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Healthy Mongolian Beef - A Lighter, Flavor-Packed Takeout Favorite

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Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings: 4 servings
Ingredients Method

Ingredients
  

  • 1 pound flank steak or top sirloin, thinly sliced against the grain
  • 2 tablespoons cornstarch or arrowroot starch
  • 1 tablespoon avocado oil or olive oil
  • 4 cloves garlic, minced
  • 1 tablespoon fresh ginger, minced
  • 1/2 cup low-sodium soy sauce or coconut aminos (gluten-free option)
  • 2–3 tablespoons maple syrup or honey (adjust to taste)
  • 1/2 cup low-sodium beef broth or water
  • 1–2 teaspoons rice vinegar or apple cider vinegar
  • 1–2 teaspoons toasted sesame oil
  • 1–2 teaspoons sriracha or red pepper flakes (optional for heat)
  • 2–3 green onions, sliced (whites and greens separated)
  • 1 tablespoon cornstarch or arrowroot mixed with 1 tablespoon water (slurry, if needed)
  • Black pepper, to taste
  • Optional add-ins: steamed broccoli, snap peas, bell peppers, or mushrooms
  • To serve: brown rice, quinoa, or cauliflower rice

Method
 

  1. Prep the beef: Pat the sliced steak dry with paper towels. Toss with 2 tablespoons cornstarch or arrowroot until lightly coated. This helps form a crust and thickens the sauce later.
  2. Make the sauce: In a small bowl, whisk soy sauce (or coconut aminos), maple syrup, broth, vinegar, sesame oil, and sriracha (if using). Taste and adjust sweetness or saltiness as needed.
  3. Heat the pan: Set a large skillet or wok over medium-high heat. Add the oil and swirl to coat.
  4. Sear the beef: Cook the beef in two batches to avoid steaming. Sear 1–2 minutes per side until browned but not fully cooked through. Transfer to a plate.
  5. Sauté aromatics: Lower heat to medium. Add garlic, ginger, and the white parts of the green onions. Stir for 30–45 seconds until fragrant, being careful not to burn.
  6. Add sauce and thicken: Pour in the sauce and bring to a simmer. If you prefer a thicker glaze, stir in the cornstarch slurry. Simmer 1–2 minutes until glossy.
  7. Finish the beef: Return the beef and any juices to the pan. Toss until coated and just cooked through, about 1–2 minutes. Grind in black pepper and sprinkle in the green onion tops.
  8. Add veggies (optional): Stir in blanched or quickly steamed broccoli, snap peas, or bell peppers for color and crunch.
  9. Serve: Spoon over brown rice, quinoa, or cauliflower rice. Garnish with extra green onions and a tiny drizzle of sesame oil if you like.