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 top, is quick and easy to make (ready to serve in 15-20 minutes!), and rivals your favorite Chinese takeout!
Mongolian Beef is one of the most popular Chinese takeout and restaurant dishes and is known and served throughout many areas of the world.
Neither the ingredients nor the method of cooking are actually Mongolian at all, rather some claim this dish is a Chinese-American invention while others claim it was first invented in a Chinese restaurant in the UK.
Regardless of its origin, one thing is clear: It’s fully deserving of its popularity because it’s absolutely 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!
Made with just a small handful of ingredients, this Mongolian Beef is simple, quick, and ready to serve within 15-20 minutes including prep!
An important element to making quick takeout style dishes like this is to have all your ingredients already laid out and ready to go. Have your veggies and meat sliced and have your sauce ingredients combined. Then the cooking part takes less than 10 minutes (less than 5 minutes if you’re using a high heat wok!).
How Do I Make Vegan or Vegetarian Mongolian Beef?
It’s simple! 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 recipe for Baked Tofu. 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 You Freeze Mongolian Beef?
You sure can! Put it in an airtight freezer container or ziplock freezer bag and freeze for up to 3 months. Then simply reheat in the microwave and serve with rice.
Mongolian Beef Recipe
Let’s get started!
Coat the beef strips with cornstarch.
Prepare the sauce by combining all ingredients, except for the garlic and ginger, in a bowl.
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.
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.
Want to bulk up this dish with more healthy veggies? Simply add some steamed broccoli and/or fry some bell peppers along with the chicken. You can also toss in some bean sprouts at the very end.
For more delicious Chinese dishes be sure to try our:
- Orange Beef
- Sesame Chicken
- Beef and Broccoli
- General Tso’s Chicken
- Kung Pao Chicken
- Orange Chicken
- Sweet and Sour Chicken
- Wonton Soup
- Shanghai Noodles
- Mongolian Chicken
- 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 tamari (can substitute low sodium soy sauce)
- 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.
Originally published on The Daring Gourmet October 2013