Mongolian Beef Stir Fry

Snap Fitness

Serves 4


1½ lbs. flank steak, cut into ¼-inch strips

3 tbsp. cornstarch

3 tbsp. vegetable oil

3 garlic cloves, minced

½ cup water

½ cup hoisin sauce

?. cup soy sauce

¼ cup brown sugar

2 tbsp. rice wine vinegar

1 can water chestnuts

1 red bell pepper, chopped

1 head broccoli, cut and lightly steamed
½ onion, chopped


  1. Coat beef with corn starch and let it sit on the cutting board for 10 minutes.
  2. In a small saucepan set over medium heat, prepare the sauce. Add 1 tablespoon of vegetable oil and sauté garlic for one minute. Pour water, hoisin sauce, soy sauce, brown sugar and rice wine vinegar in the pan and simmer for 5 minutes, or until the sauce begins to thicken. Keep warm while preparing the rest of the ingredients.
  3. In a large skillet set over medium-high heat, add remaining 2 tablespoons of vegetable oil. Stir-fry beef quickly until it’s crisp on the outsides, but not cooked all the way through. Transfer cooked beef to a large plate.
  4. Place vegetables in the skillet and sauté for 4-5 minutes. Add beef and sauce and let simmer for a few minutes, then turn off the heat and let cool slightly before serving with rice or noodles.