Mongolian Beef. Succulent. Tender. Full of flavor. Though neither the ingredients nor the method of cooking is Mongolian in origin, the name is widely known and the dish is served throughout much of the Western world and in virtually every Chinese restaurant. 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, and for good reason. Now you can make it at home with this recipe anytime the craving comes calling and this Daring Gourmet version comes with a “satisfaction guaranteed.”
Simple and quick, this Mongolian Beef can be waiting at your table, ready to eat, within 10 minutes.
Move over, P.F. Chang’s…you’ve got some serious competition!
This recipe is perfectly suited for a chicken and vegetarian/vegan version as well. See recipe below for instructions.
If you haven’t already, come connect with me on The Daring Gourmet’s Facebook Page. Would love to have you on board!
Thinly slice the beef and mince the garlic and ginger.
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 for 30 seconds. Add the sauce mixture and simmer, constantly stirring, until it begins to thicken.
Slice the green onions.
Return the beef to the wok along with the green onions and stir to coat. Simmer for 1 minute and serve immediately with steamed rice and/or crispy fried cellophane noodles. Serves 4.
Asian food lovers, don’t forget to check out the recipe for the Best Homemade Teriyaki Sauce!
Mongolian Beef
Ingredients
- 1 lb 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
- 1 tablespoon hoisin sauce (a critical ingredient)
- OR Best Homemade Hoisin Sauce
- 1 teaspoon sesame oil
- 1/4 teaspoon black pepper
- 1/2 cup soy sauce
- 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
Howie Lambert says
I’ve tried, several times, to replicate my local chinese restaurant’s excellent mongloian beef sauce, but failed. I’m, now, going to try several internet MB recipes (including yours) and see if I can get any closer to my flavor goal. One thing’s for sure: Hoisin is definitely one of the flavors in their recipe…in fact, if I see a MB recipe without it, I quickly move on.
Kimberly @ The Daring Gourmet says
Hi Howie! Well, I can’t promise this will taste exactly like the mongolian beef at that particular restaurant, but I can promise that it’s GOOD! Give it a try and let us know what you think!
Gayle Lambert says
Hi Kimberly, thank you so much for this wonderful recipe, Hubbie is not a lover of Mongolian Beef but when this was put in front of him his attitude changed, made it last night using lamb strips instead of beef and added 1/4 cup of oyster sauce as well, had friends over for dinner and the compliments came thick and fast, will be searching here in Australia to find suitable ingredients that I can substitute for many other of your recipes
Kimberly @ The Daring Gourmet says
I’m thrilled to hear that, Gayle! So glad it was a hit with your husband and friends. Let me know if I can be of any help suggesting ingredient substitutions if you have a hard time finding anything there. Best, Kimberly
Connie Creager says
Good flavor, I used flank steak and it was not tender enough for me, what could I have done to tenderize my meat?
Kimberly @ The Daring Gourmet says
Hi Connie, you can use beef tenderloin instead or pound the beef first with a meat tenderizer.
Anonymous says
Thank you, we love this recipe, I will try this next time.
Kimberly @ The Daring Gourmet says
Thank you, let us know what you think!
Kelvin says
Just discovered this blog this week and already in love with it. Cooked this recipe tonight and it went down very well!
I thought I had hoisin sauce at home, but I didn’t and couldn’t be bothered to go back to the shop so I used Teriyaki sauce instead. I had to balance it out with a bit more brown sugar though. No disrespect intended with the substitution, I usually keep a very well stocked and diverse pantry :P
Kelvin says
I forgot to ask, where is that reddish colour coming from in your pictures? Apart from the hoisin, which is brown anyway, I used all the same ingredients and the beef is just brown.
Kimberly @ The Daring Gourmet says
Hi Kelvin, I think that’s strictly a lighting issue. If I’m remembering correctly I think I had to use artificial lights for this one since it was dark outside. Brown is perfectly acceptable :)
Kimberly @ The Daring Gourmet says
Awesome, Kelvin! We’re huge fans of this Mongolian Beef and I’m thrilled you enjoyed it – adding teriyaki sauce and extra brown sugar in a pinch was a good call.
Nick says
Great recipe super easy and quick, best part is I made it with stuff I had on hand no extra trips to the store!
Well truthfully the best part is all three of my kids liked it!
Kimberly @ The Daring Gourmet says
Nick, that last part really is the best, isn’t it? :) Thanks so much for making this and for your feedback!
PAUL says
MAKE IT FRESHLY KILLED VENISON, SO TENDER!!!! GREAT WHEN YOU FIRST PART OUT YOUR DEER. USE THE ROAST SECTION. I THREW IN CARROTS AND BOKCHOY ALSO.
Kimberly @ The Daring Gourmet says
Hi Paul! That is something I’m going to have to take your word for because I cannot imagine Mongolian beef made with deer! :) Thanks for the info and I’m thrilled you enjoyed it!
Robin says
Hi Kimberly, wow I searched the internet for a good recipe and yours looked like it might be close to my gentleman friends favorite restaurant. I tried it tonight and he normally has one helping of anything I make or anyone makes, not tonight, he had three helpings, in fact finished it off!!!! He said I could make this anytime! It was quick and easy and frying the meat with the cornstarch turned out great. I just wish I had more onions than I had.
Here’s to Paul venison would be wonderful but so would elk, love elk!
Just to say we’re in White Salmon and Goldendale, close to the Gorge, nice to kinda be neighbors!! Loved your recipe and it’s definitely a keeper!!! Whaaaahoooo
thanks, Robin
Kimberly @ The Daring Gourmet says
Ditto the whaaaahooo, Robin, I’m thrilled to hear it was such a hit, thank you! I agree, this would be great with elk. I’m so happy you found my site and look forward to seeing you around, neighbor! :) Best, Kimberly
Marye says
This looks so delicious! I love Chinese food, this sounds like a great alternative to ordering!
Kimberly @ The Daring Gourmet says
Thanks, Marye! It’s one of our favorites.
heather @french press says
we love getting mongolian beef for take-out, now I am excited to try it at home. you actually make it sounds pretty fast and easy
Kimberly @ The Daring Gourmet says
It’s so easy and quick, Heather, you’re going to love this!
Heather | Heather Likes Food says
The flavoring of this recipe looks delightful and tasty!
Kimberly @ The Daring Gourmet says
It’s soooo good, Heather, and so easy and fast – always a winning combination! :)
Bintu | Recipes from a Pantry says
I LOVE takeout recipes I can make at home. I haven’t had mongolian beef in so long I’m definitely adding this to the menu next week!
Kimberly @ The Daring Gourmet says
Wonderful, Bintu, you’ll love it!
Joanie @ Zagleft says
This is one of my favorite meals to order when dining at a Chinese restaurant. Your recipe looks wonderful and I’ll be bookmarking it to make soon.
Kimberly @ The Daring Gourmet says
Thanks, Joanie, it’s one of our favorites, too, and I think you’ll be very happy with it :)
Sheila @ Life, Love, and Good Food says
Sounds delicious! Love finding quick recipes for weeknight meals – this one is a bonus!
Kimberly @ The Daring Gourmet says
Thanks, Sheila! Quick is definitely my preference for weeknight meals, too.
Marjory @ Dinner-Mom says
This is so much better than takeout! Love the step-by-step photos!
Kimberly @ The Daring Gourmet says
It really is, Marjory, thanks!
Nutmeg Nanny says
What a delicious dish! I LOVE all the flavor you packed into this dish.
Kimberly @ The Daring Gourmet says
Thank you, Nutmeg Nanny! :)
Erin says
My kids would LOVE this. Great flavors!
Kimberly @ The Daring Gourmet says
Our 3 and 5 years olds love it, too, Erin. Thanks!
Sabrina says
We love Mongolian beef here! I can’t wait to make this for my husband!
Kimberly @ The Daring Gourmet says
We’re huge fans, too, Sabrina. Happy cooking! :)
Ashlyn @ Belle of the Kitchen says
I love Mongolian Beef but have never made it at home. This recipe sounds awesome!
Kimberly @ The Daring Gourmet says
Thanks, Ashlyn! :)
Elena says
Yum! I could definitely go for some homemade Mongolian beef!
Kimberly @ The Daring Gourmet says
You could be eating this in less than 20 minutes, Elena! :)
Cori Landon says
I made this tonight and it was A++ amazing!! My husband and I both loved it and our two kids even ate every last bite off their plates. I’ve had many takeout versions and have tried several recipes I found online – yours is the best and my “go to” now whenever I crave Mongolian Beef!
Kimberly @ The Daring Gourmet says
That’s awesome, Cori, I’m so happy to hear that, thank you!