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Healthy_mongolian_beef
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Healthy Mongolian Beef

Course Main Course
Cuisine Asian
Keyword Healthy Mongolian Beef
Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings 5 servings
Calories
Author Eva Fry

Ingredients

Beef and Vegetables

  • 1 - 1 1/2 lbs. petite sirloin steak thinly sliced
  • 1/4 cup cornstarch
  • 2 - 4 tablespoons olive oil divided
  • 1 red bell pepper thinly sliced
  • 1 carrot grated
  • 1/2 lb. green beans cut into thirds
  • 5 green onions sliced on the bias - white and green parts divided
  • 1 inch knob of ginger sliced into matchstick pieces

Mongolian Sauce

  • 4 garlic cloves minced
  • 1/4 - 1/3 cup of coconut sugar may sub brown sugar
  • 1/3 cup water
  • 1/3 cup low-sodium soy sauce coconut aminos or tamari
  • 1/2 tablespoon garlic chili sauce or Sriracha

Prepared Rice or Cauliflower Rice for serving

Instructions

  • Thinly slice the beef and all the vegetables to prep.  If serving with cauliflower rice or rice, prepare according to package directions so that it's ready at the same time as the beef.
  • Place the sliced beef into a medium bowl and toss with the cornstarch or arrowroot powder until coated.
  • Prepare the sauce in a small bowl by whisking together the soy sauce, coconut sugar, water, garlic, garlic chili sauce and half of the chopped green onions (green parts only).
  • In a large non-stick skillet, heat 1 tablespoon of olive oil over medium-high heat.  Add the red bell pepper, carrots, green beans, white parts of the scallions, and ginger.  Cook, stirring often until the vegetables are tender (about 5 minutes).  Remove the vegetables from the pan and set them aside.
  • Add 1 tablespoon olive oil to the pan and increase the heat to high.  Cook the beef in batches.  Add the beef to the skillet in a singer layer and don't touch for 2-3 minutes until it has a nice sear.  Flip the beef to cook the other side.  Cook for 4-5 minutes until the beef is caramelized and just cooked through.  Remove and repeat until all the beef is cooked.
  • Add the beef and vegetables back to the pan, lower the heat to medium, then pour the sauce into the skillet.  Stir to coat the beef and vegetables with the sauce.  Cook for 1-2 minutes until the sauce thickens.  Top with remaining green onions for garnish.
  • To assemble bowls, place cauliflower rice or traditional rice into the bowl, then top with beef and vegetables.