Mongolian Beef Salad with Peanut Sauce

I decided to take a stab at something new: Mongolian beef! Lately, I’ve been in a bit of a food fit. I’m bored with normal.

This recipe is sort of a shift in my cooking, partially because it’s a beef recipe. I generally cook with chicken or some form of sausage… no idea why. I just do. Secondly, the flavors are different than my normal go-to salad or salad dressings. I guess it was time for a change.

Inspiration

The inspiration for this salad came from spending an hour on my favorite foodie inspiration sites including Allrecipes.com, eMeals and Pinterest trying to figure out what to make for dinner! I’ve been feeling a little burnt out in responsibility lately and whenever this happens, my eagerness to make a great meal plummets: I turn to the internet for inspiration!

I was attracted (initially) to the bright and colorful Indian dishes but I was lacking most of the ingredients. A few Mongolian beef recipes started appearing so I took the inspiration and concocted this recipe with what I had on hand.

But, was it good?

I wouldn’t be spending my Sunday typing a putting a recipe on my blog if it was terrible. Ha. Rob and I enjoyed this recipe immensely! AND I’ll (shamefully) admit that we ate all of it! What I mean is, this 4 serving recipe was inhaled by just the 2 of us.

I hope you enjoy it as much as we did.

And, feel free to add more or less crushed red pepper depending on your taste preferences!

Yield: 4

Mongolian Beef Salad with Peanut Sauce

Print

A hearty and flavorful salad that only takes 25 minutes to prepare.

Prep Time 15 minutes

Cook Time 10 minutes

Total Time 25 minutes

Ingredients

Mongolian Beef

• 1.25 lb flank steak, thin sliced
• 3 cloves garlic, minced
• 6 green onions, chopped
• 1/3 cup water
• 3 tbsp Braggs Liquid Aminos, (or Soy Sauce)
• 1 tbsp Arrowroot powder, or cornstarch
• 1/2 tbsp Stevia, powder
• 1/2 tbsp red pepper, crushed

Salad

• 3 cups bok choy, chopped (or napa cabbage)
• 1 red bell pepper, sliced
• 1/3 cup cilantro, fresh

Peanut Sauce

• 3 tbsp rice wine vinegar
• 2.5 tbsp olive oil
• 2 tbsp peanut butter
• 2 tbsp Braggs Liquid Aminos, (or Soy Sauce)
• 2 tbsp lime juice, fresh

Instructions

1. Cook garlic and oil in hot skillet with oil over medium heat, stirring often for 1 minute.
2. Add thinly sliced steak; cook 5 minutes or until browned.
3. Mix together water, Braggs Liquid Aminos, Arrowroot powder and crushed red pepper. Add to beef mixture. Stir & cook until thickened.
4. Prepare salad: Toss together bok choy, bell pepper and cilantro.
5. Prepare peanut sauce: Combine vinegar, oil, peanut butter Braggs Liquid Aminos and lime juice together. Stir vigorously with a whisk (or shake in sealed container).

Assembly

1. Divide salad onto serving plates. Top with beef. Drizzle peanut sauce on top. That's it - enjoy!

Notes

For easier slicing, slice flank steak while partially frozen. 

Did you make it? Comment below and let me know what you thought!