Mock Mongolian Beef

If you love Asian food, you can relate to the fact that there’s just nothing that can quench the craving for it than to just pick up a pair of chopsticks and indulge.

It’s very annoying to have to slip on your Uggs, belt up your pea coat, and head out into the cold February night to your favorite Chinese take out spot.  If you are lucky enough to know a joint that delivers, you’ve got the problem of having to shell out a big tip on top of your already pricey combo.

Asian takeout food is notorious for being loaded with fat and salt.  I hate that, but it’s true.  You might even get a side of MSG on top of it.  I don’t mean to bag on all the great restaurants out there (I love you Lucky China), but a girl can’t eat like that everyday.

I came up with this great little dish that is easy to prepare and has a tasty sauce that will make Panda Express green with envy.  It proves you can make Asian food at home, even without a wok.  Best of all, it’s a little better for the waistline.

1.  First, assemble the goods for the sauce.


This is just 1/4 cup brown sugar, 1/4 cup soy sauce, 1/4 cup chunky peanut butter, 2 tablespoons sesame oil, 1/2 teaspoon minced ginger (I use the jarred kind you can find in the produce section), a clove or two of minced garlic, and 1/4 to 1/2 teaspoon of Sriracha sauce (depending on how hot you like it).

2.  Mix all the above ingredients in a bowl EXCEPT for the peanut butter.  Now, if you happen to inadvertently add the PB in a this step, don’t despair!  It’s all good, it gets mixed all together anyway, but it’s really  hard to stir is all, you’ll just get an arm workout.

You will have a rich, flecked slurry.  Yummy.


3.   You are going to need to make a little rice.  I just use minute rice and replace the water with chicken broth.  You need about three cups cooked.  Add a pat of butter and a bit of salt to taste.   Set the rice aside and keep warm.

4.  Then, brown up a pound of lean ground beef and add the peanut butter once the beef is browned.
Now, I know what you are thinking…GROUND meat in Asian food?  Well, that’s what makes it MOCK Mongolian and it’s also what makes it quick and easy.  It’s no less tasty though, that’s for sure so don’t judge it…embrace it!


The heat will melt the peanut butter and coat the meat.

5.  Microwave a 16 oz package of frozen broccoli and drain it in a sieve.   I am a broccoli snob, I do not like the stuff with stems in it-I’d rather pay an arm and a leg than have stems, but you buy what suits your fancy.


6.  Add the broccoli to the meat mixture and pour that sauce you mixed up earlier on top.


7.  Stir it all up and heat it through.


The broccoli will soak up the aromatic sauce so that when you bite into it, you get a rush of flavor.  It’s just like your favorite beef and broccoli dish at the local joint.

8.  Divide the warm rice you made earlier onto plates or wide rimmed bowls and top it with some of the beef and veggies.  Top it off with a few sliced scallions.


There is only one thing I can say about this, yum!  Eat it with chopsticks, eat it with forks, eat it with your bare hands…whatever you do, just make it, eat it, and love it!



  1. chad havey says:

    Better than ordering out any day.

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