Mongolian beef on white plate

Weeknight Mongolian Beef & Shrimp Stir Fry


A healthier version of PF Changs Mongolian Beef recipe. On the table in 20 minutes! Beef sautéed in a savory, tangy, brown sauce and served over rice or noodles.



  • 1 lb thinly sliced steak, flank or iron steak works best, although sirloin works as well (I bought mine pre sliced from the butcher)
  • 34 Cloves Organic Garlic, minced
  • 2 Tablespoons Corn Starch
  • 12 Tablespoons Olive Oil
  • 12 Organic Scallions, thinly sliced


  • 1/2 Cup Tamari Sauce (or organic soy sauce)
  • 1/4 Cup Organic Brown Sugar
  • 2 teaspoons Corn Starch
  • 1 teaspoon Ginger Paste (or dried Ginger Powder)


  1. In a small saucepan, add just a teaspoon of oil. Turn the heat on low/medium. Add the garlic and ginger and as soon as you smell the garlic give it a stir and then add the rest of the sauce ingredients. Let it simmer as you cook the meat so it can thicken a bit
  2. Meanwhile, heat 1-2 Tablespoons of oil in a large skillet over medium/high heat. Let the pan get nice and hot
  3. Toss the sliced beef in a bowl with a little bit of corn starch and add the beef to the pan. You want to quickly sear the beef, not COOK it through, approximately 2 minutes per side. This may take several batches of cooking. Just keep the seared beef warm on a plate as you continue cooking
  4. Once all the beef is done cooking, put all the beef back in the pan and pour the sauce from the saucepot into the pan with the beef. Mix well and let it simmer for a minute
  5. Serve over rice
  6. Garnish with scallions and/or sesame seeds if desired


Perfect Rice Pilaf with Orzo