Who doesn't love Chinese takeout? It's so comforting and delicious. I'm sure you have a go-to place in your neighborhood. I'm so excited to give you this better than takeout Mongolian beef recipe. It's definitely healthier then anything you can buy and it hits all the right flavor notes. Your house will smell insane!
Ingredients:
Sauce:
- Water
- Soy sauce or tamari if you want this recipe to be gluten free
- Sesame oil
- Rice vinegar
- Ginger- fresh or frozen cubes
- Minced garlic (about 4 cloves)
- Salt
Beef:
- Shoulder London broil- this cut is both affordable and tender.
- Arrowroot or cornstarch- used to thicken the sauce. You can use either or.
- Oil
- Carrots- I love cutting them myself as opposed to using the pre-cut because I like a thicker texture.
- Red pepper
- Scallions
- Sesame seeds
How to make better than takeout Mongolian beef:
Whisk together all sauce ingredients. Set aside. Using a serrated knife, slice the steak against the grain at an angle. Slice as thin as possible!! Add sliced steak to a bowl and add arrowroot or starch. Toss to combine until the steak is fully coated.
Heat a large skillet or wok over medium heat. Once hot, add 2 tablespoons oil to the pan. Add carrots and bell pepper and cover with a lid to steam for 3-5 minutes. Once the vegetables are tender, remove from pan and set aside.
Add remaining 2 tablespoons oil to the pan. Once hot, add the beef in batches and cook on medium-high heat until browned on either side. Remove from the pan and repeat with the remaining beef. It’s really important to not overcrowd the pan! Return the previous batches of the cooked beef to the pan.
Add in the cooked veggies, green onions, and sauce. Stir until well combined. Reduce heat and cover with a lid. Let cook for 4-5 minutes or until the sauce has thickened. Serve with prepared rice and top with sesame seeds.
Storing:
Store better than takeout Mongolian beef in an airtight container in the fridge for up to 3-4 days.
Substitutions in better than takeout Mongolian beef:
Veggies: The carrots and red bell pepper go together nicely, but feel free to swap out for a different color pepper or add in some broccoli.
Tamari for soy sauce: Using tamari will make this recipe gluten free. Tamari is slightly less saltier then soy sauce, so feel free to add more salt if you substitute.
Cornstarch or arrowroot starch: They work interchangeably in this recipe.
more takeout style dishes
Better than takeout Mongolian beef
Ingredients
Sauce
- ⅓ cup water
- ⅓ cup tamari or soy sauce
- 1 tablespoon sesame oil
- 1 tablespoon rice vinegar
- 2 teaspoons freshly ground ginger or 2 frozen cubes
- ½ tablespoon minced garlic about 4 cloves
- 1 teaspoon salt
Beef
- 1.5 lb. shoulder London broil
- ¼ cup arrowroot or cornstarch
- 3-4 tablespoons oil divided
- 2 carrots peeled and cut into matchsticks
- 1 large red bell pepper thinly sliced
- 3-5 green onion stalks chopped diagonally
- sesame seeds
Instructions
- Whisk together all sauce ingredients. Set aside.
- Using a serrated knife, slice the steak against the grain at an angle. Slice as thin as possible!!
- Add sliced steak to a bowl and add arrowroot or starch. Toss to combine until the steak is fully coated.
- Heat a large skillet over medium heat. Once hot, add 2 tablespoons oil to the pan. Add carrots and bell pepper and cover with a lid to steam for 3-5 minutes. Once the vegetables are tender, remove from pan and set aside.
- Add remaining 2 tablespoons oil to the pan. Once hot, add the beef in batches and cook on medium-high heat until browned on either side. Remove from the pan and repeat with the remaining beef. It’s really important to not overcrowd the pan!
- Return the previous batches of the cooked beef to the pan. Add in the cooked veggies, green onions, and sauce. Stir until well combined. Reduce heat and cover with a lid. Let cook for 4-5 minutes or until the sauce has thickened.
- Serve with prepared rice and top with sesame seeds.
