Mongolian Beef Recipe

There’s something about the savory, sweet, and perfectly tender combination of flavors in Mongolian beef that never fails to impress. This dish, which originates from Chinese-American cuisine, has become a staple in many homes and restaurants alike. Whether you’re trying to replicate a favorite restaurant meal or craving a quick and flavorful homemade dinner, Mongolian beef delivers on all fronts.

When I first tried Mongolian beef, I was blown away by the balance of flavors—the sweet soy sauce, the tender beef, and the slight heat from the ginger and garlic. After making it at home, I was hooked, and I knew I had to share this recipe with others. It’s surprisingly simple to prepare but delivers a restaurant-quality dish right in your kitchen. If you’re wondering why so many people love this dish, it’s because of the mouthwatering combination of tender beef coated in a slightly sticky, savory-sweet sauce. Read on, and I’ll show you how to recreate this delicious recipe in no time.

Why I Love This Recipe

The reason I love Mongolian beef so much is that it’s comfort food with a twist. The dish is full of flavor but doesn’t require a lot of preparation or fancy ingredients. It’s perfect for a busy weeknight dinner or even a special occasion. What makes it even more appealing is how customizable it is—whether you like it spicier, sweeter, or with a little extra garlic, you can adjust the ingredients to suit your preferences.

One of the main reasons people choose Mongolian beef is its versatility. It can be served with rice, noodles, or vegetables, and it’s always satisfying. The beef is stir-fried to perfection—crispy on the outside yet tender and juicy on the inside. The sauce is what takes it to the next level—sweet, salty, with just the right amount of heat from the chili flakes. The balance of flavors in this dish is unparalleled.

Another reason this recipe is so popular is that it’s quick and easy to make. With just a few simple ingredients, you can make an amazing meal in under 30 minutes. No complicated steps or hard-to-find ingredients—just fresh, straightforward items that you probably already have in your kitchen.

Ingredients for Mongolian Beef

To make Mongolian beef, you don’t need anything too fancy. Here’s what you’ll need:

Main Ingredients:

• Beef (Flank steak or sirloin): Flank steak is the most commonly used cut for Mongolian beef because it’s tender and cooks quickly. Sirloin is another good choice if you prefer a leaner cut.
• Soy sauce: This will be the base for your savory sauce. Make sure to use low-sodium soy sauce to control the salt content of your dish.
• Brown sugar: The sweetness from brown sugar balances out the saltiness of the soy sauce, creating that signature sweet-savory flavor profile.
• Ginger and garlic: These aromatic ingredients give the dish a strong, fresh flavor. Fresh ginger is preferred, but ground ginger can also work in a pinch.
• Cornstarch: This helps thicken the sauce and gives it that glossy, silky texture that clings to the beef beautifully.
• Green onions: These add a nice crunch and bright, fresh flavor to the dish. They also make a wonderful garnish.
• Sesame oil and vegetable oil: Sesame oil adds a lovely, nutty flavor to the dish, while vegetable oil is used for stir-frying the beef.

Optional:

• Chili flakes or chili paste: If you like a little heat, adding chili flakes or chili paste to the sauce will give it a spicy kick.
• Rice or noodles (for serving): While optional, serving this dish over a bed of steamed white rice or noodles will complete the meal.

How Much Time Will You Need

This Mongolian beef recipe is quick, making it perfect for busy weeknights when you want a home-cooked meal but don’t have hours to spend in the kitchen.

• Prep time: 10-15 minutes
• Cook time: 10-12 minutes
• Total time: 25-30 minutes

This time frame assumes you’re using flank steak, which cooks quickly and doesn’t require much prep. The dish is fast but doesn’t compromise on flavor, which is what makes it so special.

How to Make This Mongolian Beef

Now, let’s dive into the step-by-step process of making this Mongolian beef.

Step – 1: Prepare the Beef
Start by slicing the beef thinly against the grain. Cutting against the grain ensures the meat will be tender when cooked. Once sliced, toss the beef in a small bowl with cornstarch. This will help give it that crispy exterior when it hits the hot oil.

Step – 2: Make the Sauce
In a separate bowl, combine the soy sauce, brown sugar, minced garlic, and grated ginger. Whisk everything together until the sugar dissolves. If you like it spicy, add some chili flakes or chili paste at this point. Set the sauce aside.

Step – 3: Stir-Fry the Beef
Heat the vegetable oil in a large skillet or wok over medium-high heat. Once the oil is hot, add the beef in small batches so as not to overcrowd the pan. Stir-fry the beef for 2-3 minutes until it’s crispy and browned on the outside. Remove the beef from the pan and set it aside.

Step – 4: Cook the Sauce
In the same skillet, add a little more oil if needed, and pour in the prepared sauce. Let it simmer for 2-3 minutes until it thickens slightly. If you want a thicker sauce, you can mix a bit more cornstarch with water and add it to the pan. Stir the sauce occasionally to prevent it from burning.

Step – 5: Combine the Beef and Sauce
Return the beef to the pan and toss it in the sauce until it’s fully coated. Stir in the green onions and let everything cook for an additional minute. The sauce should cling to the beef, creating that glossy, sticky texture.

Step – 6: Serve and Enjoy
Serve your Mongolian beef over steamed rice or noodles, and garnish with extra green onions. It’s that simple! Your Mongolian beef is now ready to be enjoyed.

Substitutions

While this Mongolian beef recipe is fantastic as-is, there are a few substitutions you can make to suit your preferences or dietary needs.

• Beef Substitutes: If you don’t eat beef, you can easily swap it out for chicken, pork, or tofu. Just make sure to adjust the cooking time accordingly, as different proteins require different cooking times.
• Soy Sauce Substitutes: If you need a gluten-free option, use tamari instead of soy sauce. Coconut aminos is another great alternative for those looking for a soy-free version.
• Sweetener: Instead of brown sugar, you can use honey, maple syrup, or a sugar substitute like stevia. Keep in mind that this might alter the flavor slightly, but it will still taste delicious.
• Veggies: Feel free to add extra vegetables to this dish. Bell peppers, broccoli, and snow peas all work wonderfully in Mongolian beef and will add a healthy crunch to your meal.

Best Side Dishes for Mongolian Beef

Mongolian beef is delicious on its own, but it pairs wonderfully with a variety of side dishes to complete the meal. Here are three great options:

1. Steamed Jasmine Rice – A fragrant, soft rice that perfectly soaks up the sweet and savory sauce from the Mongolian beef.
2. Garlic Stir-Fried Vegetables – A colorful medley of bell peppers, carrots, and broccoli stir-fried in garlic and sesame oil. These vegetables add a nice crunch and freshness to balance the rich flavors of the beef.
3. Egg Fried Rice – A flavorful, slightly savory fried rice made with eggs, peas, and a touch of soy sauce. It’s a perfect complement to the bold flavors of Mongolian beef.

Serving and Presentation Tips

Mongolian beef is a dish that’s as beautiful as it is flavorful, and presenting it well can elevate the entire dining experience. Here are some simple yet effective tips to make your Mongolian beef look even more enticing when it’s served:

Presentation Tip 1: Garnish Generously
The key to presenting Mongolian beef beautifully is in the garnish. Top the dish with freshly sliced green onions or scallions for a burst of color and freshness. You can also sprinkle a few sesame seeds for a touch of crunch and visual appeal. This not only makes the dish look appetizing but also adds extra flavor.

Presentation Tip 2: Choose the Right Plate
Serving Mongolian beef on a white or light-colored plate allows the vibrant colors of the dish to pop. The glossy brown sauce will shine against a simple plate, drawing the eye to the tender beef and bright green onions.

Presentation Tip 3: Serve with Steamed Rice or Noodles in a Separate Bowl
Rather than mixing everything together on one plate, consider serving your Mongolian beef on a platter with the rice or noodles in a separate bowl. This gives a more refined look to your meal and allows guests to serve themselves. You could even create a little “mountain” of rice next to the beef for added elegance.

Presentation Tip 4: Portion Control
Be sure to serve the Mongolian beef in balanced portions. A serving of beef over rice or noodles should fill the plate without overwhelming it. The right proportions make the dish look more appealing and ensures that everyone gets just the right amount of food.

Tips and Tricks to Make This Recipe Even Better

Mongolian beef is delicious on its own, but a few extra tips and tricks can take it to the next level. Here’s how you can perfect this recipe:

Tip 1: Use a Wok for Stir-Frying
If you have a wok, it’s the perfect tool for this recipe. The high, sloping sides allow for even cooking and help to preserve the texture of the beef. A wok’s shape also prevents the oil from splattering too much, keeping your kitchen cleaner.

Tip 2: Marinate the Beef
While this recipe doesn’t call for marinating the beef, taking an extra step to marinate it for 20-30 minutes can make it even more flavorful. Simply mix some soy sauce, a little sugar, ginger, and garlic, and let the beef soak in the flavors before cooking. This can help to tenderize the beef even more and enhance the taste.

Tip 3: Don’t Overcrowd the Pan
When stir-frying the beef, make sure not to overcrowd the pan. Doing so can cause the beef to steam rather than crisp up. Work in batches if necessary, and ensure the oil is hot before adding the beef to achieve that perfect crispy texture.

Tip 4: Adjust the Sweetness to Your Liking
The sweetness in Mongolian beef comes from the brown sugar. If you prefer a more balanced flavor, you can decrease the sugar amount or replace it with honey for a more complex sweetness. Taste as you go, and don’t be afraid to make adjustments.

Tip 5: Add Extra Heat (If Desired)
If you enjoy a bit of spice, feel free to kick up the heat in your Mongolian beef by adding fresh chili slices or more chili flakes to the sauce. Adding a dash of Sriracha or chili paste can give it an even more exciting flavor.

Common Mistakes to Avoid

While Mongolian beef is a relatively simple dish, there are a few mistakes that could affect the final result. Here’s what to avoid:

Mistake 1: Not Slicing the Beef Against the Grain
Slicing the beef against the grain is crucial for tenderness. If you cut with the grain, the beef can end up tough and chewy, which detracts from the dish. Always make sure to cut against the grain for the best texture.

Mistake 2: Overcooking the Beef
Beef cooks quickly, especially when sliced thinly. Overcooking it will make it tough and dry. When stir-frying, be sure to only cook the beef until it’s browned and crispy on the edges—this should only take 2-3 minutes.

Mistake 3: Ignoring the Sauce
The sauce is the heart of Mongolian beef. Don’t skip the step of letting it simmer to thicken; this ensures the sauce clings to the beef. Also, taste the sauce before adding it to the beef—if it’s too salty or sweet, adjust it until it’s just right.

Mistake 4: Skipping the Cornstarch
Cornstarch isn’t just for thickening the sauce—it also helps coat the beef for a crispy texture. If you skip this step, you’ll lose that signature crunch. Make sure to toss the beef in the cornstarch before frying.

Mistake 5: Using Low-Quality Beef
The quality of the beef makes a difference in this recipe. While Mongolian beef uses cuts like flank steak, choosing a well-marbled, fresh cut will enhance the dish’s flavor. Avoid using cheaper, tougher cuts, which can turn out chewy.

How to Store It

Mongolian beef is great for leftovers, but to keep it tasting fresh, here’s how you can store it properly:

Storage Tips:

• In the fridge: Store leftover Mongolian beef in an airtight container in the refrigerator for up to 3 days. The beef will continue to absorb the sauce, which may make it even more flavorful after sitting in the fridge overnight.
• In the freezer: If you have a lot of leftovers, you can freeze Mongolian beef for up to 3 months. Make sure to store it in a freezer-safe container, and allow it to cool completely before freezing. When reheating, it’s best to thaw it overnight in the fridge and then warm it up on the stove.

Reheating Tips:

• Reheat Mongolian beef in a skillet over medium heat. Add a splash of water or broth to loosen up the sauce if it’s too thick.
• If reheating from frozen, thaw the dish first, and then heat it in a skillet until piping hot.

FAQ

Q1: Can I make this recipe with chicken or pork instead of beef?
Yes! Chicken thighs or pork tenderloin are great substitutes for beef. Just adjust the cooking time slightly, as chicken and pork tend to cook faster than beef.

Q2: Can I make Mongolian beef gluten-free?
Absolutely! Use tamari (a gluten-free soy sauce) instead of regular soy sauce, and make sure that your other ingredients, such as hoisin sauce, are also gluten-free.

Q3: Can I add vegetables to this dish?
Yes, adding vegetables like bell peppers, broccoli, or snow peas is a great idea. Stir-fry them separately and add them to the beef towards the end of cooking for a balanced meal.

Q4: Can I prepare this dish ahead of time?
While Mongolian beef is best served fresh, you can prepare the beef and sauce ahead of time. Store the beef and sauce separately in the refrigerator for up to 2 days, and then stir-fry and combine when you’re ready to serve.

Q5: How do I make the sauce thicker?
If you prefer a thicker sauce, simply mix a tablespoon of cornstarch with a little cold water to create a slurry, then stir it into the sauce while it’s simmering. This will thicken the sauce without affecting the flavor.

Print