When you are craving Chinese food, try this skillet Mongolian beef recipe. It’s homemade, so you know it’s healthier than your take-out options. And it can be on your table in about 30 minutes flat. Not too shabby when you are busy and need a quick dinner option during the weekdays.
I love love love Chinese food. It’s something I crave constantly, but never order now that I am maintaining my weight on Weight Watchers. Even if I wanted it, I wouldn’t order it through take-out.
It’s just not worth it to me to not know what they are putting in their recipes. So, I make my own. And it’s so easy to make yourself. I was skeptical at first, but after making this twice now, it has become a staple in our house.
This recipe has a bit of a kick to it. If you aren’t a fan of spicier things, don’t include the hoisin sauce. Just skip it. The first time I tried this recipe, I couldn’t find hoisin sauce at the grocery store. So I just didn’t include it.
When I remade this recipe a few weeks later, I was able to find hoisin sauce and realized what it was meant to add to the recipe. It gives it a little bit of a kick, without your mouth feeling like it’s on fire. I loved both of these options and would make them both ways next time.
To make this skillet Mongolian beef recipe:
In a small bowl, mix together the soy sauce, cornstarch, vinegar, sambal oelek, hoisin sauce, sherry, and brown sugar. Set aside.
Heat the sesame oil in a non-stick large wok over medium heat. Add the garlic, ginger and cubed steak. Cook until the steak is cooked through, about 10 minutes, stirring constantly.
Once the steak is cooked, add the sauce you mixed earlier. Stir to combine. Add the green onions and continue cooking until the green onions are cooked through, about 3 minutes. Serve immediately.
What is your favorite Chinese takeout meal?
Skillet Mongolian Beef
Ingredients
- 3 Tablespoons low-sodium soy sauce
- 2 teaspoons sesame oil
- 1 teaspoon brown sugar
- 1 teaspoon cornstarch
- 2 teaspoons dry sherry
- 2 teaspoons hoisin sauce
- 1 teaspoon rice vinegar
- 1 teaspoon sambal oelek
- 1 Tablespoon garlic minced
- 1 Tablespoon ginger minced
- 1 pound flat iron steak cubed
- 3 stalks green onions chopped
Instructions
- In a small bowl, mix together the soy sauce, cornstarch, vinegar, sambal oelek, hoisin sauce, sherry, and brown sugar. Set aside.
- Heat the sesame oil in a large non-stick wok over medium heat. Add the garlic, ginger and cubed steak. Cook until the steak is cooked through, about 10 minutes, stirring constantly.
- Once the steak is cooked, add the sauce you mixed earlier. Stir to combine. Add the green onions and continue cooking until the green onions are cooked through, about 3 minutes. Serve immediately.
That is wonderful to hear, Carol. Thank you so much. I’m glad that your family loved it too.
My family loved the Mongolian Beef. Will definitely make again.