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RECIPE: Mongolian Beef

Mongolian Beef with Misty Brook Farm Shaved Steak

Shaved steak is the highlighted Misty Brook product in this delicious meal. This thinly sliced cut of beef is most often seared hot and shoved between two hoagie rolls, dropped into a near-boiling bowl of Vietnamese pho, or served like we do here: in a savory, Asian-inspired sauce with veggies and rice. If you don’t have our shaved steak on hand, place some flank steak in the freezer and slice thinly when it is almost frozen thorugh.


  • 1/4 cup plus 1 Tb vegetable or sesame oil, divided
  • 3 tsp freshly-minced garlic
  • 1 Tb freshly-minced ginger
  • 1/2 cup soy sauce or tamari
  • 1/3 cup light brown sugar
  • 1 1/2 lb Misty Brook Farm shaved steak, thawed
  • 3 Tb cornstarch
  • 2 lb of mixed vegetables (carrots, broccoli, onion, anything you’d like!)
  • Serve over cooked rice with chopped scallions as a garnish


  • Heat 1 tb of cooking oil in a small saucepan
  • Add garlic, ginger, soy suace, and brown sugar
  • Bring to a simmer and whisk for 4 minutes over medium heat
  • When mixture starts to look glazey and thick, remove from heat and set aside
  • Toss shaved steak and cornstarch in a bowl until all pieces of meat are lightly coated
  • Heat 2 Tb of cooking oil in large skille over high heat
  • Saute beef in batches until browned, adding more oil when needed, about 2 minutes per batch
  • Transfer cooked beef to paper towel to absorb excess oil
  • In the large skilled, add the vegetables and the sauce
  • Cook covered until vegetables are al dente
  • Add beef and mix to combine all ingredients
  • Serve hot over rice with chopped scallions as a garnish