Easy Mongolian Beef
Make restaurant-quality Mongolian Beef at home in 30 minutes with lean beef, fresh ginger, and a savory-sweet sauce.
Ingredients
- 1.5 pounds flank steak, sliced into thin strips against the grain
- 3 tablespoons cornstarch
- 1 teaspoon sea salt
- 0.5 teaspoon black pepper
- 2 tablespoons avocado oil or sesame oil
- 6 cloves garlic, minced
- 1 tablespoon fresh ginger, grated
- 0.5 cup low-sodium soy sauce
- 3 tablespoons honey or coconut sugar
- 2 tablespoons rice vinegar
- 1 tablespoon sriracha or chili paste
- 0.5 cup beef broth
- 1 teaspoon sesame oil, for finishing
- 6 green onions (scallions), sliced on the bias into 1-inch pieces
- 2 teaspoons sesame seeds
- 1 medium yellow onion, thinly sliced
Instructions
- 1
Toss the sliced beef with cornstarch, sea salt, and black pepper in a large bowl until every piece is evenly coated.
- 2
Heat avocado oil in a large skillet or wok over medium-high heat until it shimmers, about 2 minutes.
- 3
Working in two batches to avoid overcrowding, cook the beef strips for 2-3 minutes per side until deeply browned and caramelized, then transfer to a clean plate.
- 4
Add the sliced yellow onion to the same skillet and sauté over medium-high heat for 3-4 minutes until softened and beginning to caramelize.
- 5
Stir in the minced garlic and grated ginger, cooking for about 1 minute until fragrant and golden.
- 6
Whisk together the soy sauce, honey, rice vinegar, sriracha, and beef broth in a small bowl until well combined.
- 7
Pour the sauce mixture into the skillet and bring to a gentle simmer over medium heat, stirring occasionally for 2-3 minutes.
- 8
Return the cooked beef to the skillet along with any accumulated juices and toss everything together until the beef is fully coated in the glossy sauce.
- 9
Simmer for another 2-3 minutes, stirring gently, until the sauce thickens slightly and coats the back of a spoon.
- 10
Remove from heat and drizzle with sesame oil for added depth of flavor.
- 11
Fold in most of the sliced green onions, reserving some for garnish.
- 12
Transfer to a serving dish and top with remaining green onions and sesame seeds before serving immediately over rice or cauliflower rice.
Variations & Substitutions
| Ingredient | Substitute | Notes |
|---|---|---|
| cornstarch | arrowroot powder | Arrowroot is easier to digest and doesn't spike blood sugar as rapidly as cornstarch |
| honey | monk fruit sweetener or allulose | These alternatives provide sweetness without the rapid glucose spike that regular honey causes |
| regular soy sauce | tamari or coconut aminos | Tamari is lower in sodium and gentler on the gut, while coconut aminos supports better digestion |
| avocado oil | ghee or grass-fed butter | Ghee has a higher smoke point and contains butyric acid which supports gut health and reduces inflammation |
| white rice (typical serving) | cauliflower rice or wild rice blend | Cauliflower rice is low-carb and supports stable blood sugar, while wild rice adds resistant starch beneficial for gut microbiome |
Recommended Equipment
Tools that make this recipe easier
Nutrition Information
Per serving (serves 4)
| Calories | 385 |
| Total Fat | 14g |
| Saturated Fat | 4g |
| Cholesterol | 85mg |
| Sodium | 720mg |
| Carbohydrates | 18g |
| Fiber | 2g |
| Sugar | 8g |
| Protein | 39g |
This recipe was extracted from the original video source using AI. Nutritional information is estimated and may vary. Not a substitute for professional dietary advice. As an Amazon Associate, AlmostChefs earns from qualifying purchases. Product links are affiliate links — they cost you nothing extra but help support the site. Read full disclaimer
