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Mongolian Beef

Mongolian Beef

5 from 1 vote
514 Calories | 47g Protein
Quick note before you dive in:
You’ll find a brief overview up top⬆️
and the full recipe and details below⬇️
When you make it, don’t forget to rate the recipe and leave a comment : )
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Prep Time 30 minutes
Cook Time 25 minutes
Total Time 55 minutes

Equipment

Servings: Makes 4

Ingredients
 

For the Beef:

  • 1.5 lbs lean steak sliced against the grain into thin chunks
  • 2 tbsp cornstarch
  • olive oil spray

For the Mongolian Sauce:

  • ½ cup low-sodium soy sauce
  • ¼ cup sriracha sauce omit/reduce for milder version
  • 1 tbsp water
  • ¼ cup brown sugar packed
  • 4 cloves garlic minced
  • 2 tbsp fresh ginger minced

For the Vegetables:

  • 2 large bell peppers diced
  • ½ cup serrano peppers seeds removed & diced
  • ½ cup green onions chopped
  • olive oil spray

For the Rice:

  • 1 cup jasmine rice
  • 1 tbsp rice vinegar

Instructions
 

Prep the Beef:

  • Slice steak into thin strips against the grain and place in a medium bowl.
    1.5 lbs lean steak
  • Add cornstarch, toss to coat evenly, and set aside.
    2 tbsp cornstarch

Make the Sauce:

  • In a small bowl, whisk together soy sauce, sriracha, water, brown sugar, garlic, and ginger.
    ½ cup low-sodium soy sauce, ¼ cup sriracha sauce, 1 tbsp water, ¼ cup brown sugar, 4 cloves garlic, 2 tbsp fresh ginger
  • Stir until well combined and set aside.

Cook the Rice:

  • Start cooking rice using your preferred method (I always use my rice cooker).
    1 cup jasmine rice
  • Add 1 tbsp rice vinegar for flavor.
    1 tbsp rice vinegar

Stir-Fry the Vegetables:

  • Heat olive oil spray in a large skillet or wok over medium-high heat.
    olive oil spray
  • Add serrano and bell peppers and stir-fry for 5 minutes until crisp-tender.
    2 large bell peppers, ½ cup serrano peppers
  • Remove vegetables to a plate.

Cook the Beef:

  • Increase heat to high and add olive oil spray.
    olive oil spray
  • Cook beef in batches to avoid overcrowding, searing for 2 minutes per side until crispy.
  • Transfer cooked beef to a separate plate and repeat with remaining beef.

Combine & Simmer:

  • Return vegetables and beef to the skillet.
  • Pour in the Mongolian sauce and stir well.
  • Reduce heat to medium-low and let simmer 4-5 minutes until sauce thickens.

Assemble & Serve:

  • Divide cooked rice, Mongolian beef, and veggies into meal prep containers.
  • Garnish with chopped green onions and enjoy!
    ½ cup green onions

Nutrition

Calories: 514kcalCarbohydrates: 63gProtein: 47gFat: 7gSaturated Fat: 3gPolyunsaturated Fat: 1gMonounsaturated Fat: 3gCholesterol: 104mgSodium: 1654mgPotassium: 1046mgFiber: 3gSugar: 17gVitamin A: 2135IUVitamin C: 97mgCalcium: 95mgIron: 4mg