Mongolian Beef Stir Fry

Get ready for the ultimate takeout-style dinner that’s going to make your kitchen smell amazing! This Mongolian Beef Stir Fry brings together tender strips of beef, crisp vegetables, and a sauce so good you’ll want to lick the plate clean.

The magic lies in that incredible sauce – it’s the perfect balance of sweet, savory, and just a hint of heat. When it hits that hot pan and starts to caramelize around those perfectly seared pieces of beef? Pure kitchen magic.

Ingredients

For the Beef:

• 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 garlic, minced
• ¼ tsp fresh ginger root, grated
• ½ cup water
• ⅓ cup hoisin sauce
• ⅓ cup low-sodium soy sauce
• 2 tbsp brown sugar
• 2 tbsp rice wine vinegar
• ½ tsp crushed chili paste

For the Vegetables:

• ½ cup water chestnuts, sliced
• 1 cup bell peppers, chopped
• 1 head broccoli, cut into florets
• 3 green onions, cut into 1-inch pieces

Steps

1. Coat the beef strips thoroughly in 3 tbsp cornstarch and let rest for 15 minutes. This creates a protective coating that will help achieve that perfect restaurant-style texture.
2. Prepare the sauce: Heat 1 tbsp oil in a saucepan over medium heat (350°F/175°C). Add minced garlic and cook for 1 minute until fragrant but not brown. Add ginger and cook 30 seconds more.
3. Pour in remaining sauce ingredients and simmer for 5 minutes until thickened. The sauce should coat the back of a spoon – if too thick, add water 1 tablespoon at a time.
4. Heat 2 tbsp oil in a large skillet over high heat (400°F/205°C). Working in batches (about ⅓ of the beef per batch), stir-fry beef for 2-3 minutes until crispy outside but still pink inside. Remove to a plate.
5. In the same pan, sauté vegetables for 2-3 minutes until crisp-tender. The broccoli should be bright green but still have some bite.
6. Return beef to pan, add sauce, and cook for final 2 minutes until everything is well-coated and heated through. Sauce should be bubbling and beef should reach 145°F (63°C) internal temperature.

Smart Swaps

• Use coconut aminos instead of soy sauce (1:1 ratio) for gluten-free option
• Substitute cauliflower florets for broccoli to reduce carbs
• Try coconut sugar instead of brown sugar for a lower glycemic option

Make It Diabetes-Friendly

• Replace brown sugar with 2 tbsp monk fruit sweetener (reduces carbs by 24g per serving)
• Use shirataki noodles instead of rice (reduces carbs by 45g per serving)
• Increase vegetables to 2 cups per serving to add fiber
• Serve with ½ cup kimchi to help regulate blood sugar

Pro Tips

• Freeze beef for 30 minutes before slicing for easier cutting
• Pat meat dry before coating with cornstarch for better adhesion
• Use a cast-iron skillet for optimal heat distribution and searing