Tender, juicy strips of stir-fried beef in a luxuriously flavorful sauce!Ā Few Chinese dishes are as irresistibly delicious as Mongolian Beef.Ā 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,Ā 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:Ā It’s fully deserving of its popularity because it’s absolutely delicious!Ā 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.Ā Have your veggies and meat sliced and have your sauce ingredients combined.Ā 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!Ā 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.Ā Check out our recipe for Baked Tofu. Ā 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!Ā Put it in an airtight freezer container or ziplock freezer bag and freeze for up to 3 months.Ā 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.
Enjoy!
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For more delicious Chinese dishes be sure to try our:
- Orange Beef
- Sesame Chicken
- Beef and Broccoli
- General Tsoās Chicken
- Kung Pao Chicken
- Orange Chicken
- Sweet and Sour Chicken
- Wonton Soup
- Shanghai Noodles
- Mongolian Chicken
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
Originally published on The Daring Gourmet October 2013
Julie says
Way too salty. I would cut way down on the soy sauce next time and add some chicken stock in its place. That would also allow the Hoison to shine more. I would probably halve the sugar too.
Kimberly @ The Daring Gourmet says
Hi Julie, did you use light or dark soy sauce? Light soy sauce has less sodium.
Michael says
My family and I really enjoyed this dish. I will make it again soon.
Kimberly @ The Daring Gourmet says
Fantastic, Michael, thank you!
Ali says
Besides this recipe, waht other recipes can I use the homemade fermented bean paste for? I have some extra. Thanks,
Kimberly @ The Daring Gourmet says
Hi Ali, you bet! Go to the recipe post for the black bean paste and you’ll see a list of ideas for putting it to use: http://www.daringgourmet.com/how-to-make-homemade-black-bean-sauce-or-black-bean-paste/
Patrick says
decided to try this,not sure what I did wrong,but it doesn’t even meet the comments. its pretty terrible…
Kimberly @ The Daring Gourmet says
I’m sorry to hear you didn’t like it, Patrick. I’m not sure what your expectations were – I’m assuming you’ve had Mongolian Beef from Chinese takeouts before? The flavor profile of this is pretty much the same.
Patrick says
Yeah I have had Mongolian Beef from quite a few different Chinese places before. I must have messed something up, Im not exactly known to be a good cook,even while following a well-written recipe like this one. Thanks for the reply
Mark Kesby says
Hi Kimberly
has to be the best Mongolian Beef ever,
great easy to follow instructions, for me its fool proof and bloody delicious….
Thank-you
I rate this recipe 5 stars.
Kimberly @ The Daring Gourmet says
I’m so thrilled to hear that, Mark, thank you!
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!
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! :)
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! :)
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! :)
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!
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! :)
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!
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.
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 :)
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!