I recently whipped up this Mongolian Beef recipe, and trust me, it was a game-changer. The rich, savory sauce clings to tender pieces of beef, creating a dish that feels indulgent but is surprisingly easy to make.

While preparing it, I kept thinking, “Why order takeout when you can make this at home?” And the best part? You can tweak it to suit your flavors. Speaking of bold flavors, if you love mixing sweet and spicy, you can also enjoy sweet and spicy gochujang chicken bowls for your next meal.

Ingredients You’ll Need

Gathering the right ingredients is half the battle. Each component works harmoniously to create the incredible flavor of this dish. Here’s what you’ll need:

1 pound flank steak or skirt steak, thinly sliced
Pro Tip: Slice against the grain for tender pieces.
2 tablespoons Shaoxing wine or dry cooking sherry
Adds depth of flavor. If unavailable, use dry white wine.
¼ cup plus 2 tablespoons low-sodium soy sauce
Perfect for balancing saltiness without overpowering.
3 tablespoons cornstarch
Helps achieve a crispy texture on the beef.
3 tablespoons vegetable or avocado oil
Use for frying; avocado oil gives a neutral flavor.
3 tablespoons light brown sugar
Provides the signature sweet element.
2 teaspoons minced fresh ginger
Fresh ginger gives this dish its signature zing.
3 garlic cloves, minced
Garlic complements the soy sauce beautifully.
5 green onions, cut into 2-inch pieces (divide whites and greens)
These offer freshness and crunch.
5 whole dried chili peppers
Adjust based on your spice tolerance.

Note: This recipe serves 4 generously, making it perfect for a family meal.

Creative Variations for Every Palate

Want to try something a little different? Here are some variations to suit diverse dietary or flavor preferences:

Dairy-Free: This recipe is naturally dairy-free! No changes are needed.
Low-Sodium: Replace soy sauce with a low-sodium alternative or coconut aminos.
Spicier Version: Break open the dried chilis before adding them or stir in some sriracha for extra heat.
Vegetarian Twist: Replace the beef with hearty shiitake mushrooms or tofu for a plant-based option.
Sweeter Sauce: Add a tablespoon of honey for extra caramelized sweetness.

If you’re seeking more dinner inspiration, check out marry me salmon recipes for another dish that’ll impress your loved ones!

Cooking Time Breakdown

Planning your time in the kitchen? Here’s how it all adds up:

Prep Time: 15 minutes
Cooking Time: 10 minutes
Total Time: 25 minutes

You’ll have flavorful Mongolian Beef on the table in under 30 minutes!

Equipment You’ll Need

Simplify your cooking experience by gathering these tools:

Sharp knife: Essential for slicing the beef thinly against the grain.
Cutting board: Use a sturdy one for prepping meat and vegetables.
Mixing bowl: For marinating the beef.
Large wok or skillet: Perfect for stir-frying ingredients evenly.
Tongs or spatula: Helps you handle the beef while it cooks.

How to Make Mongolian Beef

Creating this dish step-by-step is easy and fun. Here’s exactly how to make it:

Prepare the Beef for a Crispy Texture

Start by marinating the thinly sliced steak in Shaoxing wine and soy sauce. Sprinkle it with cornstarch and toss until it’s well-coated. This simple marinade infuses the beef with flavor and ensures crispy edges when cooking.

Cook the Beef to Perfection

Heat vegetable oil in your wok or skillet until shimmering. Fry the beef in batches, ensuring the pieces don’t overlap. This prevents steaming and guarantees a delightful crispiness. Once done, set it aside on a plate.

Whip Up the Flavor-Packed Sauce

Mix the remaining soy sauce, cornstarch slurry, brown sugar, and water in a bowl. Heat a touch of oil in your skillet, then sauté ginger, garlic, and the white parts of the green onions. Add your sauce mixture and cook until it thickens slightly.

Combine Everything for the Final Touch

Toss the cooked beef back into the pan along with the green onion tops and dried chili peppers. Mix until everything is evenly coated in the glossy, flavorful sauce. Simmer for 2-3 minutes, then serve immediately.

Additional Tips for Making This Recipe Better

From my experience, here are a few ways to make your Mongolian Beef better every time:

Keep your beef cold when slicing for cleaner, thinner cuts.
Don’t overcrowd the pan. Fry in batches to maintain crispy edges.
Adjust sweetness: If you prefer a sweeter sauce, add honey gradually while cooking.
Get creative with vegetables: Add sliced bell peppers or broccoli for extra nutrition and crunch.
Use fresh aromatics: Fresh garlic and ginger make a world of difference in flavor intensity.

How to Serve Mongolian Beef

Presentation adds that “wow” factor to your dish. Here’s how to serve it best:

With rice: Serve piping hot Mongolian Beef over steamed jasmine or basmati rice for a hearty meal.
Try noodles: Toss it with stir-fried noodles for a delightful twist.
Add greens: A side of crispy bok choy or spicy gochujang chicken bowls pairs perfectly for balance.

Don’t forget a sprinkle of sesame seeds or extra green onion for a lovely garnish!

Nutritional Information

Curious about the nutritional value of your meal? Here’s a quick snapshot:

Calories: 345
Protein: 24g
Carbohydrates: 24g
Fat: 16g

This dish strikes the perfect balance of flavor and sustenance.

How to Store Mongolian Beef

If you have leftovers (lucky you!), follow these guidelines:

Refrigerating: Store in an airtight container for up to 4 days. Reheat in a skillet for best results.
Freezing: Place portions in a freezer-safe bag. Thaw overnight in the fridge before reheating.
Reheating: Warm it on the stove with a splash of water or low-sodium soy sauce to revive the saucy consistency.

You can also check more dinner recipe ideas for a satisfying meal.

Why You’ll Love This Recipe

This Mongolian Beef recipe stands out for so many reasons:

Quick and easy: Perfect for busy weeknights, it’s ready in under 30 minutes.
Budget-friendly: Homemade beats takeout every time in both cost and portion size.
Customizable: Adjust the spice, sweetness, or add-ins to match your taste.
Crowd-pleaser: Its bold flavors make it universally appealing to family and friends.
Versatile: Pair with rice, noodles, or veggies to create your ideal meal.

FAQs

Can I use a different cut of beef?

Yes, flank or skirt steak is traditionally used, but sirloin or ribeye also works well. Just remember to slice thinly against the grain.

Is this dish very spicy?

Not necessarily! The dried chilis add warmth, but you can control the spice by adjusting the quantity or skipping them altogether.

Can I prepare this dish ahead of time?

Yes, you can marinate the beef and prep other ingredients a day in advance. Cooking, however, is best done fresh for maximum flavor and texture.

What can I substitute for Shaoxing wine?

Dry sherry or dry white wine works as a great substitute. If you don’t use alcohol, simply omit it and add a splash more soy sauce.

Ben Carraoli