Mongolian Beef

Why Make This Recipe

Mongolian Beef is a delicious dish full of flavor and easy to make. The combination of tender beef, sweet and savory sauce, and the crunch of green onions makes it a favorite for many. Plus, with simple ingredients and straightforward cooking steps, you can whip it up quickly for a weeknight dinner or a special occasion.

How to Make Mongolian Beef

Ingredients:

• 1 pound beef flank steak (thinly sliced between ⅛ to ¼ inch thick)
• 2 tablespoons water
• 2 teaspoons Shaoxing rice wine
• ½ teaspoon Kosher salt (a little less if using fine salt)
• ¼ teaspoon baking soda
• 2 tablespoons cornstarch
• 1 tablespoon oil (any neutral oil)
• 1 teaspoon cracked black pepper (more or less to taste)
• 1 tablespoon Shaoxing rice wine
• 3 tablespoons granulated sugar
• 2 tablespoons regular soy sauce
• 1 tablespoon garlic (minced, about 2 cloves)
• ½ large yellow onion (sliced)
• 1 bunch green onion (cut into 2-inch pieces, separate the white and green parts)
• 1 ounce rice vermicelli (medium thickness, optional; use more or less to preference)
• Oil (as needed for cooking)

Directions:

1. Marinate the beef: In a bowl, mix the thinly sliced beef with water, Shaoxing rice wine, Kosher salt, baking soda, and cornstarch. Make sure the beef is well coated. Let it marinate for at least 20 minutes.
2. (Optional) Fried vermicelli nest: If using, soak the rice vermicelli in hot water for about 10 minutes until soft. Drain and set aside. In a hot pan with oil, quickly fry the vermicelli in a nest shape until crispy. Remove and drain on paper towels.
3. Make the Mongolian beef: In a large pan or wok, heat oil over medium-high heat. Add the marinated beef and cook until browned and crispy, about 3-4 minutes. Remove the beef and add the minced garlic, sliced yellow onion, and the white parts of the green onion to the same pan. Stir-fry for about 2 minutes. Then add the cooked beef back into the pan. Pour in the sugar, soy sauce, cracked black pepper, and the remaining Shaoxing rice wine. Stir everything together and cook for another 2-3 minutes until the sauce thickens. Add the green parts of the onions before serving.

How to Serve Mongolian Beef

Serve Mongolian Beef hot over steamed rice, noodles, or crispy fried vermicelli. The dish pairs well with a side of stir-fried vegetables or a fresh salad to balance the flavors.

How to Store Mongolian Beef

To store leftover Mongolian Beef, let it cool completely. Place it in an airtight container and store it in the refrigerator for up to 3 days. To reheat, simply warm it in a pan over medium heat until heated through.

Tips to Make Mongolian Beef

• For extra tenderness, slice the beef against the grain.
• Adjust the amount of black pepper and sugar to fit your taste.
• If you like spice, consider adding some chili flakes or sliced chili peppers for heat.

Variation

You can add different vegetables like bell peppers, broccoli, or carrots to the dish if you’d like more nutrition and color.

FAQs

1. Can I use a different cut of beef?
Yes, you can use sirloin or ribeye, but flank steak is preferred for its tenderness.

2. Is Mongolian Beef spicy?
No, but you can adjust the seasoning or add chili for some heat.

3. Can I make Mongolian Beef in advance?
Yes, you can prepare it ahead of time, then store and reheat as needed. The flavors may deepen after sitting for a while.

Mongolian Beef

A flavorful dish combining tender beef, a sweet and savory sauce, and crunchy green onions, perfect for quick weeknight dinners or special occasions.

Print Recipe Pin Recipe

Prep Time 20 minutes mins

Cook Time 10 minutes mins

Total Time 30 minutes mins

Servings: 4 servings

Course: Dinner, Main Course

Cuisine: Asian, Chinese

Calories: 350

Ingredients Method Notes

Ingredients

  

Marinade

• 1 pound beef flank steak (thinly sliced between ⅛ to ¼ inch thick) Flank steak is preferred for its tenderness.
• 2 tablespoons water
• 2 teaspoons Shaoxing rice wine
• ½ teaspoon Kosher salt Use less if using fine salt.
• ¼ teaspoon baking soda
• 2 tablespoons cornstarch

Cooking Ingredients

• 1 tablespoon oil (any neutral oil) For cooking.
• 1 teaspoon cracked black pepper Adjust to taste.
• 1 tablespoon Shaoxing rice wine
• 3 tablespoons granulated sugar
• 2 tablespoons regular soy sauce
• 1 tablespoon garlic (minced, about 2 cloves)
• ½ large yellow onion (sliced)
• 1 bunch green onion (cut into 2-inch pieces, separate the white and green parts)
• 1 ounce rice vermicelli (medium thickness, optional; use more or less to preference) Optional for serving.
• as needed for cooking oil

Method

 

Marination

1. In a bowl, mix the thinly sliced beef with water, Shaoxing rice wine, Kosher salt, baking soda, and cornstarch. Make sure the beef is well coated. Let it marinate for at least 20 minutes.

Fried Vermicelli (Optional)

1. If using, soak the rice vermicelli in hot water for about 10 minutes until soft. Drain and set aside.
2. In a hot pan with oil, quickly fry the vermicelli in a nest shape until crispy. Remove and drain on paper towels.

Cooking the Beef

1. In a large pan or wok, heat oil over medium-high heat. Add the marinated beef and cook until browned and crispy, about 3-4 minutes.
2. Remove the beef and add the minced garlic, sliced yellow onion, and the white parts of the green onion to the same pan. Stir-fry for about 2 minutes.
3. Then add the cooked beef back into the pan. Pour in the sugar, soy sauce, cracked black pepper, and the remaining Shaoxing rice wine. Stir everything together and cook for another 2-3 minutes until the sauce thickens.
4. Add the green parts of the onions before serving.

Notes

For extra tenderness, slice the beef against the grain. Adjust the amount of black pepper and sugar to fit your taste. If you like spice, consider adding some chili flakes or sliced chili peppers for heat. You can add different vegetables like bell peppers, broccoli, or carrots for more nutrition and color.