How to make Mongolian Beef? I am about to show you the easiest, quickest and most delicious Mongolian recipe. Just take a look at that picture; it speaks for its own. It is the perfect combination of sweet and savoury.
I love Chinese food!! And every time I go to a restaurant, I get home wanting to replicate the recipe I got the night before. That’s what happened with this Mongolian beef recipe.
And then it became a staple recipe I cook often at home.
What makes this Mongolian beef recipe the best, and why you will love it? If you are here is because you most likely have had this dish before. I promise my recipe will transport you to the place that made you want to cook this today.
But the best part is that is so easy to make that you will have dinner ready in less than 30 minutes.
History of Mongolian Beef
Did you know that Mongolian beef is not actually from Mongolia? In fact, it is a dish that was invented in Taiwan and has become popular in Chinese restaurants all over the world.
The name “Mongolian” beef is somewhat of a misnomer. The dish is not from Mongolia and has nothing to do with the country or its cuisine.
Instead, it is believed that the dish was named after Mongolian barbecue, which is a style of cooking that originated in Taiwan in the 1950s.
The restaurant’s version of the dish features tender strips of beef that are wok-seared with scallions and garlic and tossed in a sweet and savoury sauce.
What ingredients do you need for Mongolian beef?
When it comes to making Mongolian beef, there are a few key ingredients that you’ll need to ensure your dish turns out delicious. Here are the three main categories of ingredients you’ll need to focus on: Meat Selection and Sauce Ingredients.
The star of the dish is, of course, the beef. You’ll want to choose a cut of meat that is both tender and flavorful.
Flank steak is a popular choice for Mongolian beef. But you can also use other cuts, such as sirloin or ribeye. as long as you slice the meat thinly against the grain to ensure it cooks quickly and stays tender.
The sauce is what brings all the flavours together in Mongolian beef. The key ingredients for the sauce include soy sauce, brown sugar, ginger, garlic, and water.
For a thicker sauce, will add cornstarch to the mix.
If you’re looking to reduce your sodium intake, use low-sodium soy sauce and not the regular one.
While Mongolian beef is primarily a meat dish, adding some veggies can help to balance out the flavours and add some colour to the plate.
Popular vegetable choices for Mongolian beef include broccoli, scallions, green onion, and red bell pepper.
To add more depth of flavour, you can use hoisin sauce or oyster sauce in your recipe. I didn’t do it because I prefer more subtle flavours where you can still taste the meat.
The key to a great Mongolian beef recipe is to use fresh, high-quality ingredients and to slice your meat thinly for quick cooking.
How to make Mongolian Beef
Preparing Mongolian beef is a quick and easy process that can be done in less than 30 minutes.
Here are the steps to follow for a delicious and satisfying meal.
Marinating the Beef
Start by thinly slicing your top sirloin against the grain, which will make it more tender. Refer to the video for detailed visual instructions.
Then, marinate the beef using soy sauce, cornstarch, vegetable oil, and some red pepper flakes for a bit of heat if you want to.
I cook for kids, so I never add heat to a dish, only on my plate, which I love.
Gently massage the beef os is fully coated with the ingredients.
Let it marinate for at least 30 minutes to allow the flavours to penetrate the meat.
Preparing the Slurry
In a bowl, add cornstarch, brown sugar, soy sauce and vinegar. This will create a slurry you will later use to make the sauce that thickens it.
Cooking the Beef
Heat up your skillet or wok (if you have one) until it’s hot, then add some vegetable oil.
Once the oil is hot, add the beef in small batches, making sure not to overcrowd the pan. Cook the beef until it gets a good sear and crispy seared edges, then set it aside.
How do you make Mongolian sauce?
In the same pan, add the minced garlic and ginger, and cook until they’re fragrant and slightly softened. Add also some sesame oil at this point.
Then, add the slurry to the pan.
Cook until the sauce thickens. Then pour the beef back into the pan. Let it cook for a minute or two with the sauce so the flavours penetrate.
It is ready to serve!!
When it comes to serving Mongolian beef, there are plenty of options to choose from. Here are some serving suggestions to help you make the most of your meal:
Rice is a classic pairing for Mongolian beef. Whether you prefer steamed rice or fried rice, it’s a great way to soak up the flavorful sauce. You can also try serving your Mongolian beef over rice noodles for a change of pace.
Speaking of noodles, there are plenty of options to choose from when it comes to serving Mongolian beef.
Try serving it over chow mein noodles or udon noodles for a hearty meal. You can also try making garlic sesame noodles as a side dish to complement the flavours of the beef.
Don’t forget to include some vegetables in your meal! Steamed broccoli or bok choy are great options that pair well with Mongolian beef.
You can also try making a Thai cucumber salad or pickled jalapenos for a refreshing side dish.
If you’re serving Mongolian beef as part of a larger meal, consider including some appetizers to start.
Fried wontons or scallion pancakes are both delicious options that will help whet your appetite.
Maybe plantain cups if you are up for extra work.
Make it a Meal.
If you’re looking to make Mongolian beef the star of your meal, consider serving it with other dishes from Chinese cuisine.
Some great options include egg rolls, hot and sour soup, and moo shu pork.
When it comes to serving Mongolian beef, the possibilities are endless. Whether you’re serving it with rice, noodles, or vegetables, it’s sure to be a hit at your next meal.
Storing and Reheating
When it comes to Mongolian beef, it’s always a good idea to make extra because it’s so delicious! But what do you do with the leftovers?
Here are some tips for storing and reheating Mongolian beef to keep it tasting fresh and flavorful.
If you have leftovers, the first thing you should do is refrigerate them. Wait for the beef to cool down, and then transfer it to an airtight container. You can store it in the refrigerator for up to 3-4 days.
When reheating Mongolian beef, it’s important to do it properly to avoid drying out the meat or making it tough.
You can reheat it in the microwave, but it’s best to do it in a skillet. Heat up a skillet with some oil over medium heat and add the beef.
Cook it for a few minutes, stirring frequently, until it’s heated through.
If you want to store your Mongolian beef for longer, you can freeze it.
Make sure to let it cool down completely before transferring it to a freezer-safe container or freezer bag. You can freeze it for up to 2-3 months.
When it’s time to reheat frozen Mongolian beef, you should thaw it in the refrigerator overnight.
Once it’s thawed, you can reheat it in a skillet or microwave, following the same instructions as above.
While freezing Mongolian beef is possible, it can affect the texture and flavour of the meat. So, it’s best to consume it within a reasonable time frame to enjoy it at its best.
Variations and Substitutions
If you’re looking to switch things up from the traditional Mongolian beef recipe, try these variations and substitutions to add some variety to your meal.
If you prefer chicken over beef, you can easily substitute it in this recipe. Use boneless, skinless chicken breasts or thighs and cut them into thin strips.
Follow the same cooking method as the beef, but adjust the cooking time accordingly. Chicken should be cooked through and no longer pink in the middle, which should take about 5-7 minutes.
For a vegetarian version of Mongolian beef, you can substitute the beef with seitan, which is a meat substitute made from wheat gluten.
Another option is eggplant. They have a meaty texture and soak any flavour you have. I tried yesterday making sweet and sour eggplant following a pork recipe, and it was delicious!!
You can also use portobello mushrooms, which like eggplant, have a meaty texture and absorb flavours well.
Simply slice the seitan or mushrooms into thin strips and follow the same cooking method as the beef.
If you’re looking for a healthier option that doesn’t involve meat, try using tofu instead. Firm or extra-firm tofu works best for this recipe.
Cut the tofu into thin strips and pan-fry them until they are golden brown and crispy on both sides.
Follow the same cooking method as the beef, but add the tofu at the end after the sauce has thickened. For the sauce, use vegetarian oyster sauce instead of regular oyster sauce.
No matter what variation or substitution you choose, you can still enjoy the delicious flavours of Mongolian beef.
Experiment with different ingredients and find what works best for you and your taste buds.
Tips and Tricks
Making Mongolian beef at home can be easy and stress-free with a few tips and tricks. Here are some ideas to help you make the best Mongolian beef:
- Use thin slices of beef: To achieve tender and juicy beef, slice it against the grain and as thinly as possible. This will help the meat cook quickly and evenly.
- Don’t overcrowd the pan: When cooking the beef, make sure not to overcrowd the pan. Cook it in batches if necessary so that the beef has enough space to brown and cook properly.
- Whisk together the sauce: Before you start cooking, make sure to whisk together all the ingredients for the sauce. This will ensure that the flavours are evenly distributed and that the sauce thickens properly.
- Cook in a hot pan: Mongolian beef is a quick and easy dinner option, but it requires a hot pan. Make sure your pan is hot before adding the beef to get a nice sear and prevent overcooking.
- Pour in the sauce at the right time: Once the beef is cooked, pour in the sauce and stir quickly to coat the beef. Don’t let the sauce sit for too long, or it will become too thick and sticky.
- Adjust the servings: If you need to adjust the servings, it’s easy to do with this recipe. Simply double or halve the ingredients as needed.
There you have it, how to make Mongolian beef recipe. Mongolian beef is an easy dish to make at home with a few tips and tricks. With thin slices of beef, a hot pan, and a well-whisked sauce, you can have a delicious meal in no time.
Watch how to make a Mongolian beef recipe.
How to make Mongolian Beef
- 1 frying pan
- 1 bowl
- 1 spatula
- 500 grams of beef
- 4 tbsp dark soy sauce
- 1 tbsp cornstarch
- 1 tbsp cooking oil
- 1 tbsp sesame oil
- 4 cloves of garlic
- 1 inch ginger
- 1/4 cups vinager
- 3 tbsp brown sugar.
Marinating the Beef
- Start by thinly slicing your top sirloin against the grain, which will make it more tender. Refer to the video for detailed visual instructions.
- Then, marinate the beef using soy sauce, cornstarch, vegetable oil, and some red pepper flakes for a bit of heat if you want to.
- Gently massage the beef os is fully coated with the ingredients.
- Let it marinate for at least 30 minutes to allow the flavours to penetrate the meat.
Preparing the Slurry
- In a bowl, add cornstarch, brown sugar, soy sauce and vinegar. This will create a slurry you will later use to make the sauce that thickens it.
Cooking the Beef
- Heat up your skillet or wok (if you have one) until it’s hot, then add some vegetable oil.
- Once the oil is hot, add the beef in small batches, making sure not to overcrowd the pan.
- Cook the beef until it gets a good sear and crispy seared edges,
- then set the cooked meat aside.
How do you make Mongolian sauce?
- In the same pan, add the minced garlic and ginger, and cook until they’re fragrant and slightly softened. Add also some sesame oil at this point.
- Then, add the slurry to the pan.
- Cook until the sauce thickens. Then pour the beef back into the pan. Let it cook for a minute or two with the sauce so the flavours penetrate.
- It is ready to serve!!
|Amount per serving|
|% Daily Value*|
|Total Fat 14.6g||19%|
|Saturated Fat 3.9g||20%|
|Total Carbohydrate 13.7g||5%|
|Dietary Fiber 0.1g||1%|
|Total Sugars 10.3g|
|Vitamin D 0mcg||0%|
|*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.|
|Recipe analyzed by|
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Frequently Asked Questions
What ingredients do I need for Mongolian beef?
The ingredients you will need for Mongolian beef include flank steak, cornstarch, vegetable oil, garlic, ginger, soy sauce, brown sugar, water, and green onions. Some recipes may also call for additional ingredients like hoisin sauce, rice vinegar, or chilli flakes.
What’s the best cut of beef to use for Mongolian beef?
The best cut of beef to use for Mongolian beef is flank steak. This cut is lean, flavorful, and tender when cooked properly. Other cuts of beef, like sirloin or ribeye, can also be used, but they may not be as tender or flavorful as flank steak.
Is Mongolian beef a healthy dish?
Mongolian beef is not the healthiest dish due to its high calorie and sodium content. However, you can make some adjustments to the recipe to make it healthier. For example, you can use less oil, reduce the amount of sugar, and serve the dish with steamed vegetables instead of rice.
Why is Mongolian beef sometimes tough or chewy?
Mongolian beef can be tough or chewy if the meat is overcooked or if the wrong cut of beef is used. To prevent this, make sure to use flank steak and cook it quickly over high heat. You should also avoid overcrowding the pan and cooking the beef in batches if necessary.