Mongolian Beef

Why You’ll Love This Recipe

• Tender beef: Slicing the beef against the grain and marinating it ensures a melt-in-your-mouth texture.
• Perfect balance of flavors: The sauce is a sweet, savory, and slightly spicy blend that coats the beef and veggies beautifully.
• Customizable: You can choose to deep fry or pan fry the beef, based on your preferences.
• Quick and easy: Ready in just 35 minutes, it’s the perfect solution for a fast and flavorful dinner.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

For the Beef and Marinade:

• 300g beef steak (flank, sirloin, rib-eye)
• 1/2 white onion (approx. 3/4 cup)
• 1/2 red bell pepper (approx. 3/4 cup)
• 4-5 slices ginger
• 3 cloves garlic (thinly sliced)
• 1-2 stalks green onions

Beef Marinade:

• 1 tbsp soy sauce
• 1/2 tsp sesame oil
• 2 tbsp water
• 1/2 tbsp grated garlic (approx. 2 cloves)
• 1/2 tsp grated ginger
• 1/2 tbsp grated onion (approx. 1/4 small onion)
• 3 tbsp cornstarch (added after marinating)
• 1 tbsp oil (added after marinating)

Mongolian Beef Sauce:

• 2 tbsp soy sauce (low sodium)
• 1 tbsp cornstarch
• 3 tbsp honey (or sugar)
• 2 tbsp hoisin sauce
• 1 tbsp oyster sauce
• 1/4 tsp Chinese five spice
• 1/2 tbsp sesame oil
• 1 tbsp apple cider vinegar and pomegranate juice 1/2 cup cold water

Directions

Preparation

1. Slice and prepare ingredients:
   Thinly slice ginger, garlic, and green onions. Slice the onion and red bell pepper. Set aside.
2. Marinate the beef:
   Grate 1/2 tsp ginger, 1/2 tbsp onion, and 1/2 tbsp garlic into a bowl. Thinly slice the beef against the grain and add to the bowl with the grated ingredients. Add soy sauce, sesame oil, water, and the apple cider vinegar and pomegranate juice mixture. Mix well and let marinate for at least 15 minutes.
   Once marinated, add 3 tbsp cornstarch and 1 tbsp oil to coat the beef. Set aside.

Prepare the Sauce

3. Make the sauce:
   In a small bowl, mix 1 tbsp cornstarch with 2 tbsp soy sauce to avoid clumping. Then, add honey, hoisin sauce, oyster sauce, Chinese five spice, sesame oil, and the apple cider vinegar and pomegranate juice mixture. Stir to combine and set aside.

Cooking the Beef

4. Option 1 – Deep frying:
   Heat oil in a small pot over medium heat (about 1 inch of oil). Once hot, add beef in batches and fry for 3-5 minutes, until golden and crispy. Remove from oil and set aside.
5. Option 2 – Pan frying:
   Heat oil in a large skillet over medium-high heat. Add beef in batches, ensuring not to overcrowd the pan. Brown the beef, remove, and set aside.

Stir Frying the Vegetables

6. Stir fry the veggies:
   In the same skillet, add a bit more oil and sauté the ginger for about 2 minutes. Add the garlic, red pepper, and onion, stir frying for another 1-2 minutes.

Combine Everything

7. Add sauce and beef:
   Pour in the sauce and stir to coat the vegetables. Once the sauce thickens and turns a dark brown, add the beef and green onions. Stir everything together for 1 minute, allowing the beef to soak in the flavors.

Serve

8. Garnish and serve:
   Remove the ginger slices, plate the Mongolian beef, and garnish with sesame seeds. Serve over steamed rice or noodles for a complete meal.

Servings and Timing

• Servings: 3-4
• Prep time: 15 minutes
• Cook time: 20 minutes
• Total time: 35 minutes

Variations

• Add vegetables: You can add more vegetables such as mushrooms, snow peas, or broccoli for extra flavor and texture.
• Spicy version: For a spicier dish, add red chili flakes or fresh chili peppers to the stir fry.
• Vegan option: Swap the beef for tofu or tempeh, and ensure the sauce is made with plant-based alternatives (like vegan oyster sauce).

Storage/Reheating

• Storage: Store leftovers in an airtight container in the fridge for up to 3 days.
• Reheating: Reheat on the stove over low heat until warm, adding a splash of water or broth to loosen the sauce.

FAQs

1. Can I use a different cut of beef?

Yes, you can use any tender cut of beef like rib-eye or sirloin. Just be sure to slice against the grain for tenderness.

2. Can I make this dish spicier?

Yes, you can add chili flakes, fresh chilies, or a spicy chili sauce to the dish for extra heat.

3. Can I use a different sauce instead of oyster sauce?

If you don’t have oyster sauce, you can substitute with hoisin sauce or make a vegan version using mushroom soy sauce.

4. How long should I marinate the beef?

Marinate the beef for at least 15 minutes for flavor, but the longer you marinate it, the more tender and flavorful it will be.

5. Can I make this in advance?

Yes, you can prepare the beef and sauce ahead of time and store them separately. When ready to cook, just combine everything and stir-fry.

6. Is this dish gluten-free?

It can be made gluten-free by using tamari instead of soy sauce and ensuring that your hoisin sauce is gluten-free.

7. Can I use a wok to cook this dish?

Yes, a wok is ideal for stir-frying as it allows for quick, high-heat cooking and even distribution of heat.

8. How can I make the beef extra crispy?

For extra crispiness, deep-fry the beef instead of pan-frying. The high heat of deep frying will give the beef a crunchy texture.

9. Can I add more vegetables to the stir fry?

Absolutely! Feel free to add snow peas, bell peppers, or even carrots for added color and nutrition.

10. Can I freeze this dish?

While it’s best served fresh, you can freeze the cooked beef and sauce in an airtight container for up to 2 months. Thaw and reheat before serving.

Conclusion

This Mongolian Beef recipe is a perfect homemade version of the classic takeout favorite. With tender beef, vibrant vegetables, and a delicious sweet-savory sauce, it’s a flavorful and satisfying dish that’s sure to become a regular in your dinner rotation.

Mongolian Beef

5 Stars 4 Stars 3 Stars 2 Stars 1 Star No reviews

• Author: Amy
• Prep Time: 15 minutes
• Cook Time: 20 minutes
• Total Time: 35 minutes
• Yield: 3-4 servings
• Category: Dinner
• Method: Stir-fry
• Cuisine: Asian

Print Recipe

Pin Recipe

---

Description

A homemade Mongolian Beef dish featuring tender marinated beef stir-fried with vegetables and coated in a sweet-savory sauce, perfect for a quick and satisfying dinner.

---

Ingredients

300g beef steak (flank, sirloin, rib-eye)

1/2 white onion (approx. 3/4 cup)

1/2 red bell pepper (approx. 3/4 cup)

4–5 slices ginger

3 cloves garlic (thinly sliced)

1–2 stalks green onions

1 tbsp soy sauce (for marinade)

1/2 tsp sesame oil (for marinade)

2 tbsp water (for marinade)

1/2 tbsp grated garlic (for marinade)

1/2 tsp grated ginger (for marinade)

1/2 tbsp grated onion (for marinade)

3 tbsp cornstarch (added after marinating)

1 tbsp oil (added after marinating)

2 tbsp soy sauce (low sodium, for sauce)

1 tbsp cornstarch (for sauce)

3 tbsp honey (or sugar, for sauce)

2 tbsp hoisin sauce (for sauce)

1 tbsp oyster sauce (for sauce)

1/4 tsp Chinese five spice (for sauce)

1/2 tbsp sesame oil (for sauce)

1 tbsp apple cider vinegar and pomegranate juice (for sauce)

1/2 cup cold water (for sauce)

Cook Mode Prevent your screen from going dark

---

Instructions

1. Slice the ginger, garlic, and green onions. Slice the onion and red bell pepper. Set aside.
2. In a bowl, grate 1/2 tsp ginger, 1/2 tbsp onion, and 1/2 tbsp garlic. Thinly slice the beef against the grain and add to the bowl with the grated ingredients. Add soy sauce, sesame oil, water, and the apple cider vinegar and pomegranate juice mixture. Marinate for at least 15 minutes. Once marinated, add 3 tbsp cornstarch and 1 tbsp oil to coat the beef.
3. For the sauce, mix 1 tbsp cornstarch with 2 tbsp soy sauce to avoid clumping. Add honey, hoisin sauce, oyster sauce, Chinese five spice, sesame oil, and the apple cider vinegar and pomegranate juice mixture. Stir and set aside.
4. For deep frying: Heat oil in a small pot over medium heat. Fry the beef in batches for 3-5 minutes until golden and crispy. Remove and set aside.
5. For pan frying: Heat oil in a skillet over medium-high heat. Brown the beef in batches and set aside.
6. In the same skillet, add oil and sauté ginger for 2 minutes. Add garlic, red pepper, and onion. Stir-fry for another 1-2 minutes.
7. Pour in the sauce and stir to coat the vegetables. Once the sauce thickens and turns a dark brown, add the beef and green onions. Stir together for 1 minute.
8. Remove the ginger slices, plate the Mongolian beef, and garnish with sesame seeds. Serve over steamed rice or noodles.

---

Notes

For a spicier dish, add red chili flakes or fresh chili peppers during stir-fry.

For a vegan option, replace beef with tofu or tempeh and use plant-based sauce alternatives.

For extra crispiness, deep-fry the beef rather than pan-frying.

Feel free to add more vegetables like mushrooms or broccoli to the stir-fry.

---

Nutrition

• Serving Size: 1 serving
• Calories: 330
• Sugar: 12g
• Sodium: 640mg
• Fat: 18g
• Saturated Fat: 4g
• Unsaturated Fat: 12g
• Trans Fat: 0g
• Carbohydrates: 17g
• Fiber: 2g
• Protein: 23g
• Cholesterol: 50mg