Mongolian Beef Meal Starter (for Pressure Canning)

This Mongolian beef meal starter is flavorful and ready when you need a quick meal on the table, add extra veg to bulk it up when you heat it up, serve it over rice or lo mien noodles. top with green onions and you have a faster than take out meal that’s homemade.

Ingredients and Variations

Ingredients: Beef chuck roast, onion, red bell pepper, garlic, ginger, Kosher salt, soy sauce, beef bone broth, onion powder, red pepper flakes, pepper, brown sugar and rice wine vinegar.

Variations: Beef flank steak can be used as it is traditional to this dish, honey can replace brown sugar, low sodium soy sauce can be used, red pepper flakes can be left out if desired, a pack of frozen onion and peppers for fajitas can be used in place of fresh.

Canning

Before you begin, be sure to do the safety checks on your canner per manufacturer instructions. Always inspect your jars for chips and cracks and wash all equipment needed for the canning project, in hot soapy water.

*Pint and a half jars always process for quart time and half pints always process for pint times.

Be sure to check the recipe for recommended headspace and be accurate. This is important for shelf stability and safety. Consult the USDA Complete Guide to Home Canning and Preserving for more information. https://nchfp.uga.edu/publications/publications_usda.html

Mongolian Beef Meal Starter (for Pressure Canning)

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Recipe by Jeni Gough

Servings

4

servings

Prep time

30

minutes

Cooking time

40

minutes

Flavorful Mongolian Beef

Ingredients

• 7 lbs 7 beef, cut into 1/2 inch x 2 inch strips

• 1 1 large onion, half moon slices

• 1 1 red bell pepper, cut into strips

• 2 pints 2 beef bone broth

• 2 pints 2 filtered water

• 1 cup 1 soy sauce

• 1/2 cup 1/2 rice wine vinegar

• 1 tbsp 1 fresh ginger, minced

• 2 tbsp 2 fresh garlic, minced

• 1 tsp 1 Kosher, sea or canning salt

• 1 tsp 1 red pepper flakes

• 2 tsp 2 onion powder

• 1/2 tsp 1/2 pepper

• 3 tbsp 3 brown sugar

Directions

• Inspect jars for cracks and chips. Wash jars, lids and rings in hot, soapy water. Prepare pressure canner per canner instructions, filling with water. Do NOT turn on as this is a cold pack method.
• In a large bowl, mix beef with onions and peppers.
• for broth: In large bowl, whisk together broth, water, soy sauce, vinegar brown sugar and seasonings.
• Fill each jar halfway with beef mixture. Pour broth over meat leaving 1-inch headspace, remove air bubbles adding more broth if needed to return the headspace to 1-inch. wipe rims, place on lids and rings to fingertip tight and place into cold pressure canner.
• Process quart for 90 minutes and pints for 75 minutes.
• To Use: Heat up contents of jar add 2 tbsp. cornstarch to 1/4 cup cold water, stir well and add to the beef, cook on medium until thickened. Serve over rice or lo mien noodles, top with fresh green onions.
  Note: steamed broccoli, zucchini or carrots can be added.

Recipe Video