The other night, I made beef pho and topped it with shaved beef. Naturally, you only need a small handful of shaved beef to eat with pho, and I had bought over a pound at the butcher’s. While frantically googling what to do with shaved beef, I came across a recipe for Mongolian beef. The only other recipe for shaved beef I could find were Philly cheesesteak, and I’m not really a sandwich kind of girl.
Usually Mongolian beef is made with sliced flank steak (or a thicker cut of steak). You can also make it with ground beef. But I really needed to use up my shaved beef before it went bad, so I fried the marinated meat up with some frozen vegetables from my fridge. (I often don’t keep fresh produce around because I travel a lot, or I get busy. Frozen vegetables and different types of meat are a staple in my freezer and in my kitchen).
Since I have a 6 month old baby, I am opting for easy and quick recipes these days. This was super easy, took less than 10 minutes, and was delicious over white rice.
Enjoy and happy eating!
Simple Mongolian Shaved Beef Recipe
1 tablespoon cooking oil
- 3/4 lb shaved beef
- 1 cup frozen vegetables
- 1 tablespoon hoisin sauce
- 1/4 cup soy sauce
- 1 teaspoon sesame oil
- 2 teaspoons white sugar
- Create the marinade. In a small bowl, stir the hoisin sauce, soy sauce, sesame oil, and white sugar together. Pour over shaved beef and marinate for at least 30 minutes.
- In a non-stick pan over medium-high heat, heat up the cooking oil. Add the marinated shaved beef and stir fry for a few minutes.
- When the beef is mostly cooked, add the frozen vegetables. Stir everything together and cook until they’re soft.
- Serve over white rice.