Best Mongolian Beef Recipe | SAM THE COOKING GUY

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.

Cut skirt steak into bite-size pieces against the grain.

Toss steak pieces in cornstarch and let sit for 10 to 15 minutes.

Heat a wok and add canola oil, peanut oil, or vegetable oil.

Add minced garlic and ginger to the oil and sauté until fragrant.

Combine 4 oz of soy sauce and 4 oz of water, then add to the wok.

Bring the mixture to a boil and add half a cup of brown sugar.

Drizzle in half a teaspoon of sesame oil once boiling.

Cook the beef in batches in hot oil until browned, about 1-2 minutes per batch.

Remove beef and place on paper towels to drain excess oil.

Return the sauce to the wok and add the beef back in, cooking for 2-3 minutes until thickened.

Serve with rice and garnish with green onions.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens