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    Home » Main Course Recipes » Beef Recipes

    Published: Apr 17, 2013 · Modified: May 23, 2022 by Renée · This post may contain affiliate links · 4 Comments

    Mongolian Beef

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    This colorful Mongolian beef is a feast for the eyes as well as the taste buds. It's the perfect meal for when you want to eat light and healthy!

    Mongolian Beef Recipe

    *Disclaimer - This recipe was originally published in 2013. I'm working hard to update all my older recipes with recipe cards, new photos, and additional recipe information. But, getting to all of them will take time. Please bear with me. In the meantime let me assure you that this recipe is still a winner and one I'm sure you'll be well pleased with when you make it at home.

     

    If you're like me and you like to make new and interesting meals for your family at dinner, I think you'll really enjoy this recipe.  

    Don't let the fact that it has so many ingredients scare you away. They're pretty much all basic kitchen staples and plenty of fresh and colorful veggies.

     

     

    MONGOLIAN BEEF       {PRINT THIS RECIPE}

    1 pound lean sirloin
    ¼ cup cornstarch
    3 tablespoons reduced-sodium soy sauce
    1 tablespoon sweet vermouth
    2 tablespoons fresh lime juice
    ¼ cup brown sugar
    1 tablespoon molasses
    3 cloves garlic, minced
    1 teaspoon ground ginger (or ¾ teaspoon freshly grated)
    ½ teaspoon red pepper flakes
    2 teaspoons sesame oil (divided)
    2 tablespoons canola oil (divided)
    5 medium carrots, peeled and cut into large, diagonal pieces
    2 red bell peppers, seeded and cut into large, diagonal pieces
    1 large sweet onion, peeled and cut into large pieces
    9-10 asparagus spears, cut into large, diagonal pieces
    1 teaspoon salt (divided)
    ½ teaspoon pepper (divided)
    1 tablespoon sesame seeds (save some for garnish)
    4-5 scallions, sliced on the diagonal (for garnish)
    ¼ cup fresh cilantro, chopped (for garnish)

    -Slice the meat across the grain into very thin slices, approximately ¼" thick (to make this easier, place the meat in the freezer for 20 minutes prior to slicing).
    -Pat the meat dry with paper towels.
    -Place the sliced meat in a shallow dish and toss with the cornstarch to coat all the pieces.
    -Place the meat aside while you prep the veggies and prepare the sauce.
    -In a small saucepan over medium heat, add the next 8 ingredients and simmer until the sauce is thickened and reduced.
    -In a wok, or large saute pan over medium-high heat, add 1 tablespoon of the canola oil and the prepared carrots, bell peppers, onion, and asparagus to the pan.
    -Season with half the salt and pepper and drizzle with 1 teaspoon of the sesame oil.
    -Add the sesame seeds (saving some for garnish).
    -Stir and cook the veggies until they're slightly tender but not wilted.
    -Remove the veggies to a bowl and set them aside.
    -Add 1 tablespoon of canola oil into the pan and add the meat.
    -Cook over medium-high heat until the meat is just browned and still pink in the middle (this will only take about 5 minutes because the meat is cut so thin).
    -Season with the remaining salt and pepper.
    -Add the veggies back into the pan with the meat and stir to combine.
    -Add the thickened sauce to the meat and veggies and stir well to coat and just to warm through.
    -Plate the Mongolian Beef and garnish with the scallions, chopped cilantro and additional sesame seeds.

     
     
     

     

     
     
     
     
     
     
     
     
     
     
     

    I think this is one of the prettiest meals I've made in a long time. There is just something about the colors of all the veggies that sets my heart afire.

    In addition, I've always wanted to own a cleaver and I just recently got one.

    I can't tell you how much fun I had chopping with my new cleaver. HA HA! I'm a simple girl, and it doesn't take much to make me happy. 🙂

    You may wish to serve your Mongolian Beef over a bed of rice or maybe some Asian noodles.

    Because we're watching our carb intake, we (and when I say we, I actually mean me) opted to serve this just as is along with an additional side salad.

    Good and good for you!!!

     
     
     
     

     



    Thank you so much for visiting me today in my Kudos Kitchen. I hope you found something you'll love and that you'll come back and visit me often. There is always room for you around my table!

    Should you have any questions or comments regarding anything you've seen here on my blog, please don't hesitate to reach out to me. It is always my distinct pleasure to respond to you just as soon as I possibly can.

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    More Beef Recipes

    • French Onion Short Ribs
    • Italian Beef Bread Pudding
    • Burgers Stuffed with Caramelized Onions and Wine
    • Corned Beef Hash Frittata

    Reader Interactions

    Comments

    1. Sarah says

      July 14, 2013 at 1:49 am

      Looks so yummy! I love dish with Mongolian beef in it..I like it a lot, you're very talented !
      Thanks for sharing!I had featured u in the post of Top 7 Soup Recipes for Mothers on AllFreshRecipes, expecting ur refreshing eats!

      Reply
    2. Amallia Eka Widyastuti says

      May 07, 2013 at 5:03 am

      this one must be delicious.

      Reply
    3. Paula says

      April 18, 2013 at 8:01 pm

      Oh My! I'm wishing I didn't give my wok away. I guess I could fry this up in a good skillet though and still have the same great taste. Looks scrumptious Renee.

      Reply
    4. Shea @ Dixie Chik Cooks says

      April 17, 2013 at 6:13 pm

      Looks fantastic 😉

      Reply

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    Hi, I'm Renee! I've been a passionate home cook for over 40 years. I specialize in easy-to-make comfort food dishes from appetizers to desserts and everything in between.

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