Mongolian Beef
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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! And if you’re looking for a vegetarian Mongolian Beef, I’ve got you covered too!
What is Mongolian Beef?
Mongolian Beef is one of the most popular Chinese takeout and restaurant dishes and is known and served throughout many areas of the world. It is a stir-fry dish consisting of thinly sliced beef that is coated in cornstarch and then fried until crispy. The beef is then tossed in a flavorful sauce along with green onions/scallions.
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!
Mongolian Beef Ingredients and Substitutions
Made with just a small handful of ingredients, this Mongolian Beef is simple, quick, and ready to serve within 15-20 minutes including prep! You’ll need:
- Lean beef: Flank steak or sirloin work great.
- Cornstarch: for coating the beef and oil for frying it
- Fresh ginger and garlic
- Hoisin sauce: you can buy it or make your own Hoisin Sauce, which I HIGHLY recommend!
- Toasted sesame oil
- Tamari: you can substitute low sodium soy sauce but tamari has a much better, richer flavor.
- Brown sugar: for a low-sugar option you can use a brown sugar alternative sweetener.
- Pepper
- Green onions
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 to Make 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.
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.
Storage and Freezing
This will keep for 3-4 days in the fridge and can be reheated in the microwave or on the stovetop. It can also be frozen: place 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.
Enjoy!
Want to bulk up this dish with more 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 my:
- Orange Beef
- Sesame Chicken
- Beef and Broccoli
- Egg Foo Young
- General Tso’s Chicken
- Kung Pao Chicken
- Beef Stir Fry
- Orange Chicken
- Sweet and Sour Chicken
- Wonton Soup
- Shanghai Noodles
- Mongolian Chicken
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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 tamari (can substitute low sodium soy sauce but tamari has a much better/richer flavor)
- 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
Hi, I’m Kimberly Killebrew and welcome to Daring Gourmet where you'll find delicious originals, revitalized classics, and simply downright good eats from around the world! Originally from Germany, later raised in England, world-traveled, and now living in the U.S., from my globally-influenced kitchen I invite you to tour the world through your taste buds!
I made this for dinner and the whole family loved it.
Fantastic, Stephanie, I’m so glad it was a hit, thank you!
I found this to be even more delicious than what I get at our local restaurant! Easy and yummy!
I’m so happy to hear that, Wilhelmina, thank you!
i like it
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.
Fantastic, Russell, thank you for the feedback!
Hi Russell:
I am older and also have teeth problems. I have found a product that works very well. It is called Old Neighborhood Shaved Beef Steak. It is easy to chew and works well in recipes similar to this. In my part of the country it is carried by Aldi and Wal-Mart.
Made this for supper tonight and it was a huge hit. So simple and easy!!
That’s fantastic, Liezel, thanks for the feedback!
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…)
Lol, Teun, I’m so glad you enjoyed it, thank you!
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.
I’m so happy to hear that, Heike, thank you! :)
Has anyone tried this with pork? I’ve made it a few times with beef and it’s amazing!
I have just tried it with Lamb! Whoeah, it is amazing. Thank you.