What is Mongolian Beef?
Whether you first tried it at P.F. Chang’s or your local Chinese restaurant, you’ve probably tasted Mongolian beef before. Beefy and bold, for many of us, this spicy Taiwanese dish is one of our favorite takeout orders. But our quick, easy homemade Mongolian beef recipe just might have you tossing out all those well-worn menus! Thin slices of beef (usually flank steak) are given a quick fry in a powerfully flavorful sauce made of soy sauce, ginger, garlic and chilies for a dish that everyone will adore. For more beefy, homemade take-out recipes, try our Cumin Beef, or our easy Gingery Ground Beef (Soboro Donburi).
Why We Love This Homemade Mongolian Beef
Making Mongolian beef at home is definitely more affordable than ordering it from a restaurant.
It’s healthier than takeout Mongolian beef: Restaurant food often tastes so good because they are pretty generous with things like oil and salt. While we love the way tons of fat and salt taste, we also love that at home we can make food that’s delicious AND a little easier on our cardiovascular and digestive systems.
It’s ready fast! This speedy stir-fried beef is truly ready faster than ordering take out would be, and that means you get to eat it right away — piping hot out of the
You can adapt the recipe easily to suit your own family’s tastes. Make it milder by using fewer chilis, or add extra ginger for more of that lovely, spicy warmth.
How To Make Mongolian Beef At Home
Slice your beef (see tips for how to cut the beef below).
Put the steak pieces in a mixture of Shaoxing cooking wine (a Chinese rice-based cooking wine you can find at many grocery stores and Asian markets), soy sauce and cornstarch.
Heat the oil in a wok or skillet, and place the thin steak pieces in it in a single layer. We want crispy edges, and not crowding the pan is the KEY to crispy beef edges.
Set the meat aside while you make the Mongolian beef sauce.
To make the sauce: Stir together cornstarch, water, and soy sauce, and warm it in the skillet or wok with the fresh ginger, garlic, green onions, and peppers until the sauce thickens.
Add the crisped steak, toss it all together for a few minutes and dinner is served!
How To Cut Steak for Mongolian Beef
Be sure that your knife is very, very sharp.
Cut against the grain of the beef. Flank steak (and skirt steak, too) becomes tender and just-right when you slice it thinly against the grain (meaning across the fibers of the muscle).
If your beef is quite cold — not frozen, but very very cold — it’ll be easier to cut.
What To Serve With Mongolian Beef
White Rice: Serving homemade Mongolian beef over simple white rice is probably the most traditional way to serve it up. Plus, any super picky eaters at your table can opt for just plain rice and that’s fine — more Mongolian beef for you!
Hot & Sour Cabbage: For the spice lovers of the world, double down on that delicious heat and serve this quick stir-fried cabbage on the side.
Chicken Chow Mein: If you want a real takeout vibe, serve some chicken chow mein on the side. Yum!
Beautifully blistered and glistening with spicy, savory, garlicky oil, takeout-style Dry-Fried Green Beans are a scene-stealing side that’s ready in a flash and they’re a perfect partner for Mongolian Beef.
How To Store Leftovers + Tips
Leftover Mongolian beef will be delicious reheated the next day (just like you’d do with leftover take out) and will keep in the fridge for up to 3-4 days.
To make it milder: Dial down the number of chilies.
To make your homemade Mongolian Beef spicer: Break open one or two of the chili peppers, and let the heat out!
Even More Homemade Takeout Recipes We Love
Step Away From The Takeout Menu
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