This post may contain affiliate links. Please read my privacy policy.
Mongolian beef is one of the best Chinese recipes. This easy Mongolian beef recipe is better than Chinese takeout and PF Chang's. Homemade easy recipe that anyone can make at home!
Table of Contents
Mongolian Beef Recipe
What is Mongolian Beef?
It is one of the best Chinese recipes ever; it’s also a popular Chinese beef dish at Chinese restaurants or takeouts. The popularity is second to broccoli beef.
Mongolian beef is delicious, with silky and tender beef in a rich and savory Chinese brown sauce.
My Mongolian beef recipe is very close to the taste of PF Chang’s Mongolian beef.
It’s savory, slightly sweet, with melt-in-your-mouth beef.
It’s also healthier, less greasy, with a Mongolian beef sauce that is so yummy with steamed white or brown rice.
Other Chinese Recipes You Might Like
Sesame Beef
Asparagus Beef
Beef and Broccoli
Cooking Tips
To make the best and authentic Mongolian beef, please follow the cooking tips and techniques below:
Make sure you cut the beef against the grain.
Marinate the beef with cornstarch to tenderize the meat.
The step above is called velveting in Chinese food. It makes the beef tender, juicy, moist and silky.
Stir fry the beef on high heat using a wok (preferred) or skillet.
The brown sauce shouldn’t be too sticky and gooey.
Frequently Asked Questions
Where Did Mongolian Beef Originate?
The name of the dish is misleading because it’s not a traditional Mongolian dish from Mongolia.
The dish is named “Mongolian Beef” after the cooking style, rather than its origin.
Mongolian Beef is actually a stir fry dish that originated in Taiwan.
What Is Mongolian Sauce Made Of?
Mongolian sauce is a savory sauce that consists of oyster sauce, soy sauce, sugar and ground white pepper.
The sauce pairs extremely well with the beef and is easy to make!
Can I Make It in an Instant Pot?
Yes, you can make the dish in an Instant Pot. Just use the Saute function to stir fry the beef and ingredients.
Add the Mongolian beef sauce towards the end, thicken it up and it’s ready to serve.
Can I Use Crockpot or Slow Cooker for This Recipe?
For authentic flavors, I don’t recommend crockpot or slow cooker to make this recipe.
Mongolian Beef is one of the best Chinese recipes. This easy Mongolian beef recipe is better than Chinese takeout and PF Chang's.
4.50 from 128 votes
Print
By Bee Yinn Low
Yield 4people
Prep 10 minutesmins
Cook 5 minutesmins
Total 15 minutesmins
Ingredients
2tablespoonscooking oil
12oz.beef tenderloin, thinly sliced
2clovesgarlic(minced)
1inchpeeled ginger, thinly sliced
2stalksscallions(cut into 2-inch strips)
Marinade:
1teaspooncorn starch
1tablespoonwater
1teaspoonChinese rice wine or Shaoxing wine
Mongolian Beef Sauce:
2teaspoonsoyster sauce
1tablespoonsoy sauce
1/2teaspoondark soy sauce
3dashes ground white pepper
1/4teaspoonsesame oil
1tablespoonsugar or to taste
Salt to taste
Instructions
Marinate the beef slices with the Marinade ingredients for 30 minutes. Heat up a wok with 1 tablespoon of cooking oil and stir-fry the marinated beef until they are half-done. Dish out and set aside.
Heat up the remaining 1 tablespoon of oil and stir-fry the garlic and ginger until aromatic. Add the beef back into the wok and then the sauce.
Continue to stir fry until the beef slices are almost done, then add the scallions. Do a few quick stirs. Dish out and serve immediately with steamed rice.
Course: Chinese Recipes
Cuisine: Main Dish
Keywords: Mongolian Beef
Nutrition
Nutrition Facts
Mongolian Beef
Amount Per Serving (1 g)
Calories 396Calories from Fat 252
% Daily Value*
Fat 28g43%
Saturated Fat 9g56%
Polyunsaturated Fat 16g
Cholesterol 72mg24%
Sodium 533mg23%
Carbohydrates 7g2%
Sugar 3g3%
Protein 21g42%
* Percent Daily Values are based on a 2000 calorie diet.
Notice: Nutrition is auto-calculated, using Spoonacular, for your convenience. Where relevant, we recommend using your own nutrition calculations.
Despite its name, the dish has nothing to do with Mongolian cuisine. Mongolian beef is among the meat dishes developed in Taiwan where Mongolian barbecue restaurants first appeared. Thus, none of the ingredients or the preparation methods are drawn from traditional Mongolian cuisine but rather from Chinese cuisine.
Szechuan beef vs Mongolian beef, what's the difference? Szechuan beef has a sweet and spicy flavor, and Mongolian beef has a mild taste. Szechuan beef hails from the Sichuan Province in southwestern China. Its main ingredients are chili peppers, garlic, and Szechuan peppercorn.
This is the KEY ingredient to super tender beef. Baking soda is commonly used in Chinese cooking to tenderize beef. If you're curious about the science behind it – baking soda neutralizes acid and raises the pH level, which causes the meat to become more alkaline.
It's a good source of protein, iron, zinc, and various vitamins and minerals. By using lean cuts of beef and adding plenty of vegetables, you can make Mongolian beef a part of a healthy and balanced diet.
Mongolian Beef can be described as having a savory soy-based sauce with scallions as its main aromatic. Szechuan Beef has a similar soy sauce-based profile but with the addition of a spicy element, such as fresh or dried chilis and/or Sichuan peppercorns for a numbing sensation.
Szechuan Beef has a sweet and spicy flavor with added chili peppers and Szechuan peppercorns. The Szechuan peppercorns has a distinctive tingly numbing sensation when eaten. Mongolian beef has a mild and much simpler taste, making it a kids' favorite, outside of broccoli beef.
Mongolian beef is a Taiwan meal comprised of sliced beef, often flank steak, and onions. It's a basic stir fry of thin slices of beef cooked in a sauce of soy, brown sugar, garlic, and ginger.
From there, leave it in the refrigerator for at least 3 hours or overnight. Then take the meat out of the container and rinse it ensuring that all—or most—of the baking soda is off the steak.
In Chinese cooking, velveting meats includes 2 steps: tenderizing and marinating. Tenderize beef in a mixture of baking soda, soy sauce, salt, and oil. Let the mixture marinate for at least 15 minutes or overnight for optimal flavor and tenderness.
Liver is one of the most nutrient-dense organ meats, providing high amounts of vitamin A, B vitamins (B2, B3, B5, B6, B9, and B12), iron, copper, selenium, and zinc. Liver consumption supports healthy vision, immune function, red blood cell production, and cognitive health.
Mongolian cuisine can be found in China's Mongol Autonomous Region of Inner Mongolia and in other northern Chinese provinces, as far east as Beijing. Mongolian cuisine is mainly derived from the traditions of ethnic Mongols. It is a blend of their nomadic diet and influences from northern China and Russia.
Mongolian barbeque has been available since the 1950s in Taiwan when it was invented by comedian and restauranteur Wu Zhao-nan. Different types of meat, veggies, and sauces were set out for the customer to choose from. Diners' selections were stir-fried and presented in a bowl.
Mongolian beef, Mongolian BBQ, and BBQ itself are not part of native Mongolian cuisine. Womp. Mongolian beef, a sort of beef saute in ginger, garlic, oil, soy sauce, and sugar, is actually native to the US thanks to Chinese immigrants.
Address: 787 Elvis Divide, Port Brice, OH 24507-6802
Phone: +9779049645255
Job: Senior Healthcare Specialist
Hobby: Cycling, Model building, Kitesurfing, Origami, Lapidary, Dance, Basketball
Introduction: My name is Sen. Emmett Berge, I am a funny, vast, charming, courageous, enthusiastic, jolly, famous person who loves writing and wants to share my knowledge and understanding with you.
We notice you're using an ad blocker
Without advertising income, we can't keep making this site awesome for you.