Mongolian Beef


I am obsessed with this recipe…and so are my kids! So easy to prep and make throughout the week. It is meal plan approved for those following portion fix and it is also gluten free! I modified this recipe from Sweet Tea & Thyme.


  • 1 pound flank steak, thinly sliced into one inch pieces

  • 1/4 cup cornstarch

  • 2 tbsp sesame oil

  • 1/3 cup of liquid aminos (or tamari)

  • 1/2 cup water

  • 2 tsp fresh grated ginger

  • 4 cloves of garlic, minced

  • 1/2 cup of stevia brown sugar (I use Truvia)

  • 1/4 tsp red pepper flakes

  • 2 tbsp olive oil

  • Optional: red pepper flakes, chopped green onions, sesame seeds


  1. In a small saucepan over medium heat, mix sesame oil, liquid aminos, water, stevia brown sugar, ginger, garlic, and red pepper flakes. Let simmer for 5-7 minutes. Remove from heat and set aside.

  2. In a medium sized bowl, toss the flank steak pieces in salt, pepper and cornstarch.

  3. In a large skillet, heat olive oil over medium-high heat and place steak pieces in one layer in batches. Cook for 2 minutes on each side. Beef should have a brown crispy appearance.

  4. Add the sauce mixture to the flank steak and let the sauce reduce for 2-5 minutes over medium/medium low heat. You want the sauce to thicken and coat the meat without burning or evaporating.

  5. Sprinkle with sesame seeds, green onions and red pepper flakes!

MEAL PREP TIP: I cut up the flank steak and coat it in cornstarch on the weekend, as well as make the sauce. That way, each night I just have to do steps 3-5. Saves a lot of time in the evening!

CONTAINER COUNTS: 3/4 cup counts as 1 red and 2 tsp.