Prep time: 10 mins | Cook time: 15 mins | Yield: 2 servings
Enjoy this savoury Mongolian Beef with thinly-sliced, tender beef tossed in a savoury sticky sauce with a bit of kick over a bed of steamed rice or alongside riced cauliflower, zucchini noodles, or sheet pan roasted vegetables for a low-carb option. Easy and quick to make with everyday ingredients and perfect for busy weeknights!
INGREDIENTS
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1 lb flank steak, sliced into 1/4” thick strips
5 cloves garlic, minced
1 jalapeño, seeded and diced
1” piece ginger, peeled and diced
3 scallions, thinly sliced
2 tbsp corn starch
1 tbsp cooking oil
Sauce:
1/2 c. low-sodium soy sauce
1/2 c. brown sugar
2 tsp corn starch
How to make Mongolian Beef
Step 1: In a large bowl with corn starch, toss the sliced beef until well-coated and set aside.
Step 2: In a small bowl, whisk the sauce ingredients (soy sauce, brown sugar, and cornstarch) until well combined. Then, set aside.
Step 3: In a pan, heat the oil over medium heat for a couple of minutes. Once hot, add the jalapeño and ginger to the pan and cook for a few minutes, stirring now and then. Add the garlic and beef and continue to cook for 5 minutes more while stirring often until the beef has browned.
Step 4: Give the sauce a final stir, then pour it over the beef in the pan. Stir until everything is well coated. Allow the sauce to simmer for about a minute until thickened. Take the pan off the heat and stir in the scallions.
NOTES:
For this recipe, use thinly sliced flank steak (1/4-inch thickness/thinner). The thinner the beef the more tender and quick it cooked. Slice the grain perpendicular to the long muscle fibres.
This dish is mildly spicy but if you want more spice keep the jalapeno seeds and membranes or swap it with Serrano pepper.
To make this recipe, make sure to avoid regular soy sauce as it is too salty and light soy sauce is not the same as low sodium soy sauce. You can substitute with coconut aminos if following a paleo, whole30, or gluten-free diet.
Feel free to use Swerve’s “brown sugar” in place of sugar which has zero calories/carbs.
This Mongolian Beef pairs so well over steamed white rice or for a low-carb option, enjoy alongside riced cauliflower, zucchini noodles, or sheet pan-roasted vegetables.
NUTRITION FACTS:
Amount Per Serving: Calories 660 (24% from fat) | Total Fat 17g 27% | Saturated Fat 4g 22% | Cholesterol 175mg 58% | Sodium 2460mg 103% | Net Carb 51.5g | Total Carb 53g 18% | Dietary Fiber 1.5g 6% | Sugars 36.5g | Protein 74g | Vitamin A 6% | Vitamin C 22% | Calcium 11% | Iron 45%
Ingredients
- 1 lb flank steak, sliced into 1/4” thick strips
- 5 cloves garlic, minced
- 1 jalapeño, seeded and diced
- 1” piece ginger, peeled and diced
- 3 scallions, thinly sliced
- 2 tbsp corn starch
- 1 tbsp cooking oil
- Sauce:
- 1/2 c. low-sodium soy sauce
- 1/2 c. brown sugar
- 2 tsp corn starch
Instructions
Step 1: In a large bowl with corn starch, toss the sliced beef until well-coated and set aside.
Step 2: In a small bowl, whisk the sauce ingredients (soy sauce, brown sugar, and cornstarch) until well combined. Then, set aside.
Step 3: In a pan, heat the oil over medium heat for a couple of minutes. Once hot, add the jalapeño and ginger to the pan and cook for a few minutes, stirring now and then. Add the garlic and beef and continue to cook for 5 minutes more while stirring often until the beef has browned.
Step 4: Give the sauce a final stir, then pour it over the beef in the pan. Stir until everything is well coated. Allow the sauce to simmer for about a minute until thickened. Take the pan off the heat and stir in the scallions.
Notes
For this recipe, use thinly sliced flank steak (1/4-inch thickness/thinner). The thinner the beef the more tender and quick it cooked. Slice the grain perpendicular to the long muscle fibres. This dish is mildly spicy but if you want more spice keep the jalapeno seeds and membranes or swap it with Serrano pepper. To make this recipe, make sure to avoid regular soy sauce as it is too salty and light soy sauce is not the same as low sodium soy sauce. You can substitute with coconut aminos if following a paleo, whole30, or gluten-free diet. Feel free to use Swerve’s “brown sugar” in place of sugar which has zero calories/carbs. This Mongolian Beef pairs so well over steamed white rice or for a low-carb option, enjoy alongside riced cauliflower, zucchini noodles, or sheet pan-roasted vegetables.
