Healthy Mongolian Beef
Ingredients
- Beef
- 1 lb flank steak or sirloin thinly sliced
- 2 tbsp cornstarch
- 1 tbsp avocado oil or olive oil
- 3 cloves garlic minced
- 1 tbsp fresh ginger minced
- 4 green onions cut into 2-inch pieces
- 1 red bell pepper sliced (optional)
- 1 cup broccoli florets optional
- Sauce
- 3 tbsp reduced-sodium soy sauce
- 2 tbsp coconut aminos
- 2 tbsp honey
- 1 tbsp rice vinegar
- 1 tsp sesame oil
- ½ tsp red pepper flakes
- ¼ cup water
- 1 tsp cornstarch
- For Serving
- Cauliflower rice or brown rice
- Sesame seeds
- Extra sliced green onions
Instructions
- Place beef in freezer for 15 minutes to firm up for easier slicing.
- Slice beef thinly against the grain.
- Toss beef with 2 tbsp cornstarch until coated.
- Whisk soy sauce, coconut aminos, honey, rice vinegar, sesame oil, red pepper flakes, water, and cornstarch in a bowl.
- Heat oil in a large skillet or wok over high heat.
- Add beef in a single layer and cook 1–2 minutes until browned.
- Flip beef and cook another 1–2 minutes until lightly browned.
- Remove beef from pan and set aside.
- Reduce heat to medium and cook garlic and ginger for 30 seconds.
- Add bell pepper and broccoli if using and stir-fry 2–3 minutes.
- Stir sauce and pour into pan.
- Simmer until sauce thickens, about 1–2 minutes.
- Return beef and green onions to pan and toss until coated and heated through.
- Serve immediately over cauliflower rice or brown rice.
- Garnish with sesame seeds and extra green onions.
Notes
Slice beef against the grain for tenderness.
Partially freezing beef makes slicing easier.
Use high heat to get a good sear.
Do not overcrowd pan—cook beef in batches if needed.
Prep all ingredients before cooking since stir-frying is fast.
Add extra vegetables for more fiber and nutrients.
Adjust sweetness with more honey or saltiness with soy sauce.
Store leftovers in fridge up to 4 days.
Freeze up to 2 months in airtight container.
Reheat in skillet with splash of water for best texture.