Craving a takeout favorite you can make at home? This Mongolian Beef Recipe delivers super tender beef in a luscious, sweet, and glossy sauce that’s pure perfection. Using budget-friendly flank steak and a few clever tricks, this Mongolian Beef Recipe is easy, flavorful, and better than restaurant versions. Here’s why it’s a must-try for your next meal!
Why You’ll Love This Recipe
- Tender Beef: Special techniques make even cheap cuts melt-in-your-mouth in this Mongolian Beef Recipe.
- Glossy Sauce: Sweet, salty, and irresistible—coats every bite perfectly.
- Quick Stir-Fry: This Mongolian Beef Recipe comes together fast for busy nights.
- Budget-Friendly: Big flavor without breaking the bank.
Tools Needed
To whip up this delicious Mongolian Beef Recipe, you’ll need these essentials. Missing something? Visit Our Shop for quality kitchen gear!
- Large Skillet or Wok: Perfect for high-heat stir-frying.
- Sharp Knife: For slicing beef against the grain.
- Mixing Bowls: For marinating beef and prepping sauce.
- Tongs: Ideal for flipping and removing beef.
Ingredients
For the Beef in the Mongolian Beef Recipe:
- 1 lb flank steak
- 2 tablespoons soy sauce
- 1 tablespoon Chinese Shaoxing wine (or dry sherry)
- 1 tablespoon cornflour (cornstarch)
- ½ teaspoon baking soda
- 2 tablespoons vegetable oil
For the Stir-Fry Sauce:
- ¼ cup soy sauce
- ¼ cup chicken stock
- 2 tablespoons brown sugar
- 1 tablespoon Chinese Shaoxing wine
- 1 teaspoon cornflour mixed with 1 tablespoon water
For the Stir-Fry:
- 1 medium onion, sliced
- 1 teaspoon ginger, minced
- 2 cloves garlic, minced
- 2–3 dried red chilies (optional)
- 2 spring onions, chopped
Directions
- Prep Beef: Slice 1 lb flank steak with the grain into two long pieces, then cut against the grain on an angle into thin strips.
- Marinate: In a bowl, mix beef with 2 tablespoons soy sauce, 1 tablespoon Shaoxing wine, 1 tablespoon cornflour, and ½ teaspoon baking soda. Massage with hands until coated. Rest for 15 minutes.
- Make Sauce: In a small bowl, combine ¼ cup soy sauce, ¼ cup chicken stock, 2 tablespoons brown sugar, and 1 tablespoon Shaoxing wine. Stir until sugar dissolves.
- Cook Beef: Heat 2 tablespoons oil in a skillet over high heat. Spread beef in a single layer and cook undisturbed for 1–2 minutes until browned. Flip and cook until just barely cooked (slight pink okay). Remove and spread out on a plate.
- Stir-Fry Veggies: In the same skillet, add more oil if needed. Sauté onion, 1 teaspoon ginger, 2 cloves garlic, and optional chilies for 1–2 minutes until fragrant.
- Deglaze and Thicken: Pour in the sauce, scraping up browned bits. Simmer for 1 minute, then stir in the cornflour slurry. Cook until glossy and thickened.
- Combine: Add beef and 2 spring onions back to the skillet. Toss to coat in sauce, then plate and serve your Mongolian Beef Recipe hot!
Expert Tips For Perfect Mongolian Beef Recipe
- Cut Against Grain: Ensures tender strips in this Mongolian Beef Recipe—don’t skip it!
- Spread Beef: Single-layer cooking prevents steaming and boosts browning.
- Baking Soda Trick: Tenderizes cheaper cuts like flank steak fast.
- Quick Cook: Remove beef early—it finishes in the sauce.
Servings and Timing
- Servings: 4
- Prep Time: 20 minutes
- Cook Time: 10 minutes
- Total Time: 30 minutes
Common Mistakes to Avoid
- Wrong Cut: Cutting with the grain makes beef tough in this Mongolian Beef Recipe.
- Overcooking Beef: Cook just until barely done—overdone gets chewy.
- Crowded Pan: Don’t pile beef; it steams instead of sears.
- Thin Sauce: Simmer and thicken properly for that glossy finish.
Variations
- Spicy Boost: Add more chilies or a dash of chili oil to this Mongolian Beef Recipe.
- Veggie Add-In: Toss in bell peppers with the onion.
- Sweeter Twist: Increase brown sugar or add hoisin sauce.
- Gluten-Free: Use tamari instead of soy sauce.
Storage/Reheating
- Storage: Refrigerate in an airtight container for up to 3 days.
- Reheating: Warm in a skillet over medium heat with a splash of stock.
- Freezing: Freeze cooked beef and sauce from this Mongolian Beef Recipe for up to 2 months; thaw before reheating.
FAQs
1. Can I use a different cut for this Mongolian Beef Recipe?
Yes, sirloin or skirt steak works, but flank steak is ideal and budget-friendly.
2. What’s Shaoxing wine?
A Chinese cooking wine—sub with dry sherry or skip it in this Mongolian Beef Recipe.
3. Why baking soda?
It tenderizes the beef quickly—key for a juicy result.
4. Can I skip cornflour?
Yes, but the sauce won’t be as glossy or thick in this Mongolian Beef Recipe.
5. Is it really Mongolian?
No, it’s likely a Chinese-American creation, but still delicious!
6. What pairs with it?
Rice or noodles soak up the sauce perfectly in this Mongolian Beef Recipe.
Conclusion
This Mongolian Beef Recipe brings tender beef and a sweet, glossy sauce together in a quick, budget-friendly dish that rivals any takeout. With simple tricks and bold flavors, it’s a weeknight winner you’ll crave again and again. Try this Mongolian Beef Recipe tonight and enjoy a luscious meal that’s pure magic—happy cooking!
