Tuesday, November 19, 2013

Tasty Tuesday: Mongolian Beef

One of the first jobs I had was in a Chinese restaurant. From that point forward, I became very picky about my Chinese food. Mostly because I preferred the Thai food on our menu, but that's beside the point. To this day, there are certain dishes that I haven't had since I worked there. But there are a select few that I have mastered over the years & are able to make them at home. Mongolian Beef just happens to be one of them.

•olive oil
•1Tbsp. fresh ginger, minced
•3-5 cloves garlic, minced
•1/3-1/2C. soy sauce
•1/4C. fish sauce
•1/3-1/2C. water
•3/4C. brown sugar
•Siracha hot sauce
•sesame oil
•1lb. flank, or other thinly sliced steak (I believe mine was a sirloin)
•1 large onion, thickly sliced
•green onions, sliced into 1in. pieces
•white rice

- First start off by using a large nonstick skillet. This way you can cook everything in one pan, with the exception of the rice.
- Go 2-3 turns of the pan with the olive oil & heat to med-high. Add garlic & ginger, stirring frequently with a wooden spoon.
- At the first signs of browning, add soy sauce, fish sauce, water, brown sugar & desired amount of Siracha. Bring to a boil.
- Simmer sauce for 2-3 min. until slightly thickened.
- Remove sauce from heat & pour in med.-sized bowl. Set aside.
-On a cutting board safe for raw meat, tenderize your already thin steak with a meat mallet. (Place meat in plastic wrap to keep from making a mess.)
- Thinly slice steak across the grain & place in a bowl. Spoon a couple spoonfuls of cornstarch over top & mix thoroughly to cover each piece. Set aside for about 10 min. (*Tip: Your steak will look more like pork when the cornstarch has been absorbed.)
- This is the perfect time to start your rice if you're making Minute rice.
- Back to your nonstick skillet, heat a bit of sesame oil along with a little olive oil, over med.-high heat. Add steak & cook, flipping frequently, until browned. Return to bowl.
- In just a bit of olive oil, saute onion until just beginning to soften.
- Return sauce & beef to skillet & simmer for 2-3 min.
- Serve Mongolian Beef over white rice & top with green onion.



  1. One of my husband's favorite menu items at our favorite Chinese restaurants is Mongolian Beef. I believe I will surprise him by making this very soon. He will be so happy! He would much rather eat at home than go out and this sounds yummy and relatively easy. Thank you!!