Ever since being told that I’m severely anemic, I’ve been making a real effort to include more beef in my diet. I don’t really like the taste of beef so I’ve been relying on yummy sauces to cover it up. I had saved this recipe purely because of the picture (as I often do) and then once I actually got into the kitchen and started making it, I realized it was pretty much our favorite wings but beefy.

Of course everyone loved it! My 2 year old who only likes beef if it comes on a bun with a side of fries gobbled it up and went back for seconds and thirds! Our only complaint was that there wasn’t enough for leftovers!

Mongolian Beef
  • 2/3 lb. flank steak sliced across the grain (I used chuck steak which worked fine and was 1/4 of the price of flank steak)
  • 3 Tbsp. corn starch
  • 3 tsp. canola oil divided
  • 1/2 tsp. grated ginger
  • 2 cloves garlic minced
  • 1/3 cup low-sodium soy sauce
  • 1/3 cup water
  • 1/4 cup brown sugar
  • 1/4 tsp. heaping red pepper flakes
  1. Pat the steak pieces and make sure they’re dry; then, toss the steak and cornstarch together. Be sure all pieces are fully coated, but shake off excess corn starch. Mix together the soy sauce, water, brown sugar and red pepper flakes.
  2. Heat half the oil in a wok at medium-high heat and add the ginger and garlic. Once fragrant (30 seconds or so), add the soy sauce mixture. Cook for about 2 minutes and transfer to a bowl.
  3. Turn the heat up on the wok and add the remaining oil. Add the beef and cook, stirring until just browned. Pour the sauce back in and let it cook with the meat. Let the sauce thicken to your liking.



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