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cooking mongolian beef in black skillet

Mongolian Beef

Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings 2 servings
Mongolian Beef is fast and easy to make at home. Tender, thinly-sliced beef is seared on a skillet with garlic and ginger, then tossed in a bold sticky sauce with a hint of spiciness.

Ingredients

  • 1 pound flank steak, sliced into 1/4 inch thick strips (Note 1)
  • 5 cloves garlic, minced
  • 1 jalapeño, seeded and diced (Note 2)
  • 1-inch piece ginger, peeled and diced
  • 3 scallions, thinly sliced
  • 2 tablespoons corn starch
  • 1 tablespoon cooking oil

Sauce:

Instructions

  • Prepare Beef: Toss sliced beef in large bowl with corn starch until well-coated. Set aside.
  • Prepare Sauce: Stir together all sauce ingredients in small bowl until well-mixed. Set aside.
  • Brown Beef: Heat oil in pan over medium heat for a few minutes or until hot. Add oil to coat bottom of pan. Add jalapeño and ginger, cooking for a few minutes, stirring occasionally. Add garlic and beef to pan. Stirring frequently, cook until beef browns, about 5 minutes.
  • Finish & Serve: Stir sauce and pour over beef in pan. Stir until everything is well-coated with sticky sauce. Simmer for a minute until thickened. Remove pan from heat, and stir in scallions. Serve (Note 5).

NUTRITION

Makes 2 Servings
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%

PHOTOS

cooking mongolian beef in black skillet
close up view of mongolian beef
mongolian beef served with white rice in a bowl
mixing mongolian beef with rice

NOTES & TIPS

(1) Beef. Use flank steak, thinly sliced to 1/4-inch thickness or thinner. The thinner the beef, the more tender it will be, and the less time it will take to sear on the stovetop. Slice against the grain by identifying long muscle fibers and slicing perpendicular to them, which means less work for your teeth and more tender beef.
(2) Jalapeño. This dish is mildly spicy as written. If you prefer a hotter dish, include the jalapeño's seeds and membranes, or substitute with a serrano pepper.
(3) Soy Sauce. I use low sodium soy sauce by brands like Kikkoman or Trader Joe’s. Avoid regular soy sauce, which will be too salty. “Light soy sauce” refers to color and is not the same as “low sodium soy sauce.” If you follow a paleo, whole30, or gluten-free diet, substitute with coconut aminos.
(4) Brown Sugar. This can be replaced by sugar substitutes like Swerve's "brown sugar," which has zero calories and zero carbs. Making this substitution would result in about 520 calories and 15 grams of net carbs per serving.
(5) Serving. Serve Mongolian beef over steamed white rice, or alongside low carb options like riced cauliflower, zucchini noodles, or sheet pan roasted vegetables.