Mongolian Beef Soup
Servings: 4
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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
- ½ teaspoon smoked paprika
for the sauce
- ½ cup tamari or low sodium soy sauce
- ¼ 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 chicken broth low sodium
- 3 cups rice cooked
- 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
Suggest you keep the rice separate. If you can add 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.
Add Your Own Notes about Changes & Suggestions
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