Light Mongolian beef preparation

These Mongolian beef prep bowls are great when you want to go out but want to keep things healthier. With tender striped steak, served with a delicious sticky sauce.

The pan is one of my favorite things to do when preparing food. Cracker chicken shells to spicy tofu noodlesThis site has something to propose for all tastes and tastes.

Light Mongolian beef preparation near the preparation container

Although I don't often use beef in my meal preparations, this Mongolian steak is irresistible! With delicate ribbons and a spicy, slightly sweet sauce, some steamed broccoli and Basmati rice.

We have greatly reduced this recipe by reducing the amount of sugar and fat.

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You will go to this tariff because

  • Compared to many popular recipes, lighter in sugar and fat
  • Beef tender and tasty
  • It tastes good even on the 4th day

What is a Mongolian Steak?

As the name suggests, Mongolian beef does not arrive from Mongolia, but from a Sino-American interpretation of a beef dish served in Mongolian grill restaurants (one). Confusing right?

In Mongolian steak, lean slices are fried while stirring and served in a brown sauce that contains soy sauce and / or hoisin (2 ..). The recipes vary a lot depending on the chef!

If you're looking for a good, authentic Mongolian beef recipe, give it a try. This From woks of life.

Content notes

Sauce for light Mongolian beef recipe
  • Flank steak If you are cooking with wing steaks, it is extremely important that you cut them finely. otherwise it will be tough and difficult.
  • Honey- brings sweetness and balance to the sauce; You can replace it with brown sugar or maple syrup (in equal amounts). Alternative sweeteners have not been tested.
  • Soy sauce- For this recipe we use soy sauce with a reduced sodium content. You can swap for tamari or coconut amines if you are on a gluten-free diet.
  • vegetables Use your favorite vegetables when painting steamed broccoli. You can use roast mix, cauliflower, green beans, or Chinese cabbage.

Step by step instructions

1. Cover the steaks with cornstarch Thinly slice the steak and cut the steak in half. Toss the steak in packs of two until lightly covered in cornstarch.

2. Cook the steak Heat the oil in a pan over medium to high heat. Work in batches to quickly cook the steak on both sides, then transfer it to a clean plate.

3. Make the sauce It's top to do this before you commence cooking. Rinse off honey, water, soy sauce, hoisin sauce, ginger, and garlic. Put it in the pan, put the beef in the pan and cook until the sauce thickens.

4.Serving, storing and reheating Divide the Mongolian steak into four prep bowls with ½ cup cooked rice and 1 cup steamed vegetables. Store in the refrigerator for up to 4 days. Heat in the microwave until the heat has evaporated.


Can I do this low carb?

Although I haven't tried it, one reader suggested that you could substitute a monk fruit sweetener for the honey. You need to commence at less than ¼ cup (1 tablespoon recommended) and adjust to taste. Serve over cauliflower rice and indulge in a low-carb Mongolian steak!

Can i freeze this recipe?

I haven't tried and am worried that the texture of the meat might commute and harden after it thawed. If you try, can you let us cognize in the comments how it went?

Can i use chicken?

Yes! Use chicken legs cut into small strips. You should fully cook the chicken in the "fry" step.


  • Protein- Replace ground beef with chicken legs cut into strips or crispy baked tofu
  • Vegetables- Replace broccoli with carrots, cauliflower, bell peppers, or fried vegetables
  • make low carbohydrate Serve in a salad wrap or over cauliflower rice
  • Add pasta- Replace the rice with egg noodles or pasta mix and pumpkin noodles
Light Mongolian beef preparation four bowls for meal preparation

Roast-inspired food preparation by further mixing

☆ Did you make this recipe? I would love to hear how it turned out! Leave me a rating and star rating in the comments below. Your comments are very helpful!

Healthier Mongolian Beef Preparation

Course: native language

Local cuisine: Chinese

Calorie: 473kcal

Portion: 4th

These Mongolian beef prep bowls are great when you want to go out but want to keep things healthier. With tender striped steak, served with a delicious sticky sauce.

Preparation time20th minute

cooking time20th minute

total time40 minute

  • SOS- In a glass or salad shaker, mix the honey, water, soy sauce, hoisin sauce, ginger and garlic together. Shake until well mixed, then set aside.

  • Steak- Against the grain, cut the side steak into 1/2 inch thick slices. Toss the steak in cornstarch in two groups and let it rest for 10 minutes.

  • Cook steak- In a large pan, heat 3-4 tablespoons of olive oil over medium heat. Cook the meat in 3 groups for 2 minutes on each side or until lightly browned. When working on other batches, transfer it to a plate lined with paper towels.

  • Combine- After all of the beef is cooked, gently wipe any excess oil off the pan with a paper towel. Pour the sauce into the pan, put the meat back and cook for 1-2 minutes until it thickens.

  • Service- Top with spring onions and serve over the steamed broccoli and rice.

1- Honey can be replaced with equal amounts of maple syrup or brown sugar.
Make sure you cut the steak across the grain and no wider than an inch.
3- You can replace steamed broccoli with carrots, cauliflower, peppers, or fried vegetables.
4- You can serve over rice, brown rice, quinoa, lettuce wraps or pumpkin noodles.
Nutritional information includes rice and broccoli
Transfer to airtight containers and refrigerate for up to 4 days. I didn't try to freeze this.
Warm up
Heat in the microwave until the heat has evaporated.

Offer: oneLunch box * Note 5 | Calorie: 473kcal | Carbohydrates: 59G | Protein: 24G | Fat: 15thG | Saturated fatty acids: 2 ..G | Cholesterol: 51mg | Sodium: 711mg | Potassium: 666mg | Fiber: 3G | Sweets: 21G | Vitamin A: 565IU | C vitamin: 81.8mg | Calcium: 77mg | Iron: 2.6mg

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