30 Minute Mongolian Stir Fry
No need to place an outside order! This quick and simple 30-minute stir-fry with Mongolian beef is flavorful, fresh, and ready to go!
Marthinus StrydomThe Story
This Asian-inspired dinner is delicious! It only takes 30 minutes to prepare and is packed with vegetables. Serve this with a serving of steamed rice. Stick with flank steak when picking the correct beef cut; if you can't locate it, rump, sirloin, or fillet are also excellent choices. Never be reluctant to approach the counter and ask the butcher for what you require.
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Ingredients
Method
- 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.
- Add the vegetables and sauté for 2-3 minutes before returning the beef to the skillet. Add the sauce, stir, and allow everything to cook for an additional 2 minutes before removing from the heat. Serve immediately with a side of steamed rice or your favorite noodles.
