The Most Tender Mongolian Beef Recipe You’ll Ever Make

Whipping up a mouthwatering mongolian beef dish can transport your taste buds to a world of bold, savory flavors.

Soy sauce and brown sugar create a perfect balance of sweet and tangy notes that dance across your palate.

Tender strips of beef sizzle with aromatic garlic and green onions, promising a restaurant-quality meal right in your kitchen.

Authentic techniques blend seamlessly with simple ingredients you likely already have on hand.

Home cooks can master this delectable plate with just a few clever tricks and minimal preparation time.

Each bite promises a delightful combination of crispy edges and succulent meat that will have everyone asking for seconds.

Let’s dive into this incredible culinary adventure that brings the rich flavors of traditional asian cuisine directly to your dinner table.

What Makes Mongolian Beef Delicious

• Speedy Flavor Burst: Packed with bold, authentic Asian tastes that come together in a quick cooking process, delivering restaurant-quality results right in your kitchen.
• Master Complex Technique: Learn professional stir-frying skills that elevate home cooking, transforming simple ingredients into a crispy, glossy restaurant-style dish with professional techniques.
• Customizable Comfort Food: Easily adjust spice levels and protein choices, making this recipe perfect for family dinners, date nights, or casual gatherings with friends who love exciting flavors.
• No-Fuss Impressive Meal: Surprisingly simple steps create a stunning dish that looks and tastes complex, guaranteeing compliments from everyone at the table without requiring advanced culinary skills.

Ingredients for Mongolian Beef

• Beef: A tender meat cut that forms the heart of this classic Mongolian dish.

• Shaoxing Wine, Soy Sauce, Dark Soy Sauce: A flavor-enhancing trio that adds depth and complexity to the beef.
• Brown Sugar: Provides a sweet balance to the savory elements of the dish.
• Baking Soda: Helps tenderize the beef and create a softer texture.
• Cornstarch: Crucial for creating a crispy coating and thickening the sauce.

• Ginger, Garlic: Foundational ingredients that provide a sharp, warm base flavor.
• Dried Chilies, Scallions: Add heat and fresh, sharp notes to complete the dish's flavor profile.
• Oil: Essential for frying and sautéing the ingredients.
• Water: Used for marinating and creating the sauce consistency.

How to Cook Mongolian Beef

Step 1: Prepare Beef Marinade

Mix beef with oil, Shaoxing wine, soy sauce, cornstarch, water, and baking soda in a bowl. Allow the beef to soak up these flavors for one full hour, ensuring each piece is well-coated.

Step 2: Create Flavorful Sauce

Dissolve brown sugar in hot water, then blend in regular and dark soy sauces. This combination will create a rich, glossy coating for the beef.

Step 3: Coat and Crisp Beef

Thoroughly dust marinated beef pieces in cornstarch, ensuring complete coverage. Heat oil in a wok or skillet over high heat.

Fry beef in small batches, cooking each side for one minute until achieving a crispy golden exterior. Transfer crispy beef to a separate plate.

Step 4: Build Aromatic Base

• Ginger
• Dried chilies
• Garlic
• Scallion whites

Step 5: Combine and Finish

Pour prepared sauce into the pan and simmer for two minutes.

Create a cornstarch slurry by mixing cornstarch with water. Stir slurry into the sauce to thicken.

Add crispy beef and scallion greens, tossing everything together for half a minute. Serve immediately alongside steamed rice or noodles.

Tips for the Best Mongolian Beef

• Use Shaoxing wine or dry sherry to enhance beef's flavor and tenderize the meat effectively.
• Pat beef dry before dredging to ensure a crispy, golden-brown exterior that locks in juiciness.
• Maintain high heat when frying beef to create a perfect crisp without making the meat greasy.
• Mix cornstarch with cold water to create a smooth thickening agent that prevents lumps in your sauce.
• Cook ingredients in rapid succession to preserve their texture and prevent burning or overcooking.

Variations on Mongolian Beef

• Spicy Garlic Blast: Increase dried chili quantity and add extra minced garlic for a more intense heat profile.
• Ginger-Forward Version: Double ginger amount and incorporate fresh ginger juice into marinade for deeper aromatic flavor.
• Honey Glazed Edition: Replace brown sugar with honey and add a splash of rice vinegar for sweet-tangy complexity.
• Vegetarian Swap: Substitute beef with firm tofu or seitan, using same marination and cooking technique for plant-based protein alternative.

Pairing Ideas for Mongolian Beef

• Pair Spicy Sichuan Beer: Choose a crisp, light Chinese lager like Tsingtao to balance the dish's rich, spicy flavors and cut through the beef's oiliness.
• Create Ginger Cucumber Refresher: Blend fresh cucumber, ginger, and sparkling water for a cooling, palate-cleansing drink that complements the beef's intense heat.
• Match Jasmine Rice Companion: Serve fluffy, fragrant jasmine rice as a perfect neutral base that absorbs the savory sauce and provides textural contrast.
• Enhance with Green Tea Finale: Brew a hot, slightly bitter green tea to cleanse the palate and aid digestion after the rich, spicy Mongolian beef.

Storing Mongolian Beef Properly

Store leftovers in an airtight container in the refrigerator for up to 3-4 days. Ensure the beef is completely cooled before sealing to prevent moisture buildup.

Transfer cooled Mongolian beef to a freezer-safe container or freezer bag. Remove excess air and freeze for up to 2 months. Label with the date for easy tracking.

Place portions on a microwave-safe plate. Cover with a damp paper towel to retain moisture. Heat in 30-second intervals, stirring between each, until thoroughly warmed.

Warm a skillet over medium heat. Add a splash of oil or water to prevent sticking. Gently stir the beef, cooking for 2-3 minutes until heated through and crispy texture is restored.

FAQs

• Why use baking soda in the marinade?

Baking soda helps tenderize the beef by breaking down muscle proteins, making the meat softer and more delicate when cooked.

• What kind of beef works best for this recipe?

Flank steak or sirloin are ideal because they’re lean, tender, and absorb marinades well. Slice the meat against the grain for maximum tenderness.

• Can I make this dish less spicy?

Yes, simply reduce or omit the dried chilies. If you want mild heat, remove the chili seeds before adding them to the wok.

• Is Shaoxing wine necessary for the recipe?

While it adds authentic flavor, you can substitute with dry sherry or rice wine if Shaoxing wine is unavailable. If you can’t find any, a small amount of white wine works too.

Mongolian Beef Recipe

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4.8 from 17 reviews

• Total Time: 1 hour 10 minutes
• Yield: 4 1x

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Description

Savor the bold flavors of Mongolian beef, a sizzling stir-fry that brings Asian-inspired cuisine straight to your kitchen. Tender strips of beef dance with a glossy, sweet-savory sauce, promising a restaurant-quality meal you can easily recreate at home.

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Ingredients

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Meat and Protein:

• 1 lb beef flank steak, sliced against the grain into 1/4-inch-thick pieces
• 8 dried red chilies (optional)
• 4 scallions, white and green parts separated, cut into 2-inch pieces
• 3 garlic cloves, finely chopped
• 1 teaspoon minced fresh ginger

Marinade and Seasonings:

• 2 teaspoons vegetable oil
• 2 teaspoons Shaoxing wine (or dry sherry)
• 1 teaspoon regular soy sauce
• 1/4 teaspoon baking soda
• 1/4 cup packed light brown sugar
• 1/4 cup regular soy sauce
• 1 teaspoon dark soy sauce (optional)

Coating and Liquid Ingredients:

• 1/2 cup cornstarch
• 1 tablespoon cornstarch
• 2/3 cup vegetable oil
• 3/4 cup hot water
• 1 tablespoon water

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Instructions

1. Prepare beef by combining it with oil, Shaoxing wine, soy sauce, cornstarch, water, and baking soda in a mixing vessel. Allow the mixture to rest and absorb flavors for approximately 60 minutes at room temperature.
2. Create sauce by dissolving brown sugar in hot water, then integrating regular and dark soy sauces until smooth and uniform.
3. Thoroughly coat marinated beef pieces with additional cornstarch, ensuring complete and even coverage.
4. Heat substantial cooking oil in a wok or heavy skillet until extremely hot, around 375°F. Carefully fry beef portions in small batches, achieving a crispy golden exterior by cooking roughly 1 minute per side.
5. Remove excess oil, reserving minimal amount in cooking vessel. Quickly sauté ginger and dried chilies for 15 seconds to release aromatic compounds.
6. Introduce garlic and scallion whites, stirring rapidly to prevent burning and develop intense flavor profiles.
7. Pour prepared sauce into pan, allowing liquid to simmer and reduce for approximately 2 minutes.
8. Whisk cornstarch with water to create a thickening slurry, then integrate into simmering sauce to enhance viscosity.
9. Reintroduce crispy beef pieces and sprinkle scallion greens, tossing energetically to ensure complete sauce coverage.
10. Transfer immediately to serving plates, accompanying with steamed rice or noodles for a complete culinary experience.

Notes

• Tenderize beef by slicing against the grain to ensure maximum softness and prevent chewiness.
• Use high-quality, well-marbled beef like flank or sirloin for the most tender and flavorful result.
• Keep cornstarch coating light and even to achieve crispy exterior without making meat heavy or soggy.
• Control oil temperature carefully during frying to prevent burning and maintain beef’s crisp texture.
• For gluten-free version, substitute regular soy sauce with tamari and ensure cornstarch is certified gluten-free.
• Create milder version by reducing or removing dried chilies while maintaining authentic flavor profile.
• Prepare all ingredients in advance to execute quick stir-frying technique without risking overcooking.
• Serve immediately after cooking to maintain beef’s crispiness and prevent sauce from making meat soggy.

• Prep Time: 1 hour
• Cook Time: 10 minutes
• Category: Lunch, Dinner
• Method: Frying
• Cuisine: Chinese

Nutrition

• Serving Size: 4
• Calories: 382 kcal
• Sugar: 11 g
• Sodium: 850 mg
• Fat: 20 g
• Saturated Fat: 4 g
• Unsaturated Fat: 15 g
• Trans Fat: 0 g
• Carbohydrates: 22 g
• Fiber: 1 g
• Protein: 32 g
• Cholesterol: 85 mg