Mongolian Beef Stir-Fry Bowls

Mongolian Beef Stir-Fry Bowls are a flavorful, satisfying dish featuring tender slices of flank steak, vibrant vegetables, and a savory sauce. This recipe combines the rich sweetness of brown sugar with the salty tang of soy sauce, creating a delicious balance that coats the beef and vegetables beautifully. Served over a bed of rice, these stir-fry bowls are perfect for a quick weeknight dinner or a meal prep option that can be stored and enjoyed throughout the week.

Ingredients

• 1 pound flank steak or pepper steak, sliced into thin 1/4-inch strips against the grain
• ⅓ cup cornstarch
• ¾ cup brown sugar, packed (light or dark)*
• ½ cup soy sauce (reduced-sodium recommended)**
• ½ cup water
• ¼ cup canola or vegetable oil
• 1 cup peas (frozen, do not thaw)
• 1 cup grated or shredded carrots
• 1 yellow bell pepper, sliced into thin 1/4-inch strips (or any color)
• 2 stalks scallions, green parts only, sliced into 1-inch segments
• 3 or 4 cloves garlic, finely minced or pressed
• 1 inch fresh ginger, peeled and finely minced or grated OR 2 teaspoons dried ginger
• 1 to 2 teaspoons sesame seeds
• Cooked rice, for serving
• Salt, optional and to taste
• Pepper, optional and to taste

Instructions

1. Prepare the Beef:

• Cut the steak into thin ¼-inch strips against the grain.
• Place the strips into a large zip-top bag, add the cornstarch, seal, and shake to coat the beef evenly. Set aside.

1. Make the Sauce:

• In a medium mixing bowl, combine the soy sauce, brown sugar, and water. Mix well and set aside.

1. Cook the Beef:

• Heat the oil in a large sauté pan over medium to medium-high heat until shimmering.
• Add the beef in an even layer, searing for one minute on each side. Avoid overcrowding the pan; cook in batches if necessary.
• Once seared, remove the steak from the pan and set aside, being careful not to overcook.

1. Sauté the Vegetables:

• Ensure about 1 tablespoon of oil remains in the pan. Drain any excess oil if necessary.
• Add the peas (straight from the freezer), carrots, bell pepper, and scallions. Sauté for 2 to 3 minutes.
• Add the garlic, ginger, and sesame seeds. Sauté for an additional minute until fragrant, stirring constantly.

1. Combine and Simmer:

• Return the seared steak to the skillet.
• Pour the soy sauce mixture over the beef and vegetables.
• Let it simmer for about 2 minutes to allow the sauce to thicken and coat the ingredients evenly.

1. Serve:

• Place about 1/2 cup of cooked rice into serving bowls.
• Spoon the beef and vegetable mixture over the rice.
• Adjust seasoning with salt, pepper, or additional soy sauce to taste, if desired.
• Serve immediately for the best taste and texture.

Tips

• Slicing the Beef: For easier slicing, partially freeze the steak for about 20 minutes before cutting it into strips.
• Cooking in Batches: To ensure the beef sears properly and doesn’t steam, avoid overcrowding the pan by cooking in batches.
• Sauce Adjustments: If the sauce becomes too thick while simmering, add a little more water or soy sauce to achieve the desired consistency.
• Serving Suggestion: Garnish with extra sesame seeds and sliced green onions for added flavor and presentation.
• Storage: Store leftovers in an airtight container in the refrigerator for up to 4 days or freeze for up to 3 months. Keep the rice separate to maintain the best texture.

Enjoy these Mongolian Beef Stir-Fry Bowls as a delicious and easy-to-make meal that brings a taste of takeout right to your kitchen!