This freezer-friendly Mongolian beef has saved my life once or twice. Not only is this a crowd-pleaser, but also a tasty dish that you can serve at any time. If you are like me, getting Chinese takeout gets old quickly, especially because you end up feeling extremely full and guilty. This recipe is a quick solution to that problem.
Make This Freezer-Friendly Mongolian Beef To Enjoy Any Night!
You can control all the ingredients in this dish, which means no MSG or extra sodium. I recommend you use some ingredients but there are always ways to swap them out if you need to.
For this recipe, you will need light brown sugar, soy sauce, minced garlic, fresh ginger, cornstarch, beef, and olive oil.
If you need to substitute some of these, try using honey, tamari sauce, teriyaki sauce, garlic powder, ginger powder, flour, pork, chicken, turkey, sesame oil, and vegetable oil.
I start my recipe by mixing the sauce ingredients in a bowl as this ensures that they have time to mix and settle. In a bowl, add the brown sugar, soy sauce, water, garlic, and ginger. You can set it aside or place it in the fridge.
Before I cook, I always coat my beef with cornstarch. Doing this allows it to crisp up and absorb the sauce as much as possible. Place the meat in a large skillet until it is cooked through, which should take 10 minutes. You can then add the sauce, let it boil, and simmer for about two minutes, making sure there is no burning.
Freezing and Unfreezing the Beef
When you need to refrigerate this meal, simply let it cool down entirely. Once cool, place it in an airtight container for about four days. Warm it up in the microwave later.
To freeze the meal, do not cook the beef, but instead freeze it in its original package. Place the cornstarch and sauce in small freezer containers.
You can freeze all of this for up to eight months. Cook your meal as directed and enjoy!
Freezer-Friendly Mongolian BeefCourse: Freezer MealCuisine: Heart-Friendly, Diabetes-Friendly
2 lb (907 g) beef strips, stir-fried
1 1/2 cups (192 g) light brown sugar
1 cup (237 ml) low sodium soy sauce
1 cup (237 ml) water
1/2 cup (64 g) cornstarch
2 tbsp garlic, minced
1 tsp ginger, gated and peeled
- Mix brown sugar, soy sauce, water, garlic, and ginger in a medium mixing bowl and set aside.
- Coat beef strips with cornstarch in another bowl.
- Heat olive oil in a large skillet over medium heat.
- Sear the coated beef strips for 10 minutes.
- Remove beef from the skillet and pour out excess oil or juice.
- Return skillet to medium heat and pour in sauce.
- Allow to boil, add beef, and stir constantly for 2 minutes until cooked.
- Serve and enjoy!
Looking to try another tasty freezer-friendly recipe? Check out these Spicy Pulled Pork!