Mongolian Beef Recipe

Mongolian beef recipe is a classic dish that brings the flavors of Chinese-American takeout straight to your kitchen. Known for its savory, slightly sweet, and umami-packed sauce, tender beef strips, and simplicity, this dish is perfect for weeknight dinners or a cozy homemade feast. The best part? It’s surprisingly easy to recreate at home, allowing you to enjoy restaurant-quality flavor without leaving the house.

A Brief History of Mongolian Beef Recipe:

Despite its name, Mongolian beef doesn’t originate from Mongolia. This dish is a creation inspired by Taiwanese barbecue and stir-fry techniques, adapted for Western palates in Chinese-American cuisine. Its rich and flavorful sauce is the centerpiece, marrying soy sauce, garlic, ginger, and sugar into a harmonious blend that pairs perfectly with tender beef and steamed rice.

Mongolian Beef Recipe

Pinklady

Despite its name, Mongolian beef doesn’t originate from Mongolia. This dish is a creation inspired by Taiwanese barbecue and stir-fry techniques, adapted for Western palates in Chinese-American cuisine.

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Prep Time 15 minutes mins

Cook Time 10 minutes mins

Course Main Course

Cuisine Taiwanese

Servings 4

Calories 350 kcal

Equipment

• Cutting board
• Sharp knife
• Large skillet or wok
• Tongs or a spatula
• Small mixing bowls
• Measuring cups and spoons
• Plate lined with paper towels

Ingredients

  

For the beef:

• 1 lb flank steak, thinly sliced against the grain
• 1/4 cup cornstarch
• 2 tbsp vegetable oil (for frying)

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For the sauce:

• 2 tbsp vegetable oil
• 4 garlic cloves, minced
• 1-inch piece of ginger, grated
• 1/2 cup low-sodium soy sauce
• 1/4 cup water
• 1/3 cup brown sugar
• 1 tsp sesame oil
• 1/4 tsp red pepper flakes (optional, for spice)

For garnish:

• 2 green onions, sliced
• Sesame seeds (optional)

Instructions

 

• Step 1: Prepare the Beef

  Thinly slice the flank steak against the grain into bite-sized strips. This helps make the beef tender.

  Toss the beef slices with cornstarch in a bowl until evenly coated. Let them sit for 10 minutes to absorb the starch, creating a crispy texture when fried.
• Step 2: Cook the Beef

  Heat 2 tablespoons of vegetable oil in a large skillet or wok over medium-high heat.

  Once the oil is hot, add the beef slices in a single layer. Fry for 1-2 minutes on each side until browned and crispy.

  Transfer the beef to a plate lined with paper towels to drain excess oil.
• Step 3: Make the Sauce

  In the same skillet, add 2 tablespoons of oil and heat over medium heat.

  Add minced garlic and grated ginger. Stir-fry for about 30 seconds until fragrant.

  Pour in soy sauce, water, and brown sugar. Stir well and bring the mixture to a gentle simmer.

  Add sesame oil and red pepper flakes (if using) for extra flavor.
• Step 4: Combine and Finish

  Return the cooked beef to the skillet and toss it in the sauce until evenly coated.

  Simmer for another 1-2 minutes to allow the sauce to thicken slightly.

  Garnish with sliced green onions and sesame seeds before serving.
• Step 5: Serve

  Serve your Mongolian beef hot over steamed rice or alongside stir-fried vegetables for a complete meal.

Video

Keyword Mongolian Beef Recipe

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General Tso’s Chicken: A crowd favorite, offering crispy chicken bites in a tangy and slightly spicy sauce.

Kung Pao Shrimp: A spicy stir-fry with shrimp, peanuts, and vegetables in a flavorful sauce.

Teriyaki Salmon: A quick and easy recipe with glazed salmon fillets in a homemade teriyaki sauce.

FAQs Frequently Asked Questions About Mongolian Beef Recipe:

1. Can I use a different cut of beef?

Yes! Skirt steak or sirloin are great alternatives to flank steak.

2. Can I make this recipe gluten-free?

Substitute soy sauce with tamari or gluten-free soy sauce.

3. Can I add vegetables to the dish?

Absolutely. Bell peppers, broccoli, or snap peas make excellent additions.

4. How do I store leftovers?

Store leftovers in an airtight container in the refrigerator for up to 3 days.

5. Can I freeze Mongolian beef?

Yes, but the texture of the beef may change slightly. Freeze in a sealed container for up to 2 months.

6. What can I serve with Mongolian beef?

Serve it with steamed rice, noodles, or stir-fried vegetables.

7. Can I make this dish spicier?

Add more red pepper flakes or a dash of sriracha to the sauce for extra heat.

8. How do I prevent the beef from becoming chewy?

Slice the beef thinly against the grain and don’t overcook it.

9. Is this dish kid-friendly?

Yes, it’s mildly sweet and savory. You can skip the red pepper flakes to make it more appealing to kids.

10. Can I use chicken instead of beef?

Yes, chicken thighs or breasts work well as a substitute. Adjust cooking time accordingly.

Conclusion:

Making takeout-style Mongolian beef at home is easier than you think and incredibly rewarding. This recipe delivers all the bold flavors you love in just under 30 minutes, making it a perfect choice for busy evenings or a special treat. With a little preparation and the right ingredients, you can skip the takeout line and enjoy a restaurant-quality meal from the comfort of your home.

YouTube Video Credits:
Brian Lagerstrom