Tender, juicy strips of stir-fried beef in a luxuriously flavorful sauce! Few Chinese dishes are as irresistibly delicious as Mongolian Beef. This Mongolian Beef recipe takes the flavor over the very top, is quick and easy to make, and rivals your favorite Chinese take-out!
Mongolian Beef is one of the most popular Chinese take-out and restaurant dishes and is known and served throughout much of the Western world and in virtually every Chinese restaurant.
Where Did Mongolian Beef Originate?
Though neither the ingredients nor the method of cooking is actually Mongolian in origin it is nevertheless referred to by that name. Some claim this dish is Chinese-American while others claim it was first invented in a Chinese restaurant in the UK.
Regardless of its origin, one thing is clear: It’s very popular for a very good reason. It’s irresistibly delicious! And now you can make it at home anytime the craving comes calling and this Mongolian Beef recipe is sure to be a slam dunk winner in your home!
Simple and quick, this Mongolian Beef can be waiting at your table, ready to eat, within 10 minutes.
How Do I Make Vegan or Vegetarian Mongolian Beef?
I’ve got you covered!
Use a meatless beef substitute such as Yves Meatless Beef Strips, Butler’s Soy Curls or tofu.
If you’re using tofu we have a tutorial for making excellent crispy tofu that you can use as a beef substitute. Check out our tutorial at the end of this blog post. Cut the tofu into 1/4 inch thick, 1 inch long strips to resemble beef and follow the instructions as outlined in that tutorial.
Can I Make Mongolian Chicken Instead?
Certainly! Check out our recipe for Mongolian Chicken.
Ready to eat?
Let’s get started!
Mongolian Beef Recipe
Thinly slice the beef and mince the garlic and ginger. Slice the green onions in roughly 2 inch long pieces.
Coat the beef strips with cornstarch.
Heat the oil in a wok or heavy skillet and fry the beef until golden brown on both sides.
Remove the beef and discard all but about 2 teaspoons of the oil.
Prepare the sauce by combining all ingredients, except for the garlic and ginger, in a bowl.
Fry the ginger and garlic in the skillet for 30 seconds. Add the sauce mixture and simmer, constantly stirring, until it begins to thicken.
Return the beef to the wok along with the green onions and stir to coat. Simmer for 1 minute so the green onions soften but remain crispy.
Serve immediately with steamed rice and/or crispy fried cellophane noodles.
Enjoy!
PIN ME!
- Orange Beef
- Sesame Chicken
- Beef and Broccoli
- Hot and Sour Soup
- General Tso’s Chicken
- Kung Pao Chicken
- Orange Chicken
- Sweet and Sour Chicken
- Wonton Soup
- Shanghai Noodles
- Mongolian Chicken
- Honey Sesame Chicken
- Shanghai Burgers
- Chicken Chow Mein
- Chicken Teriyaki Noodles
- Szechuan Chicken and Cashew Noodles
Mongolian Beef
Ingredients
- 1 pound flank steak or beef tenderloin cut into thin strips (this recipe also works great with chicken) (See note for vegan option)
- Cornstarch for coating
- 2 tablespoons cooking oil
- For the Sauce:
- 2 teaspoons fresh ginger , minced
- 1 tablespoon fresh garlic , minced
- 3 tablespoons hoisin sauce (a critical ingredient)
- OR Best Homemade Hoisin Sauce , click link for recipe (highly recommended for the ULTIMATE flavor!)
- 1 teaspoon toasted sesame oil
- 1/2 teaspoon freshly ground black pepper
- 1/2 cup soy sauce (choose low sodium if preferred)
- 1/2 cup water
- 2 teaspoons cornstarch
- 1/2 cup brown sugar
- 2 bunches green onions , cut into 2 inch pieces
Instructions
- Add some oil to a hot wok or heavy skillet. Lightly coat the beef strips in cornstarch and shake to remove excess. Stir-fry beef until caramelized on both sides. Remove the meat from the wok and set aside. Discard all but 2 teaspoons of the oil.
- To make sauce: Add the ginger and garlic to the wok and stir-fry for about 30 seconds. Add remaining sauce ingredients, except for the green onions. Let the sauce simmer for 2 minutes, until sauce begins to thicken.
- Return beef to the sauce and stir to coat. Add the green onions and stir again to coat. Simmer for 1 minute seconds. Serve immediately with steamed rice and/or crispy fried cellophane noodles.
Notes
Nutrition
Paul Fisher says
A really rich tasty meal. I found the balance of sweetness just right, I used dark brown sugar and Dark soya as that was all I had and these didn’t overpower the meal. Next time I might try it using a light soya and light brown sugar to see if it makes at difference. Then again if it to my taste why change it.
Kimberly @ The Daring Gourmet says
Thanks so much, Paul!
Georgina Rutherford says
Hi ,US measures say 1tablespoon of Hoisin sauce but metric say 3 tablespoons?
Suzy says
So tasty and flavorful! Love the recipe for making the homemade hoision too because I am out!
Catalina says
This is such a delicious dish! We all love Mongolian flavor!
Cathy says
The sauce is total perfection!
Vikki says
Delicious Mongolian Beef!
Erin says
This Mongolian Beef is seriously making me hungry!
Beth Pierce says
The meat was so flavor filled and absolutely delicious! Thanks!
Kimberly @ The Daring Gourmet says
I’m so glad you enjoyed it, Beth, thank you!
Dorothy Reinhold says
Mongolian Beef is always a hit around here. I never thought to make Mongolian Chicken. I think I will make both.
Natasha says
Tried this and we were so happy with the outcome. The meat was so tender and it’s so full of flavor so yummy!!
Kimberly @ The Daring Gourmet says
Wonderful, Natasha, I’m so glad you enjoyed it, thank you!
stephanie says
I made this for dinner and the whole family loved it.
Kimberly @ The Daring Gourmet says
Fantastic, Stephanie, I’m so glad it was a hit, thank you!
wilhelmina says
I found this to be even more delicious than what I get at our local restaurant! Easy and yummy!
Kimberly @ The Daring Gourmet says
I’m so happy to hear that, Wilhelmina, thank you!
Anonymous says
i like it
Russell Flynn says
This a great recipe, but a couple things I’ve found…..
1) I really like Korean pepper paste, so adding a tablespoon to this recipe gives it a little kick I always look for in my Asian dishes. Evens out the sweetness a little bit as well.
2) Getting older I find my teeth don’t work as well as they once did, so the thinner I can slice the meat the better. I freeze the meat and then use a serrated knife to cut it super thin.
Kimberly @ The Daring Gourmet says
Fantastic, Russell, thank you for the feedback!
LIEZEL says
Made this for supper tonight and it was a huge hit. So simple and easy!!
Kimberly @ The Daring Gourmet says
That’s fantastic, Liezel, thanks for the feedback!
Teun says
Hi Kimberly, lovely recipe, thanks for sharing. I added 2 tablespoons of Chinese rice-wine to the sauce-mixture for extra flavour and it gave it a smooth taste. (I might be alcoholic, but maybe it’s a good tip…)
Kimberly @ The Daring Gourmet says
Lol, Teun, I’m so glad you enjoyed it, thank you!