Mongolian Beef Soup
The favorite take-out dish made into comforting soup form. Enjoy the savory, Asian-inspired flavors of this homemade Mongolian Beef Soup, sure to become a family favorite!
mongolian beef, mongolian beef soup
for the beef
sliced thinly into 1" wide pieces
(optional, but delish)
for the sauce
low sodium soy sauce or tamari
chili garlic sauce
(use more for more spiciness)
for the soup
chopped (white and light green parts only)
small red bell pepper,
minced ginger or ginger paste
low sodium chicken broth
trimmed and cleaned, sliced thinly on the diagonal
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.*
* You can 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.
Mongolian Beef Soup was originally published on https://soupaddict.com/mongolian-beef-soup/