Mongolian Beef

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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. 

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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

5 from 2 votes

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Mongolian Beef

Prep Time

15 mins

Cook Time

15 mins

Total Time

30 mins

 

Quick, easy and delicious Mongolian Beef!

Course: Dinner, Main Course

Cuisine: Chinese

Keyword: Elk Recipe, Mongolian Beef

Servings: 4 people

Calories: 641 kcal

Author: Kathy

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

1. Dredge meat in corn starch so all areas of meat are covered.

2. In a bowl combine soy, brown sugar, water, garlic and ginger. Set aside. 

3. Heat olive oil in a large saute pan. Add meat and cook through.

4. Add soy mixture to pan. Cook over medium heat until mixture thickens, 3-5 minutes. 

5. Add chopped green onions.  Continue cooking for one minute.

6. Remove from heat. Serve over rice. 

7. Sprinkle with sesame seeds. 

Recipe Notes

Recipe adapted from Peas and Peonies

Nutrition Facts

Mongolian Beef

Amount Per Serving

Calories 641 Calories from Fat 360

% Daily Value*

Fat 40g62%

Saturated Fat 15g94%

Cholesterol 138mg46%

Sodium 934mg41%

Potassium 666mg19%

Carbohydrates 23g8%

Sugar 13g14%

Protein 47g94%

Vitamin A 35IU1%

Vitamin C 0.7mg1%

Calcium 53mg5%

Iron 4.7mg26%

* Percent Daily Values are based on a 2000 calorie diet.

Recipe adapted from Peas and Peonies