Mongolian Beef

Mongolian Beef

Green Onions

I’ve been feeling the urge to post recipes again. Perhaps because I’ve actually been cooking again.

When I decided to stop posting recipes, I was in the early weeks and months of pregnancy and not exactly interested by food. I found myself making a lot of pasta, rice, and…pasta. The Hubster was surviving on Chipotle and Mad Mex—two things he enjoys without me.

Not exactly the stuff of a thriving food blog.

Minced Garlic

Somewhere in the middle of the second trimester, food became appealing again. As did cooking.

The first recipe that I attempted was this one for Mongolian Beef. Both The Hubster and I were obsessed, and it has since made its way into our monthly rotation.

Also helped to curb our need to go out for Chinese Food. Which is strange, because that’s pretty much our favorite thing ever.

Flank Steak for Mongolian Beef

One of my favorite things about this recipe (aside from how delicious it is, of course), is how quick it is to make. Takes about 15 minutes from start to finish. 5 minutes of prep work, with another 10 for cooking everything.

Definitely makes this preggo happy, as I don’t have to be on my feet slaving over a hot stove for an extensive period of time in order to get dinner on the table. And it makes The Hubster happy, as he doesn’t have to continue fending for himself.

Onion

One thing I will say—you’ll probably want to pair this with a veggie of some sort. The first time I made it, I just served it up alongside steamed rice (brown for me, white for The Hubster). It was definitely missing something.

The second time I made it, I paired it with snap peas. Made for a more complete dinner.

I’ve also paired with green beans, and fried rice with carrots and peas. Next go will be with asparagus (yum), and perhaps the time after that with broccoli.

Mongolian Beef

Yields 4

Mongolian Beef

5 minPrep Time

10 minCook Time

15 minTotal Time

Save Recipe

Ingredients

    For the sauce:
  • 2 tsp cooking oil
  • 1 tsp ginger, minced
  • 1 tbs garlic, minced
  • 1/2 cup tamari
  • 1/2 cup water
  • 1/2 cup brown sugar
  • For the beef:
  • 3-4 tbs vegetable oil
  • 1 lb flank steak, cut into 1/4 inch slices
  • 1 medium onion, chopped
  • 2 large green onions, chopped
  • 1 tbs corn starch (or arrowroot powder)

Directions

    For the sauce:
  1. Heat oil in a medium saucepan over medium/low heat.
  2. Add ginger and garlic to the pan and stir. Add in the soy sauce and water.
  3. Add sugar, stirring to make sure it dissolves.
  4. Bring sauce to a boil, then reduce heat and simmer for 2-3 minutes.
  5. Remove from heat and set aside.
  6. For the beef:
  7. Heat oil in a wok (or skillet) over high heat.
  8. Add half of the beef (helps to use tongs so it doesn't splatter).
  9. Brown meet on one side for 30 seconds, then turn meat to the other side and cook for another 30 seconds.
  10. Remove to a clean plate.
  11. Allow pan to get hot again, and repeat with other half of beef.
  12. Transfer to plate.
  13. Add the onion (white not green) and sauté for 3-4 minutes.
  14. Return beef to pan and add green onions.
  15. Pour in half of sauce, reserving the rest for another use. Or use all if you want an extra saucy dish.
  16. Add corn starch, and stir until sauce thickens, about 30 seconds.
  17. Serve over rice and/or paired with your favorite veggie.

Allergen Information

Nightshade Free, Dairy Free, Gluten Free, Wheat Free, Egg Free, Corn Free (if using arrowroot powder).

6.6.15
http://emilylevenson.com/recipe-mongolian-beef/

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More about Emily Levenson

Emily Levenson is a meditation encourager, mama, and Pittsburgh enthusiast. She recently launched a podcast called Nourish + Flourish and is a co-pilot at Propelle.

Comments

  1. Reply

    Yay! I’m SO glad you’re posting recipes again. I generally have at least one of your recipes on my weekly rotation. 🙂

    I’ll give this a go with tofu as you suggested and letcha know how it goes. T will eat the meat version, but not me.

    1. Reply

      <3 Thank you!

      Keep me posted about how it works with tempeh / tofu.

    2. Reply

      Emily….I just made this, after experimenting for the past couple of weeks with no night shades (which by the way is working for my inflammation, YAY) and thought when I first went on this “diet” I would never be able to enjoy food like I thought I did, but guess what…..you cured me with this recipe. This is the first one of yours I made and it came out fantastic! I don’t miss the peppers I would generally add to a recipe like this, this recipe doesn’t need them. Even my hubby who I have been torturing with my “diet” loved it. I made with brown rice and fresh green beans. And left over sauce I will save in the freezer, I bet it would be awesome on chicken wings. Thank You.

      1. Reply

        Fabulous news!! You totally made my day.

  2. Reply

    Found this recipe on pinterest today, made it for dinner… DELICIOUS!! So glad i have some leftovers for tomorrow 🙂 Thanks for posting, I will definitely be making this again!

    1. Reply

      So glad you liked it!! It’s a favorite around here. Quick and easy, and incredibly delicious.

  3. Reply

    great recipe…made this tonight and it’s great…I just learned I have a night shade allergy so having to modify my cooking a lot and total bummer as I love peppers!

    1. Reply

      Kim—So glad you enjoyed it! It took me a little while to get adjusted to the change myself. Hang in there and keep looking for recipes to try! It does get easier.

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