This Mongolian Beef is fast, delicious and will rival your favorite take-out!
I strive to put great food on the table every night. In our busy household, this is often challenging. I need quick meals that I can pull together at the last minute and that everyone will love.
Mongolian Beef is a winner in our house. It’s fast, easy and delicious!
Full disclosure….this is Mongolian Beef, but I didn’t actually use beef! I used elk meat! Beef or Elk Meat, it doesn’t really matter. Either meat works perfectly in this dish.
We eat a lot of wild game. I often just substitute elk or venison in a recipe. When I first met Rod, I had no idea what to do with a freezer full of wild game meat. I’ve learned what cuts are tender and how to substitute different meats. More often than not, I use wild game in recipes like in these meatballs. Please use what works for you.
Another favorite take-out recipe to make at home is this Orange Chicken.
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If you make this recipe, I’d love to hear about it! Leave a comment below and snap a picture and tag me on Instagram @beyondthechickencoop
- 2 pounds beef or elk (cut into thin strips)
- 1/4 cup corn starch
- 2 Tablespoons Olive Oil
- 1/4 cup soy sauce
- 1/4 cup brown sugar
- 1/4 cup water
- 1 Tablespoon garlic (minced)
- 1 teaspoon ground ginger
- 4 whole green onions (cut into 2 inch pieces)
- 1 Tablespoon sesame seeds
- Dredge meat in corn starch so all areas of meat are covered.
- In a bowl combine soy, brown sugar, water, garlic and ginger. Set aside.
- Heat olive oil in a large saute pan. Add meat and cook through.
- Add soy mixture to pan. Cook over medium heat until mixture thickens, 3-5 minutes.
- Add chopped green onions. Continue cooking for one minute.
- Remove from heat. Serve over rice.
- Sprinkle with sesame seeds.
Recipe adapted from Peas and Peonies