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Healthy Mongolian Beef

This Healthy Mongolian Beef is balanced, flavorful, and better-for-you than takeout. Tender strips of beef, crisp veggies, and a glossy, sweet-savory sauce come together in under 30 minutes—without the salt overload of typical recipes.
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings 3 - 4
Author Rachael DeVaux

Ingredients

Sauce:

  • 1/2 cup water
  • 1/4 cup tamari (gluten-free soy sauce; low-sodium preferred)
  • 1/4 cup coconut aminos
  • 1 tablespoon sesame oil
  • 1 tablespoon rice vinegar
  • 2 teaspoons freshly grated ginger
  • 1 tablespoon minced garlic (about 4 garlic cloves)
  • 1 tablespoon chili crisp (use ½–1 tsp for mild)
  • 1-2 tablespoons maple syrup or coconut sugar (balances the saltiness)

Mongolian Beef:

  • 1.75 pounds pasture-raised flank steak, thinly sliced against the grain
  • 2 carrots, peeled and cut into matchsticks
  • 1 large red bell pepper, thinly sliced
  • 3-5 green onion stalks, chopped diagonally (white and green parts)
  • 1/4 cup arrowroot starch
  • 3-4 tablespoons avocado oil
  • Sesame seeds, for topping
  • Fresh cilantro or Thai basil (optional)
  • Lime wedges, for serving (optional)

Instructions

  • Make the Sauce: In a small bowl, whisk together water, tamari, coconut aminos, sesame oil, rice vinegar, ginger, garlic, chili crisp, and maple syrup. Set aside.
  • Prep the Beef: Slice flank steak very thin against the grain. Toss in a bowl with arrowroot starch until fully coated.
  • Cook the Vegetables: Heat a large skillet or wok over medium heat and add 2 tbsp avocado oil.Sauté carrots and bell pepper for 3–5 minutes, until just tender. Remove from pan and set aside.
  • Sear the Beef in Batches: Add 1 tbsp avocado oil to the pan and increase to medium-high heat.
    Cook the beef in two batches for about 1–2 minutes per side, just until browned (avoid overcrowding to keep a nice sear).
    Remove beef from the pan and set aside with the veggies.
  • Simmer the Sauce: Pour the prepared sauce into the skillet. Simmer 2–3 minutes, stirring, until slightly thickened and glossy.
    Optional: For an even silkier sauce, stir in a quick slurry of 1 tsp arrowroot + 2 tsp water at this stage.
  • Combine and Finish: Return the beef, vegetables, and the white parts of the green onions to the skillet. Toss to coat in the sauce and cook 1–2 minutes.
    Remove from heat and top with the green onion tops, sesame seeds, and fresh cilantro or Thai basil. Serve with lime wedges if desired.

Notes

  • Soy Sauce vs. Coconut Aminos: This recipe is balanced for tamari + coconut aminos. If using regular soy sauce, reduce to 3 tbsp and skip the maple syrup unless you want extra sweetness.
  • Make It Kid-Friendly: Reduce chili crisp to ½ tsp and serve extra on the side.
  • Storage: Keeps in an airtight container in the fridge for 3–4 days.