Remove the garlic from the pan and reserve.
Add the steak to the pan and cook for 2-3 minutes or until brown on all sides. Transfer the steak to a plate and keep warm.
Add the onion to the pan, cook for 2 minutes. Stir in the bell pepper, cook for an additional 1-2 minutes,
Add the beef to the vegetables. Stir to combine.
Pour the sauce over the beef stir fry and toss to combine. Cook for an additional 2-3 minutes tossing a few times to allow the sauce to thicken and caramelize.
To serve, top the stir fry with sliced green onions and toasted sesame seeds, if desired.