Low Carb and Delicious: Mongolian Flank Steak


I used to love Mongolian Beef when I was kid when my parents used to take me to our favorite Chinese restaurant. I haven’t had it in a while, so I tried to replicate the dish with flank steak and make it as low-carb and low-fat as possible. I served mine with broccoli and had some rice for the kids, and everyone was happy. I hope you like this recipe for Mongolian Flank Steak that I developed for Laura’s Lean Beef.┬áSee their website for more great recipes.

Mongolian Flank Steak

Cook Time:

12 minutes

Prep Times:

15 minutes


4 to 6 servings


1/2 cup rice wine vinegar
1/4 cup hoisin sauce
3 tablespoons low-sodium soy sauce
1 tablespoon honey
2 garlic cloves, minced or 2 tablespoons finely chopped shallots
1 1/2 pounds lean flank steak, cut into 1-inch pieces
Cooking spray
4 green onions, chopped
Noodles, broccoli, or rice, green onions


1. Whisk together rice wine vinegar, hoisin sauce, soy sauce, honey, and garlic in a small bowl, mixing well. Pour 1/2 cup marinade over flank steak in a zip-top plastic bag. Refrigerate at least 30 minutes up to 8 hours; reserve remaining marinade for later use.

2. Remove steak from marinade. Heat a large nonstick skillet over medium heat coated with cooking spray. Cook flank steak 5 to 8 minutes or until beef is to desired degree of doneness, stirring occasionally. Add green onions and cook 2 minutes more. Add remaining marinade, if desired. Serve over noodles, broccoli or rice and additional green onions, if desired. Serve immediately.

3 thoughts on “Low Carb and Delicious: Mongolian Flank Steak”

  1. I loved seeing you on Daytime Alabama with Brook and have been a fan of your ever since. I love the way you use a variety of things to cook and cook with. Also the segements with children and special events are great. I usually copy several of the recipes off you site each time. Keep up the good work and may GOD bless you in all that you do.

    ps Would also love a chance at the Martha Stewart cookbook give away also

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