Mongolian Beef and Vegetables over Rice

Servings:
Mongolian Beef and Vegetables over Rice 4.00/5 (27 votes)

If this is any indication about how great this meal is, I had to hide the leftovers so they’d be mine for lunch and not my husband's! (Not nice - I know!) Stir fry recipes are fast paced and require a little planning. The first thing to do is get the rice going. Then, slice and marinate the meat and cut the veggies. Heat the wok and you're ready to go! Amazing!!

Mongolian Beef

SERVINGS : 4 PEOPLE PREP TIME : MINUTES

INGREDIENTS

  • 1 pound flank steak
  • 1/4 cup low sodium soy sauce
  • 2 tablespoons hoisin sauce
  • 1/4 cup cornstarch
  • 1/2 cup low sodium soy sauce
  • 1/2 cup water
  • 2 teaspoons olive oil
  • 1 teaspoon ginger root, finely minced, or 1/4t ground ginger
  • 1 tablespoon garlic, pressed
  • 3/4 cup brown sugar
  • 2 teaspoons olive oil
  • 2 green onion, sliced in half lengthwise and then into 2” pieces
  • 2 zucchini, cubed
  • 2 cups broccoli, cut into florets
  • 1 cup snap peas
  • 1/2 red bell pepper, cut into small strips
  • 15 oz straw mushrooms, drained

DIRECTIONS

  1. *Start the rice first.
  2. Cut flank steak, against the grain, into 1/2” strips.
  3. In a medium bowl, combine 1/4 cup soy, hoisin, and cornstarch. Mix until there are no lumps.
  4. Add steak and coat completely.
  5. If you have the time, let the steak marinate at room temperature for about 30 minutes.
  6. Combine 1/2 cup soy and 1/2 cup water in a small bowl and set next to the stove.
  7. In a wok or heavy skillet, heat 2t oil until it shimmers.
  8. Add ginger and garlic. As soon as the garlic begins to turn golden, add the soy and water mixture.
  9. Bring to a boil, add brown sugar, and mix to dissolve. Reduce and let simmer for about 5 minutes, stirring constantly.
  10. Pour sauce into small bowl.
  11. Rinse the wok, dry with a paper towel, and return to stove.
  12. Heat 2t oil until it shimmers and begins to smoke.
  13. Add steak and brown on all sides. Do not overcrowd – you may need to work in batches. This takes about 10 minutes.
  14. Once brown, transfer to plate and tent lightly with foil to keep warm.
  15. Add vegetables to the wok (and a little more oil if necessary) and cook over medium high until tender.
  16. Return meat to wok, add reserved sauce, combine, and heat through.
  17. Serve over rice.

Nutritional Information

Serving Size 329g Calories 343 Fat 10.4 Carbs 37 Fiber 4 Protein 28.

White Rice

SERVINGS : 4 PEOPLE COOK TIME : MINUTES

INGREDIENTS

  • 1 1/2 cups basmati rice
  • 3 cups water

DIRECTIONS

  1. Place rice and water in a small pot.
  2. Bring to a boil, reduce to a simmer, cover.
  3. Let cook for 20 minutes (if using brown, follow package directions for cooking time), remove lid, and fluff with a fork.

Nutritional Information

Serving Size 75g Calories 150 Fat 0 Sat Fat 0 Sodium 0 Carbs 35 Sugars 0 Fiber Protein 3.

NOTES

KID NOTE:  Clean plates all around. Great meal for the kids.

VEGETARIAN TIP: Instead of beef, use 2 containers of extra firm tofu. Cut into 1”x3/4” slices and press between paper towels to remove excess water. Coat as directed and heat in batches. Be careful not to flip too soon or they will break apart.

GLUTEN FREE MODIFICATIONS: Use gluten free soy sauce and make your own hoisin sauce.

13 Comments

  1. Dustin Cushman says:

    Made this tonight! Loved it! I will admit I cheated a little. I used microwaveable rice and a bag of steam able stir fry veggies. It was still awesome!

  2. alissabeth taylor says:

    This turned out so yummy, but I would advise you to cut your veggies ahead of time! Even doing rice, marinade, veggies it took 1.5 to cook and prep. It’s worth it, but maybe I’ll buy a pack of fresh stir fry veggies next time!

  3. alissabeth taylor says:

    And I personally did not care for the hoisin flavor, so I might just salt and pepper the meat and dredge next time.

  4. Shivani Caplan says:

    Do you suggest any other meat than steak for this meal?

  5. sstabenow says:

    The sauce would be great on just about anything. But off the top of my head, I’d suggest either chicken, shrimp, or large pieces of firm white fish.

  6. abellavia says:

    This dish was very good. I would add pineapple next time.

  7. Donna or Alan Hoover says:

    Loved this one. It reminds me of a dish I would get if I went out and ordered mongolian beef. The flavor was excellent. I would add water chestnuts next time if I made it again, just for the crunch.
    🙂

  8. Wendy Gustavel says:

    This recipe was amazing! I will definitely make it again!

  9. Jessica Doty says:

    The whole family LOVED this meal!!! It tasted better than restaurant food, because I could eat it in my pj’s.

  10. rjones says:

    My husband says, “This was the best stir fry you’ve ever made.” And I have to agree. It was wonderful! The kids gobbled it all up. Zucchini and everything!

  11. Notasoccermom says:

    This was the best meal I have made from this website so far! People were fighting for seconds, I have three boys so I will double the recipe next time!

  12. jwohlgam says:

    We loved this meal! Made it with brown rice got that cooking ahead and just kept warm. I cut the brown sugar in half. too (didn’t have low sodium soy sauce – that is a must – it tasted too salty otherwise). My kids also loved it which doesn’t always happen for a stir fry!

  13. Lynnonthego says:

    I make stir fry all the time but always use store bought stir fry sauce. Really enjoyed the change of using this homemade sauce! Sweeter than I expected, so if I make again will probably make less, but it was delicious with the beef and rice.

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