Make this restaurant style dish in the comfort of home! The family will not be disappointed when they taste this delicious stir-fry made with ground beef and lots of veggies! Add a bed of rice if your diet allows! Or even if it doesn’t. We won’t tell! 😉

(For 4 servings)

Prep time: 20 min
Difficulty: easy
Cannot be frozen

3 fl oz | 1/3 cup soy sauce
1 3/4 oz | 1/4 cup brown sugar
3 tbsp rice wine vinegar
2 tbsp water
1 tbsp cornstarch
2 tsp ginger root, minced
3 garlic cloves, minced
1/4 tsp red pepper flakes
2 tbsp vegetable oil, divided
16 oz | 3 cups ground beef
2 red chilies, sliced
1 large carrots, julienned
3 1/2 oz | 1 1/4 cups exotic mushrooms, sliced
1/2 Napa cabbage, shredded
2 red bell peppers, sliced

1 Whisk together soy sauce, sugar, vinegar, water, cornstarch, ginger, garlic and red pepper flakes in a mixing bowl until sugar dissolves.

2 Heat half the oil in a large wok set over a moderate heat until hot. Add ground beef and cook until browned all over, breaking up into chunks with a wooden spoon. Transfer to a plate.

3 Add remaining oil to wok followed by chilies, carrots, mushrooms, cabbage and pepper strips. Stir-fry until softened, about 3 minutes.

4 Return beef to pan along with sauce from step 1. Bring sauce to boil, cooking until reduced and thickened, about 3-4 minutes.

5 Serve immediately for best results.

Nutritional information:
cal: 529
protein (g): 22.0
carbs (g): 32.6
sugars (g): 16.3
fat (g): 37.2
sat. fat (g): 17.2
fiber (g): 2.6
sodium (mg): 1231

2 thoughts on “Mongolian Beef Stir-Fry

  1. Best recipe ever! We don’t like mushrooms, so I replaced them with snow peas. AWSOME! Thanks Weil Team!

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