Warm your soul with this irresistible Mongolian Beef Soup! Tender flank steak, rich hoisin, and a hint of chilli garlic sauce combine with fresh vegetables for a comforting, flavour-packed bowl. The ginger adds a delightful zing and boasts anti-inflammatory benefits!
low sodium preferred
low sodium preferred
sliced thinly into 2.5cm wide pieces
use more for extra spiciness
optional
white and light green parts only
minced
trimmed, cleaned, and sliced thinly on the diagonal
for garnish
Thinly slice the flank steak into 2.5cm wide pieces. In a bowl, toss the beef with 2 tablespoons of cornflour, and smoked paprika until coated. Heat 1 tablespoon of olive oil in a 4-5 litre Dutch oven over medium heat until shimmering. Add half of the beef in a single layer and sear all sides until browned. Remove the seared beef to a bowl and set aside. Add another tablespoon of olive oil and repeat the searing process with the remaining beef. Transfer to the bowl with the first batch.
While the beef is searing, whisk together the low sodium soy sauce, hoisin sauce, brown sugar, chilli garlic sauce, and 1 tablespoon of cornflour in a mixing bowl. Set aside.
Dice the small onion, chop the white and light green parts of the leek, and dice the small red bell pepper.
Deglaze the Dutch oven with a splash of red wine or chicken broth, scraping up any browned bits from the bottom. Add 1 tablespoon of olive oil, the diced onion, chopped leek, and diced red bell pepper to the pot. Sauté until the vegetables are soft.
Scoot the sautéed vegetables to one side of the pot. Add a splash of chicken broth to the cleared space, then stir in the tomato paste and minced ginger until smooth and fragrant. Blend this mixture into the vegetables.
Pour the prepared sauce into the pot and mix well with the vegetables. Let it heat for a few minutes until the sauce begins to thicken and turn glossy. Scrape the seared beef and any accumulated juices back into the soup. Pour in the remaining chicken broth. Bring the soup to a light boil, then reduce the heat and simmer for 10 minutes.
Slice the green onions thinly on the diagonal. Ladle the hot soup into bowls. Garnish with the sliced green onions and a sprinkling of sesame seeds. Serve with cooked rice on the side, allowing each guest to add their desired amount.
For an extra depth of flavour, marinate the beef in a tablespoon of soy sauce and a teaspoon of sesame oil for at least 30 minutes before searing.
If you prefer a thicker, stew-like consistency, you can add the cooked rice directly into the soup during the last few minutes of simmering.
To make this soup vegetarian, substitute the flank steak with firm tofu or mushrooms and use vegetable broth instead of chicken broth.