Past Recipes
Mongolian Steak Stir-Fry

Mongolian Steak Stir-Fry with Bell Pepper, Scallions, and Jasmine Rice

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This Mongolian stir-fry recreates everything we love about Chinese takeout: seared beef, crisp-tender vegetables, and a glossy, sweet-and-salty sauce. Our version of the sauce gets an aromatic hit from ginger and garlic, plus Sriracha for extra kick. Fluffy jasmine rice soaks up every last drop.

  • < 600 Calories
  • Stovetop Only
Serving size
2servings
Prep & cook time
minutes
Cooking Skill
medium
  • Calories 570
  • Protein 39g
  • Total Carb 64g
  • Total Fat 17g

Given the cook-at-home nature of Plated and natural variation in ingredients, nutritional information is approximated. See details.

Ingredients & Equipment

What we send

  • jasmine rice
    • 1/2 cup
    • jasmine rice
  • red bell pepper
    • 1
    • red bell pepper
  • lime
    • 1
    • lime
  • scallions
    • 2
    • scallions
  • ginger
    • 1/8 ounce
    • ginger
  • garlic
    • 4 cloves
    • garlic
  • steaks
    • 2
    • steaks
  • cornstarch
    • 1 tablespoon
    • cornstarch
  • gluten-free soy sauce
    • 1/4 cup
    • gluten-free soy sauce
  • dark brown sugar
    • 2 tablespoons
    • dark brown sugar
  • Sriracha
    • 1 packet
    • Sriracha
  • sesame seeds
    • 1 teaspoon
    • sesame seeds

What You’ll Need

  • canola oil
  • kosher salt
  • black pepper
  • 6" small pot with lid
  • 10" medium pan

Cooking Steps

  1. Cook rice

    Cook rice

    In a small pot, combine rice, ¾ cup water, and ¼ teaspoon salt, and bring to a boil over high heat. Stir once, reduce heat to medium low, cover pot, and simmer until water is fully absorbed, 10-12 minutes. Remove pot from heat and let stand, still covered, for 10 minutes. Fluff rice with a fork, then cover again to keep warm until ready to serve.

  2. Prepare ingredients

    Prepare ingredients

    While rice cooks, rinse all produce. Halve bell pepper lengthwise, discarding seeds and stem; cut lengthwise into ¼-inch strips. Halve lime; cut 1 half into wedges for serving. Trim and discard scallion roots; thinly slice crosswise on a diagonal, keeping whites and light greens separate from dark greens. Trim and discard skin of ginger and mince. Mince garlic.

  3. Sear steaks

    Sear steaks

    Pat steaks dry with paper towel and season all over with ½ teaspoon salt and black pepper as desired. Heat ½ tablespoon canola oil in a medium pan over medium-high heat. When oil is shimmering, add steaks and sear until browned and medium rare, 4-6 minutes per side. Transfer steaks to a plate and set aside to rest, reserving pan, off heat, for Step 5.

  4. Make sauce

    Make sauce

    While steaks sear, in a medium bowl, whisk together cornstarch, soy sauce, brown sugar, Sriracha (it's spicy, so feel free to use less), and 1 cup water until smooth.

  5. Stir-fry vegetables

    Stir-fry vegetables

    Return pan from steaks to medium-high heat with 2 teaspoons canola oil. When oil is shimmering, add bell pepper and cook, stirring, until softened, about 3 minutes. Add ginger, garlic, and scallion whites and light greens and cook, stirring frequently, until fragrant, about 1 minute. Stir in sauce and simmer until thickened, 1-2 minutes more. Remove pan from heat.

  6. Finish and plate steak stir-fry

    Finish and plate steak stir-fry

    Cut rested steaks against the grain into ¼-inch slices. Add sliced steak and juice of remaining lime to pan with vegetables and toss to combine. Divide rice between serving plates and top with Mongolian steak stir-fry. Garnish with sesame seeds and scallion dark greens. Serve with lime wedges for squeezing over. Enjoy!

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