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Mongolian Beef Soup 1

Mongolian Beef Soup

This soul-warming Mongolian Beef Soup transforms the classic stir-fry into a comforting bowl with rich, savory flavors. Tender strips of beef combine with a fragrant broth infused with ginger, garlic, and the signature sweet-savory balance that makes Mongolian Beef so irresistible.
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Prep Time 25 minutes
Cook Time 30 minutes
Total Time 55 minutes
Course Main Course, Soup
Cuisine Asian, Fusion
Servings 6 bowls
Calories 285 kcal

Equipment

  • Large Pot or Dutch Oven

Ingredients
  

For the beef

  • 1 lb flank steak thinly sliced against the grain
  • 2 tablespoons cornstarch
  • 1 tablespoon vegetable oil

For the broth

  • 8 cups beef broth substitute with vegetable broth for a lighter flavor
  • 3 tablespoons low-sodium soy sauce
  • 2 tablespoons brown sugar coconut sugar works as a less refined alternative
  • 1 tablespoon rice vinegar
  • 1 tablespoon hoisin sauce
  • 2 teaspoons sesame oil
  • 2 teaspoons fish sauce optional, but adds depth

For the aromatics and vegetables

  • 1 tablespoon fresh ginger minced (or 1 teaspoon ground ginger in a pinch)
  • 4 cloves garlic minced
  • 1 medium onion thinly sliced
  • 2 carrots julienned
  • 8 oz mushrooms sliced (shiitake preferred, but button mushrooms work too)
  • 4 green onions sliced (white parts for cooking, green parts for garnish)
  • 2 cups baby bok choy roughly chopped
  • 8 oz rice noodles optional

For garnish

  • fresh cilantro leaves
  • red chilies thinly sliced (optional for heat lovers)
  • lime wedges
  • 1 tablespoon toasted sesame seeds

Instructions
 

  • Slice your flank steak against the grain into thin strips approximately 1/4 inch thick. For easier slicing, place the beef in the freezer for 15-20 minutes before cutting. Toss the beef strips with cornstarch until evenly coated.
  • Heat vegetable oil in a large pot or Dutch oven over medium-high heat until shimmering. Add the beef in small batches and cook for 1-2 minutes per side until just browned. Transfer seared beef to a plate and set aside.
  • In the same pot, add a touch more oil if needed, then add the white parts of green onions, ginger, and garlic. Sauté for 30-45 seconds until fragrant but not browned.
  • Add onions and mushrooms to the pot, cooking for 3-4 minutes until they begin to soften. Pour in the beef broth, scraping the bottom of the pot to release any flavorful browned bits. Add soy sauce, brown sugar, rice vinegar, hoisin sauce, sesame oil, and fish sauce if using. Bring to a gentle boil.
  • Reduce heat to a simmer and add the carrots. Cook for 5 minutes, then add the seared beef back to the pot along with any accumulated juices. Simmer for another 5 minutes. If using rice noodles, add them now and cook according to package instructions (usually 3-4 minutes). Finally, add the bok choy and cook just until wilted, about 1-2 minutes.
  • Taste and adjust seasonings as needed. Ladle the hot soup into bowls and garnish generously with green onion tops, cilantro, sesame seeds, and optional sliced chilies. Serve with lime wedges on the side.

Notes

This soup refrigerates well for up to 3 days, and the flavors actually improve after a day. For freezing, store without the noodles and bok choy for best results.
For a lower carb option, skip the rice noodles and add extra vegetables.
For a gluten-free version, use tamari instead of soy sauce and ensure your hoisin sauce is gluten-free.

Nutrition

Calories: 285kcalCarbohydrates: 15gProtein: 24gFat: 14gSaturated Fat: 4gSodium: 890mgPotassium: 620mgFiber: 3gSugar: 8gVitamin A: 85IUVitamin C: 35mgIron: 20mg
Keyword Mongolian Beef, Beef Soup, Asian Soup, Comfort Food
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