Description
This classic Mongolian Beef recipe features tender beef stir-fried with fresh vegetables and tossed in a savory-sweet sauce, making it the perfect homemade alternative to your favorite Chinese takeout. With a rich umami flavor balanced by aromatic ginger and garlic, this quick and satisfying dish is ideal for busy weeknights and special occasions alike.
Ingredients
Vegetables & Aromatics
- 1/2 white onion (approx. 3/4 cup), sliced
- 1/2 red bell pepper (approx. 3/4 cup), thinly sliced
- 4–5 slices ginger
- 3 cloves garlic, thinly sliced
- 1–2 stalks green onions, cut into 2-inch pieces
Beef
- 300 g beef steak (flank, sirloin, or rib eye work well), thinly sliced against the grain
Beef Marinade
- 1 tablespoon soy sauce
- 1/2 teaspoon sesame oil
- 2 tablespoons water
- 1/2 tablespoon grated garlic (approx. 2 cloves)
- 1/2 teaspoon grated ginger
- 1/2 tablespoon grated onion (approx. 1/4 small onion)
- 1/2 tablespoon Shaoxing wine (optional)
- 3 tablespoons cornstarch (added after marinating)
- 1 tablespoon oil (added after marinating)
Mongolian Beef Sauce
- 2 tablespoons soy sauce (low sodium)
- 1 tablespoon cornstarch
- 3 tablespoons honey (or sugar)
- 2 tablespoons hoisin sauce
- 1 tablespoon oyster sauce
- 1/4 teaspoon Chinese five spice
- 1/2 tablespoon sesame oil
- 1 tablespoon Shaoxing wine
- 1/2 cup cold water
For Cooking
- Oil (for deep frying or pan frying)
- Sesame seeds for garnish (optional)
Instructions
- Prepare the Aromatics and Vegetables: Slice the ginger (4-5 slices) and garlic (3 cloves) thinly, and set aside. Cut the green onions (1-2 stalks) into 2-inch pieces, slicing the white parts lengthwise. Slice 1/2 white onion and 1/2 red bell pepper thinly and set aside.
- Marinate the Beef: Grate the ginger (1/2 teaspoon), onion (1/2 tablespoon), and garlic (1/2 tablespoon) into a bowl. Thinly slice the beef steak (300 g) against the grain and add to the bowl. Add soy sauce (1 tbsp), water (2 tbsp), sesame oil (1/2 tsp), and Shaoxing wine (1/2 tbsp, optional). Combine well and let it marinate for at least 15 minutes. After marinating, mix in cornstarch (3 tbsp) until the beef is coated, then add oil (1 tbsp) and mix again. Set aside.
- Prepare the Sauce: In a small bowl, mix cornstarch (1 tbsp) with soy sauce (2 tbsp) until dissolved. Add honey (3 tbsp or sugar), hoisin sauce (2 tbsp), oyster sauce (1 tbsp), Chinese five spice (1/4 tsp), sesame oil (1/2 tbsp), Shaoxing wine (1 tbsp), and cold water (1/2 cup). Mix thoroughly and set aside.
- Cook the Beef (Choose One Method):
– Deep Frying: Heat at least 1 inch of oil in a pot over medium heat. When hot, fry the beef slices in batches for 3-5 minutes until browned and crispy. Remove and set aside.
– Pan Frying: Heat a generous layer of oil in a large skillet or wok over medium-high heat. Once hot, add beef slices in batches, ensuring you don’t overcrowd the pan. Sear until browned, then remove and set aside. - Stir-Fry Everything: With the pan over medium-high heat, add oil and toast the ginger slices for about 2 minutes. Add the garlic slices, red pepper, and white onion, stir-frying for 1-2 minutes. Push veggies aside, stir the sauce (as cornstarch may settle), and pour it into the pan. Stir until the sauce thickens and becomes dark brown.
- Combine and Finish: Add the cooked beef and green onions to the pan. Stir-fry everything together, coating evenly in the sauce for about 1 minute. Remove the ginger slices before serving. Plate the dish, garnish with sesame seeds if desired, and serve hot.
Notes
- Slice beef thinly against the grain for maximum tenderness.
- Marinate beef for longer if you have time for deeper flavor.
- If you’d like a spicier version, add dried chili flakes or sliced chili with the aromatics.
- For a lighter option, choose pan frying instead of deep frying.
- This dish pairs well with steamed jasmine rice or stir-fried noodles.
- Leftovers can be stored in an airtight container in the fridge for up to 3 days.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Main-course
- Method: Stovetop
- Cuisine: Chinese
Nutrition
- Serving Size: 1 serving (approx. 1/2 of total recipe)
- Calories: 490
- Sugar: 22g
- Sodium: 985mg
- Fat: 28g
- Saturated Fat: 9g
- Unsaturated Fat: 16g
- Trans Fat: 1g
- Carbohydrates: 38g
- Fiber: 2g
- Protein: 20g
- Cholesterol: 71mg
