I love Chinese food. I love eating with chopsticks. I love the soups, the sauces, and the fast and fresh style of cooking. I love the deep meaty flavors. So, my awakening to the ubiquitous use of rancid plant oils in most restaurant Chinese food was heartbreaking – to put it mildly. Fortunately, Asian cooking lends itself easily and gracefully to Real food ingredients. I can now relax knowing I have more than a few healthy Chinese food recipes (including this Mongolian beef) up my silken sleeve.
Mongolian beef ingredients
- 1 tablespoon toasted sesame oil
- 3 tablespoons pasture raised tallow (+ 4 tablespoons tallow for frying steak)*
- 1 teaspoon ginger, peeled & grated
- 1 teaspoon garlic, peeled & grated
- 1⁄4 cup good quality soy sauce
- 1⁄4 cup beef stock
- 1⁄2 cup honey (I suggest buckwheat honey for this dish)
- 1⁄2 teaspoon chili flakes
- 1 tablespoon arrowroot**
- 2 green onions, chopped
- 1 lb. flank steak
Mongolian beef method
- Chop green onions in 1-inch lengths with diagonal ends, separating the white from the green parts. Or, if you have someone at your table who does not care for large chopped onions, dice the whole green onion small.
- Slice the flank steak against the grain in ¼” thick, bite-size strips.
- Heat 2 tablespoons tallow over medium heat until it is hot but not smoking.
- Cook the steak strips while stirring for 3-7 minutes. Remove from the pan with slotted spoon just before they reach your desired doneness. The steak will continue to cook once removed from the pan and set aside.
- And white parts of green onions to the pan and sauté for 2 minutes. Add green ends to pan and sauté for a minute more. Remove from pan with slotted spoon and set aside with steak. Or, if diced, sauté white and green parts together for 3-4 minutes.
Mongolian beef sauce method
- Dice or set your food processor to shred/grate and process the peeled ginger and garlic.
- Melt the toasted sesame oil and tallow in a pan on medium stove heat.
- Add the chili flakes, garlic and ginger to the pan and stir for 1 minute taking care not to allow the garlic to burn.
- Add the beef stock and soy sauce to the pan and bring to the simmer
- Add the honey to the simmering sauce and using a whisk, dissolve the honey into the sauce.
- While the sauce simmers and reduces slightly, take ¼ cup very warm water and stir in 1 tablespoon arrowroot. Add this to your sauce and stir continuously until sauce thickens.
- Add the onions to the sauce.
- Add the steak to the sauce and immediately serve over sprouted rice cooked in beef bone broth, or shredded veggies.
*You may use coconut oil if you do not have tallow.
**Use more arrowroot if you want a thick and gelatinous sauce.
“Mongolian Beef (Healthy Chinese Food!)” was generously contributed by Monica Ford of Real Food Devotee. Monica's recipes will make your mouth water and your tummy purr. If you're lucky enough to live in Los Angeles, Real Food Devotee can make your life easier by delivering nutrient dense goodies directly to your door.
photo credit: An Eye Full Studio
Have a healthy Chinese food recipe of your own? Please share it below!
20 something allergies via Facebook says
I just drooled a little…okay, a lot. Yum. Pinning!
Debra Sheldon via Facebook says
With what is this traditionally served to make a complete meal? Any side dish recommendations?
Metta Morphose via Facebook says
that looks great
monica ford says
oh yaaaay!! Glad you likey, @20 something allergies and @Metta Morphose
Try this over yummy soaked or sprouted rice that you have cooked in beef bone broth or try shredding peeled carrots, cauliflower and broccoli stalks. So good!!!! Enjoy! xo
Nav Sidhu via Facebook says
Holistic Squid via Facebook says
Debra – Rice would be traditional, for sure. But I would pair it with a pile of wilted greens or steamed asparagus. Yum.
Nav Sidhu via Facebook says
How can we sprout brown rice ? I always soak my rice overnight and I am also trying to reduce my carb intake..not sure eating brown rice is better than eating sprouted or sourdough bread. Any suggestion …..thanks !
Monica Ford says
Soaking your rice is a great idea as it helps to decrease some of the phytic acid content in rice which can block nutrient absorption. If reducing your carbs and grains, consider serving this lovely dish over steamed or sautÃ©ed veggies. Perfectly delicious and nutritious.
If you would like to sprout your rice, it is quite simple and consists mostly of soaking and then rinsing and straining over the course of 2-3 days. This is a great topic and I will happily post a recipe including a simple and successful sprouting method. Such a delicious item to have in your real food arsenal. Xo
Lea H @ Nourishing Treasures says
Thank you for your submission on Nourishing Treasures’ Make Your Own! Monday link-up.
Check back tomorrow when the new link-up is running to see if you were one of the top 3 featured posts! 🙂