If you’re someone who loves rich, savory flavors with just the right amount of sweetness, Mongolian Beef is about to become your new favorite recipe. This dish is packed with tender beef, caramelized onions, and a silky sauce that’s a perfect balance of sweet and salty. It’s one of those dishes that tastes just like it came from your favorite Chinese restaurant, but it’s so easy to make at home! Whether you’re cooking for a busy weeknight or planning to impress your guests, Mongolian Beef is quick, satisfying, and incredibly delicious.
Why You’ll Love This Recipe?
Mongolian Beef is everything you want in a stir-fry: tender beef, a rich and flavorful sauce, and just the right amount of sweetness to balance the savory elements. The sauce comes together in minutes, and the beef absorbs all the delicious flavors, making each bite irresistible. Plus, it’s incredibly customizable. You can serve it over rice or noodles, add some veggies to make it even heartier, and you can even tweak the sauce to adjust the sweetness and spice to your liking. This is one of those dishes that everyone will love, from picky eaters to food lovers!
Ingredients
The ingredients for Mongolian Beef are simple, but they pack a punch. Here’s a quick look at what you’ll need (full ingredient list below):
- Beef (flank steak or sirloin works best)
- Soy sauce
- Brown sugar (for sweetness)
- Garlic and ginger (for that stir-fry flavor)
- Green onions (for garnish)
- Cornstarch (to coat the beef for that crispy texture)
- Vegetable oil (for frying)
- Sesame oil (adds flavor and depth)
These ingredients come together quickly to create a sauce that’s rich, flavorful, and downright addictive. It’s one of those dishes that makes you want to go back for seconds, and maybe even thirds!
Directions
Step 1: Prepare the Beef
Start by slicing the beef thinly against the grain. Freezing the beef for about 20 minutes before slicing it helps to make it easier to cut thin, even pieces. Once sliced, coat the beef in cornstarch, making sure each piece is evenly covered. This is key to getting that crispy, golden texture on the outside.
Step 2: Cook the Beef
Heat about 2 tablespoons of vegetable oil in a large skillet or wok over medium-high heat. Once the oil is hot, add the beef in batches, making sure not to overcrowd the pan. Fry the beef for about 2-3 minutes per side, or until it’s golden and crispy. Once the beef is cooked, remove it from the pan and set it aside.
Step 3: Make the Sauce
In the same pan, add a little more oil if needed. Add the minced garlic and ginger and sauté for about 30 seconds until fragrant. Then, pour in the soy sauce and brown sugar, stirring well to combine. Let the sauce simmer for about 2-3 minutes until it thickens slightly. You’ll notice the sauce turning into a rich, glossy coating that will soon coat the beef perfectly.
Step 4: Combine the Beef and Sauce
Once the sauce is ready, return the beef to the pan. Toss the beef in the sauce, making sure every piece is well-coated. Let it simmer for an additional 2-3 minutes, allowing the beef to absorb all the flavors and the sauce to thicken even more.
Step 5: Garnish and Serve
Once the beef is coated in that luscious sauce, remove it from the heat. Garnish with chopped green onions for color and a bit of freshness. Serve the Mongolian Beef over steamed rice or noodles for a complete, satisfying meal.
Expert Tips and Tricks
- Use flank steak: Flank steak is the most tender cut of beef for this dish, but you can also use sirloin or ribeye. Just make sure to slice it thinly.
- Don’t overcook the beef: The beef should cook quickly in the hot oil to stay tender. Overcooking it will make it tough, so be sure to remove it from the pan once it’s golden and crispy.
- Make it spicier: If you like a little heat, feel free to add a pinch of red pepper flakes or a drizzle of chili oil to the sauce for an extra kick.
- Customize the sauce: If you like your Mongolian Beef a bit sweeter, add more brown sugar. If you prefer a saltier sauce, increase the soy sauce slightly. It’s all about finding the balance that suits your taste!
Recipe Variations and Possible Substitutions
- Vegetarian option: Replace the beef with tofu or tempeh for a vegetarian version. Press the tofu to remove excess moisture and fry it to get a crispy texture before adding it to the sauce.
- Add vegetables: You can easily bulk up this dish with vegetables like bell peppers, broccoli, or snap peas. Stir-fry them along with the garlic and ginger for a well-rounded meal.
- Gluten-free: Use tamari instead of soy sauce for a gluten-free version of the dish. You can also use arrowroot powder in place of cornstarch for a gluten-free thickening agent.
Serving and Pairing Suggestions
Mongolian Beef is a meal in itself, but you can make it even more delicious by pairing it with the following sides:
- Steamed rice: The rice soaks up all that delicious sauce, making it the perfect base for the Mongolian Beef.
- Stir-fried vegetables: For a light and healthy addition, stir-fry some broccoli, bell peppers, or snow peas to complement the rich beef.
- Asian-style noodles: Serve the beef over a bed of noodles like chow mein or rice noodles for a heartier meal.
- Egg rolls: Crispy egg rolls with dipping sauce make a great appetizer to start your meal.
Storage and Reheating Tips
If you have leftovers (lucky you!), store the Mongolian Beef in an airtight container in the fridge for up to 3 days. To reheat, simply warm it in a skillet over medium heat, adding a splash of water or soy sauce if needed to loosen the sauce. You can also microwave it for a quick meal, though the beef may lose some of its crispiness in the microwave.
4 FAQs
1. Can I use another cut of beef for this recipe?
While flank steak is ideal, you can use any cut of beef that’s tender and slices easily, such as sirloin or ribeye. Just make sure to slice it thinly against the grain for the best texture.
2. How can I make the sauce thicker?
If you prefer a thicker sauce, simply let it simmer longer until it reduces to your desired consistency. You can also mix a little cornstarch with water to create a slurry and add it to the sauce to thicken it up.
3. Can I freeze Mongolian Beef?
While it’s best served fresh, you can freeze leftover Mongolian Beef for up to a month. Store it in an airtight container, and reheat it in a pan or microwave. The beef may lose a bit of its crispiness after freezing, but it will still be flavorful.
4. Can I add more vegetables to the dish?
Absolutely! Mongolian Beef is incredibly versatile, so feel free to add any vegetables you like. Try adding sliced carrots, broccoli, or mushrooms for more texture and flavor.
Conclusion
Mongolian Beef is a deliciously sweet, savory, and satisfying stir-fry that’s perfect for weeknight dinners or when you want to impress with a homemade takeout dish. It’s easy to make, packed with flavor, and versatile enough to be enjoyed in a variety of ways. Whether you serve it over rice, noodles, or add your favorite veggies, this Mongolian Beef recipe is guaranteed to be a hit with your family and friends. Give it a try—you won’t be disappointed!
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Mongolian Beef: Sweet, Savory, and Full of Flavor
- Prep Time: 10 minutes
- Cook Time: 15-20 minutes
- Total Time: 25-30 minutes
- Yield: 4 servings 1x
- Category: Main Dish
- Method: Stir-fry
- Cuisine: Chinese
- Diet: Gluten Free
Description
Mongolian Beef is a rich, savory stir-fry dish with tender beef, caramelized onions, and a perfectly balanced sauce that combines sweetness and saltiness. It’s easy to make at home and tastes just like your favorite Chinese restaurant dish. Perfect for weeknight dinners or impressing guests!
Ingredients
- 1 lb flank steak (or sirloin), thinly sliced against the grain
- 3 tablespoons soy sauce
- 2 tablespoons brown sugar
- 2 cloves garlic, minced
- 1-inch piece of ginger, minced
- 4–5 green onions, chopped (for garnish)
- 2 tablespoons cornstarch (for coating)
- 2 tablespoons vegetable oil (for frying)
- 1 tablespoon sesame oil (for flavor)
Instructions
- Prepare the Beef: Freeze the beef for 20 minutes before slicing for easier cutting. Slice the beef thinly against the grain. Coat the beef in cornstarch to get a crispy texture.
- Cook the Beef: Heat vegetable oil in a skillet or wok over medium-high heat. Add beef in batches, cooking for 2-3 minutes per side until golden and crispy. Remove and set aside.
- Make the Sauce: In the same pan, add garlic and ginger, and sauté for 30 seconds. Add soy sauce, brown sugar, and simmer for 2-3 minutes until the sauce thickens.
- Combine: Return the cooked beef to the pan, toss in the sauce, and simmer for 2-3 minutes until the beef absorbs the sauce and the sauce thickens.
- Garnish & Serve: Garnish with chopped green onions. Serve over steamed rice, noodles, or with stir-fried vegetables.
Notes
- Use flank steak for the best texture, but sirloin or ribeye will also work.
- Don’t overcook the beef to maintain its tenderness.
- Adjust spice level by adding chili paste or red pepper flakes for extra heat.
Nutrition
- Serving Size: 1 plate
- Calories: 315
- Sugar: 13g
- Sodium: 750mg
- Fat: 15g
- Saturated Fat: 4g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 16g
- Fiber: 1g
- Protein: 30g
- Cholesterol: 70mg