Mongolian beef is a beloved dish known for its tender slices of beef, bold flavors, and perfect blend of sweet and savory elements. Originating from American-Chinese cuisine rather than traditional Mongolian fare, this dish has gained popularity for its simplicity and irresistible taste. It’s perfect for a weeknight dinner, a family gathering, or when you’re craving something indulgent yet easy to prepare. In this guide, we’ll walk you through the recipe step-by-step and share tips, variations, and serving ideas to elevate your Mongolian beef experience.
Why You’ll Love Mongolian Beef
- Quick and Easy: Ready in under 30 minutes, this dish is perfect for busy weeknights.
- Rich Flavors: The combination of hoisin sauce, soy sauce, and brown sugar creates a deeply savory and slightly sweet sauce that clings to each tender beef strip.
- Customizable: Add vegetables or adjust the spice level to suit your preferences.
- Crowd-Pleaser: The flavors appeal to both kids and adults, making it a versatile choice for any occasion.
Ingredients for Mongolian Beef
This recipe uses pantry staples and a few fresh ingredients to deliver restaurant-quality results. Here’s what you’ll need:
- Sauce:
- ¼ cup plus 2 tablespoons hoisin sauce
- 2 tablespoons soy sauce
- 1 tablespoon brown sugar
- 1 ½ tablespoons water
- Beef:
- 1 ½ pounds flank steak, sliced thinly against the grain into 1 ½” strips
- Salt and black pepper
- ¼ cup (heaping) cornstarch
- Cooking Essentials:
- Vegetable oil (avocado or peanut oil works well), about 6 tablespoons
- 2 teaspoons grated ginger
- 5 dried red chilis
- 2 teaspoons garlic, pressed or minced (about 4 large cloves)
- 4 green onions, sliced on the bias into 1” long pieces
- To Serve:
- White rice or noodles
Step-by-Step Preparation
1. Prepare the Sauce
In a small bowl, whisk together the hoisin sauce, soy sauce, brown sugar, and water until smooth. Set aside. This sauce will bring all the flavors together.
2. Prep the Beef
Slice the flank steak thinly against the grain on the bias to ensure tender bites. Toss the beef slices with a couple of pinches of salt, black pepper, and cornstarch, ensuring each piece is evenly coated. Let it rest while you prepare the pan. The cornstarch helps create a crispy crust and thickens the sauce later.
3. Sear the Beef
Heat a wok or heavy-bottomed skillet over high heat. Add 4 tablespoons of oil and let it become smoking hot. Work in batches to avoid overcrowding the pan, adding the beef in a single layer. Sear undisturbed for about 2 minutes on the first side, then flip and sear for another 2 minutes until both sides are browned and crispy. Remove the beef to a plate and repeat with the remaining pieces.
4. Cook the Aromatics
Lower the heat to medium-low to prevent burning. Add the remaining 2 tablespoons of oil, followed by the dried red chilis. Stir-fry for about 30 seconds to release their heat and aroma. Next, add the grated ginger and garlic, stirring for another 30 seconds until fragrant.
5. Combine and Finish
Return the cooked beef to the pan, stirring to coat it with the aromatic mixture. Add the sliced green onions and pour in the prepared sauce. Toss everything together for about 30 seconds until the sauce thickens slightly and everything is heated through.
6. Serve and Enjoy
Serve your Mongolian beef family-style over a bed of steamed white rice or alongside noodles. For an extra garnish, sprinkle with sesame seeds or more sliced green onions.
Tips for Success
- Cut the Beef Properly: Slicing the flank steak against the grain ensures tenderness. Cutting on the bias makes the pieces thin enough to cook quickly.
- High Heat is Key: Searing the beef at a high temperature helps create a caramelized crust while keeping the inside tender.
- Don’t Overcrowd the Pan: Cooking in batches allows each piece to sear properly without steaming.
- Adjust the Spice: For less heat, reduce the number of dried red chilis or omit them entirely. For more heat, add crushed red pepper flakes or sliced fresh chili peppers.
- Use Fresh Aromatics: Fresh ginger and garlic provide the boldest flavors and elevate the dish.
Variations
- Add Vegetables: Include sliced bell peppers, broccoli, carrots, or snap peas for added color and nutrition. Stir-fry them with the ginger and garlic before adding the beef.
- Make It Healthier: Use less oil, swap brown sugar with a natural sweetener like honey, or opt for low-sodium soy sauce.
- Gluten-Free Option: Use gluten-free soy sauce and hoisin sauce for a celiac-friendly version.
- Alternative Proteins: Try chicken, pork, or even tofu for a variation on this dish.
Serving Ideas
Mongolian beef is versatile and pairs well with many sides. Here are a few serving suggestions:
- Classic White Rice: The perfect canvas for soaking up the rich sauce.
- Fried Rice: Add extra flavor with a side of fried rice, complete with scrambled eggs and vegetables.
- Noodles: Toss the beef with stir-fried lo mein or rice noodles for a heartier meal.
- Vegetable Stir-Fry: Pair with a simple vegetable stir-fry for a balanced plate.
The Origins of Mongolian Beef
Despite its name, Mongolian beef has no direct ties to traditional Mongolian cuisine. It’s an American-Chinese creation, inspired by Chinese cooking techniques and flavors. The dish became popular in Chinese-American restaurants, where it was tailored to suit Western palates. Its sweet and savory profile, combined with tender beef and a rich sauce, quickly won over diners and made it a classic.
Conclusion
Mongolian beef is a dish that strikes the perfect balance between flavor, texture, and simplicity. With tender beef coated in a rich, savory sauce and a hint of spice, it’s a recipe that will satisfy any craving for takeout-style food. Whether you’re preparing it for a weeknight dinner or a special occasion, this recipe is sure to impress.
So, grab your wok, fire up the stove, and bring a taste of restaurant-quality Mongolian beef into your own kitchen. Enjoy every bite of this timeless favorite!