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mongolian beef recipe
- Total Time: 30 minutes
- Yield: 4 servings 1x
- Diet: General
Description
This easy mongolian beef recipe is a quick, affordable, and flavorful weeknight dinner solution, featuring tender beef in a rich, glossy sauce with authentic Asian flavors.
Ingredients
- 450 grams flank steak, thinly sliced against the grain
- 75 ml alcohol-free dark soy sauce, divided
- 60 ml alcohol-free light soy sauce
- 45 ml neutral cooking oil (like canola or grapeseed), divided
- 30 grams cornstarch, divided
- 8–10 cloves black garlic (approx. 30 grams), minced or mashed
- 120 ml vegetable broth
- 50 grams light brown sugar, packed
- 15 ml rice vinegar
- 5 ml toasted sesame oil
- 15 grams fresh ginger, grated
- 2 cloves fresh garlic, minced
- 2–3 fresh scallions (green part only), for garnish
- 5 ml toasted sesame seeds, for garnish
- Cooked white rice, for serving
Instructions
- Prep The Beef: In a medium bowl, combine the thinly sliced flank steak with 15 ml (1 tablespoon) alcohol-free dark soy sauce, 15 ml (1 tablespoon) neutral cooking oil, and 15 grams (1 tablespoon) cornstarch. Toss well to coat and marinate for at least 15 minutes.
- Make The Umami Glaze: In a separate bowl, whisk together the minced black garlic, 60 ml (1/4 cup) alcohol-free dark soy sauce, 60 ml (1/4 cup) alcohol-free light soy sauce, 120 ml (1/2 cup) vegetable broth, 50 grams (1/4 cup) light brown sugar, 15 ml (1 tablespoon) rice vinegar, and 5 ml (1 teaspoon) toasted sesame oil. Stir until sugar dissolves. Set aside a cornstarch slurry (15 ml cornstarch dissolved in 30 ml cold water) for later.
- Cook The Beef: Heat 30 ml (2 tablespoons) neutral cooking oil in a large wok or skillet over high heat until it shimmers. Add the marinated beef in batches in a single layer. Cook for 1-2 minutes per side until browned and seared. Remove cooked beef and set aside.
- Simmer The Glaze: Reduce heat to medium-low. Add grated ginger and minced garlic to the wok and saute for 30 seconds until fragrant. Pour the black garlic glaze mixture into the wok. Bring to a gentle simmer, then stir in the reserved cornstarch slurry. Continue to simmer, stirring constantly, for 1-2 minutes until the sauce thickens and becomes glossy.
- Combine And Serve: Return the seared beef to the wok. Toss gently to coat the beef completely in the thick, glistening glaze. Serve immediately over hot white rice, garnished generously with thinly sliced fresh scallions and a sprinkle of toasted sesame seeds.
Notes
For better-for-you options, use grass-fed beef, low-sodium soy sauce, or a sugar substitute. Add steamed broccoli or bell peppers for extra fiber. For gluten-free, use tamari. For keto/low-carb, use a sugar substitute and serve over cauliflower rice. For a spicy kick, add red pepper flakes. Beef can be air-fried (400°F (200°C) for 6-8 minutes) for a quicker method. Look for fresh ingredients for best flavor.
- Prep Time: 20 minutes
- Cook Time: 10 minutes
- Category: Main Course
- Method: Stir-Frying
- Cuisine: Asian
Nutrition
- Serving Size: 180 g
- Calories: 480 calories
- Sugar: 15 g
- Sodium: 1200 mg
- Fat: 24 g
- Saturated Fat: 6 g
- Unsaturated Fat: 18 g
- Trans Fat: 0 g
- Carbohydrates: 22 g
- Fiber: 2 g
- Protein: 30 g
- Cholesterol: 75 mg