Mongolian Beef
Serves 4
“Mongolian beef” is the Western name for Cōng bào niúròu in Mandarin. The Mandarin name literally means “beef with scallion and ginger stir-fry.” This dish is packed with tons of flavor, color, and texture. Most of the Mongolian beef recipes found online are covered with glossy sauces with tons of starch, but with this recipe there’s no need to use added sugar, honey, or starch. It will be just as delicious, if not better, for you and your family!
Prep: 12 minutes
Marinate: 15 minutes
Cook: 8 minutes
Total: 35 minutes
- 2 tablespoons coconut aminos
- 1 tablespoon Red Boat fish sauce
- 2 teaspoons toasted sesame oil
- 1 pound beef sirloin tips, skirt steak, or boneless short ribs, thinly sliced
- 1 piece (3 inches) fresh ginger, peeled and cut into matchsticks
- 2 fresh red chile peppers, seeded and cut into matchsticks or thinly sliced (optional)
- 3 cloves garlic, minced
- 3 green onions, cut into 3-inch lengths, white and green parts separated
- 4 tablespoons Clarified Butter, ghee, or coconut oil
- 1 container (5 ounces) mixed greens
Combine the coconut aminos, fish sauce, and sesame oil in a large bowl. Add the beef and turn to coat. Cover the bowl and marinate in the refrigerator for 15 to 20 minutes.
Meanwhile, in a small bowl, combine the ginger, chile peppers, garlic, and white parts of the green onions.
In a large skillet, melt 1 tablespoon of the butter over medium heat. Add the beef and marinade to the skillet and cook, tossing with tongs occasionally, until no longer pink, 4 to 5 minutes. Transfer the meat and sauce to a bowl.
In the same skillet, heat the remaining 3 tablespoons butter. Add the ginger mixture and cook over medium heat, stirring, until fragrant, 1 to 2 minutes. Add the meat and green parts of green onions to the skillet; toss to combine.
Serve the beef and sauce over the mixed greens.
