Mongolian Beef is a great stir-fry sauce and I will often times change up the vegetables I use with the beef. I like to serve this stir-fry with either rice or noodles.
I like to use my instant pot to cook rice or a rice maker. This ensures the rice comes out perfectly every time and it is not undercooked or overcooked. If you have too much rice then freeze it for a quick stir fry later!
A great appetizer for this meal is Silky Edamame Soup. I found this recipe from SkinnyTaste which are some of my favorite cooking books. They are worth the investment because all the recipes are fantastic!
I originally found this recipe in my Taste of Home Light and Tasty 2006 Annual Recipes Cookbook. I like to add some red pepper flakes to the sauce for some spice.
Stove Top & Rice Maker
Recipe serves: 4
Serving size:
- 1/4 of beef mixture
- 1/2 cup rice
Total time: 15 minutes
Equipment to make your life easier
Let's grocery shop!
I am assuming you have salt and pepper. It is not included in pantry and spices.
Pantry & Spices
-
cornstarch
-
soy sauce
-
hoisin sauce
-
sesame oil
-
olive oil
Grocery
-
1 pound sirloin steak
-
1 can chicken broth 14.5 oz
-
1 bunch green onion
-
1 - bag brown rice 16 oz
Tip from me
I like to add different vegetables to this dish such as snow peas, frozen peas, sliced carrots, or roasted vegetables. I roast the vegetables first to add a depth of flavor that is really craveable.
Let's prep!
| 1 tablespoon cornstarch |
| 3/4 cup chicken broth |
| 2 tablespoons soy sauce |
| 1 tablespoon hoisin sauce |
| 2 teaspoons sesame oil |
| 1 pound beef top sirloin steak |
| 1 tablespoon olive oil |
| 5 green onions |
| 2 cups hot cooked rice |
- Gather all of your ingredients and measuring tools
- In a medium bowl mix together until there are no lumps:
- 1 tablespoon cornstarch
- 3/4 cup chicken broth
- In the same bowl mix in:
- 2 tablespoons soy sauce
- 1 tablespoon hoisin sauce
- 2 teaspoons sesame oil
- Chop 5 green onions in 1″ pieces and place in a bowl; set aside.
- Lightly salt and pepper each side of the steak then thinly slice sirloin steak and leave on the cutting board.
Let's cook!
- Complete the prep from the prep tab above.
- Cook 1 cup of rice to package directions.
- Once rice is resting, heat 1.5 teaspoons of olive oil in a skillet then sauté beef until no longer pink. Remove the beef and keep warm.
- Add 1.5 teaspoons of olive oil back to the same pan. Sauté the green onions for 3 – 4 minutes.
- Give the sauce one last stir then add to the pan with the green onions. Bring the sauce to a boil and cook for 4 – 5 minutes until thickened stirring occasionally.
- Add beef until warm. Serve with rice or noodles. Enjoy!
This recipe can also be found in Weekly Dinners for 2 under $70 – Menu 2
