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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.
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.
Cook’s Tips
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
Where Did Mongolian Beef Originate?
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.
What Is Mongolian Sauce Made Of?
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!
Can I Make It in an Instant Pot?
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.
Can I Use Crockpot or Slow Cooker for This Recipe?
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.
How Many Calories per Serving?
This recipe is only 396 calories per serving.
What Dishes 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.
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Mongolian Beef
Ingredients
- 2 tablespoons cooking 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)
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 up a wok with 1 tablespoon of cooking oil and stir-fry the marinated beef until they are half-done. Dish out and set aside.
- Heat 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 immediately with steamed rice.
Video
Nutrition
Notice: Nutrition is auto-calculated, using Spoonacular, for your convenience. Where relevant, we recommend using your own nutrition calculations.
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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. :(