I love how versatile it is; it’s certainly a staple ingredient in our kitchen. vegetables– garlic and ginger will bring out most of the flavor in this Mongolian … Combine all marinade ingredients in a 2 cup measuring cup and stir. Reduce heat to medium-high. If you want it to be gluten free, you can easily serve … Combine 3 TBSP of the water with the 1 TBSP cornstarch; stir until dissolved. In a large ziplock bag add the sliced flank steak and cornstarch. Add in steamed vegetables and toss to coat. These Mongolian Beef Meatballs are also delicious served over noodles, quinoa, or even cauliflower rice for a low carb option.Or, just make the meatballs (skip the broccoli) and serve … Pour off any additional oil and return the large skillet to medium high heat. Place steak and cornstarch in a bowl; toss to coat. Add 1 teaspoon canola oil and 1 teaspoon sesame oil; swirl to coat. It’s what I’ve always used and I love that I can purchase it in a bigger size for our larger family! The most important ingredient for this Mongolian beef recipe is the sirloin steak. *Steaming the vegetables beforehand is optional. Make the sauce by stirring soy sauce, sugar and ¼ cup of water or broth together in a small bowl. Let cook an additional 2-3 minutes, until sauce is thickened. this link is to an external site that may or may not meet accessibility guidelines. Add in a fresh … Meanwhile, heat a pan to medium-high heat. When beef tenderloin is on the menu, you can take the least expensive, most everyday mushrooms and transform them into a vegetable side that feels decidedly elegant. Add in remaining water and stir again. Coat the beef pieces in the flour mixture (1 peice at a time) and set aside. If fried rice is more your style, consider this Cauliflower Fried Rice or Vegetable … Our 31-day calendar of meals and tips shows you how to cook more and love it with fun, family-friendly meals that come together quickly and deliciously. (Since the steak is sliced so thin, it doesn't take much time to cook.) I have several small children so it’s just more palatable for them for the veggies to be softer. Meanwhile, heat a pan to medium-high heat. S auté for 2-3 minutes before returning the beef to the skillet. Add broccoli, onion, and carrot; cook 5 minutes, stirring frequently. (Since the steak is sliced so thin, it doesn’t take much time to cook.) FREE Printable Recipe Cards + Access to our FREE 15-Minute Meals! Place steak in a quart sized bag. Add in remaining water and stir again. Easy Mongolian Beef – easy restaurant takeout copycat dish that takes only 20 minutes to make!Flavorful beef in sauce, served with steamed broccoli, rice bowl style.. Asian dishes are our … If you want to add another vegetable on the side I would recommend … Slice flank steak into strips, cutting against the grain. Add all of the beef back … Serve immediately. Make sure the beef is dry. Mix well with the marinade and start chopping your onion, green onions, red chilies and finely chop garlic and ginger. It’s a quick meal that has great flavor and I love all the added vegetables. Separately, mix corn starch with water. Add in beef and cook for about 4-5 minutes. What to Serve with Mongolian Beef. Reduce heat to medium-high. This healthy Mongolian Beef is easy to make and the perfect weeknight meal when you’re craving Chinese takeout.Ready in about 30 minutes, this easy stir fry recipe is made with tender slices of beef coated in a sweet and sticky Asian-inspired sauce that is gluten-free, paleo-friendly with low carb, keto and Whole30 compliant sweetener options. Stir cornstarch and chilled water together in a small cup. To make it extra easy, I usually buy the frozen brown rice or pre-cooked brown rice on nights I know I will be in a rush. *Steaming the vegetables beforehand is optional. 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