Mongolian Beef Recipe

Our Mongolian Beef recipe became one of the most popular Woks of Life recipes after we first published it in July 2015, and for good reason!

In fact, in Mongolia, more often than not, home cooks simply boil meat and dip it in sauces. Not exactly a stir-fry.

Everything is served with Bai Jiu, a stiff, white lightning liquor made of sorghum (usually 90 proof or higher!) very popular in China.

(A friend of mine who visits his Mongolian in-laws almost always ends up drunk and horizontal on the couch after the traditional welcome-home dinner!)

As for the true origins of Mongolian beef, my theory is that someone just forgot to add the orange to a wok full of Orange Beef, and added more sugar instead. Hence, the Mongolian Beef recipe was born. (But, as Judy and the girls would say, that’s just my crazy theory/the ramblings of an old coot!)

Anyway, chalk it up to Chinese-American menu planners and marketers who dubbed the dish “Mongolian Beef.”

It’s a close cousin to “Singapore Noodles,” a dish that many actual Singaporeans scratch their heads over––most likely born in the stainless steel kitchen of a Chinese takeout joint!

Now that we have that clear, it doesn’t take a genius to know that despite their somewhat misleading names, these Westernized Asian dishes can be GOOD!

P.F. Chang’s version of this dish is probably the most well-known, but, personally, I think their dish is way too sweet, and it’s definitely too sweet for Judy (which is saying something, since she comes from Shanghai, where sweet-savory dishes are often the main event).

In fact, when Judy found out I was going to make a Mongolian beef recipe, the exclamations were strong and immediate: “Too sweet! Too oily! No good! You’re crazy!”

And after the photographs were taken, the Mongolian beef on the plate disappeared before all of our eyes once the rice was served. Amidst the feeding frenzy were these comments, muffled by mouthfuls:

Mongolian Beef

This Mongolian Beef Recipe is a crispy homemade version that’s less sweet and more flavorful than restaurant versions you’re probably used to. It’s one of our top recipes for a reason!

Prep: 75min

Total: 85min

Serving Size: 1 serving

Nutrition Facts: calories 375 kcal, Carbohydrate 17 g, Protein 18 g, Fat 27 g, Saturated Fat 19 g, Cholesterol 45 mg, Sodium 810 mg, Fiber 1 g, Sugar 9 g, servingSize 1 serving

Ingredients:

• 8 ounces flank steak ((225g, sliced against the grain into 1/4-inch thick slices))
• 1 teaspoon vegetable oil ((plus 1/3 cup for frying))
• 1 teaspoon soy sauce
• 1 tablespoon cornstarch
• 2 tablespoons brown sugar
• 1/4 cup hot water ((or hot low sodium chicken or beef stock))
• 1/4 cup low sodium soy sauce
• 1/2 teaspoon ginger
• 5 dried red chili peppers
• 2 cloves garlic ((chopped))
• 1 tablespoon cornstarch
• 2 scallions

Instruction:

1. Combine the sliced beef with 1 teaspoon oil, 1 teaspoon soy sauce, and 1 tablespoon cornstarch. Marinate for 1 hour. The beef should still be quite moist after it has marinated. If it looks too dry, add a tablespoon of water to it.
2. Next, dredge the marinated beef slices in the remaining 1/4 cup of cornstarch until lightly coated.
3. In a small bowl, mix brown sugar and hot water (or low sodium chicken or beef stock) until the sugar is dissolved. Mix in 1/4 cup low sodium soy sauce. If you don’t have low sodium soy sauce, substitute 2 1/2 tablespoons regular soy sauce and 1 1/2 tablespoons water. The saltiness of various soy sauce brands varies, so give the sauce a taste, and adjust the amounts of sugar/soy sauce/water/stock to your own taste.
4. Heat 1/3 cup vegetable oil in the wok over high heat. Just before the oil starts to smoke, spread the flank steak pieces evenly in the wok, and sear for 1 minute (depending upon the heat of your wok). Turn over and let the other side sear for another 30 seconds. Remove to a sheet pan. Tilt it slightly to let the oil drain to one side (lean it on a cookbook or cutting board). The beef should be seared with a crusty coating.
5. Drain the oil from the wok, leaving 1 tablespoon behind, and turn the heat to medium-high. Add the ginger and dried chili peppers, if using. After about 15 seconds, add the garlic. Stir for another 10 seconds and add the premixed sauce.
6. Let the sauce simmer for about 2 minutes and slowly stir in the cornstarch slurry mixture. Cook until the sauce has thickened enough to coat the back of a spoon.
7. Add the beef and scallions and toss everything together for another 30 seconds. There should be almost no liquid, as the sauce should be clinging to the beef. If you still have sauce, increase the heat slightly and stir until thickened. Plate and serve with steamed rice!

Mongolian Beef Recipe

The BEST Mongolian Beef Recipe you will ever taste! A quick, easy and ridiculously delicious stir fry dish of tender beef coated in a slightly sweet and savory sauce, Inspired by P.F. Changs Mongolian beef recipe. Serve it over steamed rice and a side of sautéed or steamed veggies for a complete meal everyone will love!

Prep: 5min

Total: 15min

Serving Size: 1 serving

Nutrition Facts: calories 444 kcal, Carbohydrate 36 g, Protein 24 g, Fat 23 g, Saturated Fat 13 g, Cholesterol 69 mg, Sodium 778 mg, Fiber 1 g, Sugar 27 g, servingSize 1 serving

Ingredients:

• 2 New York Strip Steaks, thinly sliced (about 1 1/2 pounds)
• 3 tablespoons cornstarch
• 2 tablespoons vegetable oil, divided
• 3 cloves garlic, minced
• 1 tablespoon minced ginger
• 1/3 cup low sodium soy sauce
• 1/4 cup water
• 1/4 cup light brown sugar
• 2 green onions (sliced into 1 inch pieces)
• salt and pepper to taste
• 1 teaspoon toasted sesame seeds (optional)
• steamed rice (for serving)

Instruction:

1. Season sliced steak with salt and pepper. Toss steak in cornstarch until fully and evenly coated. Set aside.
2. Place a large skillet over medium-high heat and add 1 tablespoon oil. Add garlic and ginger and sauté for 1 minute. Add soy sauce, water and sugar and bring to a boil until sugar dissolves, about 2 minutes.
3. Pour sauce into a liquid measuring cup and set aside.
4. Place skillet back over heat and add remaining oil. Add steak and sear until evenly browned on both sides, 1 to 2 minutes per side.
5. Pour sauce back into skillet and stir together with beef. Simmer and allow sauce to thicken, 1 to 2 minutes.
6. Toss in green onion and continue to cook for 1 more minute until sauce is thick enough to coat the back of a wooden spoon.
7. Pour Mongolian beef over steamed rice and serve.

Easy Mongolian Beef (30-Minute Recipe)

FAQ

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