Got a hankering for some Chinese food for dinner, but trying to watch your sodium intake? Well, look no further than here because this simple and easy to make Mongolian Beef recipe is a somewhat more healthy version of the traditional Chinese classic! You can swap a few ingredients to make it Keto friendly or just enjoy without the rice, but either way you and your entire family will quickly fall in love with this one. Call it a P.F. Changs knockoff or just the white guy version of a traditional meal, this quick and easy Mongolian Beef will have everyone coming back for seconds! Few ingredients, minimal to no prep work, and cooked in under 10 minutes, this version can't make cooking a tasty meal at home any more simple. Stick around and check out the walk through or skip ahead to the recipe card, as long as your interest is peaked and mouth is watering, this recipe is a perfect reason to get cooking!
Begin by placing some thin sliced flank steak in a large ziplock bag or sealable container. Like most recipes that I call for thin sliced beef, just do yourself a favor and grab a package of presliced carne asada or carne picada from your local grocery store or Walmart. Sure, you can put in the effort and semi-freeze and slice your own, but we are talking quick, simple, and easy with this one so be lazy for once, ya bums! Toss in some corn starch and shake what ya momma gave ya! Use your fingers through the bag to help separate the slices and get the corn starch all over. After a couple minutes of booty shaking Zoomba kitchen workout, the bag should basically clear up once the corn starch is completely adhered to the steak.
Pretty simple so far, eh? Now let's make the sauce. Combine the soy sauce, brown sugar, garlic, ginger, and water in a small mixing bowl and mix thoroughly. Might as well go ahead and slice up your onion at this point also. And just like that, prep work is done and nothing left to do but just cook!
In a large pan or wok, heat your cooking oil over medium-high heat. Toss in a single layer of the beef and quickly sear it off and cook it for a minute or two per side. I basically just used my tongs and tossed it around till the corn starch was cooked into the steak, which was in that medium-rare stage.
Set that batch aside and finish until all your steak has been sauted. On your last batch, add the thin sliced onions and partially cook them. When they just start to give off that delicious onion aroma, add back all your beef to the pan and cover with the sauce we made earlier.
Continue to cook everything for about 3 more minutes. We don't want to over cook the beef, but you also don't want raw onion or runny sauce. The sauce should quickly thicken up once it combines with any corn starch remaining on the beef.
And just like that we are finished! I used a sweet onion in my Mongolian Beef so I left it a bit more on the raw side, but feel free to cook yours until translucent and cooked through. For all you Keto folks out there, skip the corn starch, replace the soy sauce with coconut aminos, and use a brown sugar substitute, but otherwise this meal is ready to enjoy. Serve with rice, lettuce cups, or just devour it as is and save those extra carbs and calories! Now tell me how simple that was and tag me on instagram with your version at home. Remember though, simple, quick, and easy is what we did here today. It may not be legit traditional or mega fancy, but it is dinner on the table in less than 15 minutes! Now go enjoy my white boy Chinese take out Mongolian Beef!
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