Mongolian Beef

Happy Wednesday! I wanted to do a simplified version of Mongolian Beef and I wasn’t sure if it would have enough flavor. Trying this new dish went amazing and it might be one of my favorite dishes I’ve made so far. After about 40 minutes in Albert Heijn looking at the steak section, I finally got the courage to pick one, despite the language barrier. This is the most frustrating thing I’ve come across while cooking. There are just so many variations of ingredients and cooking something new and having to deal with a language barrier can be stressful. I am so glad I went for it and am super excited to make this again for friends.

What you need:

What to do:

  1. Put the multigrain rice into the rice cooker, if you don’t have one follow the instructions on the box.
  2. Place a small amount of oil onto the pan and put it on low heat.
  3. Cut the steak into thin slices and put on pan.
  4. Add in a lot of garlic powder, a generous amount of teriyaki, a small amount of soy sauce and salt and pepper.
  5. Add in the chopped vegetables, mix it around and make sure to turn the steak to get both sides cooked evenly.
  6. Cook until you get the preferred color in the steak.
  7. Serve and enjoy.

Some useful tips is to use way more teriyaki, pepper and garlic powder in comparison to the other flavors. These taste the closest to a traditional Mongolian Beef dish with sugar and corn starch. You can also always substitute the multigrain rice for something even healthier like cauliflower rice, or regular white rice, whatever you prefer. I added some lemon juice at the end which made it more sour and brought out the salty but I think it would have been better without so the dish had more of a sweet taste to it.

Have you never cook steak before and don’t wanna poison yourself? It’s okay this might have been my first time too… click here for a useful video.


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