Mongolian Beef Stir Fry

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A quick high-heat stir-fry inspired by Mongolian home cooking, featuring tender strips of beef tossed with garlic, ginger, peppers and scallions in a savory-sweet glaze. Best served over steaming jasmine rice for a satisfying weeknight meal.

Nutrition Facts

Per serving (estimated)

• 510 kcalCalories
• 18 gFat
• 5 gSaturated Fat
• 52 gCarbs
• 3 gFiber
• 13 gSugar
• 36 gProtein
• 980 mgSodium
• 640 mgPotassium
• 85 mgCalcium
• 4 mgIron
• 38 mgVitamin C
• 85 mcgVitamin A

Ingredients

For the beef

• 1.5 lbs beef sirloin, very thinly sliced against the grain
• 2 tbsp low-sodium soy sauce
• 1 tbsp cornstarch
• 1 tsp toasted sesame oil

For the sauce

• 1/4 cup low-sodium soy sauce
• 2 tbsp packed brown sugar
• 1 tbsp rice vinegar
• 1 tbsp hoisin sauce
• 1/2 cup beef broth
• 1 tsp toasted sesame oil

For the stir-fry

• 3 tbsp vegetable oil, divided
• 6 cloves garlic, minced
• 1 tbsp fresh ginger, grated
• 1 large yellow onion, sliced
• 1 red bell pepper, sliced into thin strips
• 4 scallions, cut into 2-inch pieces
• 2 dried red chilies, optional for heat

For serving

• 2 cups hot cooked jasmine rice
• 1 tbsp toasted sesame seeds
• 1/4 cup fresh cilantro, chopped

Directions

1. Slice the beef very thinly against the grain. In a medium bowl, toss the beef with 2 tbsp soy sauce, cornstarch, and 1 tsp sesame oil. Let marinate for 10 minutes while you prep the other ingredients.
2. Whisk together the sauce ingredients in a small bowl: 1/4 cup soy sauce, brown sugar, rice vinegar, hoisin sauce, beef broth, and 1 tsp sesame oil. Set aside near the stove.
3. Heat 2 tbsp vegetable oil in a wok or large heavy skillet over high heat until just smoking. Add the beef in a single layer (work in two batches to avoid crowding) and sear undisturbed for 1 minute, then stir-fry for another minute until just browned. Transfer to a plate.
4. Add the remaining 1 tbsp oil to the wok. Add the garlic, ginger, and dried chilies if using, and stir-fry for 30 seconds until fragrant but not browned.
5. Add the sliced onion and bell pepper. Stir-fry for 2 to 3 minutes until crisp-tender and slightly charred at the edges.
6. Return the beef and any collected juices to the wok. Pour the sauce over everything and toss continuously for 1 to 2 minutes, until the sauce thickens into a glossy glaze that coats the beef and vegetables.
7. Add the scallions and toss for 30 seconds more, then remove the wok from the heat.
8. Taste and adjust seasoning with a pinch more sugar or soy sauce if needed.
9. Spoon the stir-fry over hot jasmine rice, garnish with toasted sesame seeds and chopped cilantro, and serve immediately.

Cook’s Notes

• Partially freezing the beef for 20 to 30 minutes in the freezer makes it much easier to slice into thin, even strips.
• Have every ingredient measured, sliced and within arm's reach before you turn on the heat; stir-frying happens very fast over high heat.
• For a more traditional Mongolian finish, stir 1 tablespoon of vodka or a splash of milk into the sauce for extra richness.
• If the sauce gets too thick, loosen it with a tablespoon of hot water; if too thin, simmer a few extra seconds to reduce.
• Swap jasmine rice for short-grain rice or even toasted Mongolian-style noodles if you prefer; both pair beautifully with the glaze.

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