Easy Mongolian Beef Recipe

10 March 2020 Bookmark • 1

This easy Mongolian Beef Recipe is straightforward , quick, and downright delicious. It’s a low-carb and low-calorie meal that you simply will want to form over and over again!

Mongolian beef is an Asian-American inspired dish consisting of thinly sliced beef and stir-fried vegetables (typically just white and green onion).

Easy Mongolian Beef Recipe

It is usually wearing a soy sauce-based Mongolian sauce and served with hot polished rice . We love making this when we’re craving Asian takeout but tight on time. This quick and straightforward Mongolian beef recipe is ideal for those busy weeknights.

Nope, its typically never spicy. a bit like my easy pepper steak recipe, Mongolian beef tastes tons like most Asian dishes that don’t have any spiciness in them. Its mild, sweet, and features a strong flavor of onion, soy, sauce, and ginger.

INGREDIENTS :

Ingredients for the sauce:

1/4 cup vegetable oil
1 clove garlic minced
1 tbsp ginger minced
4-5 tbsp brown sugar
1 cup low sodium soy sauce
1/2 cup water

Ingredients for the beef:

2 lb. beef
1/3 cup corn starch
1 large yellow onion
1/3 cup vegetable oil
1 cloves garlic minced
2 bunches green onion

INSTRUCTIONS :

Make the sauce:

Mince the garlic and ginger and cook it in a saucepan filled with vegetable oil. Cook it over medium-high heat for 1 minute.
Add the brown sugar, soy sauce, and water. Cook over medium heat for 5 minutes.

Slice and coat the beef:

Thinly slice the beef into small pieces.
Coat the beef in the corn starch.

Cook beef in batches:

Heat 1/3 cup vegetable oil in a wok and cook the beef in 2 batches. Once cooked, remove the beef and set aside.

Stir-fry garlic and onion:

In the same wok, cook 1 clove minced garlic over medium heat for 1 minute. Then add the sliced yellow onion and cook until translucent.

Simmer veggies, beef, and sauce:

Add the beef back into the wok and pour in the sauce. Cook for another 5 minutes.
Add the sliced green onion to the wok and stir for about 2-3 minutes. Serve warm over hot rice.