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Better Than Take-Out Mongolian Beef
“Need some dinner inspiration? My Mongolian Beef is the perfect weeknight meal. It features crispy-on-the-outside, tender-on-the-inside beef coated in a sweet and spicy sauce, all served over a bed of rice. Not only is this Mongolian Beef incredibly flavorful, but it also comes together in just about 30 minutes.
Seriously one of the best dishes I’ve made. It’s tender. Flavorful! Spicy. Garlicky! Crazy good. Save your coins… we got food at home!
What you’ll need to make Mongolian Beef
- Beef: feel free to use any cut of steak. I like to use Flank steak or Sirloin cut into thin pieces.
- Onion: I use both sweet onion slices and green onions for this dish.
- Thai Chillies: optional but I like to add a little spice to this dish. Use to your discretion.
- Garlic Powder: you can also use minced garlic or garlic paste.
- White Pepper: you can also use black pepper.
- Baking Soda: this helps tenderize the beef.
For the sauce:
- Soy Sauce: combination of both dark and light soy sauce. Alternatively you can use Tamari or coconut aminos.
- Oyster Sauce
- Brown Sugar
- Cornstarch: I use this to coat the beef. It helps give it a nice crispy texture. Also, helps thicken up the sauce
- Garlic: grated r minced
- Ginger: Grated or minced
What to serve Mongolian Beef with?
Serve this Mongolian Beef with Jasmine rice and your favorite veggie. I love to serve with either hibachi veggies or broccoli. You can also make my beef udon noodles inspired by this recipe!
How to make Mongolian Beef
Step 1: The recipe starts by preparing the vegetables. Rough sweet and green onions. Next, thinly slice beef against the grain. Season with garlic powder, pepper, baking soda, and cornstarch. Mix to coat the beef. Use more cornstarch if needed
Step 2: In a small bowl, combine oyster sauce, dark and light soy sauce, brown sugar and 1-2 tbsp of warm water (this will help dissolve the sugar). And mix well. Grate in fresh ginger and garlic and set aside.
Step 3: In a large skillet, add oil and shallow fry beef over medium high heat on both sides for about 3-4 minutes. Once the edges begin to get crispy, flip and cook for an additional 2 minutes and remove from the pan.
Step 4: Add in Thai chilis and onions and sautè for about 3-4 minutes, then add in minced garlic. Sautè for about 3 minutes, then add back in the beef.
Step 5: Pour in the sauce and stir until everything is covered. Toss in the green onions and allow the sauce to simmer. Add in cornstarch slurry to thicken the sauce if needed.
Step 6: Serve over a bed of Jasmine rice enjoy the most delicious Mongolian Beef.
More fall recipes to try
Spicy Thai Basil Fried Rice
Easy 20-minute Chili Garlic Ramen
Air Fried Hennessy Wings
Crispy Fried Chicken Sandwich
If you try my Mongolian Beef I’d love to hear your feedback. Please be sure to leave a comment, and/or tag me on Instagram @cookwithci. I would love to see your recreations and hear your thoughts.
Better Than Takeout– Mongolian Beef
Ingredients
- 1 lbs Flank Steak sliced thinly, against the grain
- 1/2 Sweet onion sliced
- 3 sprigs green onions long slices
- dried Thai Chili peppers use to your discretion
- 3 cloves of garlic minced
- oil for frying
Beef marinade
- 1 tsp garlic powder
- 1/2 tsp white pepper or black pepper
- 1 tbsp soy sauce
- 1 tbsp olive oil
- 1/4 tsp baking soda to help tenderize the beef
- 1-2 tbsp cornstarch use more if making more beef
Sauce
- 3 tbsp oyster sauce
- 1 tbsp sweet soy sauce
- 1 tbsp light soy sauce
- 1 tsp Sriracha use more if desired
- 1/2 tsp garlic paste or minced garlic
- 1/4 tsp ginger paste or minced ginger
- 1 tbsp brown sugar
- 1 tbsp Shaoxing cooking wine optional
- red pepper flakes use to your discretion
Instructions
- Thinly slice beef into 1/4 inch thick strips. Season beef with pepper, garlic powder, cornstarch, baking soda and a drizzle of olive oil. Allow to marinate for at least 10 minutes.
- While the beef marinates; slice up onion, green onions and mince garlic.
- In a small bowl, combine oyster sauce, light soy sauce, dark soy sauce, grated garlic and ginger, red pepper flakes, if desired and brown sugar. Mix well then set aside.
- Heat 1/2 cup of oil in a wok or large pan over medium high heat. Shallow fry the beef for about 3 minutes on both sides. Remove beef from the oil and drain the excess oil, leaving about 1 tbsp.
- Reduce heat to medium, sautè onions and chili peppers in rendered beef fat until the onions begin to soften. Add in white part of the green onions and minced garlic. Sautè until the garlic is fragrant, about 2 minutes.
- Reduce heat, return beef back into the pan Add in a splash of Shaoxing wine. Pour in the sauce and the green part of the green onions. Stir and toss until the sauce covers the beef and veggies.
- Serve warm over white rice.
- Enjoy!
Notes
** (double the the sauce measurements if you’re making more!)
Did you make it?
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I’m Ci,
Welcome to CookWithCi, where I share my love for cooking. Here you’ll find a variety of delicious and fun recipes. From comfort classics to simple delights. I hope you are inspired to get creative in the kitchen. xoxo!
