Experience the ultimate in homemade convenience with this incredible Mongolian Beef recipe. Bursting with authentic Chinese flavors, this dish comes together so quickly that you’ll have a satisfying dinner on the table faster than calling for takeout! Say goodbye to waiting and hello to fresh, flavorful beef stir-fry tonight.
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Transform your kitchen into your favorite Chinese restaurant by serving this Mongolian Beef alongside a delightful Lo Mein Recipe and some crispy Easy Egg Rolls. Once you taste the fresh, homemade difference, you might never crave takeout again!
Mastering the Art of Homemade Mongolian Beef: A Quick & Flavorful Recipe
Craving the rich, savory, and slightly sweet flavors of your favorite Chinese takeout? What if we told you that you could recreate that magic in your own kitchen tonight, with less fuss and more freshness? This easy Mongolian Beef recipe is a game-changer for anyone who loves Asian cuisine but wants the convenience and quality of a home-cooked meal.
Making Mongolian Beef at home offers a multitude of benefits that extend beyond mere convenience. Not only is it surprisingly quick to prepare, often ready in under an hour from start to finish, but it also gives you complete control over the ingredients. You can rest assured that your food is prepared with fresh, high-quality components, free from artificial additives or excessive amounts of oil often found in commercial takeout. Plus, the satisfaction of creating a restaurant-quality dish from scratch is truly unmatched.
Beyond the health benefits and peace of mind, cooking at home is almost always more economical. You’ll save a significant amount compared to ordering the same meal, allowing you to enjoy this delectable dish more often without breaking the bank. So, why settle for less when you can effortlessly whip up a delicious, healthier, and budget-friendly Mongolian Beef right in your own kitchen?
Why You’ll Adore This Mongolian Beef Recipe:
- Speedy Preparation: From marination to plate, this dish is ready in under an hour, perfect for busy weeknights.
- Authentic Flavors: The sauce strikes a perfect balance of sweet, savory, and umami, reminiscent of your favorite Chinese restaurant.
- Fresher & Healthier: You control the ingredients, ensuring a meal free from unwanted additives and with less sodium or sugar if desired.
- Budget-Friendly: Enjoy a gourmet experience without the takeout price tag.
- Customizable: Easily adapt the recipe to your taste, adding more vegetables or adjusting the spice level.
- Tender Beef: Learn the secrets to achieving melt-in-your-mouth flank steak every time.
Essential Ingredients for Your Homemade Mongolian Beef
Even if you’re new to making Chinese food at home, you’ll find that the ingredients for Mongolian Beef are readily available. Many of these items are becoming common pantry staples for Asian cooking, making it easier than ever to dive into delicious homemade meals. You should be able to find everything you need at your local grocery store. For exact measurements, be sure to check the recipe card below.
- Low Sodium Soy Sauce: This is a fundamental component for savory depth. Using low sodium allows you to control the saltiness of the dish more effectively, preventing it from becoming overly salty.
- Oyster Sauce: A thick, savory, and slightly sweet sauce that adds an incredible umami boost and a glossy finish to your stir-fry. Don’t skip this for authentic flavor!
- Hoisin Sauce: Known as Chinese BBQ sauce, hoisin contributes a rich, sweet, and tangy profile, with hints of spices like star anise and fennel. It’s crucial for the characteristic sweetness of Mongolian Beef.
- Mirin: A sweet Japanese rice wine, mirin adds a subtle sweetness and a beautiful glaze to the sauce. If you don’t have mirin, a dry sherry or even a pinch of sugar mixed with a tiny bit of water can work as a substitute, though the flavor won’t be identical.
- Sugar: Granulated sugar helps balance the savory notes and enhances the overall sweetness that is a hallmark of this dish.
- Sesame Oil: Used sparingly as a finishing oil, sesame oil imparts a distinct nutty aroma and flavor. A little goes a long way.
- Cornstarch: This serves a dual purpose: it tenderizes the beef during marination (a technique known as “velveting”) and acts as a thickening agent for the sauce, giving it that classic glossy texture.
- Flank Steak: The star of the dish. Flank steak is lean and flavorful, and when sliced correctly against the grain, it becomes incredibly tender. Other cuts like skirt steak or flat iron steak can also be used.
- Vegetable Oil: A high smoke point oil like vegetable, canola, or grapeseed oil is essential for stir-frying at high temperatures without burning.
- Garlic: Freshly minced garlic provides an aromatic foundation, contributing a pungent and spicy depth of flavor that is essential in Chinese cooking.
- Ginger: Fresh ginger, peeled and thinly sliced or minced, adds a warm, spicy, and zesty kick that complements the other flavors beautifully.
- Green Onions: Also known as scallions, these add a fresh, mild onion flavor and vibrant color. They are typically added at the end for a burst of freshness and garnish.
- Brown Sugar: This provides a deeper, more molasses-like sweetness to the main sauce, rounding out the flavor profile.
Effortless Steps to Crafting Perfect Mongolian Beef
Making Mongolian Beef at home is simpler than you might imagine. Follow these straightforward steps to achieve a truly delicious result that rivals your favorite restaurant version:
- MARINATE THE BEEF: Begin by preparing your beef. Slice the flank steak thinly against the grain to ensure maximum tenderness. In a bowl, combine a portion of the soy sauce, oyster sauce, hoisin sauce, mirin, sugar, and sesame oil. Whisk well, then stir in the cornstarch until fully dissolved. Add the sliced beef to this flavorful mixture, ensuring each piece is well coated. Let it marinate for a brief 15-30 minutes. This short marination period, coupled with the cornstarch, tenderizes the beef and sets the stage for a wonderful sear.
- BROWN THE BEEF IN BATCHES: Heat a large skillet or wok over high heat with a tablespoon of vegetable oil. The key to perfectly browned beef with a delicious crust is to cook it in batches. Overcrowding the pan lowers the temperature, causing the beef to steam instead of sear, resulting in tough, grey meat. Cook the beef until beautifully browned on all sides, then remove it to a plate and set aside. Add more oil as needed for subsequent batches, ensuring each batch gets that ideal sear.
- SAUTÉ AROMATICS & THICKEN THE SAUCE: Once all the beef is browned and set aside, add the remaining oil to the same skillet. Add the minced garlic and sliced ginger, cooking them for about 30 seconds until fragrant. This quick sauté releases their intense flavors into the oil. Next, stir in the green onions. Immediately return the browned beef to the skillet. Pour in your prepared sauce mixture (brown sugar, water, and soy sauce) and stir everything together. Allow the sauce to come to a simmer and cook for a few minutes, stirring occasionally, until it thickens to a glossy consistency that beautifully coats the beef. Don’t forget to scrape up any delicious browned bits from the bottom of the pan as it cooks!
- SERVE & ENJOY: Once the sauce has thickened and coated every piece of tender beef, your Mongolian Beef is ready to serve. Dish it out warm over a bed of fluffy white rice for a classic pairing. For a low-carb alternative, serve it with cauliflower rice, or opt for noodles to complete a hearty meal. Garnish with extra green onions or sesame seeds for an added touch of freshness and visual appeal.
Pro Tips for Perfect Mongolian Beef Every Time
Achieving restaurant-quality Mongolian Beef at home is easier than you think with a few simple techniques and tips:
- Choose the Right Cut of Beef: I highly recommend flank steak for this recipe due to its lean texture and ability to become incredibly tender when properly cooked. If flank steak isn’t available, excellent alternatives include skirt steak or flat iron steak. In a pinch, even a sirloin can work. The absolute most crucial tip for any of these cuts is to always slice the meat *against the grain*. This shortens the muscle fibers, resulting in wonderfully tender beef that practically melts in your mouth.
- Prevent Overcrowding the Pan: This is arguably the most important rule for stir-frying. When you overcrowd the skillet with too much beef, the temperature drops dramatically. Instead of developing a beautiful, caramelized crust (the Maillard reaction), the meat will release its juices and steam, leading to tough, grey, and less flavorful beef. Work in batches, allowing enough space for each piece of beef to brown evenly. Using a cast iron pan is fantastic for this because it retains heat exceptionally well, ensuring a consistent sear.
- Achieving the Perfect Sauce Consistency: The cornstarch in the beef marinade will naturally help thicken the sauce. However, if you prefer an even thicker, more luxurious sauce, a simple cornstarch slurry is your best friend. To make one, whisk together 1 part cornstarch with 2 parts cold water until smooth. Once your main sauce has been added to the pan, slowly pour in the slurry while stirring continuously until your desired thickness is reached. Add it gradually, as the sauce will thicken quickly.
- Boost Your Veggie Intake: This Mongolian Beef recipe is incredibly versatile when it comes to adding vegetables. For a more balanced and nutritious meal, consider stir-frying some broccoli florets, sliced bell peppers (red, yellow, or orange for color), snap peas, or zucchini alongside the beef. You can either cook them separately until crisp-tender and serve them as a side, or add them directly into the skillet with the beef and sauce during the last few minutes of cooking to let them absorb the delicious flavors.
- Customize the Heat Level: If you enjoy a bit of a spicy kick, it’s easy to add heat to your Mongolian Beef. Stir in some red pepper flakes along with the garlic and ginger to infuse the oil with a gentle warmth. For a bolder spice, you can also pass red pepper flakes or a bottle of sriracha at the table, allowing everyone to customize their own level of heat.
- Making Ahead & Storing Leftovers: While this dish is best enjoyed fresh off the stove for optimal texture and flavor, the leftovers are surprisingly good! Store any remaining Mongolian Beef in an airtight container in the refrigerator for up to 3 days. To reheat, gently warm it in a skillet over medium heat or in the microwave until heated through. Add a splash of water or broth if the sauce has thickened too much.
Serving Suggestions for Your Mongolian Beef Feast
Mongolian Beef is incredibly versatile and pairs wonderfully with a variety of sides to create a complete and satisfying meal. Here are some ideas to elevate your dining experience:
- Classic White Rice: The most traditional accompaniment, perfectly soaking up the rich, savory sauce.
- Brown Rice or Quinoa: For a healthier, whole-grain option that adds a nutty flavor and more fiber.
- Cauliflower Rice: An excellent low-carb alternative that still provides a neutral base for the beef and sauce.
- Noodles: Serve over Lo Mein noodles, plain egg noodles, or even rice vermicelli for a heartier meal.
- Steamed Vegetables: Broccoli, snap peas, green beans, or asparagus make fantastic light and healthy sides.
- Side Salad: A simple Asian-inspired cucumber salad or a light green salad with a ginger-sesame dressing can add a refreshing contrast.
- Appetizers: Pair with homemade egg rolls, spring rolls, or crispy wontons.
- Drink Pairings: A crisp lager, a light white wine like Sauvignon Blanc, or even green tea can complement the flavors beautifully.
More Delicious Chinese Takeout Recipes to Make at Home
If you love the ease and flavor of this Mongolian Beef, you’ll definitely want to explore more homemade Chinese takeout favorites. Skip the restaurant and create these culinary delights in your own kitchen:
Beef and Broccoli
Orange Chicken
Kung Pao Chicken
Pineapple Chicken
Sweet and Sour Chicken
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Mongolian Beef
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Ingredients
Beef Marinade:
- 1/4 cup low sodium soy sauce
- 1 tablespoon oyster sauce
- 1 tablespoon hoisin sauce
- 2 teaspoons mirin
- 2 teaspoons sugar
- 1 teaspoon sesame oil
- 3 tablespoons cornstarch
- 16 oz flank steak cut into thin pieces against the grain
For Cooking:
- 2 1/2 tablespoons vegetable oil
- 4 cloves garlic minced
- 1 1-inch piece of fresh ginger, peeled and sliced into thin pieces
- 6 green onions cut into 1-inch lengths
Mongolian Sauce:
- 1/2 cup brown sugar
- 1/2 cup water
- 1/3 cup low sodium soy sauce
Instructions
- In a large bowl, combine the soy sauce, oyster sauce, hoisin sauce, mirin, sugar, and sesame oil for the beef marinade. Whisk in the cornstarch until completely smooth.
- Add the thinly sliced beef to the marinade mixture. Toss to ensure all pieces are evenly coated. Set aside and let it marinate for 15-30 minutes.
- Heat 1 tablespoon of the vegetable oil in a large skillet or wok over high heat. Once shimmering, add the marinated beef in batches, ensuring not to overcrowd the pan. Brown the meat on all sides to create a nice sear. Remove the browned beef to a clean plate and set aside. Add another tablespoon of oil as needed for subsequent batches until all beef is cooked.
- While the beef is cooking, prepare the main Mongolian sauce by combining the brown sugar, water, and 1/3 cup low sodium soy sauce in a small bowl. Stir well and set aside.
- Once all the beef is browned and removed, add the remaining 1/2 tablespoon of oil to the same skillet. Add the minced garlic and sliced ginger and cook for about 30 seconds until fragrant. Stir in the green onions. Return the browned beef to the skillet. Pour the prepared Mongolian sauce into the skillet. Cook for a few minutes, stirring and scraping any bits from the bottom of the skillet, until the sauce thickens and coats the beef beautifully.
- Serve your delicious Mongolian Beef warm, ideally over steamed rice, cauliflower rice, or noodles.
Recipe Notes:
Nutrition information provided as an estimate only. Various brands and products can change the counts. Any nutritional information should be used as a general guide. Nutrition information does not include rice.