Mongolian Beef

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Recommended Equipment

Cast Iron Skillet
Carbon Steel Wok Pan

About This Recipe

I love asian food. I love the general tso chicken. I love the spicy beef and broccoli. I love the sweet and sour pork. I love it all, and while we have our fair share of buffets and restaurants in my area of the world I thought I would give some of my favorites a try. Mongolian beef is a fairly simple one and while I not making it in a traditional way I think that you will find this twist on really nice.

My Twist on Tradition

Traditional mongolian beef is made using soy sauce and most chefs use a little cornstarch as a thickening agent. I broke from this and used these Smoky BBQ Coconut Aminos I found at Trader Joe’s in place of soy sauce. I also went ahead and did not use any cornstarch. As soon as I remove some of the excess liquids form the steaks it thickened up quite nicely by itself. If you have a issue with your sauce thickening simply sprinkle in some cornstarch and it should thicken up for you.

A Word on Beef Choices

I also found in my research that most people use flank steak in their mongolian beef. I highly recommend staying with this choice. I have worked with flank steak in the past and love the feel and texture of it when I use it for dishes like this. Sadly when I went shopping for my mongolian beef ingredients my local store was out of flank steak and I went with strip steak. It got the job done but I feel like a did a great injustice to the world of strip steak.

Using the right beef for your mongolian beef is paramount
Mongolian Beef
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Mongolian Beef

Recipe by morcayneCourse: BeefDifficulty: Medium
Servings

3

servings
Prep time

10

minutes
Cooking time

15

minutes
Total time

25

minutes

Ingredients

  • 1 ½ Flank Steak (cut into ½ inch strips)

  • 4 Tbsp Olive Oil (divided)

  • ¼ Cup Coconut Aminos

  • ¼ Cup Brown Sugar

  • ½ Tsp Ginger (grated)

  • 3 Garlic Cloves (minced)

  • 2 Tsp Red Chili Flakes

  • 3 Green Onions (chopped)

Directions

  • In a large bowl whisk together 1 tbsp oil, ¼ aminos, and brown sugar until dissolved.
  • Toss your steak in the amino mixture and let marinate for a few minutes; overnight for best results.
  • In large skillet heat oil over medium-high heat.
  • Saute ginger, garlic, and red peppers for about 2 minutes or until fragrant.
  • Place in your steak strips to cook stirring them with ginger and garlic.
  • Pour in any leftover marinade and continue to cook until sauce has thickened.
  • Top with green onions and serve.

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