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
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!
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
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/
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!
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.
Sarah says
Thank-you for this recipe, it is so very close to what my favourite restaurant serves- I have a feeling the only difference between this recipe and theirs is theirs probably has a good dose of MSG :)
One trick I learned years ago from a little old Chinese lady who was once my next door neighbour. When cooking beef for chinese food – notice how restaurant beef is that ridiculously soft, melty texture?
Its called velveting the meat. Just marinate the meat, after cutting it against the grain into strips, in about 4tb bicarb soda (Americans call it baking soda I believe) and enough water to make a thick sludge. Rub it all over the meat strips, cover and fridge for 15-20. Take out, rinse REALLY WELL (run your fingers over the meat -make sure there are no grains of bicarbonate soda left), pat dry and use immediately.
Guaranteed super soft beef every-time.
Kimberly @ The Daring Gourmet says
Thanks for the tip, Sarah!
Scott Hornyak says
Good but a bit salty in my opinion. Thoughts on adding 1/4 cup or less beef stock, low or no sodium, of course)?
Kimberly @ The Daring Gourmet says
Hi Scott, the saltiness will greatly depend on the brand of soy sauce you use. You can also try using a low-sodium soy sauce. And sure, you substitute some of it with beef stock.
Stacey Callahan says
I fixed this and it’s a five-star recipe! Thanks so much for sharing this delicious recipe with all of us. I had never heard of hoisin sauce before, but now I’m a big fan! I can’t wait to use it on some chicken.
Kimberly @ The Daring Gourmet says
Fantastic, Stacey, I’m so glad you enjoyed it – thank you!
Meagan says
Has anyone tried this with pork? I’ve made it a few times with beef and it’s amazing!
Mariet Robinson , Moama, NSW, Australia says
I have just tried it with Lamb! Whoeah, it is amazing. Thank you.
Heike Brett says
Thanks for this lovely recipe, we really enjoyed the end result. Keep the good work up and the recipes coming. Although sometimes the ingredients are hard to get where I live ( southern Spain), I love trying out your exotic dishes. My favourite so far is the chicken Machboos, drizzled with a bit of rose water. WOW!!! Next one to be tried will be Sega Wat.
Kimberly @ The Daring Gourmet says
I’m so happy to hear that, Heike, thank you! :)
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!
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!
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!
Anonymous says
i like it