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Mongolian beef is one of the best Chinese recipes. This easy Mongolian beef recipe is better than Chinese takeout and PF Chang's. Homemade easy recipe that anyone can make at home!
Mongolian Beef Recipe
What is Mongolian Beef?
It is one of the best Chinese recipes ever; it’s also a popular Chinese beef dish at Chinese restaurants or takeouts. The popularity is second to broccoli beef. Other crowd favorites are ginger and scallion beef, Szechuan beef, and sesame beef.
Mongolian beef is delicious, with silky and tender beef in a rich and savory Chinese brown sauce.
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 Mongolian beef sauce that is so yummy with steamed white or brown rice.
Ingredients
- Beef tenderloin
- Garlic
- Ginger
- Scallion
- Corn starch
- Shaoxing wine
- Sesame oil
See the recipe card for full information on ingredients.
How To Make This Recipe
Step 1. Marinate the beef slices with the marinade ingredients for 30 minutes. Heat a wok with 1 tablespoon of cooking oil and stir-fry the marinated beef until it is half-cooked. Dish out and set aside.
Step 2. Heat the remaining 1 tablespoon of oil and stir-fry the garlic and ginger until aromatic. Add the beef back into the wok, followed by the Sauce.
Step 3. Continue to stir-fry until the beef slices are almost done, then add the scallions. Stir briefly. Dish out and serve immediately with steamed rice.
Cooking Tips For Home Cooks
To make the best and authentic Mongolian beef, please follow the cooking tips and techniques below:
- Make sure you cut the beef against the grain.
- Marinate the beef with cornstarch to tenderize the meat.
- The step above is called velveting in Chinese food. It makes the beef tender, juicy, moist and silky.
- Stir fry the beef on high heat using a wok (preferred) or skillet.
- The brown sauce shouldn’t be too sticky and gooey.
Frequently Asked Questions
The name of the dish is misleading because it’s not a traditional Mongolian dish from Mongolia. The dish is named “Mongolian Beef” after the cooking style, rather than its origin. Mongolian Beef is actually a stir fry dish that originated in Taiwan.
Mongolian sauce is a savory sauce that consists of oyster sauce, soy sauce, sugar and ground white pepper. The sauce pairs extremely well with the beef and is easy to make!
Yes, you can make the dish in an Instant Pot. Just use the Saute function to stir fry the beef and ingredients. Add the Mongolian beef sauce towards the end, thicken it up and it’s ready to serve.
For authentic flavors, I don’t recommend crockpot or slow cooker to make this recipe. This is a Chinese stir fry beef dish. The beef shouldn’t be slow cooked in a slow cooker or crockpot.
This recipe is only 396 calories per serving.
What To Serve With This Recipe
Serve this dish with fried rice or chow mein. For a healthy Chinese meal and easy weeknight dinner, I recommend the following recipes.
I hope you enjoy this post as much as I do. If you try my recipe, please leave a comment and consider giving it a 5-star rating. For more easy and delicious recipes, explore my Recipe Index, and stay updated by subscribing to my newsletter and following me on Facebook, Pinterest, and Instagram for new updates.
Other Chinese Recipes You Might Like
Mongolian Beef
Ingredients
- 12 oz. beef tenderloin, thinly sliced
- 2 tablespoons cooking oil
- 2 cloves garlic, minced
- 1 inch peeled ginger, thinly sliced
- 2 stalks scallions, cut into 2-inch strips
Marinade:
- 1 teaspoon corn starch
- 1 tablespoon water
- 1 teaspoon Chinese rice wine or Shaoxing wine
Mongolian Beef Sauce:
- 2 teaspoons oyster sauce
- 1 tablespoon soy sauce
- 1/2 teaspoon dark soy sauce
- 3 dashes ground white pepper
- 1/4 teaspoon sesame oil
- 1 tablespoon sugar or to taste
- salt to taste
Instructions
- Marinate the beef slices with the marinade ingredients for 30 minutes. Heat a wok with 1 tablespoon of cooking oil and stir-fry the marinated beef until it is half-cooked. Dish out and set aside.
- Heat the remaining 1 tablespoon of oil and stir-fry the garlic and ginger until aromatic. Add the beef back into the wok, followed by the Sauce.
- Continue to stir-fry until the beef slices are almost done, then add the scallions. Stir briefly. Dish out and serve immediately with steamed rice.
Video
Notes
- Make sure you cut the beef against the grain.
- Marinate the beef with cornstarch to tenderize the meat.
- The step above is called velveting in Chinese food. It makes the beef tender, juicy, moist and silky.
- Stir fry the beef on high heat using a wok (preferred) or skillet.
- The brown sauce shouldn’t be too sticky and gooey.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
277 Ramblin Road
What is Maggi seasoning? I live in a small town, and I know it won’t be available. Is there a substitute?
Yes you can just use soy sauce or oyster sauce.
Hey Rasa, thanks for this Mongolian beef recipe. I’ve been searching for “Chinese food” recipes that I can whip up at the house and this looks like it’s going to be one of the first that I attempt to concoct. Looks amazing.
Hi, Bee Yinn
I want to inform you that I made your version of the Mongolian beef. This recipe is excellent. I made this dish yesterday and both my wife and I enjoyed it. I followed the instructions of your recipe and the result was simply delicious. The only variation I made was that I omitted the maggi seasoning; I add a little more of oyster sauce and soy sauce. I love both your blog and your books. Thanks .
Hi Gilberto thanks so much for your comment. I am so glad you guys loved my Mongolian Beef. :)
Hi, Bee.
Thank you for sharing this recipe. I’ve tried Mongolian beef at a Chinese restaurant in Melbourne and I immediately fell in love with the taste. Was just wondering – is it okay if I omit the Maggi seasoning when cooking that dish? Also, I’ve just started a food blog as part of my Uni project. It’s http://www.delishspecials.wordpress.com. It’ll be great if you can drop by and support my project. :)
Yes you can omit but add more oyster sauce or soy sauce to taste.
Has anyone actually tried the recipe, need more comments on the flavor and such. is it worth making?
Sharon, I love this recipe! It was extremely flavorful (and we make lots of stir fry) and very easy to make. Here’s my blog post on it: http://heatskitchen.blogspot.com/2015/01/mongolian-beef.html
Absolutely deeeeeelicious!!!!!! Have made this a few times and every time a big yummo!!!!! Goes great with rice. Added green and red capsicum!
Thanks yes this is a great Mongolian Beef recipe.
I have never tried any Mongolian dish, but this is too tempting, I will definitely try this.. Why don’t you try some Indian beef recipes..
I am on a restricted diet due to chemotherapy and cannot have any soy sauce or oranges. I know it sounds weird, but I love Chinese food, especially Mongolian beef! Can anyone suggest a substitution for the soy sauce?
Thanks,
Jennifer
Can you use oyster sauce?
I have been making this for a long time.
But I notice today you have altered the ingredients.
No ABC sweet soy and more seasame oil.
May I ask why the change? I still love it!
Hi Mark, I haven’t updated the recipe.
I LOVE your blog…..and i am shaking my head……the way you cook, can’t believe you have to visit a PF Changs to eat “asian”…….wow…
Lisa – LOL, I had no choice because PF Chang is the only Chinese restaurant where I used to work. :(