Last Updated on September 23, 2020 by Ellen Christian
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Mongolian Beef is a great way to use up leftover pieces of beef from a roast or to cook cuts of beef that may not be as tender as you would prefer. You can also use it as a way to use up leftover vegetables like onions, mushrooms, broccoli, or cauliflower. I generally add a bag of stir fry vegetables when I don’t have leftover vegetables to use.
Mongolian Beef Recipe
- 8 oz beef sliced into thin strips
- 1 bag of stir fry vegetables
- 2 tablespoons cooking oil
- 1 small onion sliced in strips or use leeks or scallions if you prefer
- 1/2 tbsp chopped fresh ginger
- 3 cloves garlic, sliced or chopped thinly
- 1 teaspoon corn starch
- 1 teaspoon light soy sauce
- 1 tablespoon water
- 2 tablespoons soy sauce
- 1/4 teaspoon sesame oil
- 1 tablespoon sugar or to taste
- Salt to taste
- Marinate the beef with the seasonings for 30 minutes. Heat up a pan with 1 tablespoon of oil and stir-fry the marinated beef until they are half-done. Remove from pan and set aside.
- Heat up another 1 tablespoon of oil and saute the garlic and ginger until soft. Add the beef back into the pan and then add the sauce. Continue to stir-fry until the beef is almost done. Add the vegetables and cook until done.
- **Note - My kids don't like pieces of ginger so I add a bit of powdered to the seasonings instead.**
Ellen is a busy mom of a 22-year-old son and 27-year-old daughter. She owns 5 blogs and is addicted to social media. She believes that it doesn’t have to be difficult to lead a healthy life. She shares simple healthy living tips to show busy women how to lead fulfilling lives. If you’d like to work together, email firstname.lastname@example.org to chat.