top of page
Featured Posts
Recent Posts
Search By Tags
No tags yet.
Follow Us
  • Facebook Basic Square
  • Twitter Basic Square
  • Google+ Basic Square

Mongolian Beef

This was originally a Cooking Light recipe which I modified slightly to add the asparagus and reduce the green onions. We really enjoyed the result! This one comes together very quickly too, so it's a great weeknight (worknight) meal. The flavors are very bold with the spices mixing to create a warm, spicy, nutty sauce that the lean meat absorbs nicely. The crunch of the asparagus adds a great freshness that rounds out the flavors. A great fall-winter dish!


2 TBS low-sodium soy sauce 1 tsp sugar 1 tsp cornstarch 2 tsp dry sherry 2 tsp hoisin sauce 1 tsp rice vinegar 1 tsp chile paste with garlic (I use Sambal Oelek, found in the Asian food isle) 1/4 tsp salt 2 tsp peanut oil 2 TBS minced peeled fresh ginger 1 TBS minced fresh garlic (about 3 large cloves) 1 pound flank or sirloin steak 3 medium green onions, thinly sliced 1/2 bunch asparagus, cut into 2-inch pieces 1 cup brown rice cooked sesame seeds


  1. Boil water for rice and cook according to package directions

  2. Combine first 8 ingredients, stirring until smooth

  3. Heat peanut oil in a large nonstick skillet over medium-high heat

  4. Add minced ginger, minced garlic, green onion and beef. Sear beef on both sides about 4 minutes per side

  5. Remove beef and let rest on cutting board while sauce cooks

  6. Add asparagus pieces and sauté 1 minute or until asparagus is crisp-tender

  7. While asparagus cooks, slice beef across grain, into 1/4" slices

  8. Add sliced meet to pan and toss with asparagus until meat finishes cooking

  9. Add soy sauce mixture and cook 1-2 minutes or until thickened, stirring constantly

  10. Put rice on plate and top with beef and asparagus, then sprinkle sesame seeds on top and garnish with any leftover fresh green onion slices

bottom of page