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Mongolian Beef Stir Fry

Mongolian Beef Stir fry is so good without one serving of guilt. It’s delicious without all of the sodium or preservatives found in other Asian dishes.
A closeup of Mongolian Beef Stir Fry garnished with red and green peppers.

Asian food at home is delicious without all of the fat and sodium you get with commercial Asian food from a restaurant. Mongolian Beef Stir Fry has all of the flavors without any of the guilt. Let me tell you how we made it.

The thing about maintaining your weight is to eat food that doesn’t taste like diet food.

This recipe isn’t diet food, it’s real food, and it is delicious.

We often crave Asian dishes, but they can be loaded with sodium among who knows what. Mongolian Beef Stir fry is so good without one serving of guilt.

I used sirloin for the meat in this dish. You could use any protein or leave it out all together. Just bulk up on the veggies.

That’s another thing, you can use the veggies you like.

I kept the veggies in my dish sliced thinly so that it would cook quickly. It wouldn’t have taken that much time to use heftier veggies such as broccoli or zucchini.

Sliced vegetables used in stir fry.

Best kind of meat for Stir Fry.

I used sirloin steak because it is a lean meat that cooks up tender and is flavorful.

A flank steak would have been another good choice.

Don’t be afraid to substitute chicken if you’re not a beef lover.

Tip: Meat is easier to slice if it is very cold. Place the meat in the freezer for 10 to 15 minutes before slicing it.

Two slices of steak showing the thickness of the cut.

Add whole grains in to your arsenal for eating healthy. They not only fill you up but are proven to help prevent heart disease.

Besides, they are delicious. Rice is an obvious choice, but choose brown or wild.

Outside of the box, you could use wheat berries or barley too.

If you like Asian dishes at home, here are a few of our favorites!

Our Most Popular Recipes

Mongolian Beef Stir Fry

Mongolian Beef Stir-fry is so good without one serving of guilt. It’s delicious without all of the sodium or preservatives found in other Asian dishes.
Prep Time 20 mins
Cook Time 20 mins
Total Time 40 mins
Servings 4 -6
Author Hostess At Heart

Ingredients

  • 1 lb of sirloin steak thinly sliced crosswise

  • 1/4 cup of cornstarch

  • 3 teaspoons of canola oil

  • 1/2 teaspoon grated ginger about 1/2 inch piece

  • 1 tablespoon minced garlic about 2 -3 large cloves

  • 1/2 cup water

  • 1/2 cup soy sauce

  • 1/4 cup brown sugar
  • 1/2 teaspoon red pepper flakes

  • 3 large green onions sliced

  • 10 oz package of broccoli slaw

  • 1 cup

    mushrooms


    sliced thinly
  • 1 red pepper sliced thinly
  • 1 green pepper sliced thinly

Instructions

  • Dry meat with a paper towel and slice into thin strips across the grain. Put the meat in a medium-sized bowl and coat the beef with the cornstarch. Set aside.
  • Start cooking the rice while you prepare the rest of the meal.

  • Heat half of the oil in a large wok or pan at medium-high heat. Add the garlic, ginger, soy sauce, water, brown sugar and pepper flakes. Cook the sauce for about 2 minutes and transfer it to a bowl. Don’t worry if the sauce doesn’t look thick enough at this point. The corn starch in the beef will thicken it up later.

  • Place the meat in the same pan and cook until browned on both sides. Put the meat back into the bowl.

  • Add the remaining oil to the pan and cook veggies until al-dente. Add meat and sauce back to the vegetables. Cook until sauce is at your desired thickness.

  • Add the green onions at the last minute so the green parts will stay green and the white parts crunchy.
  • Serve immediately over rice

Notes

Beef is easier to slice thinly if very cold. Place it in the freezer for 10 to 15 minutes before slicing.

Nutrition

Serving: 6g | Calories: 321kcal | Carbohydrates: 30g | Protein: 31g | Fat: 9g | Saturated Fat: 2g | Cholesterol: 69mg | Sodium: 1718mg | Potassium: 862mg | Fiber: 1g | Sugar: 16g | Vitamin A: 1379IU | Vitamin C: 107mg | Calcium: 93mg | Iron: 4mg
This recipe was calculated using the exact brands and measurements I used to make this recipe. If you are following a strict diet please note changing anything will cause the nutritional info to change. My calculations are intended as a guide only.
Tried this recipe? That’s awesome!Mention @hostessatheart or tag #hostessatheart!

Do you have any proven practices that help you in the battle of the bulge? I would love to hear from you!

Here are a couple more recipes that are healthy and delicious!

Healthier Beef Stroganoff

A plate of Beef Stroganoff in front of a basket of vegetables with sliced bread off to the side.

Turmeric Chicken with Wild Rice

A cast-iron skillet filled with Chicken a Wild Rice. A serving spoon sits on the side.
POST WORDING UPDATED 1/27/17 – NO CHANGES WERE MADE TO THE RECIPE.
Recipe Rating




Salty Sweet Life

Monday 30th of June 2014

Wow! This looks so good! Beautiful job!

cookingwithauntjuju.com

Monday 30th of June 2014

I love stir-fries with lots of veggies and this recipe looks like a winner. I tried to print your recipe and the only thing that came up was the title, difficulty, easy... and not your recipe :)

HostessAtHeart

Monday 30th of June 2014

Judi, I have found the error of my ways with the help of WordPress, and my recipes are now printable. Thank you again for bringing this to my attention!

HostessAtHeart

Monday 30th of June 2014

Thank you for letting me know about the printing problem. I am not sure what is going on but am looking into it.

celebratingsunshine24

Tuesday 24th of June 2014

That looks amazing! :-)

practicingwriting

Tuesday 24th of June 2014

Oh, that looks amazing...! :-)

amforte66

Tuesday 24th of June 2014

Yummy!!!!