There’s no need to order out! This easy 30 minute Mongolian beef stir-fry is fresh, flavorful and ready to go in a hurry!
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 minced garlic
¼ tsp. fresh grated ginger root (or paste)
½ c. water
⅓ c. hoisin sauce
⅓. c. low-sodium soy sauce
2 tbsp. brown sugar
2 tbsp. rice wine vinegar
½ tsp. crushed chili paste or chili flakes
For the vegetables:
½ c. sliced water chestnuts
1 c. chopped bell peppers
1 head broccoli, cut into florets and lightly steamed
3 green onions cut into 1-inch pieces
Toss the strips of beef in the corn starch and let them sit on the cutting board for 15 minutes.
Meanwhile, prepare the sauce. In a small saucepan set over medium heat add the vegetable oil. When the oil is hot, lightly sauté the garlic for a minute, then add the ginger and cook for 30 seconds. Pour the remaining ingredients in the pan and simmer for 5 minutes or until the sauce begins to reduce or thicken. Keep warm while preparing the rest of the ingredients.
In a large skillet set over medium-high heat, add the 2 tablespoons of vegetable oil. When the oil is hot, quickly stir-fry the beef in 2-3 batches. You want it to be nice and crisp on the outsides, but not cooked throughout. Transfer cooked beef to a plate. If the pan has a lot of oil in it, remove all but 1 tablespoon of oil.