Chinese Mongolian Beef
Mongolian Beef is probably one of the most popular Chinese beef dishes at Chinese restaurants or for takeout, perhaps right after broccoli beef.
Mongolian beef is delicious, with silky and tender beef in a rich and savory Chinese brown sauce. Yum.
Frequently Asked Questions
Where Did Mongolian Beef Originate?
The title of the dish may be misleading, as the dish is not actually a traditional Mongolian dish.
The dish is named “Mongolian Beef” after the cooking style, rather than the origins. Mongolian barbecue is actually a stir-fry dish that originated in Taiwan.
What is Mongolian Sauce Made of?
While not a traditional Mongolian dish, the Mongolian sauce is a savory sauce that consists of oyster sauce, soy sauce, and pepper. The sauce pairs extremely well with the beef, and is easy to make!
To make the best homemade mongolian beef, you need to master a couple of techniques.
First, you need to marinate the beef with cornstarch to tenderize the meat.
This step is called velveting in Chinese cooking, and will make the beef, tender, juicy, moist and silky.
Secondly, the brown sauce shouldn’t be too sticky and gooey.
My Mongolian beef recipe is very close to the taste of PF Chang’s Mongolian beef. It’s savory, slightly sweet, with melt-in-your-mouth beef.
It’s also healthier, less greasy, with a sauce that is just nice with steamed white or brown rice.
What Dishes to Serve with this Recipe?
For a wholesome meal and easy weeknight dinner, I recommend the following recipes.
Pairs well with:
Mongolian Beef Recipe
Mongolian Beef - homemade, healthy, the best Mongolian beef recipe that is a zillion times better than Chinese takeouts and PF Chang's.
- 2 tablespoons oil
- 12 oz beef tenderloin, thinly sliced
- 2 cloves garlic, minced
- 1 inch peeled ginger, thinly sliced
- 2 stalks scallions, cut into 2-inch strips
- 1 teaspoon cornstarch
- 1 tablespoon water
- 1 teaspoon Chinese rice wine or Shaoxing wine
1Marinate the beef slices with the Marinade for 30 minutes. Heat up a wok with 1 tablespoon of oil and stir-fry the marinated beef until they are half-done. Dish out and set aside.
2Heat up the remaining 1 tablespoon of oil and stir-fry the garlic and ginger until aromatic. Add the beef back into the wok and then the sauce. Continue to stir-fry until the beef slices are almost done, then add the scallions. Do a few quick stirs. dish out and serve hot.