Mongolian Beef

A Few Words…

I love Asian inspired dishes and this delicious meal took under 30 minutes to make!

I know it’s easy to use bottled sauces, but it’s so much healthier to make your own. And, it really doesn’t take much time at all!

Delicious with beef, but you can definitely swap it for chicken or make it a vegetarian dish and use tofu.

Mongolian Beef

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Serves 3-4


  • 1 pound flank steak, cut into bite sized cubes
  • 2 tbs. cornstarch
  • 1 tbs. sesame oi, divided
  • 2-3 fresh garlic cloves, minced
  • 1 tsp. fresh ginger, grated
  • 1/4 cup low sodium tamari
  • 1/4 cup water
  • 1/4 brown sugar, packed
  • Sliced green shallots, for garnish

Mix the cubed beef with the cornstarch in a small bowl (I like to use baggies!) and place in the fridge for at least 1/2 an hour. I usually do this step first thing in the morning and leave it in the fridge until I’m ready to make supper.

Heat 1/2 tbs. sesame oil in a large wok pan or skillet over medium heat. Add the beef cubes and brown on both sides until cooked, about 3-4 minutes. Remove the cooked cubes from the pan, and set aside.

In the same pan, add 1/2 tbs. sesame oil on medium heat. Add the minced garlic and grated ginger and mix well for a minute or two, until fragrant. Stir in the tamari, water and brown sugar and bring to a boil. Lower the heat, place the cooked beef back into the pan and mix well to coat. Let simmer for a few minutes until the sauce thickens.

Garnish with sliced shallots before and serve with rice or noodles.