Better Than Takeout Mongolian Beef

dinner, steak | March 25, 2016 | By


Who doesn’t love takeout and a movie on a Friday night?  The kids and I definitely do, but sometimes we want to enjoy making a copycat recipe of our favorite delivery foods.  This night was one of those nights! 

The dish we copied is one from one of our favorite Asian restaurants, but of course, we adapted it just a touch.  Tonight’s dinner was an amazing Mongolian Beef stir fry.  So simple to make, yet incredibly flavorful.




Our typical Friday ritual is to eat in the family room on the couches while watching an On Demand movie.  We take turns picking what to watch, and this week it was Chef Jess’ turn.  Of course… her choice was super girlie.  Frozen!  sigh…  ♥ 


Since she is our resident butcher, Chef Jess decided to use flank steak because it is so tender and doesn’t easily overcook.  She sliced it a little thicker than what you find in restaurants.  It was a good call because the steak is so tender that it melted in your mouth, but the thicker pieces gave the dish a more comfy and homey feel.

new thai beef 3 edited

Neither of my young chefs are afraid of a little heat, so we added some red pepper for a kick.  But, it isn’t a necessity. 🙂


We recently picked up some chop sticks because they have been wanting to learn how to eat with them.  This night was the perfect time to put them to good use!  They both have a way to go, but they got a kick out of trying.  🙂

thai beef2


Faith, Family, Food…    In that order

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Bon appétit,

Better Than Takeout Mongolian Beef
Amazingly simple Mongolian Beef recipe that will tastes better than take out! The beef is juicy, and the ginger and garlic sauce is simply amazing
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  1. •Olive oil
  2. •2 tablespoons ginger, minced
  3. •6 cloves garlic, finely minced
  4. •½ cup soy sauce (low sodium is best)
  5. •¼ cup water
  6. •½ cup packed brown sugar
  7. •1 lb flank steak (or your favorite cut of beef thinly sliced)
  8. •⅓ cup cornstarch
  9. •3 green onions, sliced
  10. •1 Red Pepper, thinly sliced
  11. •1 Yellow Pepper, thinly sliced
  12. •Sesame Seeds
  1. Heat about 2 tablespoons oil in a pan over medium low. Add ginger and garlic and stir just until fragrant (about 1 minute). Add soy sauce, water and brown sugar and bring to a boil. Let boil 3-5 minutes or until slightly thickened. Set aside.
  2. Slice the flank steak into ¼" slices and toss with cornstarch. Gently shake off any excess.
  3. Place 1 tablespoon of oil in a pan (per batch) and heat over medium high heat. Cook the beef in small batches for about 2 minutes. (Do not cook all of the way through because it will continue cooking when combined with the sauce).
  4. Once all the beef has been cooked, combine with the sauce, peppers, and heat over medium until hot and bubbly. Remove from heat and toss in green onions. Serve over rice, and sprinkle with sesame seeds.
  5. Add your favorite steamed vegetable to round out the dish. (Broccoli and snow peas are great options.)
  1. Don't forget to add some red pepper flakes if you enjoy a little heat. 😉
Together Three Chef



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