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Healthy Takeout Mongolian Beef | A Home Chef Recipe

If you are like me, then your day is packed morning to night, without much downtime during the day. Sometimes I forget to meal plan or go to the grocery store, and I get stuck scrounging up something from the back of the pantry or ordering fast food. Well, there is a better way! You can get recipes and ingredients delivered right to your door with Home Chef. Home Chef recipes are delicious and healthy.

Healthy Takeout Mongolian Beef - home chef recipe

I was provided a free product in exchange for a review. All opinions expressed herein are my own.

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This week I chose Healthy Takeout Mongolian Beef and Chayote Squash Enchiladas Verdes. I decided to make the Mongolian Beef recipe first. One cool thing about the recipe cards is that it tells you how many days you should make the recipe in, so that the food doesn’t spoil. Because this one had meat in it, I wanted to make it first.

Healthy Takeout Mongolian Beef

Ingredients (In Your Box)

6 oz. Chinese Broccoli
2 Garlic Cloves
4 Green Onions
1/2 oz. Roasted Peanuts
12 oz. Sliced Sirloin Strips
3/4 C. Jasmine Rice
1 fl oz. Soy Sauce
1/2 oz. Light Brown Sugar
1/4 tsp. Red Pepper Flakes

Ingredients (From Your Kitchen)

Olive Oil
Salt
Pepper
Cooking Spray
Baking Sheet
Small Pot
Medium Non-Stick Pan

Directions

Preheat oven to 425 degrees. Thoroughly rinse produce and pat dry. Prepare a baking sheet with foil and cooking spray.

Trim ¼” off ends of Chinese broccoli and halve stalks, separating stems from leafy tops. Cut stems into 2″ pieces. Coarsely chop tops. Mince garlic. Trim and cut green onions into ½” pieces. Coarsely chop peanuts. Season steak strips with a pinch of salt and pepper.

Bring a small pot with rice and 1½ cups water to a boil. Reduce to a simmer, cover, and cook until tender, 18-20 minutes. Remove from burner and fluff rice. Cover again and set aside. While rice cooks, roast broccoli.

Place Chinese broccoli, stems and tops, on prepared baking sheet. Toss with 2 tsp. olive oil, ¼ tsp. salt, and a pinch of pepper. Spread into a single layer and roast until tender, 6-8 minutes. While broccoli roasts, start steak.

Heat 2 tsp. olive oil in a medium non-stick pan over medium-high heat. Place sirloin steak strips in hot pan. Cook undisturbed until browned, 1-2 minutes. Transfer to a plate. Steak strips will finish cooking in a later step. Reserve pan; no need to wipe clean.

Add garlic and 1 tsp. olive oil to pan used to sear steak strips over medium-high heat. Stir constantly until fragrant, 30 seconds. Add soy sauce, brown sugar, and a pinch of red pepper flakes (to taste) (reserve remaining for garnish). Bring to a simmer, and cook, stirring occasionally, until sauce thickens, 3-4 minutes. Stir in steak strips and green onions, and cook until no pink remains on steak, 1-2 minutes.

Toss Chinese broccoli with steak strips, green onions, and sauce. Place a serving of rice on a plate. Add Mongolian beef and garnish with chopped peanuts and remaining red pepper flakes (to taste).

If you decide to make this at home, you can measure out the beef on a food scale.

Recipe from Home Chef

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Healthy Takeout Mongolian Beef

This Healthy Takeout Mongolian Beef is a delicious copycat recipe you can make right at home!
Prep Time 10 minutes
Cook Time 35 minutes
Total Time 45 minutes
Course Main Course
Cuisine Chinese
Servings 2

Ingredients
  

  • 6 oz. Chinese Broccoli
  • 2 Garlic Cloves
  • 4 Green Onions
  • 1/2 oz. Roasted Peanuts
  • 12 oz. Sliced Sirloin Strips
  • 3/4 C. Jasmine Rice
  • 1 fl oz. Soy Sauce
  • 1/2 oz. Light Brown Sugar
  • 1/4 tsp. Red Pepper Flakes
  • Olive Oil
  • Salt
  • Pepper
  • Cooking Spray
  • Baking Sheet
  • Small Pot
  • Medium Non-Stick Pan

Instructions
 

  • Preheat oven to 425 degrees
  • Thoroughly rinse produce and pat dry
  • Prepare a baking sheet with foil and cooking spray
  • Trim ¼” off ends of Chinese broccoli and halve stalks, separating stems from leafy tops. Cut stems into 2″ pieces. Coarsely chop tops. Mince garlic. Trim and cut green onions into ½” pieces. Coarsely chop peanuts. Season steak strips with a pinch of salt and pepper.
  • Bring a small pot with rice and 1½ cups water to a boil. Reduce to a simmer, cover, and cook until tender, 18-20 minutes. Remove from burner and fluff rice. Cover again and set aside. While rice cooks, roast broccoli.
  • Place Chinese broccoli, stems and tops, on prepared baking sheet. Toss with 2 tsp. olive oil, ¼ tsp. salt, and a pinch of pepper. Spread into a single layer and roast until tender, 6-8 minutes. While broccoli roasts, start steak.
  • Heat 2 tsp. olive oil in a medium non-stick pan over medium-high heat. Place sirloin steak strips in hot pan. Cook undisturbed until browned, 1-2 minutes. Transfer to a plate. Steak strips will finish cooking in a later step. Reserve pan; no need to wipe clean.
  • Add garlic and 1 tsp. olive oil to pan used to sear steak strips over medium-high heat. Stir constantly until fragrant, 30 seconds. Add soy sauce, brown sugar, and a pinch of red pepper flakes (to taste) (reserve remaining for garnish). Bring to a simmer, and cook, stirring occasionally, until sauce thickens, 3-4 minutes. Stir in steak strips and green onions, and cook until no pink remains on steak, 1-2 minutes.
  • Toss Chinese broccoli with steak strips, green onions, and sauce. Place a serving of rice on a plate. Add Mongolian beef and garnish with chopped peanuts and remaining red pepper flakes (to taste).
Keyword mongolian beef

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Healthy Takeout Mongolian Beef
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