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Shrinking Kitchen // Main Dish // Beef Recipes // Easy Mongolian Beef

Easy Mongolian Beef

March 7, 2012 by Christy 16 Comments

mongolianbeef

Living in the thriving metropolis of Leakey, Texas (population 424), I don’t get a chance to dine on Asian food like Mongolian Beef often. Ever.

So if I want it, I’m going to have to learn to cook it myself, and this dish is definitely a keeper. Pretty easy, extra tasty, kid pleasing, and as an added bonus, great the next day. Maybe even better the next day.

Try it. You won’t be sorry!

Print
Easy Mongolian Beef

Prep Time: 10 minutes

Cook Time: 25 minutes

Total Time: 35 minutes

Yield: 4 servings

Serving Size: 1/4 of meat and sauce

Easy Mongolian Beef

Gather

1 1/4 lbs of flank steak, thinly sliced crosswise (across the grain)
1/4 cup of cornstarch
3 teaspoons of canola oil
1/2 teaspoon of grated ginger (about 1/2 inch piece)
1 tablespoon of chopped garlic (about 2 -3 large cloves)
1/2 cup of water
1/2 cup of soy sauce (I use lower sodium)
1/2 cup brown sugar
1/2 teaspoon of red pepper flakes
3 large green onions, sliced crosswise into thirds

Step by Step

  1. Prepare the meat: First, make sure the steak slices are dry (pat them dry) and mix them with the corn starch. Using your hands or a spoon, move them around to make sure all pieces are coated. Place beef slices in a strainer and shake off excess corn starch.
  2. Make the sauce: Heat half of the oil in a large wok at medium-high and add the garlic and ginger. Immediately add the soy sauce, water, brown sugar and pepper flakes. Cook the sauce for about 2 minutes and transfer to a bowl. Don't worry if the sauce doesn't look thick enough at this point. The corn starch in the beef will thicken it up later.
  3. Cook the meat and assemble dish: Turn the heat up and add the remaining oil to the wok. Add the beef and cook, stirring until it is all browned (this is a quick thing). Make sure you don't crowd the pan with beef. Cook in several batches if you're working in a smaller pan.
  4. Pour the sauce back into the wok and let it cook along with the meat. Now you can choose to cook it down and reduce the sauce or leave it thinner. Add the green onions on the last minute so the green parts will stay green and the white parts crunchy.
  5. Serve it hot with (brown) rice, whole wheat linguine, or by itself!

Nutrition

WW PP 12; Calories 406.7; Total Fat 14g; Saturated Fat 4.8g; Polyunsaturated Fat 1/4g; Monounsaturated Fat 6.2g; Cholesterol 70.9mg; Sodium 1,267.7mg; Potassium 649.6mg; Total Carbs 29g; Fiber .4g; Sugars 37g; Protein 31g; Vitamin B-12 72%; Vitamin B-6 31%; Iron 20%; Niacin 33.9%; Selenium 38%; Zinc 34%

3.1
http://shrinkingkitchen.com/easy-mongolian-beef/
Copyright Sisterhood of the Shrinking Jeans LLC

This recipes is quite high in sodium (even with the lower sodium soy sauce) so be sure to drink boatloads of water to offset the bloating! It’s so good and totally worth it!
Original Recipe from Pink Bites.

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Filed Under: Beef Recipes, Main Dish Tagged With: Asian, beef, easy, featured, Feingold Friendly, Feingold Stage 2, Ginger, kid friendly, mongolian beef, quick, Soy Sauce

About Christy

Thirty-nine year-old wife and mom to BJ (11) and Mia (7). I'm the editor at the Sisterhood, and I really love to run (really), read, cook amazing things, and photography is my fledging passion. My motivation is motivating other people to realize they can do this whole weight-loss and exercise thing. I'm living proof!

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  • Lisa

    I’ve already made this, based on your recommendation, and very much liked it.  I served it with steamed rice and broccoli- yummy!!!

  • Rachel Lesher

    Oh yum! My hubby loves any kind of Asian food, so I’m always trying to find ways to make it more healthily (and cheaply!) at home.  I can’t wait to try this!

    http://marriedlivingonasinglesbudget.blogspot.com

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  • Melissa

    Just made this- It might be my favorite meal i have ever eaten!! It seemed like there were a lot of steps but its so worth it!! My cousin who hates beef was over when i made it and she had seconds. Next time i might double the sauce- if your thinking about making this– YOU NEED TO!! you wont be sorry- its so amazing!!

  • Tim K

    I made this tonight. I was afraid of the salt content so I cut the soy-sauce in half and added 1/4c orange juice, and some zest from the same orange. My kids killed the dish. I may need to double the recipe so I can have leftovers to bring to work!

    • Christy_TheSistherhood

      Awesome! Thanks for sharing your modifications, too!

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  • Elizabeth

    I made this last night and it was delicious! Thank you for the wonderful recipe.

  • irina

    On the nutrition information, I am curious where the 47g of carbs comes from. It looks great- I can’t wait to try it.

    • Heather

      Irina, good catch! I double checked and it’s actually 29g of carbs. I fixed it. THANK YOU!

  • Kelly

    Does the calorie count include the rice?

  • Lisa_ShrinkingJeans

    I made this tonight and it was delicious! A little labor intensive for a busy weeknight IMO so I will make it on a weekend going forward, but oh so yummy for our family of five- everyone loved it!

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