How to Make Easy 15 Minute Mongolian Beef

beef

🥗Healthier: chicken

💰Cheaper: pork

Chicken is leaner while pork is often less expensive.

soy sauce

🥗Healthier: low-sodium soy sauce

💰Cheaper: tamari

Low-sodium reduces salt intake; tamari is gluten-free.

brown sugar

🥗Healthier: coconut sugar

💰Cheaper: white sugar

Coconut sugar has a lower glycemic index; white sugar is often cheaper.

vegetable oil

🥗Healthier: olive oil

💰Cheaper: canola oil

Olive oil is healthier; canola oil is often less expensive.

Start by making rice: add 1 cup of white long grain rice and 2 cups of water to a pot, cover, and simmer for 15 minutes.

Cut flank steak into thin strips against the grain and place in a large mixing bowl.

Add 1 teaspoon of sesame oil, 3 tablespoons of soy sauce, 2 tablespoons of hoisin sauce, 2 teaspoons of crushed garlic, 2 teaspoons of brown sugar, 1 teaspoon of red pepper flakes, and 1/2 teaspoon of ground ginger to the beef.

Toss the beef mixture with tongs until evenly coated.

Heat a large skillet over high heat and add the beef to the pan.

Cook the beef for less than five minutes, stirring continuously until cooked through or medium-rare.

Serve the beef over the rice and sprinkle with chopped spring onions.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens