Quick + Easy Mongolian Beef – Tender pieces of beef are smothered in a sweet & savory ginger garlic sauce. Have this Asian inspired meal on the table in 15 minutes . ( Can easily be made Paleo)
The…. S.A.U.C.E!! is what makes this Quick + Easy Mongolian Beef so amazing! A blend of 5 simple ingredients ( soy sauce, brown sugar, rice vinegar, garlic and fresh ginger) that deliver just the right amount of sweet and savory.
How to make Mongolian Beef:
- Coat the beef slices with cornstarch and set aside as you make the sauce. The cornstarch provides a light coating which helps protect the beef from becoming tough when cooked and also helps the sauce to stick to the meat. Trust me…you want all the sauce you can get on each and every piece!
- Whisk together the sauce ingredients (soy sauce, water, brown sugar, rice vinegar). If you want a punch of heat you can add red pepper flakes or a dash of sriracha.
- Give the steak a quick sear on each side in a skillet or wok ( 1-2 min. on each side) . Add the fresh ginger and garlic along with the sauce ingredients and the green onions. Toss together and let the onion soften (about 30 seconds).
Yes…It’s really that easy! Total cooking time is less than 5 minutes, and very little prep needed. You truly can have this tasty dish on the table in 15 minutes.
Serve over rice ( use quick cooking or frozen rice to keep things easy) or cauliflower rice. I also made sesame bok choy to serve as a side dish ( only 30 cals and so good!)
To make this dish Paleo: substitute coconut aminos for the soy sauce, coconut sugar for the brown sugar and arrowroot starch for the corn starch.
Recipe Tip: It’s important to make sure the beef is cut thin and against the grain so that it is super tender. Here’s a great video that shows exactly how to get thin slices and shows what “against the grain” means.
- 1 lb. flank steak, thinly sliced against the grain
- 2 Tbsp cornstarch (or arrowroot starch for Paleo)
- 2 Tbsp reduced sodium soy sauce ( or coconut aminos for Paleo)
- 2 Tbsp water
- 2 tsp dark brown sugar ( or coconut sugar/maple syrup for Paleo)
- 1 tsp rice vinegar
- Pinch of red pepper flakes ( optional)
- 2Tbsp sesame oil
- 2 cloves garlic, minced
- 2 tsp minced peeled fresh ginger ( about 1 inch knob of ginger, peeled and minced or grated)
- 2 scallions, cut into 2 inch pieces
- Serve over rice or cauliflower rice
- Combine beef slices and cornstarch in a bowl; toss to coat both sides of beef. Let sit while you make the sauce
- Combine soy sauce, water, brown sugar, rice vinegar and red pepper flakes ( if using) in a small bowl. Set aside.
- Heat a large skillet (or wok) over medium-high. Add sesame oil; swirl to coat. Add beef to skillet in a single layer and sear for 1-2 minutes, flip beef slices over and sear on the other side (approx. 1-2 mins) until beef is almost fully cooked (be careful not to overcook). Push beef to the edges of the pan. Add garlic and ginger to skillet and stir-fry until fragrant (3-5 seconds). Add the soy sauce mixture and stir to coat the beef. Add scallions and cook for about 30 seconds. Serve immediately.