Mongolian Beef Recipe
As a chef, I’m excited to show you how to make Mongolian Beef, a beloved takeout classic. This dish features tender, crispy beef coated in a savory sweet sauce that’s full of flavor. Simple to prepare, affordable, and incredibly satisfying, it’s the perfect way to enjoy restaurant quality Mongolian Beef right at home.
With just a few fresh ingredients and easy steps, you can create a meal that will impress both family and friends.
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Why You’ll Love This
- Tender, crispy beef coated in a rich, savory-sweet sauce
- Quick and easy to make at home, perfect for weeknights
- Packed with flavor from garlic, ginger, and fresh green onions
- Restaurant-quality taste without the takeout price
- Customizable spice level to suit your preference
Easy Take-Out at Home
You don’t need to order take-out to enjoy this classic dish. With simple ingredients like flank steak, garlic, ginger, and soy sauce, you can make a crispy, saucy Mongolian Beef in your own kitchen. Minimal prep and quick cooking make it a perfect weeknight dinner or a special meal for friends and family.
Step-by-Step Instructions
- Marinate the Beef: Combine beef with soy sauce, cornstarch, oil, baking soda, and water. Let rest 30 minutes for tender, flavorful meat.
- Prepare the Sauce: Mix soy sauce, stock, brown sugar, sesame oil, ginger, garlic, and optional chili flakes. Set aside.
- Coat the Beef: Dredge beef slices in cornstarch until fully coated. Shake off excess.
- Fry the Beef: Heat oil in a wok or skillet over high heat. Fry beef in batches for 1–2 minutes per side until golden and crispy. Drain on paper towels.
- Stir-Fry Aromatics: Remove excess oil, leaving 1 tbsp. Add white parts of scallions, garlic, and ginger. Stir-fry 15 seconds until fragrant.
- Cook the Sauce: Pour in prepared sauce. Simmer 2 minutes, stir in slurry, and cook until thickened.
- Combine Beef and Sauce: Add fried beef and green scallions. Toss 30 seconds until evenly coated. Serve hot.
What to Serve with Mongolian Beef
- Steamed white or jasmine rice
- Vegetable fried rice
- Sautéed broccoli, bell peppers, or snow peas
- Noodles for a twist on classic take-out
Tips & Tricks
- Slice beef against the grain for maximum tenderness.
- Fry in batches to keep the beef crispy.
- Skip dried chili flakes for a milder version.
- Marinating longer enhances flavor.
Variations
- Add bell peppers or carrots for extra color and crunch.
- Use sirloin or skirt steak if flank steak isn’t available.
- Substitute chicken for a lighter version.
Mongolian Beef Recipe
Today, I am showing you how to make Mongolian Beef, one of the most popular Chinese takeout dishes. Tender beef is coated in a sweet and savory sauce, tossed with fresh green onions, garlic, and ginger for a flavorful, restaurant-style stir-fry. With simple ingredients and easy steps, this crispy, saucy dish can be made right at home and served with steamed rice for a delicious meal everyone will love.
Ingredients
For the Beef Marinade:
- 1 pound flank steak sliced thinly against the grain
- 1 teaspoon soy sauce
- 1 teaspoon cornstarch
- 1 teaspoon neutral oil vegetable or canola
- 1/4 teaspoon baking soda
- 1 tablespoon water
For the Sauce:
- 1/4 cup low-sodium soy sauce
- 1/4 cup beef or chicken stock hot
- 3 tablespoons brown sugar
- 1 teaspoon sesame oil
- 1/2 teaspoon freshly grated ginger
- 2 cloves garlic minced
- 1/2 teaspoon chili flakes optional, for mild heat
For Coating & Frying:
- 1/2 cup cornstarch
- 2/3 cup neutral oil for frying
For the Stir-Fry Finish:
- 3-4 scallions cut into 2-inch pieces (white and green parts separated)
- 1 tablespoon cornstarch mixed with 2 tablespoons water slurry
Instructions
- Marinate the Beef: Combine the beef slices with soy sauce, cornstarch, oil, baking soda, and water. Let it rest for 30 minutes to tenderize and absorb flavors.
- Prepare the Sauce: In a small bowl, mix soy sauce, stock, brown sugar, sesame oil, ginger, garlic, and optional chili flakes. Set aside.
- Coat the Beef: Dredge marinated beef slices in cornstarch until fully coated. Shake off excess.
- Fry the Beef: Heat 2/3 cup oil in a wok or deep skillet over high heat. Fry beef in batches for 1-2 minutes per side until crispy and golden. Transfer to a plate lined with paper towels.
- Stir-Fry Aromatics: Drain excess oil from the wok, leaving 1 tablespoon. Add the white parts of scallions, ginger, and garlic. Stir-fry for 15 seconds until fragrant.
- Cook the Sauce: Pour in the prepared sauce. Let it simmer for 2 minutes, then stir in the cornstarch slurry. Cook until the sauce thickens enough to coat the back of a spoon.
- Combine Beef and Sauce: Add the fried beef and green parts of scallions. Toss quickly for 30 seconds until everything is evenly coated.
Notes
Tips for Perfection:
- Slice beef thinly against the grain for maximum tenderness.
- Do not overcrowd the pan while frying; it ensures crispiness.
- For extra flavor, serve with steamed broccoli or bell peppers.
