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  • 1 1/4 thinly sliced beef meat of your choice
  • 1/4 cups + 2 tsp cornstarch divided use
  • 3 tbsp vegetable oil
  • 1 1/2 tsp minced garlic
  • 1 tsp minced ginger
  • 1 tsp toasted sesame oil
  • 1/2 cup low sodium soy sauce
  • 1/3 cup water
  • 1/2 cup dark brown sugar
  • 1/2 cup green onions cut into 1 inch pieces
  • sesame seeds
  • salt & pepper to taste

1.) Place the beef & 1/4 cup cornstarch in a resealable bag. Shake to coat evenly.
2.) Heat the vegetable oil in a pan over high heat.
3.) Add the meat in a single layer & season to taste w/ salt & pepper (keep in the mind that the sauce has plenty of salt in it). Cook for 3-4 minutes per side or until browned. Cook in multiple batches if needed.
4.) Remove the meat from the pan & place on a cooling rack to drain excess oil. Cover with parchment paper to retain its warmth.
5.) Add the garlic & ginger to the pan & cook for 30 seconds. Add the soy sauce, sesame oil, water & brown sugar to the pan & bring to a simmer.
6.) Mix a teaspoon of cornstarch w/ 1 tablespoon of cold water. Add the cornstarch to the sauce & bring to a boil for 30-60 seconds until just thickened.
7.) Add the meat & green onions to the pan & toss to coat w/ the sauce. Serve over rice or any side dish of your choice.

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Craving for an Asian Dish? This Mongolian Beef With Steamed Veggies is Better Than Takeaway!

  • PREP: 10 minutes
  • COOK: 10 minutes
  • 4 Servings

In March of this year, we hosted a Best Recipe Contest on our Facebook Group Cooking with Love. There were so many delicious entries that you’d never notice that they were homemakers, grandmas, moms, or just cooking enthusiasts! There were so many mouthwatering recipes that I felt fat just looking at them! LOL! Anyway, one of the winning entries was an Asian dish — Mongolian Beef with Steamed Veggies. The winner, Peachy Tollison, even topped it off with a delicious dessert of Blueberry Muffins!

Craving for an Asian Dish

Since we are all quarantined at home, I thought it would be perfect to try this delicious Asian dish! Good thing that I love to cook and I stocked up on supplies so I had all the ingredients on hand. Plus, it was the best time to eat something different. To top it off, I arranged the table at the patio and decided that we were going to “dine out.” The weather was perfect for outdoors!

Get Busy Everyone!

Since the boys were at home, and they were getting bored with each other and their gadgets, they got excited, too. They took care of the table set up and one of my sons even made some origami to decorate the table! I got busy in the kitchen while they were busy clowning around while preparing the table. Hubby was asking if he should bring out the wine! Nah! Too early, maybe tonight though!

I really wanted to make the Blueberry Muffins that Peachy shared but there wasn’t enough time. Anyway, I’ll share the recipe on the next blog so watch out for it! I could see that the boys were getting HANGRY now, judging from the looks on their faces and how they would check in on us every 2 minutes!

Below is Peachy Tollison’s recipe for Mongolian Beef with Steamed Veggies. This is a great Asian dish that’s better than takeaway food!

Don’t forget to share this with your friends and family, too! Leave us a comment once you’ve tried it!

 

  • PREP: 10 minutes
  • COOK: 10 minutes
  • 4 Servings

  • 1 1/4 thinly sliced beef meat of your choice
  • 1/4 cups + 2 tsp cornstarch divided use
  • 3 tbsp vegetable oil
  • 1 1/2 tsp minced garlic
  • 1 tsp minced ginger
  • 1 tsp toasted sesame oil
  • 1/2 cup low sodium soy sauce
  • 1/3 cup water
  • 1/2 cup dark brown sugar
  • 1/2 cup green onions cut into 1 inch pieces
  • sesame seeds
  • salt & pepper to taste

1.) Place the beef & 1/4 cup cornstarch in a resealable bag. Shake to coat evenly.
2.) Heat the vegetable oil in a pan over high heat.
3.) Add the meat in a single layer & season to taste w/ salt & pepper (keep in the mind that the sauce has plenty of salt in it). Cook for 3-4 minutes per side or until browned. Cook in multiple batches if needed.
4.) Remove the meat from the pan & place on a cooling rack to drain excess oil. Cover with parchment paper to retain its warmth.
5.) Add the garlic & ginger to the pan & cook for 30 seconds. Add the soy sauce, sesame oil, water & brown sugar to the pan & bring to a simmer.
6.) Mix a teaspoon of cornstarch w/ 1 tablespoon of cold water. Add the cornstarch to the sauce & bring to a boil for 30-60 seconds until just thickened.
7.) Add the meat & green onions to the pan & toss to coat w/ the sauce. Serve over rice or any side dish of your choice.

product used in this recipe:

love this? share it!

Share on facebook
Share on twitter
Share on linkedin
Share on pinterest
Share on email
Share on print

Leave a Comment

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