Mongolian Beef

Mongolian Beef Recipe - Wells Farms Beef - Local Beef Madison, Wisconsin - Local beef near me in Madison, WI - Skirt Steak


Hard to believe this is the last week of our 2022 Recipe Challenge! I have loved creating and adapting recipes for you all this season.  I hope you have all been challenged a bit but mostly enjoyed some great meals.

I think this week's recipe is my personal favorite recipe from this season's challenge. I hope you enjoy it too!


About the Cut:

Skirt Steak

The Skirt Steak is a steak cut from the diaphragm muscle.  This cut is known for its robust flavor profile. Marinate and grill hot for fajitas or use for stir-fry

The section right under the rib primal with a higher fat content. The Short Plate is a source of Short Ribs and Ground Beef. It's also the home of the Skirt Steak—a thin, flavorful cut that's best when marinated and seared over high heat.

Optimal Cooking Methods: Grilling, Skillet Cooking, Stir-fry, Broiling

***Slicing beef against the grain is always important, but even more so for thin, coarse cuts such as the Skirt Steak.***

Nutrition information per 3oz serving of beef, cooked, lean only, visible fat trimmed (USDA NDB #23168): 240 Calories; 140 Calories from fat; 16g Total Fat (6 g Saturated Fat; 0.7 g Trans Fat; 0.9 g Polyunsaturated Fat; 6 g Monounsaturated Fat; 0 g CLA Fat;) 85 mg Cholesterol; 60 mg Sodium; 0 g Total Carbohydrate; 0 g Dietary Fiber; 23 g Protein; 4.37 mg Iron; 240 mg Potassium; 0.71 mg Riboflavin; 4.36 mg NE Niacin; 0.38 mg Vitamin B6; 6.65 mcg Vitamin B12; 157.92 mg Phosphorus; 6.02 mg Zinc; 29.98 mcg Selenium; 66.27 mg Choline.

* Based on a 2,000 calorie diet
** Percent Daily Values are based on a 2,000-calorie diet


*Information taken from


Mongolian Beef


Wells Farms Skirt Steak

2/3 cup Corn Starch

1/2 cup Soy Sauce

1/2 cup Water

1/2 cup packed Brown Sugar

1 Tbsp Olive Oil

3 tsp Garlic, minced

2 tsp Ginger, finely chopped

1/2 cup Vegetable Oil

1 bunch Green Onions

Chili flakes to taste



White Rice




1. In a large bowl add the corn starch.

2. Thinly slice the skirt steak into strips and add to the corn starch.  Toss to coat.  Let rest appox 10 mins.

3. In a saucepan add 1 Tbsp olive oil.  Add the garlic and ginger and stir. Cook for a minute.

4. Add soy sauce, water, brown sugar to the garlic and ginger.  Stir and bring to boil. Turn to a simmer and cook until it begins to thicken.

5. In a skillet add 1/2 cup oil or enough to be able to fry the meat strips.

6. Working in batches add the meat and fry until crispy, just a couple minutes.  This doesn't take long.  With a slotted spoon, remove to a paper towel lined plate.  Add the next batch.

7. You can carefully discard the oil or use a new pan and add the meat back in and pour the sauce over top. Toss to coat.  Add sliced green onions and chili flakes to taste.



Bonus Recipes!!


Crab Wontons 

4 oz Cream Cheese, softened

1 can Crab Meat

1/4 tsp Sugar

2 tsp Green Onions, finely chopped

1 tsp Garlic Powder

1/2 tsp Worcestershire

Wonton Wrappers

Vegetable Oil



1. Heat vegetable oil in a pot to 350 degrees

2. Mix together everything except the oil and wonton wrappers.

3. Place a small dollop of the crab mixture in the middle of a wonton wrapper

4. Using water moisten each side of the wrapper. (You only need to wet about 1/4 inch on each side.

5. Bring together opposite corners to the middle and pinch. Bring in the other opposite corners. Seal the edges together.

6. Carefully drop into the hot oil and fry on both sides until golden brown.  Remove with a slotted spoon.


Dipping Sauce for Crab Wontons 

Thai Style Sweet Chili Sauce

Ann in a Jam Mango Blood Orange Jam

Soy Sauce



1. I mixed equal parts chili sauce and jam and added a splash of soy sauce to thin the sauce out.  



Sesame Snow Peas

1 - 2 Tbsp Sesame Oil

1 bag Snow Peas, rinsed

1 tsp Garlic, minced



1. Add sesame oil to a frying pan and heat over medium-high heat

2. Add the snow peas and garlic

3. Toss to coat and fry for a few minutes, until warm and just starting to toast the peas.

4. Serve warm



Leave a comment

Please note, comments must be approved before they are published