Easy Mongolian Beef (Sous Vide or Grill)
Serve your next steak dinner with an Asian flare. This appealing and easy Mongolian beef is bathed in the typical sweet and salty sauce, but skips the frying by cooking the steak sous vide or on the grill.
Servings (change as needed): 3 (or 2 large portions)
- 3/4 pound steak (Note 1)
- seasoning: salt, pepper, garlic powder
- 1 teaspoon olive oil
- 3 green onions, sliced on diagonal (1-2 inches pieces)
- Garnish (optional): 1-2 tsp orange zest; 1 tbsp toasted sesame seeds (Note 2)
Mongolian Beef Sauce
- 1/4 cup soy sauce, low sodium
- 1/4 cup water
- 1/4 cup brown sugar (or maple syrup)
- 1 teaspoon minced fresh ginger (or 2 tsp if you like)
- 2 cloves garlic, minced (about 2 tsp) (or 1 tsp pureed garlic)
- 1/2 teaspoon chili flakes (optional)
- 2 teaspoon cornstarch
HEAT SOUS VIDE WATER BATH : Fill water bath and set temperature to 132F for medium rare (or according to your sous vide equipment guidelines). Heating can take 10-15 minutes.
SEASON STEAK AND PLACE IN BAG FOR SOUS VIDE: Brush steak with olive oil and sprinkle steak generously with salt and pepper (and lightly with garlic powder if desired) on both sides. Place steak in ziploc bag. Note 3 (to vacuum seal). See Note 4 to grill steak instead.
SOUS VIDE STEAK: Lower bag, unsealed, into water so that zip seal is just above the water line (air will be pushed out from water pressure). Seal bag. It will sink to the bottom. Cover pot/machine as per manufacturer instructions. Cook times: If steak is 1 inch thick, cook for 1-3 hours. If 1.5 inches thick, cook for 2-3 hours. If 2 inches thick, cook for 3-5 hours.
MAKE MONGOLIAN SAUCE: While steak is cooking sous vide, add all sauce ingredients to a skillet and heat on medium high, stirring occasionally, for about 5 minutes until thickened. Sauce should coat back of spoon. Taste and adjust seasonings. Add sliced green onions. Set aside.
SEAR STEAK (OPTIONAL): For this dish, browning is not really necessary since steak will be mixed with a sauce. If preferred for presentation, remove steak from water and bag. Pat dry well with paper towels. Spray or brush steak with oil. Heat pan on very high heat. Turn on fan. Sear one or both sides of steak, pressing down, to brown/caramelize for 90 seconds total.
FINISH DISH: Slice steak thinly. Heat up sauce if it's cooled down. Toss steak into sauce to warm for 1 minute. Garnish with orange zest and toasted sesame seeds if desired. Serve immediately over rice, quinoa or cauliflower rice.
Nutrition values are estimates and do not include optional garnishes.
- Type of steak to use: I like to use AAA, certified angus beef or prime choice beef for this recipe as it will be the most tender. My preference is boneless rib eye. Other great choices are New York striploin, tenderloin (very expensive though) or flank steak.
- To toast sesame seeds: Dry fry, shaking often over burner, in small pan over medium heat for about 5 minutes until toasted golden brown. Careful they don't burn.
- To vacuum seal sous vide bag (instead of using zipper sealed bag): Fold over a flap on a vacuum seal bag. Place steak inside bag and unfold the flap. Using a vaccum sealer, seal the bag and vacuum out the air as per machine instructions.
- To grill steak (instead of sous vide method): Oil or spray grill with oil and heat grill to medium high/high (450-500F). Grill seasoned steak 2-4 minutes per side depending on thickness. Steak will read 130F on an instant thermometer (poke probe through side of steak). Let steak rest for 8-10 minutes before slicing.
- Make Ahead: This dish is best made the same day to maintain it's medium rare temperature. However, steak and sauce can be made up to a day or two ahead separately. Don't combine them. For sous vide method: plunge cooked steak in bag into an ice bath for 20 minutes to cool down. Refrigerate. Bring to room temperature before using, remove from bag, slice and warm briefly in pan with sauce before using. For grilled steak, grill steak , cool and refrigerate in sealed container. Bring to room temperature. Slice and warm briefly in pan with sauce before using.
Calories: 362kcal | Carbohydrates: 23g | Protein: 25g | Fat: 19g | Saturated Fat: 7g | Cholesterol: 91mg | Sodium: 781mg | Potassium: 451mg | Fiber: 1g | Sugar: 18g | Vitamin A: 218IU | Vitamin C: 3mg | Calcium: 57mg | Iron: 2mg