30 Minute Mongolian Beef Stir-Fry Recipe | Yummly
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30 Minute Mongolian Beef Stir-Fry

LIFE MADE SIMPLE(9)
SkillfulLineCook: "Takes more like an hour than 30 minutes but well…" Read More
16Ingredients
30Minutes
610Calories
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Ingredients

US|METRIC
4 SERVINGS
  • 1 1/2 pounds flank steak (cut across the grain into ¼-inch strips)
  • 3 tablespoons cornstarch
  • 2 tablespoons vegetable oil
  • 1 tablespoon vegetable oil
  • 3 cloves minced garlic
  • 1/4 teaspoon ginger root (fresh grated, or paste)
  • 1/2 cup water
  • 1/3 cup hoisin sauce
  • 1 cup low sodium soy sauce
  • 2 tablespoons brown sugar
  • 2 tablespoons rice wine vinegar
  • 1/2 teaspoon chili paste (crushed, or chili flakes)
  • 1/2 cup water chestnuts (sliced)
  • 1 cup chopped bell peppers
  • 1 head broccoli (cut into florets and lightly steamed)
  • 3 green onions (cut into 1-inch pieces)
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    NutritionView More

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    610Calories
    Sodium
    Fat
    Protein
    Carbs
    Fiber
    Calories610Calories from Fat210
    % DAILY VALUE
    Total Fat23g35%
    Saturated Fat6g30%
    Trans Fat0g
    Cholesterol60mg20%
    Sodium2630mg110%
    Potassium1430mg41%
    Protein46g90%
    Calories from Fat210
    % DAILY VALUE
    Total Carbohydrate54g18%
    Dietary Fiber7g28%
    Sugars15g30%
    Vitamin A25%
    Vitamin C300%
    Calcium15%
    Iron40%

    * Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.

    Reviews(9)

    SkillfulLineCook 6 months ago
    Takes more like an hour than 30 minutes but well worth it.
    Dorothy Howard 8 months ago
    this was delicious. we added more veggies to feed our vegetable loving family and served with rice. yum!
    Anthony 9 months ago
    Removed the chilli flakes because we dont like spicy. This recipe came out fantastic, flavors were perfectly balanced.
    Mia a year ago
    Beef really tender, sauce delicious - added mushrooms! Winner 😊
    Maya Irvine a year ago
    Didn’t have rice wine vinegar, used bit of lime juice. Easy and delicious
    Tooper a year ago
    Outstanding dish ! I preferred to simmer the final step for a total of five minutes which allowed the sauce to thicken.
    Jill a year ago
    Delicious!! I will definitely be making this again! For me, I’d prefer to cook this recipe over ordering it at a restaurant because it’s just that good!!
    Denise Clegg a year ago
    We liked this a lot! I expect heat when I see Mongolian Beef. Since there was nothing in the recipe to provide that I added some thinly sliced wax peppers right out of the garden. The sauce was great and the beef was rather crispy but not overcooked due to the way the cornstarch was used. However, it really stuck to the pan! My wok is is not non-stick. I need a suggestion on how to avoid that. Will definitely make it again.
    Joshua Lambert 2 years ago
    good, i liked it. yum

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