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Mongolian Beef Soup
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Mongolian Beef Soup

The favorite take-out dish made into comforting soup form. Enjoy the savory, Asian-inspired flavors of this homemade Mongolian Beef Soup, sure to become a family favorite!
Course Soup
Cuisine Asian
Keyword mongolian beef, mongolian beef soup
Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings 4
Calories 422kcal
Author Karen Gibson

Ingredients

for the beef

  • 2 tablespoons olive oil
  • 1 pound flank steak, sliced thinly into 1" wide pieces
  • 2 tablespoons cornstarch
  • 1 teaspoon Aleppo pepper (optional, but delish)
  • 1/2 teaspoon smoked paprika

for the sauce

  • 1/2 cup low sodium soy sauce or tamari
  • 1/4 cup hoisin sauce
  • 2 tablespoons brown sugar
  • 1 teaspoon chili garlic sauce (use more for more spiciness)
  • 1 tablespoon cornstarch

for the soup

  • red wine (optional)
  • 1 tablespoon olive oil
  • 1 small onion, diced
  • 1 leek, chopped (white and light green parts only)
  • 1 small red bell pepper, diced
  • 1 tablespoon tomato paste
  • 1 tablespoon minced ginger or ginger paste
  • 3 cups low sodium chicken broth
  • 3 cups cooked rice
  • 2 green onions, trimmed and cleaned, sliced thinly on the diagonal
  • sesame seeds, for garnish

Instructions

prepare the beef

  • Heat one tablespoon of the oil in a 4 to 5 quart Dutch oven over medium heat, until the surface shimmers.
  • Toss the beef pieces with 2 tablespoons of cornstarch, optional Aleppo pepper, and paprika to coat. Add half of the beef to the pot in an even, single layer. Sear all sides. Remove to a bowl.
  • Add another tablespoon of oil, and the remaining beef, repeating the cooking process. Transfer to the bowl and set aside.

prepare the sauce

  • While the beef cooks in the step above, whisk all of the sauce ingredients together in a mixing bowl. Set aside.

prepare the soup

  • Add a splash of red wine or chicken broth to deglaze the pot. Add one tablespoon olive oil, plus the onions, leeks, and bell pepper. Saute until soft.
  • Scoot the vegetables to one side of the pot. Add a splash of broth to the cleared space, and stir the tomato paste and ginger in the broth puddle until smooth and fragrant. Blend into the vegetables.
  • Pour in the homemade sauce and mix well. Let heat for a few minutes - you'll notice the sauce begins to thicken and turn glossy.
  • Scrape the seared beef into the soup, along with all of the juices. Top with the remaining broth. Bring the soup to a light boil, then reduce heat and simmer for 10 minutes.
  • Top the soup with the green onions and a sprinkling of sesame seeds. Serve with the rice on the side, so that your guests can add the amount they want.*

Notes

* You can the rice to the soup, but it will quickly become the consistency of a stew. Which is not a bad thing, but to control the texture of the soup, keep the rice separate.

Nutrition

Calories: 422kcal