Mongolian Beef and Vegetable Stir-Fry

5 from 1 vote

Tender beef and vegetables stir-fried in a savory-spicy brown sauce.

Prep Time20

Cook Time20

Total Time40

Course: Beef, Main Course

Cuisine: Asian Fusion

Servings:

Calories: 410kcal

Author: Judy Purcell

2 tablespoons avocado oil
5 cups vegetables (any combination of carrots, bok choy, cauliflower, bell peppers, snow peas mushrooms etc.) -- sliced thinly into bite-size pieces
1/2 teaspoon sea salt
1/2 teaspoon freshly ground black pepper

Get Recipe Ingredients

Mix the sauce ingredients in a bowl until well combined and set aside.
3 tablespoons soy sauce, 2 teaspoons cornstarch, 1 1/2 tablespoons hoisin sauce, 1 1/2 tablespoons Mirin, 1 1/2 tablespoons chili garlic sauce, 1 1/2 teaspoons rice vinegar, 1 tablespoon honey, 2 tablespoons avocado oil

Heat oil in a large skillet over med-high heat. Add vegetables, season with salt and pepper, and stir-fry until lightly browned in spots, 8-10 minutes. Transfer to a platter and set aside.
5 cups vegetables, 1/2 teaspoon sea salt, 1/2 teaspoon freshly ground black pepper, 2 tablespoons avocado oil

Heat oil in the same skillet used for the vegetable. Add the beef, ginger, garlic, and onions. Cook over med-high heat until browned, yet not cooked through, about 5 minutes.
1 1/4 pounds tri-tip steak --, 2 tablespoons fresh ginger, 1 tablespoon minced garlic, 1/2 cup green onions
Reduce heat to medium-low, add the vegetables and sauce mixture to the skillet with the beef, and cook bout 3 mintues, while stirring until sauce thickens. Serve over rice or cauliflower rice.

Recipe Variations:

- Make it gluten-free by substituting Tamari for regular soy sauce, and check labels for gluten-free hoisin and chili garlic sauce.

- Substitute for store-bought chili garlic sauce: check out this homemade chili garlic sauce recipe

- Substitute for hoisin sauce: teriyaki, but omit the honey in the recipe or make your own with this Hoisin Sauce Recipe