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If you love Mongolian Beef Stir Fry, but wish it wasn’t so heavy in calories and fat, this is the recipe for you. Tender beef and broccoli with a delicious sauce, this recipe is sure to become a favorite. Since this one is so easy to make, I know it will fast replace your favorite take out location!
If you love stir fry, you will adore this recipe for stir fry with shrimp!
Lightened Up Mongolian Beef Stir Fry Recipe
Can This Be a Mongolian Beef Crock Pot Recipe?
You can definitely turn this into a Crockpot or slow cooker recipe. Just mix up the sauce and then place your sliced beef into the slow cooker. Top with the sauce, and cook on low for around 6 hours. About 15 minutes before serving, add the broccoli into the mixture and mix well.
What is the Best Cut of Beef For this Stir Fry?
When making this stir fry recipe, I like to use flank steak. It cooks well with this recipe and it is usually a lean cut. That helps this recipe tastes delicious and is on the lighter side.
You can also use a tender ribeye if you wish, or even a slice of sirloin. Just remember that beef can be tough when cooked fast on high heat, so if using a different cut of beef, you may prefer marinating for longer or simply adding to a slow cooker.
More Lightened-Up Chinese Recipes
Chinese food is one of my favorites but I hate that many of the traditional recipes are loaded with sugar or battered and deep-fried. These recipes for lightened up Chinese food are going to be your new versions of Chinese food because they are easy to make and taste amazing.
- Chinese Beef Stir-Fry
- Slow Cooker Cashew Chicken Recipe
- Baked Sweet and Sour Chicken
- Healthy Chicken Fried Rice Recipe
Ingredients
- Flank steak
- Cornstarch
- Less-sodium soy sauce
- Rice wine vinegar
- Brown sugar
- Sweet chili sauce
- Green onions
- Sesame oil
- Garlic
- Ginger
- Red pepper flakes
- Broccoli florets
- Ready Rice Brown Rice
How to Make Mongolian Beef Stir Fry Recipe
To prepare the steak, slice the meat on an angle against the grain. This will give you nice slices of meat that will be tender once it is cooked.
In a large freezer bag, combine the steak with the cornstarch and coat the steak evenly.
Using a saucepan, you will starch to make the sauce. Combine the soy sauce, rice wine vinegar, brown sugar, and chili sauce. Cook it on medium-high heat for about 5-7 minutes and it starts to thicken.
In a large skillet over medium heat, add the garlic, ginger, red chili flakes and green onions. Stirring constantly, cook for 30 seconds or until fragrant. Remove the steak from the bag, shake off the excess cornstarch and add the steak to the pan. Cook for about 2 to 3 minutes browning on all sides. Add the sauce and cook for another 1-2 minutes.
If using frozen broccoli, cook according to the package. If using fresh broccoli, bring a pot of water to a boil and cook the broccoli for about 1-2 minutes or until tender. Drain the water.
Microwave the rice according to the directions. Serve the Mongolian beef with rice and broccoli.
- In a large skillet heat the sesame oil over medium-high heat. Add the garlic, ginger, red chili flakes, and green onions. Cook stirring constantly for about 30 seconds, or until fragrant. Shake off the excess cornstarch from the reserved steak, and add it all to the skillet. Cook for 2-3 minutes, browning all sides. Add the set-aside sauce and cook for an additional 1-2 minutes.
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If using frozen broccoli, cook according to package directions. If using fresh broccoli, bring a medium saucepan of water to a boil. Boil the broccoli for 1-2 minutes, or until tender, then drain.
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Microwave rice according to package directions. Serve with brown rice, broccoli, and garnish with additional green onions if desired.
Lightened Up Mongolian Beef Stir Fry Recipe
Ingredients
- 1½ pounds flank steak
- ¼ cup cornstarch
- ¼ cup less-sodium soy sauce
- 2 tablespoons rice wine vinegar
- 2 tablespoons brown sugar
- 2 tablespoons sweet chili sauce
- 6 green onions thinly sliced
- 2 tablespoons sesame oil
- 1 tablespoon minced garlic
- 1 teaspoon fresh grated ginger
- ⅛ teaspoon red pepper flakes
- 2 cups broccoli florets cooked (about 1 small head)
- 3 cups Brown Rice, cooked
Instructions
- To prepare the flank steak, slice the meat on an angle in thin strips against the grain (the grain runs along the long side of the steak).
- In a large resealable bag, combine the steak slices and cornstarch and shake until evenly coated; set aside.
- In a medium sauce pan, whisk together the soy sauce, rice wine vinegar, brown sugar, and chili sauce until evenly combined. Heat the sauce pan over medium heat until slightly thickened, about 5-7 minutes; set aside.
- In a large skillet heat the sesame oil over medium-high heat. Add the garlic, ginger, red chili flakes, and green onions. Cook stirring constantly for about 30 seconds, or until fragrant. Shake off the excess cornstarch from the reserved steak, and add it all to the skillet. Cook for 2-3 minutes, browning all sides. Add the set-aside sauce and cook for an additional 1-2 minutes.
- If using frozen broccoli, cook according to package directions. If using fresh broccoli, bring a medium saucepan of water to a boil. Boil the broccoli for 1-2 minutes, or until tender, then drain.
- Microwave rice according to package directions. Serve with brown rice, broccoli, and garnish with additional green onions if desired.
Notes
did you make this recipe?
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