Easy Mongolian Beef

Pin1

This Easy Mongolian Beef recipe brings the beloved restaurant favorite right into your home, with tender slices of sirloin steak coated in a crispy layer, tossed in a sweet and savory sauce made from soy sauce and brown sugar. Fresh ginger and garlic add aromatic depth, while red pepper flakes give it a subtle kick of heat. Perfectly paired with rice or noodles, this dish is ideal for busy weeknights when you want something quick, flavorful, and satisfying.

What makes this dish truly stand out is its versatility. You can easily customize it to suit your taste or dietary preferences, whether by swapping in flank steak for sirloin or adjusting the level of spice. Plus, with only a few staple ingredients and a total cooking time of just 30 minutes, it’s an accessible recipe for anyone looking to impress with a home-cooked meal.

Full Recipe:

1½ lb 1-inch thick sirloin steak
⅓ cup cornstarch
¼ cup vegetable oil
¼ teaspoon salt
1 teaspoon ginger paste
2 tablespoon minced garlic
Red pepper flakes, to taste
⅓ cup soy sauce
½ cup water
⅓ cup brown sugar
2 green onions, green parts only

Directions:

Begin by slicing the steak into ¼-inch slices. Lay them flat, cover with plastic wrap, and use a meat pounder to flatten.
Place the meat in a ziplock bag, add cornstarch, and massage to ensure full coating.
Heat vegetable oil in a large frying pan over medium-high heat.
Cook the steak in a single layer for 30 seconds per side (1 minute total). Cook in batches to avoid overcrowding.
Remove the cooked steak, set it aside on a plate, and sprinkle with salt.
In the same pan, sauté ginger, garlic, and red pepper flakes for 10-15 seconds.
Stir in soy sauce, water, and brown sugar. Bring the mixture to a boil.
Fold the steak back in and let the sauce thicken for 20-30 seconds.
Turn off the heat, add green onions, and stir to combine.
Serve over white rice, rice noodles, or in lettuce wraps. Enjoy!

Prep Time: 10 minutes | Cooking Time: 20 minutes | Total Time: 30 minutes
Kcal: 320 kcal | Servings: 4

Background and Origins of Mongolian Beef

Mongolian Beef is a popular Chinese-American dish, often featured on menus at Chinese restaurants across the world. Despite its name, the dish doesn’t originate from Mongolian cuisine. Instead, it draws influence from the flavors of Northern China. Traditionally, Mongolian cooking focuses on hearty meats and bold flavors, and this dish borrows some of that essence while adapting it into a Chinese-style stir-fry.

The dish became widely popular in the West due to its rich, savory flavor, tender beef texture, and quick cooking method, making it a favorite among both restaurant-goers and home cooks. It typically features thin slices of beef, cooked with a sweet and savory soy-based sauce, garlic, ginger, and green onions, served over rice or noodles.

Key Ingredients Breakdown

Sirloin Steak: The star of the dish, this cut of beef is both flavorful and tender, especially when sliced thinly and cooked quickly. Flank steak is a common substitute if you’re looking for an equally delicious and tender result.
Cornstarch: This ingredient is essential for creating a crispy coating on the beef slices when fried. It also helps to thicken the sauce, ensuring every bite is coated in rich flavor.
Soy Sauce: The base of the sauce, soy sauce brings the savory, umami flavor that is key to Asian cuisine. You can use light soy sauce if you prefer a less salty version or low-sodium soy sauce to control salt levels.
Brown Sugar: This adds the sweet element to the sauce, perfectly balancing the salty and savory notes from the soy sauce. It caramelizes with the beef for an irresistible glaze.
Garlic & Ginger: These aromatic ingredients are at the heart of many Asian dishes, bringing both depth and a slight bite to the sauce.
Green Onions: They add freshness and a pop of color, giving the dish a balanced finish.

Tips for Perfecting Mongolian Beef at Home

Thinly Slice the Beef: To ensure the beef cooks quickly and remains tender, make sure to slice it against the grain into very thin strips (around ¼ inch). You can also use a meat pounder to tenderize it further.
High Heat Cooking: Stir-frying at high heat allows the beef to sear quickly, locking in moisture while creating a golden, crispy crust on the outside. Make sure your pan is hot before adding the beef.
Customize the Spice Level: If you love heat, feel free to add more red pepper flakes or even some fresh chopped chilies for a spicier version of the dish.
Substitute Ingredients: While sirloin steak is commonly used, flank steak, or even pork tenderloin, can be swapped in. You can also experiment with different vegetables like bell peppers, snow peas, or broccoli for added nutrition and texture.

How to Serve Mongolian Beef

Mongolian Beef is typically served over a bed of fluffy white rice, which soaks up the rich sauce beautifully. However, for a different twist, you can pair it with:

Brown Rice: A healthier alternative that adds more fiber and a nutty flavor.
Stir-fry Noodles: For those craving something heartier, noodles complement the beef and sauce perfectly.
Lettuce Wraps: For a low-carb option, serve the beef in crispy lettuce leaves for a fresh, crunchy bite.
Cauliflower Rice: Another low-carb alternative that soaks up the sauce without adding many calories.

Why This Recipe is Perfect for Busy Weeknights

The Easy Mongolian Beef recipe is perfect for weeknight dinners because of its quick preparation time and ease of cooking. With just 10 minutes of prep time and 20 minutes of cooking, this dish can be on the table in 30 minutes, making it ideal for busy families or anyone craving a restaurant-quality meal without the time commitment. Plus, the ingredients are simple and likely already in your pantry, saving you a trip to the store.

Variations and Additions

Vegetarian Version: Substitute the beef with tofu or mushrooms. Firm tofu can be fried until crispy, while portobello or shiitake mushrooms can provide a meaty texture.
Healthier Options: Opt for a low-sodium soy sauce and reduce the amount of brown sugar for a lighter version of the dish. Additionally, swapping out the white rice for quinoa or farro adds extra nutrients and fiber.

Fun Fact

Despite being labeled as Mongolian, the dish itself is more reflective of Taiwanese or Chinese-American cuisine, particularly influenced by the cooking techniques used in Northern China. It’s a modern invention that showcases the fusion of cultures through food.

History of Mongolian Beef

Mongolian Beef has an interesting history that ties into the evolution of Chinese cuisine in the West. Despite its name, Mongolian Beef does not come from Mongolia. Instead, it’s a product of Chinese-American cuisine, blending influences from Chinese flavors with Western-style cooking techniques. The dish likely became popular in the 20th century as Chinese immigrants in the U.S. adapted their traditional dishes to suit American tastes. Over time, this dish became a favorite at Chinese restaurants worldwide, known for its balance of sweet and savory flavors.

While it’s unclear exactly where the dish was invented, many credit its roots to Taiwanese cuisine, where chefs developed the concept of stir-frying thin slices of beef in a flavorful sauce. Mongolian Beef became a signature dish, offering a quick-cooking, flavorful, and visually appealing meal that could be customized based on local ingredients. Its popularity spread due to its simplicity and the familiarity of the flavors (soy sauce, garlic, ginger) that appeal to a wide audience.

Nutritional Profile and Health Benefits

Mongolian Beef can be a relatively balanced dish, depending on how you prepare it. Here’s a closer look at its nutritional benefits:

Protein: Beef is an excellent source of protein, which helps in muscle repair and overall body function. Sirloin steak, in particular, is leaner than other cuts of beef, making it a healthier option for this dish.
Iron and Zinc: Beef is also rich in iron and zinc, which are vital for maintaining energy levels and supporting immune function.
Garlic & Ginger: Both garlic and ginger have been used for centuries in traditional medicine. Garlic is known for its heart-healthy benefits, while ginger is often used for its anti-inflammatory and digestive properties.
Balanced Carbs: When paired with white or brown rice, this dish provides a healthy balance of complex carbohydrates, which are essential for sustained energy levels.

For a healthier version, you can opt to:

Use leaner cuts of beef, such as flank or top sirloin.
Reduce the amount of brown sugar or replace it with honey or a low-calorie sweetener.
Serve the dish with whole grains like brown rice or quinoa for added fiber and nutrients.
Add more vegetables like bell peppers, carrots, or broccoli to increase the fiber, vitamins, and antioxidants in the dish.

Cooking Techniques and Tips for the Perfect Mongolian Beef

Achieving Tender, Flavorful Beef

Freezing Tip: For easier slicing, you can freeze the beef for 20-30 minutes before cutting it into thin slices. This firms up the meat, making it easier to achieve uniform, thin pieces that cook evenly.
Cornstarch Coating: Coating the beef in cornstarch before cooking is a key technique in Chinese stir-frying known as “velveting.” This not only helps the beef to brown beautifully but also protects it from drying out, keeping it tender and juicy inside. It also thickens the sauce as it simmers, ensuring every bite is perfectly coated in that sweet and savory glaze.

Stir-Fry Like a Pro

Wok or Skillet: While a traditional wok is ideal for stir-frying, a large, heavy-bottomed skillet works just as well. Make sure it’s preheated to high heat before adding the beef, so it sears quickly and forms a nice crust. Cooking in batches prevents overcrowding and allows each piece of beef to caramelize.
High Heat, Quick Cooking: Stir-frying is all about quick, high-heat cooking. Keeping the heat high ensures that the beef crisps up quickly without steaming. You want the meat to be tender on the inside but crispy on the outside.
The Sauce: The sauce in Mongolian Beef is the real show-stopper. Made from soy sauce, brown sugar, garlic, ginger, and a bit of water, the sauce should be reduced slightly in the pan to thicken and intensify the flavors. You can also add a splash of rice wine vinegar or sherry to give the sauce a touch of acidity, balancing the sweetness.

Serving Ideas and Pairings

While Mongolian Beef is often served with rice, there are many ways to get creative with serving this dish:

Rice Options: White rice is the most traditional choice, but you can serve this dish with brown rice for a healthier option. Cauliflower rice is a great low-carb substitute, while quinoa adds extra protein and fiber.
Noodles: Stir-fried noodles or lo mein noodles can be tossed with the Mongolian Beef to create a hearty, comforting dish. The sauce coats the noodles perfectly, and the added chewiness provides a satisfying contrast to the tender beef.
Lettuce Wraps: For a lighter meal, serve the beef wrapped in large lettuce leaves. The crispy, fresh lettuce adds a refreshing crunch that complements the savory meat. This is a great option if you’re looking for a low-carb or gluten-free alternative.
Veggie Stir-fry: You can bulk up the meal by adding stir-fried vegetables like bok choy, snow peas, or bell peppers. This not only adds more color to the dish but increases its nutritional value.

Variations to Try

Mongolian Beef is a versatile dish, and there are many ways to change it up:

Spicy Mongolian Beef: If you love heat, add sliced red chili peppers, extra red pepper flakes, or even Szechuan peppercorns for a numbing, spicy twist.
Pork or Chicken Mongolian Style: Instead of beef, you can use thin slices of pork tenderloin or chicken breast. The sauce will work beautifully with either protein, and the cooking method remains the same.
Slow Cooker Version: You can also adapt this recipe for the slow cooker. Sear the beef in a pan first, then add all ingredients into the slow cooker and cook on low for 4-6 hours. This results in incredibly tender beef and a sauce that’s rich and flavorful.
Vegan Mongolian “Beef”: For a plant-based version, replace the beef with firm tofu or seitan. Coat the tofu in cornstarch and pan-fry it until crispy, then toss it in the same sauce for a satisfying meat-free alternative.

Storage and Reheating

Mongolian Beef stores well, making it perfect for meal prep:

Storing: Once cooled, store any leftovers in an airtight container in the refrigerator for up to 3 days.
Reheating: To reheat, simply warm it in a skillet over medium heat until heated through. You may need to add a tablespoon of water or broth to loosen the sauce as it thickens when chilled.
Freezing: You can freeze Mongolian Beef for up to 2 months. Allow it to thaw overnight in the refrigerator before reheating. Be sure to freeze it without the rice or noodles for best results.

Conclusion

Easy Mongolian Beef is a quick and flavorful dish that brings the savory-sweet taste of Chinese cuisine into your home kitchen. With tender beef slices, a rich soy and brown sugar sauce, and a hint of garlic and ginger, this dish is perfect for busy weeknights or when you’re craving something delicious and satisfying. Whether you pair it with rice, noodles, or lettuce wraps, Mongolian Beef offers versatility and ease, making it a must-try recipe for any home cook.