Easy Mongolian Beef
User Reviews
5.0
96 reviews
Excellent
Easy Mongolian Beef
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This Mongolian beef is the most delicious stir-fry dinner at home! The steak is perfectly tender and tossed in the best sticky sweet sauce. Watch how I make this in my kitchen in the video below!
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Ingredients
For the Mongolian Beef
- 2 tablespoons avocado oil or another high-heat oil
- 1 pound flank steak
- ¼ cup cornstarch
- 3 green onions thinly sliced on a diagonal
For the sauce
- ½ cup Tamari soy sauce
- ⅓ cup coconut sugar
- ¼ cup water
- 2 teaspoons sesame oil
- 1 teaspoon blackstrap molasses
- 1 teaspoon minced fresh ginger
- 4 garlic cloves finely chopped
Instructions
- Prep the sauce. In a medium bowl, stir together the soy sauce, sugar, water, sesame oil, molasses, ginger, and garlic. Set aside.
- Slice the steak. Slice the steak in half lengthwise, then slice crosswise against the grain into thin strips.
- Prep the steak. In a mixing bowl, toss the sliced flank steak with the cornstarch, shake off any excess, and then set aside on a separate plate.
- Cook the steak. Heat the oil in a large skillet or wok over medium-high heat. Add the steak to the wok and cook in small batches, for about 30 to 60 seconds on each side, until browned. Remove the cooked steak to a plate, and repeat this process until all of the steak is cooked. If needed, add a splash of more oil to the wok in between batches.
- Simmer the sauce. Reduce the heat to medium, add the sauce, and let it simmer for 4 to 5 minutes, stirring occasionally, until slightly thickened.
- Finish the Mongolian beef. Add the steak back to the wok, and stir with the sauce for 1 to 2 minutes, to reduce the sauce further and fully coat the meat. Sprinkle the sliced green onions on top, and give it one final stir before serving.
Equipments used:
Notes
- If you'd like a little extra heat, add a sprinkle of red pepper flakes at the end.
- You can substitute the coconut sugar and molasses for brown sugar (which is simply processed white sugar already mixed with molasses).
- Storing in the fridge: Let the beef cool completely before storing it in an airtight container in the fridge for 3 to 4 days.
- Freeze for later: If you have a large batch, divide it into smaller portions before freezing to make reheating more convenient. Store in a freezer-safe container for up to 3 months.
Nutrition Information
Show Details
Calories
339kcal
(17%)
Carbohydrates
24g
(8%)
Protein
28g
(56%)
Fat
15g
(23%)
Saturated Fat
3g
(15%)
Polyunsaturated Fat
2g
Monounsaturated Fat
8g
Cholesterol
68mg
(23%)
Sodium
1710mg
(71%)
Potassium
513mg
(15%)
Fiber
1g
(4%)
Sugar
11g
(22%)
Vitamin A
90IU
(2%)
Vitamin C
3mg
(3%)
Calcium
46mg
(5%)
Iron
3mg
(17%)
Nutrition Facts
Serving: 4servings
Amount Per Serving
Calories 339 kcal
% Daily Value*
| Calories | 339kcal | 17% |
| Carbohydrates | 24g | 8% |
| Protein | 28g | 56% |
| Fat | 15g | 23% |
| Saturated Fat | 3g | 15% |
| Polyunsaturated Fat | 2g | 12% |
| Monounsaturated Fat | 8g | 40% |
| Cholesterol | 68mg | 23% |
| Sodium | 1710mg | 71% |
| Potassium | 513mg | 11% |
| Fiber | 1g | 4% |
| Sugar | 11g | 22% |
| Vitamin A | 90IU | 2% |
| Vitamin C | 3mg | 3% |
| Calcium | 46mg | 5% |
| Iron | 3mg | 17% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5.0
96 reviews
Excellent
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