Prep time: 10 mins | Cook time: 15 mins | Yield: 2 servings
Mongolian Beef is a must at home. It’s super easy and quick to throw together with seared tender, thinly sliced beef tossed in garlic, ginger, and a savory sticky sauce with a dash of heat. Serve this over steamed white rice or with low carb option side dish for a simple, filling meal that your whole family will love!
INGREDIENTS
1 tbsp cooking oil
1 lb. flank steak, sliced into 1/4 inch thick strips
5 cloves garlic, minced
3 scallions, thinly sliced
1-inch piece of ginger, peeled and diced
2 tbsp cornstarch
1 jalapeño, seeded and diced
Sauce:
1/2 c. brown sugar
2 tsp cornstarch
1/2 c. low-sodium soy sauce
How to make Mongolian Beef
Step 1: In a large bowl, toss the sliced beef with cornstarch until evenly coated and set aside.
Step 2: In a small bowl, place all the sauce ingredients. Mix well until blended and set aside.
Step 3: In a pan, heat the oil over medium heat. Once hot, swirl the pan to coat the bottom with the oil. Then, add the jalapeno and ginger. Saute for a couple of seconds. Next, add the garlic and beef. Cook while stirring often, for about 5 minutes until the beef is browned.
Step 4: Pour the sauce into the pan and stir well until everything is coated. Let it simmer for about a minute until the sauce has thickened.
Step 5: Before serving, garnish with some scallions. Enjoy!
NOTES:
For this recipe, use flank steak. Slice it thinly to about 1/4-inch thickness or thinner. Keep in mind that the thinner the beef the more tender it will be and the cooking time is also less. Slice the flank steak against the grain.
This is a mildly spicy dish. You can include the jalapeno’s seeds and membranes if you prefer this to be hotter. Or use serrano pepper instead.
In this recipe, use low-sodium soy sauce. I would suggest avoiding using regular soy sauce as the dish will be too salty. You can use coconut aminos if following a paleo, whole30, or gluten-free diet.
You can swap the brown sugar with sugar substitutes like Swerve’s “brown sugar”. Substituting results in around 520 calories and 15 grams of net carbs per serving.
Over steamed white rice, serve the Mongolian beef. This is also perfect alongside low-carb options, such as riced cauliflower, zucchini noodles, or sheet pan-roasted vegetables.
Nutrition Facts:
Amount Per Serving: Calories 660 (24% from fat) Total Fat 17g 27% Saturated Fat 4g 22% Cholesterol 175mg 58% Sodium 2460mg 103% Net Carb 51.5g Total Carb 53g 18% Dietary Fiber 1.5g 6% Sugars 36.5g Protein 74g Vitamin A 6% Vitamin C 22% Calcium 11% Iron 45%
Mongolian Beef
Ingredients
- 1 tbsp cooking oil
- 1 lb. flank steak sliced into 1/4 inch thick strips
- 5 cloves garlic minced
- 3 scallions thinly sliced
- 1- inch piece of ginger peeled and diced
- 2 tbsp cornstarch
- 1 jalapeño seeded and diced
- Sauce:
- 1/2 c. brown sugar
- 2 tsp cornstarch
- 1/2 c. low-sodium soy sauce
Instructions
- In a large bowl, toss the sliced beef with cornstarch until evenly coated and set aside.
- In a small bowl, place all the sauce ingredients. Mix well until blended and set aside.
- In a pan, heat the oil over medium heat. Once hot, swirl the pan to coat the bottom with the oil. Then, add the jalapeno and ginger. Saute for a couple of seconds. Next, add the garlic and beef. Cook while stirring often, for about 5 minutes until the beef is browned.
- Pour the sauce into the pan and stir well until everything is coated. Let it simmer for about a minute until the sauce has thickened.
- Before serving, garnish with some scallions. Enjoy!
