Better Than Takeout: Low Sodium Mongolian Beef

Hi friends! It’s The LoSo Gal here, back with another kitchen victory.

If you are living that low-sodium life like me, you know exactly what the hardest craving to kick is. It’s not the sweets, and it’s not the bread. It’s Chinese Takeout.

When I first started watching my salt intake, I thought I had to say goodbye to Asian-style cuisine forever. A single tablespoon of traditional soy sauce can have over 900mg of sodium! For us, that is just not an option. But does that mean we have to live a life of bland steamed vegetables? absolutely not.

Today, I’m sharing one of my absolute favorite low sodium recipes that scratches that sticky, sweet, and savory itch: Low Sodium Mongolian Beef.

The Secret to Low Sodium Asian Style Recipes

The biggest hurdle in creating low sodium Asian style recipes is replacing the soy sauce. It provides that deep, umami flavor that defines the cuisine.

If you just skip it, the food tastes flat. If you use "low sodium" soy sauce from the store, you're usually still looking at 500mg+ per serving.

The Solution? We are going to make our own umami bomb.

In this recipe, we are ditching the soy sauce entirely. Instead, we are using a combination of unsalted beef broth, molasses, and balsamic vinegar. The molasses gives that dark color and earthy depth, while the vinegar provides the tang. When reduced down with garlic and ginger, you won't believe it's not the "real thing."

Ingredients & Prep Notes

Here is what you need to know about the stars of this show:

• The Beef: I recommend Flank Steak or Sirloin. The key here is to slice it thinly and against the grain. This ensures the meat is tender and easy to chew.

• The Coating: We use cornstarch to coat the beef. This technique (often called "velveting" in restaurants) creates a crispy crust that grabs onto the sauce later.

• The Sauce Base: Please double-check that your beef broth is Unsalted or No Salt Added. Regular broth is a hidden sodium trap!

The LoSo Gal’s Sticky Mongolian Beef

Prep time: 15 mins | Cook time: 20 mins | Servings: 4 | Sodium: 200 mg

Part 1: The Magic "No-Soy" Sauce

We start the sauce first because it needs time to bubble away and reduce into a thick, sticky glaze.

Ingredients:

• 1 tsp vegetable oil

• ½ teaspoon minced fresh ginger

• 4 cloves garlic, finely minced

• 1 cup low sodium beef broth

• ½ cup brown sugar, packed

• 2 tsp molasses

• 1 tablespoon red wine vinegar

• 1 tsp balsamic vinegar

• ¼ tsp red pepper flakes (adjust for heat)

• ⅛ tsp ground ginger

Instructions:

1. Grab a small saucepan and heat the 1 tsp of vegetable oil over medium heat.

2. Add the fresh ginger and minced garlic. Sauté these for just about 30 seconds until they are fragrant—don't let the garlic burn!

3. Pour in the low sodium beef broth, molasses, red wine vinegar, and balsamic vinegar.

4. Stir in the brown sugar, red pepper flakes, and ground ginger.

5. Bring this mixture to a boil, then reduce the heat slightly. Let it simmer uncovered for about 10-15 minutes. You want this to reduce by half so it becomes slightly syrupy. Remove from heat and set aside.

Part 2: The Crispy Beef

Ingredients:

• 1 pound flank steak or sirloin, thinly sliced

• ⅓ cup cornstarch

• 2 tablespoons vegetable oil (divided)

Instructions:

1. Take your sliced beef and toss it into a bowl with the cornstarch. Massage it in until every piece of beef is lightly coated. This is what makes it crispy!

2. Let the beef sit for a few minutes so the cornstarch absorbs slightly.

3. Heat a large skillet or wok over medium-high heat. Add 1 tablespoon of oil.

4. Add half of the beef to the pan in a single layer. Don't crowd the pan, or the beef will steam instead of fry. Cook for 2-3 minutes per side until the edges are crispy and brown.

5. Remove the first batch, add the remaining 1 tablespoon of oil, and fry the second batch.

Part 3: The Sticky Finish

1. Once your second batch of beef is crispy, add the first batch back into the hot skillet.

2. Pour your reduced sauce mixture over the beef.

3. Toss everything together constantly for 1-2 minutes. The cornstarch on the beef will react with the sauce, thickening it instantly.

4. Cook until the sauce is sticky and clinging to every piece of meat.

5. Serve immediately over steamed rice or cauliflower rice and top with green onion and sesame seeds if desired.

!

The LoSo Gal’s Final Thoughts

This recipe proves that low sodium recipes don't have to be boring. By balancing the sweetness of the brown sugar with the acidity of the vinegars, you get that classic takeout flavor profile without blowing your sodium budget for the week.

Enjoy your "takeout" night in!