Name: Mongolian Steak Stir Fry
Total time: 30 min
Ingredients: 1 cup white rice; 2 cups water; 1 red bell pepper; 2 carrots; 5 green onions; 1 lb skirt or flank steak; 1 tbsp cornstarch; 1 tbsp olive oil; 2 tsp minced ginger; 1 tbsp minced garlic; 2 tbsp honey; 1/2 cup low-sodium soy sauce; 3 tbsp water; 1 tsp sriracha hot sauce (adjust for spice)

If you always find yourself grabbing takeout during the week because you don’t have a ton of time to cook, you need to try this Mongolian Steak Stir Fry! It is inspired by one of my favorite takeout dishes, but is a lot healthier for you! Most takeout contains a lot of added sodium, sugar and seed-oils, so this recipe will give you all of the delicious flavors that you love, but on the healthier side.

Don’t get me wrong, takeout has its time and place because it is SO quick and easy! But if you are looking for an easy, healthier alternative you can whip this up in just 30 minutes. All you have to do is slice up the veggies and steak, whisk together the sauce and cook! I love making stir fry on busy nights because it cooks up so quickly.

This meal is full of delicious, colorful veggies that are cooked in a flavorful honey ginger soy sauce. It also has thinly sliced steak which makes this meal filling and high in protein, iron, vitamins!

I love serving it over brown rice for a fiber-filled, balanced meal. You could also eat this stir fry with corn or flour tortillas, or over cauliflower rice for a low-carb option. I hope you enjoy!

@clairemnolan
This Mongolian-inspired Steak Stir Fry has become of one my FAVORITE dinners! 😍🙌 Inspired by one of my most loved takeout dishes, this stir fry is delicious, healthy and easy to make in 30 minutes! This recipe makes about 2 servings ☺️ What you need: – 1 red bell pepper – 2 carrots – 5 green onions – 0.75 lbs skirt or flank steak – 1 tbsp cornstarch – 1 tsp minced ginger – 2 tsp minced garlic – 1 tbsp honey – 1/3 cup soy sauce – 2 tbsp water – 1 tsp sriracha to taste – 1 tbsp olive oil – sesame seeds and cilantro for garnish How to: – thinly slice peppers, carrot and green onions into matchsticks – thinly slice steak against the grain, add to a bowl and toss in cornstarch until evenly coated – whisk together ginger, garlic, honey, soy sauce, water and sriracha – heat 1/2 tbsp olive oil in a large skillet and stir fry veggies for 4 minutes until tender but still a little crisp – remove veggies from pan and add the other 1/2 tbsp of oil to the pan – add steak and cook for 2 mins per side until lightly seared and almost cooked through – add veggies and sauce back to the pan, and stir well – turn down heat and cook for 4-5 minutes until sauce thickens – serve over rice and garnish with sesame seeds and cilantro. Enjoy! 🫶 #healthyrecipes #dinneridea #healthydinner #cooking #recipe #familydinner #stirfry #cleaneating #mealplan #steakrecipes #healthyeating
♬ original sound – claire

Ingredients

Rice

1 cup white rice
2 cups water

Stir Fry

1 red bell pepper
2 carrots
5 green onions
1 lb skirt or flank steak
1 tbsp cornstarch

Honey Ginger Sauce

1 tbsp olive oil
2 tsp minced ginger
1 tbsp minced garlic
2 tbsp honey
1/2 cup low-sodium soy sauce
3 tbsp water
1 tsp sriracha hot sauce adjust for spice

Instructions

Cook the rice

Add the rice and water to a pot and bring to a boil. Once it is boiling, turn the heat down to low, cover the pot with a lid and simmer until all of the water is absorbed, about 20 minutes.
Once the water has absorbed remove the pot from the heat and keep the lid on until ready to serve.

Prep the ingredients

Remove the seeds from the bell pepper and slice into thin matchsticks. Peel the carrots, and slice into thin matchsticks. Slice green onions into long pieces, about the same length as the bell pepper and carrots.
Pat the steak dry with a paper towel, then slice as thin as possible against the grain of the steak. Add the sliced steak to a bowl and toss in cornstarch until evenly coated.
Whisk together all of the ingredients for the honey ginger sauce and set aside.

Cook

Heat 1/2 tbsp of olive oil in a large skillet over medium-high heat. Add sliced veggies and cook for about 4 minutes until tender but still crisp.
Remove the veggies from the pan and set aside on a plate. Add the other 1/2 tbsp of olive oil to the pan, then add the steak and spread into an even layer.
Cook the steak for about 2 minutes, then toss and cook for another 2 minutes so that it is lightly seared and almost cooked through.
Add the veggies back to the pan, pour the honey ginger sauce over the top, and stir to coat. Cook for another 3-4 minutes until the sauce thickens.

Serve

Fluff the rice with a fork and add to your plate. Add the stir fry on top, and garnish with sesame seeds and cilantro. Enjoy!

Mongolian Steak Stir Fry