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Mongolian beef #1


My husband loved Mongolian beef and I always search for a better recipe.

I found another one.

3 pounds of steak tips cut into 1/2 inch trimmed pieces.

8 tablespoons low sodium soy sauce

4 tablespoons honey

2 tablespoon garlic chili sauce

4 tablespoons sesame sauce plus one tablespoon for the marinade

2 tablespoons minced garlic

One tablespoon grated ginger

Two big sliced onions

Dipping Sauce

1/2 cup mayonnaise

Juice of 1/2 lime

3 to 4 teaspoons Sriracha

Put the soy sauce, garlic, ginger, honey, chili paste and One tablespoon sesame oil in a plastic bag

Mix well

Add the cut up meat

Seal the bag and marinate for four to 24 hours.

Make sure you seal the bag well because your refrigerator is going to smell great.

This is one of these recipes that you have to cook in batches because the meat has to be in a single layer to get that great crust on the bottom

Add one to two tablespoons sesame oil in a very hot skillet

Add as much meat as you could in a single layer to cover the bottom of the pan.

Let it cook on medium high and don’t touch it.

When you see the bottom of the meat with a nice brown crust turn it over for a minute to cook the other side.

Put into a plate and cook the rest of the meat

Put in the same plate with the other meat.

Keep warm

Place the onions in the same pan and charr on high heat just until you see the onions brown

Do not overcook them because you want the onions crunchy.

Place in a platter and put the meat on top of the onions

Serve with steamed pot stickers. steamed broccoli and white rice

This is so good I almost didn’t have enough so make extra.

This is also a great leftover in a soft tortilla or on top of a salad


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