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(Popular and All-Time Favorite Chinese recipes: Chow Mein, Broccoli Beef, Sweet and Sour Pork, Egg Drop Soup, Kung Pao Chicken, Cashew Chicken, Fried Rice, Orange Chicken, and more.)
Last month during the Beijing Olympics, I shared many popular American Chinese food recipes and the responses were overwhelming. I got numerous emails from my readers trying out my recipes with great success. They thanked me profusely with some of the sweetest emails I’ve ever received and requested more popular Chinese recipes such as Mongolian beef and orange chicken. Mongolian beef is probably one of the most popular beef dishes in the United States, perhaps right after broccoli beef. Mongolian beef is not a traditional Mongolian dish. I am personally not sure about the origins of this recipe but according to Wikipedia, Mongolian beef is a Chinese-American creation. However, I have a Shang Palace Cookbook (Shang Palace is the signature Chinese restaurant at Shangri-La Hotels) and Mongolian beef is featured. I believe Mongolian beef is a legitimate Chinese dish that has been adapted by overseas Chinese restaurants.
Near my office at Beverly Hills—where Chinese restaurants are almost non-existent—I go to PF Chang when I need my Chinese lunch fix. While I am not a fan of PF Chang and chain restaurants, I have to say that PF Chang does a decent job with its Mongolian beef. In fact, Mongolian beef is probably one of the best items on their menu.
My Mongolian beef recipe is very close to the taste of PF Chang’s, except that I used leeks instead of scallions. If you are not a fan of leeks, or can’t get them where you live, scallions work, too. Now, tell me if your local Chinese restaurants (in the UK, Australia, Canada) serve Mongolian beef? I am really curious to know.
(Click Page 2 for the Mongolian Beef Recipe)
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Cooked this for dinner last night, tasted more like ginger beef. I added some onion, green, yellow, red and orange peppers. Was thinking of adding some dried chilli but forgot about it in the process. Added some dried chilli flakes instead to spice it up. The Mongolian Beef we normally ordered at a Pad Thai restaurant in Bellingham – beef slices is fried and stir fried with dried chilli and onion in a thick sweet sauce. It tastes like beef jerky. Your version is a Chinese style and the one at Pad Thai is a Thai style. Both is tasty. I’m off to try your Penang Char Kway Teow tonight.
YUUUMMMYYY, we recently found mongolian beef at our local asian place BUT it is $11.00 a plate!We live in WI. Wanted to find a recipe that was close but had my doubts….FOUND IT! was a huge hit at our house last night, my picky son loved, my seafood hater hubby didnt even taste oyster sauce lol perfect! We used regular onion , whole pack green onion & mushrooms as well(trying to stay as clost to our local as possible!)I adore this site & recommend to everyone…cant wait for your book!!!!
REgards
Niccii
P.S Congrats on your new bundle of joy!
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Just a quick question, i love mongolian lamb and it’s readily available all over australia, well atleast in brisbane, sydney and melbourne! it’s absolutely delicious, the only variation i’ve found is it’s spicy/sweet-ness, it tends to change from place to place.
Is it possible to make this dish with chicken? :) thanks very much!
Of course, you can use any beef you like. :)
Thanks very much! I made the mongolian beef last night, the sauce was absolutely delicious and great with the leeks! i added capsicum also. The only problem i had was the beef still had that real beefy/meaty taste coming through, is there any way to reduce that meaty taste and overpower it with the sauce, or perhaps i’ll try it with chicken next time :) great recipe can’t wait to try the others.
I would try that baking soda soak trick you see in the chicken recipes (Cashew Chicken recipe has the instructions). It would tenderize the beef and make the flavor milder. Works a treat with chicken and pork, I don’t see any reason it shouldn’t work with beef, too.
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I think this is the holy grail of mongolian beef recipes. Thanks for sharing! I have made it several times and discovered I like it a little less sweet, so I decrease the amount of dark sweet soy sauce by half and increase the same amount of soy sauce.
Just finished making this. Love the overvall flavor but I had anticipated more of a sweeter version. What I got, while delicious, tasted more like a beef & broccoli sauce. My question is whether authentic mongolian beef should have a slighty sweeter taste or is more towards the salty end. I added zero salt beyond the base seasoning. Thanks!
Authentic Chinese dishes are not supposed to be overly sweet but I guess the US version of Chinese food has been sweetened up quite a bit. You can add sugar to taste and it will taste like the Mongolian beef served outside. Chinese sauces pretty much taste about the same, just the ingredients used are different. Thanks for trying the Mongolian Beef recipe.
Actually australia chineese food is much sweeter than american, but in saying that it also varrys greatly in Australia as well with some being verry spicey. It depends on what region of china you typically get people from.
Mongolian Beef Recipe – I was going to use pork instead of beef and I was thinking if adding some veg to bulk it out. Can you suggest what veg would work best?
Thanks
maybe carrots and onions?
The sauce and meat come out spot on but why are my leeks so tough? They feel like rubber and squeak against my teeth :( am I doing something wrong? I’ve made this more than once now, with the same result.
Are you sure you bought the right leeks? They are not supposed to be like rubber. They cook and wilt very fast.
I think you supposed to slice it thin:)
It was take out home made tonight. Another great recipe! Thanks for sharing. This was so easy and very yummy.
Can we replace the wine with something else? or even not include it in the recipe?
Had to come by – I have your book – had to buy it after perusing it at the library.
Heavenly.
I just made this, my first dish, as written in the book [slightly different than here] and I had to come and report how delighted I am – your technique and recipe really DOES taste just like I ordered in – fabulous.
have cooked this last night. the taste like restaurant. my daughter very likes. but have problem, the meat, still tough ( not tender ).
whats wrong ? do you have any idea to make meat more tender ?
thank you in advance. please give me more advices ……
Mimi, buy a copy of my cookbook Easy Chinese Recipes, it has a section how to tenderize meat!
Hi there: What is “Maggi Seasoning”. What can I replace it with since there is no such thing where I live. BTW, I have tried four of your recipes and they are just great. Thank you so much.
Maggi seasoning sauce. Maggi is a brand, they make various seasonings, soup mixes, bouillon cubes, etc. You will find it in Asian and Hispanic groceries (more likely the latter), or you can order it online, or even request it be ordered at a locally owned grocery. I haven’t found anything quite like it, but I would maybe sub oyster sauce for it.
http://www.amazon.com/Maggi-Seasoning-Sauce-3-38-oz/dp/B0000GHEGC
I live in the Blue Mountains outside Sydney, Australia and yes we have Mongolian beef here too, it is my fave Chinese dish and my fave is at Lawson Bowling Club Chinese Restaurant :)
I lived in Brisbane, Australia in 2002 and there was a large “Chinatown” area just outside of downtown in Fortitude Valley. My favorite hole in the wall Chinese place was called King of Kings. And my favorite dish was Mongolian Lamb which came out on a sizzling skillet and a side of white rice. One of the best things I have ever eaten. Lamb instead of beef was very common in Queensland AUS.
Hi,
Just a quick question, do you use dark sweet soy, like that used in pad see-ew? Or do you use the the non sweet dark soy?
Dark soy sauce, non-sweet.
I love your site. I love Mongolian Beef, and I will be trying out the recipe. I can’t wait…Joe