The best Mongolian Beef Recipe – Made with thinly sliced marinated flank steak coated in a ridiculously delicious sweet and savory garlic and brown sugar stir fry sauce. Inspired by P.F. Changs Mongolian beef recipe, this recipe is every bit as amazing and cooks in just 15 minutes!
This easy Mongolian beef is the perfect Chinese-American dish to make at home. Less expensive than ordering Chinese takeout, it’s a straightforward Asian beef stir-fry perfect for the whole family.
Made with tender, melt-in-your-mouth strips of marinated beef and covered in the most delicious sweet and savory sauce – I mean, what’s not to love?
What is Mongolian Beef?
Mongolian beef, despite its name, doesn’t come from Mongolia at all. Invented at Mongolian barbecue restaurants in Taiwan in the 1950s, restaurantgoers had the freedom to choose their meats, veggies, and sauces and have them stir-fried together, creating their own unique meal. The ingredients found in what we know as “Mongolian beef” was a popular combination and later introduced to the United States as a Chinese-American stir-fry commonly served over steamed rice or noodles.
So, what does Mongolian beef typically consist of? Mongolian beef is usually made with thinly sliced tender beef that is stir-fried with vegetables such as onions, bell peppers, and sometimes scallions or green onions. The beef is often marinated before cooking to enhance its flavor and tenderness. The marinade and sauce usually include ingredients like soy sauce, hoisin sauce, brown sugar, ginger, garlic, and cornstarch.
Best Cut of Beef for Mongolian Beef
The best cut of steak for Mongolian beef is flank steak. Flank steak is a popular choice due to its lean yet tender texture, rich beefy flavor, and (relative) affordability. When preparing flank steak, remember to slice it against the grain for maximum tenderness. Flank steak also holds up well during the stir-frying process, absorbs the flavors of the sauce, and provides a great texture for the dish. Other great quick-cooking beef includes skirt steak, sirloin, or ribeye.
How to Make Mongolian Beef
1. In a large bowl, whisk together half a cup of water with two tablespoons of cornstarch, two tablespoons of marin, and one teaspoon of baking soda. Add the sliced beef to the marinade and mix well to coat. Cover and transfer to the refrigerator to marinate for at least two or (up to) eight hours.
2. Meanwhile, in a small bowl, prepare the sauce. Whisk together the vegetable oil, marin, soy sauce, brown sugar, and hoisin sauce. Once combined, whisk in one tablespoon of cornstarch. Set aside.
3. Remove the steak from the refrigerator and gently rinse the steak under cold running water (this is to remove the baking soda). Gently pat dry with paper towels until completely dry, then season with salt and black pepper.
4. Heat a large skillet or wok over medium-high to high heat and add one to two tablespoons of oil. Add the beef (all at once or in two to three batches – batches are better). Sear the beef for 3-4 minutes or until nearly cooked.
5. Add the fresh garlic and ginger to the steak and cook for 30 seconds or until fragrant. Add the green bell pepper, red bell pepper, and onion to the skillet and stir-fry for about 3 minutes, stirring often.
6. Finally, pour the sauce into the skillet, mixing well to coat the beef. Cook everything for 2-3 minutes or until the sauce has thickened and the vegetables are tender.
7. Serve immediately over cooked rice or noodles and garnished with fresh green onions and sesame seeds, if desired.
Is Mongolian Beef Spicy?
Mongolian beef is typically very mild; however, the level of spiciness varies depending on the recipe and personal preference. For added heat, ingredients such as red pepper flakes or fresh red chilies are added during the stir-frying process. On the other hand, if you prefer a milder dish, you can reduce or omit these spicy ingredients altogether.
As written, this recipe is very mild as it does not include any red pepper flakes or fresh red chilies.
Recipes to Serve with Mongolian Beef
Mongolian beef is great served alongside a variety of side dishes. Some of my favorites include:
- Steamed white rice or brown rice
- Fried rice with vegetables
- Stir-fried noodles like chow mein
- Easy sir-fried Chinese broccoli (gai lan) or bok choy
- This warm and comforting ginger garlic noodle soup
- Steamed broccoli
Storage and Leftovers
Just like leftovers from your favorite Chinese restaurant, this Mongolian beef lasts for 3-4 days when stored in an airtight container in the refrigerator or up to 3 months when stored in the freezer. To reheat from frozen, allow it to thaw overnight in the refrigerator before reheating in a hot skillet or microwave.
More Chinese Take-Out Recipes
- Moo Goo Gai Pan Recipe
- Easy Szechuan Chicken Recipe (Szechuan Chicken Stir Fry)
- Kung Pao Chicken
- Congee Recipe (Chinese Rice Porridge)
- Beef and Broccoli Recipe
- Egg Drop Soup
If you try making this Mongolian Beef Recipe, please leave me a comment and let me know! I always love to hear your thoughts.
RECIPE CARD
Mongolian Beef
Ingredients
Marinade Ingredients
- 2 tablespoons cornstarch
- 2 tablespoons mirin
- 1 teaspoon baking soda
- ½ cup water
Stir-Fry Ingredients
- 2 pounds flank steak or sirloin tip - thinly sliced against the grain into 1-inch long pieces
- 1 tablespoon vegetable oil
- 3 cloves garlic - minced
- 1 tablespoon fresh ginger - minced
- ½ green bell pepper - seeded and cut into 1-inch pieces
- ½ red bell pepper - seeded and cut into 1-inch pieces
- ½ large white onion - cut into 1-inch pieces
Sauce Ingredients
- 2 tablespoons vegetable oil
- 2 tablespoons mirin
- ½ cup soy sauce
- ¼ cup light brown sugar - packed
- ¼ cup hoisin sauce
- 1 tablespoon cornstarch
Instructions
- Marinate the beef: In a large bowl, whisk together half a cup of water with two tablespoons of cornstarch, two tablespoons of marin, and one teaspoon of baking soda. Add the sliced steak to the marinade and mix well to coat. Cover and transfer to the refrigerator to marinate for at least two or (up to) eight hours.
- Make the sauce: When ready to start cooking, whisk together all of the ingredients for the sauce in a small bowl. Set aside.
- Rinse the beef: Remove the steak from the refrigerator and gently rinse the beef under cold running water (this is to remove the baking soda). Gently pat dry with paper towels until completely dry, then season with salt and black pepper. Note: If you do not add baking soda to the marinade, then it is not necessary to rinse the beef with water before cooking.
- Sear the beef: Heat a large skillet or wok over medium-high to high heat and add 1-2 tablespoons of oil. Add the beef (all at once or in 2-3 batches – see notes). Sear the beef for 3-4 minutes or until nearly cooked.
- Add the aromatics and veggies: Add the fresh garlic and ginger and cook for 30 seconds or until fragrant. Then add the green bell pepper, red bell pepper, and onion to the skillet and stir-fry for about 3 minutes, stirring often.
- Pour in the sauce: Add the sauce to the pan, mixing well to coat the beef. Cook everything for 2-3 minutes or until the sauce has thickened and the vegetables are tender.
- Serve: Serve hot with cooked rice or noodles and garnish with fresh green onions and sesame seeds, if desired.
Jessica’s Notes
- Why marinate the beef in cornstarch? This technique is actually called “velveting” and is a great way to tenderize meat.
- It is unnecessary to cook the steak in multiple batches, but it will help the beef sear nicely and prevent it from steaming.
- The vegetables are optional. If you prefer your Mongolian beef without bell peppers or onion, simply omit them from the recipe.
- Keep leftovers stored in an airtight container in the refrigerator for up to 3 days.
Nutritional Information
(Nutrition information provided is an estimate and will vary based on cooking methods and specific brands of ingredients used.)
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