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Mongolian beef on a bed of rice sitting on a white plate.

Mongolian Beef


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  • Author: Sandra Flegg
  • Total Time: 20 minutes
  • Yield: 2 servings

Description

This Mongolian Beef recipe is rich and full of flavor with a sweet and savory sauce filled with garlic, ginger, soy sauce and brown sugar. The ultimate hassle-free dinner, taking only 20 minutes to make!


Ingredients

Units
  • 1/2 pound flank steak or beef bottom round steak, thinly sliced into 1/4 inch thick pieces sliced against the grain. Cut 3-4 inches in length.
  • 1/4 cup cornstarch, divided
  • 2 green onion stalks, cut into 2-inch pieces.
  • 2 tablespoons avocado oil
  • 1/2 cup beef stock
  • 1/4 cup light sodium soy sauce
  • 1/3 cup light brown sugar
  • 2 teaspoons ginger, minced
  • 4 cloves garlic, minced
  • 1/4 cup water
  • 3 cups white rice, cooked
  • 2 tablespoons sesame seeds

Instructions

  1. In a medium-sized bowl add the steak and cornstarch. Reserve 1 tablespoon of the cornstarch for cooking. With clean hands mix until the steak is coated. You can also place the steak and cornstarch in a large Ziploc bag, which can be sealed and shaken until the meat is fully coated. Set aside.
  2. Chop the green onions into 2-inch pieces. You will only use the green pieces. Set aside.
  3. In a large saute pan add the oil over medium heat. Once hot add the steak. Cook for 2-4 minutes on each side or until golden brown. Remove the steak from the pan and set aside.
  4. Add the beef stock, soy sauce, brown sugar, ginger, and garlic to the saute pan. Mix until combined.
  5. Mix the water and 1 tablespoon of cornstarch in a small bowl to make a slurry.
  6. Add the slurry to the sauce. Mix for 2-3 minutes or until thick.
  7. Add the steak back to the pan until the meat is fully coated with the sauce.
  8. Add the green onions and mix.
  9. Serve over white rice.
  10. Top with sesame seeds.

Notes

Storage & Freezing Instructions: 

Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in microwave on plate for 30 second intervals until heated through. You can also reheat this dish by warming over medium heat in a skillet on top of the stove.

Freezing:  Place in airtight container and freeze for up to three months. Thaw in refrigerator, then reheat in microwave or in a skillet on the stovetop.

  • Prep Time: 10 minutes
  • Cook Time: 10 minutes
  • Category: Dinner
  • Method: Stovetop
  • Cuisine: Asian-American

Nutrition

  • Serving Size: 1 helping
  • Calories: 1019
  • Sugar: 34.9 g
  • Sodium: 1024 mg
  • Fat: 28.1 g
  • Saturated Fat: 5.5 g
  • Trans Fat: 0 g
  • Carbohydrates: 137.1 g
  • Fiber: 1.7 g
  • Protein: 51.4 g
  • Cholesterol: 106.8 mg