Mongolian Beef Recipe
Equipment
Ingredients
Beef
- 16 oz sirloin steak, thinly sliced
- 1 tbsp Shaoxing wine
- ½ tsp salt
- 1 tbsp cornstarch
Rest of Stir Fry
- 1 small onion, cut into thick wedges
- 3 scallions, cut into ½-inch pieces, whites and greens separated
For the Sauce
- ¼ cup soy sauce
- ¼ cup dashi broth
- 2 tbsp sugar
- 2 tbsp water
Optional Serving
- Steamed rice
Instructions
- Place the sliced sirloin in a bowl and marinate with Shaoxing wine, salt, and cornstarch for 15 minutes.
- While the beef marinates, cut the onion into thick wedges and slice the scallions into ½-inch pieces, separating the whites and greens.
- In a small bowl, combine soy sauce, dashi broth, sugar, and water. Mix thoroughly and set aside.
- Heat a pan over medium-high heat with a bit of oil. Add the beef and sear on both sides until browned, then remove and set aside.
- In the same pan, add the onions and scallion whites. Cook until slightly softened and lightly charred.
- Return the beef to the pan and pour in the sauce. Stir continuously until the sauce thickens and coats the beef.
- Finish by adding the scallion greens and toss until just wilted.
- Serve in a bowl.
Video
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Table of Contents
- Mongolian Beef Recipe
- Introduction
- How This Mongolian Beef Recipe Gets The Beef So Tender
- Why The Sauce Is So Important For This Mongolian Beef Recipe
- Mongolian Beef Recipe Ingredients
- How to Make Mongolian Beef
- What to Serve with Mongolian Beef
- How to Store This Mongolian Beef Recipe
- Mongolian Beef Recipe Substitutions
- What to Make Next
Introduction
Mongolian is one of the classic takeout dishes that everyone loves to order, but most people don’t realize how easy it is to make at home. This Mongolian Beef recipe is my go-to when I’m craving takeout but don’t want to spend the money to actually order it out. It’s simple, quick to make, and high in protein using ingredients that are easy to find. It’s the perfect dish for meal prep or those busy weeknights!
How This Mongolian Beef Recipe Gets The Beef So Tender
The beef in this Mongolian Beef Recipe gets so tender because of multiple reasons. The first step in getting your beef tender is to cut against the grain (the beef’s muscle fibers), which makes each bite easier to chew and prevents that stringy texture you get sometimes. Additionally, marinating the beef in the mixture of Shaoxing wine, salt, and cornstarch helps break down the beef’s fibers even more and also forms a protective layer around the beef that reduces moisture loss as well as helps the outside get that crispy sear. The result of all these steps is beef that is just as tender as the beef at your local takeout restaurant!
Why The Sauce Is So Important For This Mongolian Beef Recipe
The sauce in this Mongolian Beef Recipe is what defines it as a dish. It’s simple but every ingredients plays an important role in giving the dish its iconic flavors. The soy sauce provides the main saltiness while the dashi broth adds that signature umami as well as a smoky afternote that makes the dish stand out from the basic versions you sometimes get. I’ve tested this recipe with water, chicken broth, and dashi broth, and the dashi broth yielded the best flavor! Finally, the sugar balances that saltiness and gives the sauce that signature slightly sweet finish that makes Mongolian Beef so addicting.
Mongolian Beef Recipe Ingredients
Beef + marinade (sirloin, Shaoxing wine, salt, cornstarch) – The beef is the main protein, and the marinade helps tenderize it and allowing the beef to get an extra well done sear.
Onion + scallions – These add both texture and flavor. The onions will soften and absorb some of that delicious sauce while the scallions bring their bright flavors that balance the rich sauce and beef.
Sauce (soy sauce, dashi broth, sugar, water) – A balanced mix that seasons the stir fry, adds umami and smoky flavor, and creates that signature shiny finish.
Steamed rice – The perfect vessel for soaking up the sauce!!
How to Make Mongolian Beef
Place the sliced beef in a bowl and marinate with Shaoxing wine, salt, and cornstarch for about 15 minutes.
Cut the onion into thick wedges and slice the scallions, separating the whites and greens.
In a small bowl, mix together soy sauce, dashi broth, sugar, and water.
Heat a pan over medium-high heat with oil and sear the beef until browned, then remove and set aside.
In the same pan, cook the onions and scallion whites until slightly softened and lightly charred.
Return the beef to the pan and pour in the sauce, stirring continuously. Cook until the sauce thickens and coats the beef evenly.
Finish with the scallion greens and cook briefly before serving.
Serve immediately over rice.
What to Serve with Mongolian Beef
This Mongolian Beef Recipe is already delicious on its own, but I sometimes find that the dish is best complimented by other side dishes that enhance the eating experience. Here are a few of my favorites:
- Stir fried greens. A simple stir fry of bok choy, broccoli, or spinach with garlic and oyster sauce is one of the easiest ways to add more balance to your meals.
- Fried rice. If white rice isn’t your thing, adding a few more ingredients to turn your rice into fried rice and add even more flavor to your bowl! Any of my fried rice recipes here are amazing!
- Egg rolls. A classic takeout side dish that adds textural contrast to your meal. I personally like to use frozen ones and cook according to package instructions because they’re the most convenient!
How to Store This Mongolian Beef Recipe
This Mongolian Beef Recipe is great to have for leftovers or for your meals for the week. You can keep it in an airtight container in the fridge for up to 3 to 4 days and this can be done in a couple of ways. To maintain the texture as best as possible, I usually store it separately from the rice and reheat it in a pan for 2 minutes. You can also store it on top of rice in the same container and reheat in the microwave for 2 minutes if you want to take this meal to work with you!
Mongolian Beef Recipe Substitutions
This Mongolian Beef Recipe is flexible, and you can make any adjustments you want depending on what you have available. A few of my favorite substitutions are:
- Flank steak. A great substitution for sirloin that still stays tender and still cooks very quickly.
- Chicken. Thinly sliced chicken breast or thighs work great if you want a little less fat and higher protein. My Mongolian Chicken Recipe provides instructions for this exact substitution!
- Chicken Broth or Water. If you don’t have dashi, you can substitute it with regular broth or even water. You won’t have that signature umami and smoky flavor, but the dish will still taste great.
- Brown sugar. You can use this instead of regular sugar for a slightly more caramelized flavor, which works really well with the flavors of the dashi broth.
What to Make Next
Craving something with noodles? You’ll love my Garlic Sesame Noodles!
Want another quick dinner? Try my Garlic Pork Stir Fry Recipe!
Feeling like fried rice instead? Cook my Garlic Chicken Fried Rice!
