A straightforward recipe using green onions, carrots, and spice. To make a very substantial supper, serve over rice.
| Prep Time: | 35 mins |
| Cook Time: | 10 mins |
| Total Time: | 45 mins |
| Servings: | 6 |
| Yield: | 6 servings |
Ingredients
- 1 teaspoon sesame seeds
- 1 tablespoon soy sauce
- 1 tablespoon cornstarch
- 2 cloves garlic, minced
- 1 pound beef round steak, cut into thin strips
- ¾ cup water
- 2 tablespoons soy sauce
- 2 ½ teaspoons cornstarch
- ½ teaspoon white sugar
- 1 teaspoon red pepper flakes
- 2 tablespoons vegetable oil, divided
- 2 carrots, thinly sliced
- 1 bunch green onions, cut into 2 inch pieces
Instructions
- In a dry skillet over medium heat, toast sesame seeds for 1 to2 minutes, or until the seeds begin to turn golden brown; set aside.
- In a medium bowl, mix together 1 tablespoon soy sauce, 1 tablespoon cornstarch, and minced garlic. Stir in beef strips. Let stand for at least 10 minutes.
- In a separate small bowl, mix together water, 2 tablespoons soy sauce, 2 1/2 teaspoons cornstarch, sugar, sesame seeds, and red pepper flakes; set aside.
- Heat 1 tablespoon of oil in a wok or skillet over high heat. Cook and stir beef in hot oil for 1 minute; remove, and set aside. Heat remaining tablespoon of oil in the same pan. Saute carrots and white part of green onions for 2 minutes. Stir in green parts of the green onion, and saute for 1 minute. Stir in sesame seed mixture and beef. Cook and stir until sauce boils and thickens.
Nutrition Facts
| Calories | 155 kcal |
| Carbohydrate | 9 g |
| Cholesterol | 18 mg |
| Dietary Fiber | 2 g |
| Protein | 11 g |
| Saturated Fat | 2 g |
| Sodium | 485 mg |
| Sugars | 3 g |
| Fat | 9 g |
| Unsaturated Fat | 0 g |
Reviews
It was very delicious. Based on prior reviews I doubled the sauce which made it more moist and because I had no green onions on hand I used celery instead. Very good recipe all the way around.
This was really good. My guy made it tonight and we loved it. It had alot of flavor. We served it with rice.
This was not bad but it wasn’t particularly Asian in flavor either. To be fair I’ve never ordered Mongolian beef at a restaurant, but I imagined that the sauce would’ve tasted more like soy sauce and less like roast beef gravy. This definitely tasted like a nice beef tips kind of dish and would’ve been nice over mashed potatoes. We served it over rice and jazzed it up with lime juice and more soy sauce and Sriracha and everyone enjoyed it, even the leftovers. But I do think there’s a lot of room for adjusting the flavor and while it’s an ok starting off point, it doesn’t have any particularly strong Asian flavor going on and I’m docking it a whole star for that. Thank you for sharing! *I had to use a regular onion instead of scallions and that might’ve negatively impacted the dish, but one bunch of scallions shouldn’t make or break the dish.
This turned out really great! I doubled the amount of sauce; swapped chicken broth for the water; and added a bit of Sambal Oelek in addition to the other spices listed. It was really delicious and easy! Will make again! Thank you for the recipe!
This was great! I did not add the carrots or green onion, because I just wanted the meat and delicious sauce over rice.
Just made this for my father, doubling the sauce mixture as I usually do for all my recipes – and I will say this. FREAKIN AWESOME! And, VERY easy to make. As a side note, the beef stuck to the bottom of my non stick pan as I cooked it, despite the oil, so I cleaned off the gunk before the reduction step to make sure there’s no mysterious chunks in the final mixture. And one last note: I halved the red pepper to tone it down a notch. Still extremely tasty. THANK YOU!!!!
Served over rice noodles.
Made it, tastes great. I edited the recipe though: I added ginger and doubled the sauce portion, and also used some cayenne pepper in the beef marinade. Would recommend!
Not very spicy, rather bland
Added celery
My family loves this. I make it exactly as detailed except that I buy my sesame seeds already toasted. (Why wouldn’t you?) I usually also add one red and one green bell pepper to fill out the dish and at the end I mix in an 8 oz can of crushed pineapple and let it simmer for 4-5 minutes – the pineapple disappears, but it activates the red pepper to make it spicier. I am not sure if you need those, but they speak to my family’s tastes. I serve with white rice and call it a complete meal. Great recipe when you can’t get out for chinese food.
This was delicious. We were on a diet, so we left out the sugar and the cornstarch. It was still really good! We like spice so we added 1 Tablespoon of fresh ginger. Our beef was already cooked so we added it last.
This is by far the best meal I’ve made to date. Follow the instructions and you’ll be just fine!
I doubled the sauce (as others recommended) and added extra red pepper flakes (I like things with kick). This was amazing! Deliciously tender beef and crunchy vegetables. I’ll make this again. I forgot to add ginger and mushrooms as others suggested…I’d do that next time.
I marinated the beef for about 8 hours. This was absolutely delishious. Served over white rice with shrimp egg rolls.
Turned out great. Added more red pepper.
It was pretty good. My hubby liked it! I thought it tasted too cornstarch-ish. And got very very thick. But it was good.
Added mushrooms. Simple recipe and very tasty. Will make again but cut back on the red pepper flakes a little.
Very easy and very good! Made as shown with exception of adding 1 tsp ginger and 1/2 tsp chili powder as suggested by others, and only 1/2 tsp of red pepper flakes. Just enough heat for us and delicious!
Excellent and easy
Good, but not quite the flavor I expected. It needed ginger.