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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.
Other great recipes to try include Chicken Pasta Bake, Green Beans and Black Beans and Rice.
Don’t forget to PIN for later! 
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
Mongolian Beef
Ingredients
- 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
Instructions
- 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.
Notes
Nutrition
Recipe adapted from Peas and Peonies
19 Comments
Anu - My Ginger Garlic Kitchen
January 20, 2017 at 1:06 pmI love Mongolian flavors, and I am sure I’ll this Mongolian beef too. I am sure my husband would love this. Thanks for this wonderful share, Kathy. Have a nice weekend.
Kathy
January 22, 2017 at 4:53 pmIt is a favorite with everyone in our house!
Laura ~ Raise Your Garden
January 20, 2017 at 6:02 amI love this because my husband and I have had some heated debates about elk. He’s a big hunter and we do save a lot of $$ by his hunting habit, but when he wants to travel across the country to hunt, I put my foot down. He doesn’t cook elk and I haven’t either, but this is something to try. His brother just got a huge elk and offered up a little meat so we’re good to go.
Kathy
January 23, 2017 at 6:57 pmThere’s just something about guys planning huge hunting trips far away! Glad your brother in law is sharing!
Katie Crenshaw
January 19, 2017 at 2:42 pmI struggle getting something on the table on weeknights also! We get so busy in the evenings. I love this dish! It looks so easy and tasty! This is perfect for my family. Can’t wait to make it.
allie
January 19, 2017 at 11:07 amElk??? That sounds amazing. I have some moose meat in my freezer – I know that can be tough – so not sure if that could work for this recipe. It looks SO GOOD – need to try this soon. My boys will love it. Pinned!
Kathy
January 19, 2017 at 12:26 pmI’m not too sure about moose. A lot depends on the age of the moose, how long it’s been in the freezer, and the cut of the meat.
Dawn @ Girl Heart Food
January 19, 2017 at 5:20 amSo much better than take out! Love that you used elk meat! So lean 🙂
Kathy
January 23, 2017 at 7:04 pmElk meat is very lean.
David @ Spiced
January 19, 2017 at 4:50 amI had the chance to try some elk meat once! One of my neighbors down in Baton Rouge was from South Dakota, and he had some elk in his freezer. Not too bad…but a little gamey. I love the idea of using that wild game in this Mongolian Beef recipe! Looks delicious!
Kathy
January 23, 2017 at 7:10 pmThe gaminess really depends on the age of the animal and how it was processed. Some elk can be a bit gamey….I find it much milder than venison.
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January 18, 2017 at 6:38 pmI love the flavor of Mongolian beef and the idea of making it from scratch is an exciting one!! YUM!
Kathy
January 18, 2017 at 7:15 pmSuch great flavors and so easy to make!
Lori Leigh
January 18, 2017 at 4:18 pmThanks for sharing another delicious recipe! This sounds similar to a beef and broccoli I make. We have deer in our freezer also…I substitute even the ground deer for ground beef 😉
Kathy
January 18, 2017 at 7:14 pmBroccoli would be great in here! There’s no reason to buy ground beef when you have a freezer full of wild game meat.
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January 18, 2017 at 2:05 pmSo I had elk for the first time about two weeks ago at a restaurant (I tried a bite from my husband’s dish!) and definitely didn’t hate it! haha I was surprised 🙂 ANYWAY this sounds delicious! Quick & easy meals for the win!
Kathy
January 18, 2017 at 3:45 pmStick with what you love! You’d better make this with beef. Elk is fairly mild tasting, but it does take some getting used to.
Cheyanne @ No Spoon Necessary
January 18, 2017 at 12:35 pmI have never tried Elk Meat before! It looks EXACTLY like beef! You seriously could have fooled me! Mongolian beef is one of my husbands favorites, and yours looks delicious! Can’t wait to give your version a try! Cheers!
Kathy
January 18, 2017 at 3:48 pmIt does look just like beef. The taste is similar. It is a deep, dark red color when uncooked. Elk meat is extremely lean.