Month-of-One-Pan Meals: Mongolian Beef

Welcome to my annual Month-of Recipes on this blog. Go rummaging in the attic here and you’ll find past recipe months for appetizers, chicken, soup, mini-desserts, and more. The way it works is, for each day in February I post a recipe that fits the category. This month is one-pan meals, excluding pizza, most casseroles, and slow cooker recipes.

I am not claiming this is the real deal like you might find in a Chinese restaurant, but it’s pretty darn good, if I do say so myself. The meat compliments all the vegetables rather than being the featured ingredient. Limiting our red meat intake is one of our dietary goals, and this fits the bill rather than a slab of meat with some side veggies. The thickened sauce is delicious!

Mongolian Beef and Vegetables   serves 4

Sauce:

¼ cup brown sugar

¼ cup tamari sauce

¾ cup water

1 tablespoon cornstarch

Main Ingredients:

1# flank or steak, cut in strips

2 tablespoons cornstarch, divided

1 tablespoon olive oil

2 cups broccoli florets

1 medium onion, sliced

2 carrots, cut in chunks

1 red bell pepper, cut in strips

2 cups snow peas

3 garlic cloves, chopped

Scallions for garnish, optional

 

Prep all vegetables and set aside.

Toss beef with one tablespoon cornstarch and set aside.

Mix brown sugar with soy sauce, water, and cornstarch. Mix thoroughly and set aside.

Put oil in pan and heat on high heat.

 

Brown steak for about 5 minutes. Remove steak from the pan and add broccoli, onions, carrots, and bell pepper to the pan juices. 

Cook for a couple of minutes then add snow peas and garlic. Add in steak and stir to combine.

Add in sauce and cook until thickens. Serve topped with green onions immediately to keep veggies crisp. If you have leftover rice, you can serve this on top. But it's delicious all by itself.

DH’s Rating: 5 Tongues Up

He likes this dish so I have made it a few times. Lots of different textures and tastes. We do like our ethnic-like dinners!