MONGOLIAN BEEF in 30 Minutes That Tastes Like PF Chang's!

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.

Make the sauce by combining 1/2 cup Tamari soy sauce, 1/3 cup coconut sugar, 1/4 cup water, 2 teaspoons sesame oil, 1 teaspoon black strap molasses, 1 teaspoon freshly minced ginger, and 4 finely chopped garlic cloves in a bowl. Set aside.

Slice 3 green onions on a diagonal and set aside.

Slice 1 pound of flank steak against the grain into 1/4 inch thick pieces.

In a large bowl, toss the sliced flank steak with 1/4 cup cornstarch until fully coated.

Heat a large wok or pan over medium high heat and add 2 tablespoons of avocado oil.

Add the meat in a single layer to the pan and cook for 30 seconds to 1 minute until crispy, then flip and cook the other side for another 30 seconds to 1 minute. Repeat with remaining meat if necessary.

Remove the cooked meat to a plate and set aside.

Add the sauce to the wok, reduce heat to medium, and simmer for 4 to 5 minutes until slightly thickened.

Add the cooked steak back to the wok and stir with the sauce for 1 to 2 minutes until the sauce thickens further.

Toss in the sliced green onions and stir to combine.

Serve over white rice.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens