Steak with Mongolian Beef Gravy

image of steak with mongolian beef gravy

Sometimes I create a recipe that right out of the gate becomes a personal favorite. Now I like all the recipes that come to me, but a few jump to top of the list and are “loves.” This recipe, for me, is one of those!

What’s not to love?  Tender steak! Garlic! Green onions! Asian flavors! And sesame seeds!  Those check all my boxes… not to mention it’s quick and easy.  And oh… there’s g.r.a.v.y.

I prefer using rib-eye for this dish and buy them and stock my freezer when my local favorite meat grocers have on sale.  Just be sure whatever you use, it’s a tender cut. If not, you’ll be super disappointed with chewy tough meat!  As you’ll see in the recipe, you can cook and serve whole steaks with the gravy ladled over, or in slices to enjoy with chopsticks for fun.

I hope you will make and enjoy this and come let me know what you think on my facebook post!

This recipe created for and published in Carolina Country Magazine December 2021.
© (copyrighted) 
Propping/styling and photography  by
Wendy Perry Carolina Country Magazine Contributing Recipes Editor

Credentials @ LinkedIn

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Steak with Mongolian Beef Gravy

A favorite at many Asian restaurants, I've switched up Mongolian Beef with a little bit of “Southern” by making the sauce into … gravy! Use your favorite steak — rib-eye, filet, sirloin, or any cut suitable for grilling or broiling. My preference is nicely marbled ribeyes. Serve whole or in bite-sized pieces with chopsticks for fun. Spoon over rice with a bit of fresh cilantro.
Course: Gravy, Main Course
Cuisine: Asian, Southern
Keyword: Asian, Gravy, mongolian beef, southern
Servings: 4
Author: Wendy Perry


  • 4 beef steaks of choice
  • 3 cups low sodium beef broth, divided
  • 1 tablespoon cornstarch
  • 2-3 tablespoons cooking oil
  • 2 tablespoons minced garlic or garlic paste
  • 2 teaspoons freshly minced ginger
  • ½ cup low sodium tamari or soy sauce
  • ¼ cup dark brown sugar
  • 3 bunches green onions, trimmed and sliced diagonally in 1½-inch pieces
  • 3 tablespoons sesame seeds, toasted
  • 4 cups cooked jasmine rice
  • ½ cup loosely packed cilantro, chopped


  • Broil, grill or sear steaks on stovetop to desired doneness.
  • For the gravy, whisk ½ cup of broth with cornstarch to make a slurry. Set aside.
  • Heat the oil in a saucepan over medium heat. Add the garlic and ginger and cook about 30 seconds to season the oil. Stir to keep from burning.
  • Add remaining broth and tamari or soy sauce. Whisk in sugar until dissolved. Bring to a slow boil. Cut back to medium low and simmer 3–4 minutes. As the mixture thickens, add slurry and whisk. Let cook several minutes to thicken into gravy. Stir in onions the last 1–2 minutes until they “wilt.”
  • Combine rice and cilantro. Serve steak over rice and spoon on gravy. Sprinkle with toasted sesame seeds. Garnish with a few chopped green onions if desired.

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