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.
- 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
- 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.