Mongolian Steak Shards


Reverse engineered from the Mongolian restaurants, I’ve got this on tap for tomorrow as each kid has their own form of food insanity. Okay, here’s a joke: a carnivore, a vegetarian and a picky eater go into a restaurant. “We’d like to share an entree,” they say.

So this is for the meat-eater. I’ll integrate it into the vegetarian stir-fry (not given here) on my own. And the picky one? She can eat the mac and cheese… 🙂



  • 1/2C Ginger marinade
  • 1/4C Low-sodium soy sauce
  • 1 habanero pepper
  • 2C water


  • 2.5 lb. beef shoulder
  • 8 cloves garlic, finely minced
  • 1/2 a medium onion, finely chopped
  • 2T canola oil


  1. Mince the habanero pepper and toss in with liquid marinade ingredients.
  2. Carefully trim fat from shoulder (2.5 lb. shoulder should render at least 1/3C of fat trimmed from meat).
  3. Slice meat across the grain into 1/8″ thick slices. When you come to fat deposits, carve ’em out.
  4. Put meat into marinade, shake well, then squeeze air out of bag and set in refrigerator to soak.
  5. Marinate for 12+ hours
  6. In wok or pan heat up oil. Toss in garlic and onion; stir until softened.
  7. Add strips of meat, making sure each gets browned a bit on both sides when it goes in.
  8. If you like it spicy, strain the marinade and add the habanero peppers.

Don’t overcook! a couple of minutes per slice of meat is more than enough (1 minute/side). Keep the onions and garlic in there until it’s all done, then pour off the remaining liquid and reserve to pour on the meat.

Serve as an entree or add to a larger stir fry. Serving sized based on a 3oz serving of meat. You’ll get a discount on the sodium since you’re not actually using all of it, but I’m not accounting for that. (So feel good about yourself but the numbers will have a separate statement for the press.) 🙂

Serves: 12


Prep time: 25 minutes Elapsed time: 12.5 hours