Mongolian Beef

Written by chanie on June 8th, 2017

It’s been hard getting back into the blogging groove lately. I surprised myself when I kept things going so consistently ever since baby #5 came last July, but those days of sleeping babies are long gone, and my little rascal is crawling around putting every last tiny speck and crumb into her mouth.


I also lost my cleaning help (of 6 years!)  recently, which any mom knows is the single most important thing to help us keep our sanity. I mean, who do you think did the dishes after every cookfest I had in the kitchen? I mean, I love to cook, but I don’t love to clean up after myself. ;) Yes, my friends. That is my dirty little secret.

People always ask me, “How do you do what you do?” and the truth is, I’d never be able to do it without help! I always say – somethings got to give. Having five kids is a full time job in and of itself, so how I manage recipe testing, blogging, cooking classes and photography work boils down to this – I can’t do it all. I’m not very active in the gazillion whatsapp groups I belong to. I went off Facebook. I cut down on volunteer work (and send a donation instead!) and I have, ahem – had, cleaning help.

Luckily, this recipe was photographed and tested months ago, and I love saving things like these in the archives for those stressful times when I don’t have time to work on new recipes. I had made it for dinner one night and it came together super fast with little fuss. Who doesn’t love recipes like that?!

With summer coming and school coming to an end, we all need those quick and easy stir fries that we can throw together at the last minute. I hope you all enjoy this one as much as we did!

Related Recipes:

pepper steak with plum sauce
soy and ginger glazed sugar snap peas

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4 Comments so far ↓

  1. Faigy says:

    My pepper steak always comes out rubbery i understand now I need be looking out for something different. Is it called by a different name? Or is it special ordered from the butcher?

    • chanie says:

      Your best option is to order filet split and slice it yourself, or see if your butcher can do it. Alternatively, the pepper steak from Grow & Behold is really tender, so you can order from them if you wish.

  2. chaya says:

    I would love to make this. Any chance you could recommend an Israeli cut that would work? I read through your amazing meat guide, and I’m having a hard time reconciling it to the Israeli cuts.

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