Say goodbye to bland, rubbery steak and say hello to tender and flavorful slivers of Mongolian Shaved Beef Recipe. This easy thinly sliced shaved steak dish is simmered in a sweet and spicy ginger garlic sauce and garnished with fresh green onions.
Shaved beef is thinly sliced steak, which makes it easier for the meat to get infused with the irresistible sauce. Take the time to marinate and you’ll have beef that’s super tender and full of flavor.
What is Shaved Beef Steak Used for?
Shaved beef steak is thinly sliced meat that can come from any part of the cow. It’s sometimes called “sandwich steak” because that’s one of its most popular uses.
How to Tenderize Shaved Steak
The best way to tenderize steak is to marinate it. You’ll need to slice your steak before marinating it.
Prepare a simple marinade by combining soy sauce and cornstarch and allow the beef slices to sit in the soy sauce mixture for about 30 minutes. If you prefer a more flavor marinade, you can check out our ribeye steak marinade.
Ingredients You’ll Need
- Beef Steak: Flank steak or skirt steak works the best
- Soy Sauce
- Vegetable Oil
- Beef Broth
- Brown Sugar
- Green Onions
How to Cook Shaved Beef
1. Freeze the steak for about 45-60 minutes first to make it easier to cut. Slice the steak against the grain into 1/8 or 1/4-inch thick pieces.
2. Whisk together soy sauce and cornstarch in a medium mixing bowl.
3. Add the beef slices and toss to coat. Then marinate for about 30 minutes.
4. Place a large skillet on medium-high heat. Add the oil, minced garlic and ginger. Sauté for about 1 minute or until fragrant.
5. Turn the heat to high, and add the thin beef slices together with the marinade.
6. Cook the beef for about 2 minutes, turning pieces to cook all sides.
7. Add brown sugar, beef broth and green onions. Sauté for 1-2 minutes.
8. Remove from heat. Serve and enjoy!
Tips for Cooking Shaved Beef
- Freeze the steak for 45-60 minutes before cutting: To get the neatest cut, try freezing the steak for about an hour. When it’s frozen, it’ll be much easier to accurately slice it into ultra-thin slices.
- Slice the beef against the grain: Paying attention to the grain of the meat makes all the difference. By slicing against the grain, you’ll be avoiding a rubbery, chewy texture by reducing the length of the muscle fibers in your steak.
- Marinate the sliced steak before cooking: Marinating your steak will lead to a more tender texture and lots of umami flavor for this Asian-inspired dish.
- Stir-fry thin beef over high heat: This beef cooks quickly over high heat. Be careful not to overcook.
What Types of Beef Steak are Best for Shaved Steak Recipes?
The best options for your shaved beef are flank and skirt steaks, you can also use central cut like rib-eye or sirloin steak, but they’re more expensive. If you can’t get those cuts, just get whatever you can find. With shaved beef, the cut doesn’t matter too much since you’ll be slicing it so thinly.
Is Shaved Beef Healthy?
Shaved beef contains several beneficial nutrients and is a good source of protein. Those who are health conscious can add less soy sauce and less sugar for a healthier meal.
More Popular Shaved Beef Recipes
This easy stir fry is loaded with tender shaved steak and delicious sauce made with soy sauce, brown sugar, garlic, ginger and beef broth!
A quick marinade tenderizes the beef and you will wow your family with its amazing flavor! You can add favorite vegetables like broccoli for a quick restaurant-quality beef and broccoli stir fry.
This is a classic combination shaved steak and melted cheese in a soft and crusty roll. Philly steak sandwiches are easy to make at home and rival the best philly cheesesteaks in Philadelphia!
This is a fun twist to your traditional steak tacos. Using a shaved steak maker this dish cook faster, perfect for a weeknight meal.
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Easy Mongolian Shaved Beef Recipe
- 1 lb beef steak like flank or skirt steak
- 1/3 cup soy sauce low-sodium recommended
- 1/4 cup cornstarch
- 2 tablespoons vegetable oil
- 1 teaspoon minced ginger
- 2 teaspoons minced garlic
- 1/3 cup beef broth or water
- 1/2 cup brown sugar
- 4 stalks green onions
- Freeze the steak for about 45-60 minutes first to make it easier to slice thinly.
- Slice the steak against the grain into ¼-inch thick pieces.
- Whisk together soy sauce and cornstarch in a medium mixing bowl.
- Add in the beef slices and marinate for about 30 minutes.
- Place a non-stick skillet on medium-high heat, add the oil, minced garlic, and ginger.
- Sauté the minced ginger and garlic for about 1 minute or until fragrant.
- Turn the heat to high, and add the thin beef slices together with the marinade. Make sure not to crowd the pan (cook in batches if needed).
- Cook the beef for about 2 minutes, turning pieces to cook all sides.
- Add brown sugar, beef broth, and green onions. Sauté for 1-2 minutes (taste the sauce and adjust the seasonings according to your own preference). Remove from heat. Serve and enjoy!
- To get the neatest cut, try freezing the steak for about an hour. When it’s frozen, it’ll be much easier to accurately slice it into ultra-thin slices.
- Marinate the thin-sliced steak before cooking: Marinating your steak will lead to a more tender texture and lots of umami flavor for this Asian-inspired dish.
- This beef cooks quickly over high heat. Be careful not to overcook.