Stout Mongolian Beef


Stout Mongolian Beef, twenty minutes and so good.   

Stout Mongolian Beef, twenty minutes and so good.

Until this year I was given a smooth transition into fall, which in LA seems to happen sometime around the end of January. September is always scorching, October is “brisk” in that low 70’s kind of way, we’ll get a day of rain in November to which all true Los Angelenos will first say, “I can’t believe it’s raining!” which will be immediately followed up with, “But we need it, so it’s ok.” It’s the Los Angeles Rain Manrta, we all say it. Every. Damn. Time. Just the way ever single radio station thinks it’s clever to play No Rain by Blind Mellon followed by I’m Only Happy When It Rains by Garbage chased by a little Umbrella by Rihanna.

Not so much the process with the way the seasons change in Seattle. It was upper 80’s until it wasn’t. It was sunny until it wasn’t. It went from the blistering depths of summer to grab-a-latte-and-pull-on-the-wellies fall, literally overnight. But the oddest part, is that no one moaned. The first time in my life that the first rain of the fall brought a collective sigh of relief from across the City I live in. People wanted it, the way you’re glad when the last guest leaves a good party at 3 am and you finally get to go to sleep. It was as if the City said, “We’re back to normal!” For me, there’s some getting used to that still needs to take place. I’m a lizard on a rock and I need the sun. My tolerance for scorching heat is high, but my rain and cold threshold is still pretty low. So, of course, I spent the day cooking. I made something warm and comforting and reminded myself of all the things besides endless sunshine that this City has to offer.


Stout Mongolian Beef, twenty minutes and so good.


Stout Mongolian Beef

Yield: 4 servings


  • 1.5 lb flank steak, thinly sliced
  • 1/4 cup cornstarch
  • 1 tbs olive oil
  • 1/2 tsp ginger, minced
  • 3 cloves garlic, chopped
  • 1/3 cup soy sauce
  • 2/3 cup stout
  • 3/4 cup dark brown sugar
  • 1/3 cup canola oil
  • ¼ cup green onions, sliced
  • rice for serving


  1. Sprinkle the steak on all sides with cornstarch, toss to coat. Allow to sit at room temperature while you prepare the sauce.
  2. Heat the olive oil in a saucepan over medium high heat. Add the ginger and garlic, stir for 30 seconds.
  3. Add the soy sauce, stout and brown sugar, simmer for 5 to 10 minutes.
  4. Heat the canola oil in a skillet over medium high heat. Add the steak, cooking until browned on all sides (the steak does not need to be cooked through). Pour off excess oil.
  5. Add the sauce, simmer until thickened.
  6. Add to a serving plate, sprinkle with green onions.
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Stout Mongolian Beef, twenty minutes and so good.

19 thoughts on “Stout Mongolian Beef

  1. Welcome to Seattle. This L.A. native has been here since ’82 and I, too, welcomed the coming of a bit of wet weather. Wait until we get mid-October snow, that is the real shocker!

  2. OMG! I’m loving this and def gonna make this. I made the stout marinade and lettuce cups with the chimichuri and my friends LOVED it. Do you do your own photography as well? Your captures inspire me as well!

    1. I do. I move a lot (like, a lot) and I like natural light the most so it’s always hard to figure out my new space and how to shoot in it.

  3. Just got done eating this dish and my family loved it!!!! My wife and I struggle on a daily basis to find foods our 4 year old daughter will eat and she grabbed seconds…AMAZING!!! Kudos on the recipe and I’m looking forward to trying out the next of many!!!

  4. What’s Going on???!!!! This is so good. i don’t cook much, but i made this and it was awesome. Makes me want to cook some more grub.

  5. This is a winner. All my kids (4: ages 12-3) ate this gladly and thought it was awesome. It was very mom friendly: simple, fast and most things I have on hand. This might be in the regular rotation.

  6. I just made this and it is fantastic. I will definitely make this again and try different styles of Stout. The stout that I used had a strong coffee flavor (Boulevard – Dark Truth Stout). I think I would like this even more if it was spicy. I think I’ll add some red pepper flakes next time. Thanks for the great recipe!

  7. My whole family went crazy for this! It was so good and really easy, too! It is definitely going to be a good one to make somewhat regularly — even on a weeknight. I’m sure it will be requested regularly. Thanks for the recipes — I am a big fan!

  8. Tonight I made this with my girlfriend and it was INCREDIBLE. We found an organic chocolate stout that was perfect. Also, we added some habañero powder to give it a kick. We served it over mashed potatoes. Thank you so much!

  9. Made this for dinner tonight, and it was a HUGE success! I used Black Butter Porter since it was on hand, and served over cauliflower fried rice. Truly wonderful. Thank you so much!

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