When I decided to make my Lighter Mongolian Beef, I wanted to look a little into the history of Mongolian Beef. I knew it wasn’t an authentic “Mongolian” dish, but it seems  Mongolian Beef was created in Taiwan, so that’s a twist!

Lighter Mongolian Beef

I’d heard rumors the dish was invented by PF Changs, and theirs is crave-worthy – at $18.50 a plate, it better be! But since I’ve been making this version for ages and PF Chang’s started up in 1993, that rumor can be put to rest, too.

About Lighter Mongolian Beef:

It stands to reason, then, this isn’t a PF Chang’s copycat at all. This lighter Mongolian Beef is far more savory, full of gingery flavor accented by five-spice powder. There’s a slight sweetness from the touch of mirin or sherry; if it doesn’t hit the mark, it’s an easy fix. Stir in a little sugar, preferably brown.

This was a favorite of my folks, who loved anything with beef, and my kids, especially when they were going through picky phases! It went into rotation regularly. Partly because it’s so delish and partly because it’s a very easy, doable recipe, even on a weeknight.

I love it when I can get a meal on the table quickly and easily w/o compromising on flavor and quality. There’s a handful of ingredients, basically no chopping (just slice the beef and green onions), and the marinating process can be as quick as 30 minutes (and up to four hours.)

What Beef to Use:

There’s a wide range of possibilities for the beef in this recipe. Flank steak delivers on flavor but can be pricy. Sirloin’s often a go-to as a replacement, and round is fine, tender as long as it isn’t overcooked.

If I see a great price on a cheaper roast, like the round roast used for my Poor Man’s Mock Prime Rib, I’ll often pick it up larger than needed. Then I slice down and trim portions for other recipes. It’s often less expensive than buying “steak” thinly cut in a styrofoam pack. In this case, part of the excess went to this recipe, and the rest? Another favorite,  Vietnamese Beef & Potatoes.

Making Lighter Mongolian Beef:

The beef needs to be thinly sliced against the grain. To make slicing easier, place it in the freezer for about 20 minutes to firm up before cutting. If the beef is more than an inch and a half thick, you might want to slice it through horizontally first.

Whatever cut of steak is used, especially if using a cheaper one, do not overcook! Stir-fry hot and fast, just long enough for the outside of each slice to pick up a little color while the inside is still pink. The beef will cook more after the sauce has been added.

Whenever making a stir-fry, it’s best to have all the ingredients prepped and ready. This recipe is so fast that you’ll want any sides already started before you begin cooking the beef, too.

Lighter Mongolian Beef – cook hot and fast!

About Five Spice Powder:

If you haven’t used five-spice powder, it can be bought or mixed at home, but either way, be careful with it. It’s a strong spice blend made of (usually) star anise, clove, cinnamon, Sichuan pepper, and fennel seeds.

If you don’t have an array of recipes that use five-spice powder, you might not want to bother with it. I’d suggest just using a little white pepper to stand in for the Sichuan pepper and a tiny pinch of clove or cinnamon.

Serve With:

Usually served with rice, lighter Mongolian Beef is fabulous with noodles, too.

For a vegetable, Simply Steamed Broccoli was always a favorite side at our house, although you can’t go wrong with any of the frozen packages of “stir-fry” veggies if you need to get dinner on the table quickly.

Leftover Lighter Mongolian Beef:

Store in the refrigerator, tightly covered, for three to four days. This works best if cooled before covering.

• For best results, reheat servings, lightly covered, in the microwave.
• While not optimal, leftovers can be frozen; for best results, freeze in smaller portions and thaw overnight before reheating.

Other Quick Asian Recipes You Might Like:

Chicken or Turkey Lettuce Wraps

Easy Pad Kra Pao

Simple Steak Yakisoba

Asian Turkey or Chicken Lettuce Wraps

Saving Money on Groceries:

What you pay for groceries depends on not just WHERE you shop, but WHEN. Be strategic and stock up at rock-bottom prices.

• The best sales are before holidays; check out Win at the Grocers. Think beyond the occasion & use the opportunity to stock up at a low for the coming weeks to months.
• If available, take advantage of discount stores like Aldi or Lidl. The pricing at Buyer’s clubs is not always the lowest, but can trump in quality. Be selective when shopping there.

Steak:

When choosing steak, get the most bang for your buck. Know that larger steaks, sliced across the grain and served as a component of the meal, help to stretch it.

• Leading up to New Year’s, Valentine’s Day, and Summer Holidays, groceries will have several types of steak at various times and at various price points.
• Every steak has a corresponding roast which can be sliced into steaks. Look for better roasts prior to Christmas & New Year’s, cheaper roasts in January and February.
• Family packs can be a deal, but check price per pound and compare. Divide and freeze the extras whole or slice, or cube for recipes first. Label!
• Refashion leftover steak into meals that just need a bit. It’s a great way to take a pricier item and average that cost between two meals.
• Learn how/when to sub a cheaper cut for a pricier one. Often, the way the steak is cooked makes all the difference.
• Sirloin is usually an affordable cut, frequently goes on sale, and works well as a sub for many pricier cuts. Round is lean and prone to be dry, but can also sub in recipes if not overcooked.
• Rule of thumb: The better the steak, the less should be done, but give a lot of love to cheaper steaks. Use marinades and rubs, keep them on the rare side, and always slice across the grain.
• Buyers’ club sales may not be the cheapest, but you will almost always find better quality steaks and roasts than at the grocery.

Lighter Mongolian Beef

Lighter Mongolian Beef

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• Author: mollie kirby
• Prep Time: 20 minutes + marinade
• Cook Time: 10 minutes
• Total Time: 30 minutes + time to marinade
• Yield: 4 servings 1x
• Category: Main Dish Beef
• Cuisine: Asian

Ingredients

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For the Marinade:

• 3/4 to 1 pound flank steak, thinly sliced (or use your favorite cut)
• 1 teaspoon sesame oil
• 2 slices ginger
• 1/4 teaspoon five spice powder
• 1 teaspoon corn starch
• 1 tablespoon soy sauce

For the Lighter Mongolian Beef:

• 2 tablespoons oil
• Marinated Beef (above)
• 3 or more green onions, green parts sliced on the diagonal, about 1/2” pieces, whites thinly sliced. green and white parts kept separate
• 2 tablespoons cornstarch
• 1/4 cup soy sauce (low sodium is best)
• 1/4 cup Sherry
• 1/2 cup water
• 1 tablespoon hoisin sauce

 

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Instructions

For the Marinade:

Mix all of the ingredients except the steak in a large bowl. Add the steak, toss and turn to coat. Refrigerate for at least 30 minutes and up to four hours.

For the Lighter Mongolian Beef:

Heat oil in a large skillet over high heat. When hot, add beef and the white parts of the green onion, cooking quickly to sear beef and stirring often. Do not overcook; remove from the pan when the beef is still slightly pink in the center.

While beef is cooking, add cornstarch to the bottom of a large cup. Add a little bit of soy sauce, stirring into a paste, then add more, stirring to avoid clumps. When smooth, stir in the water, Sherry or Mirin, and hoisin.

Add the mixture to the hot pan, stirring with a whisk, and simmer until desired thickness is reached. Add beef and any juices back to the pan along with the green parts of the green onions and simmer briefly.

I’ll be sharing  Lighter Mongolian Beef at Fiesta Friday #252, hosted by Alex @ Turks Who Eat and Zeba @ Food For The Soul.