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My Most Popular Chinese Recipes ❤️
Tips, tricks, and recipes for perfect Chinese dishes
FREE EMAIL BONUS:
My Most Popular Chinese Recipes ❤️
Tips, tricks, and recipes for Chinese dishes
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.
Cooking 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.
Nutrition
Hi,
Can I make this ahead because I have to made for 20 people.
Can you give me some recipes for making ahead?
Thanks,
Yes you can make this ahead.
Can I use sliced pork instead of steak for this dish.
Yes you can.
Hellow,Rasa
I want to buy your receipes but could not find nesessary button. Please could you send me invoice please.
There is no button, just scroll down and I have no invoice. It’s a free site.
What can I use instead of wine ?
Skip.
What can I use instead of chinese rice wine or shaoxing ?
You can just skip or use sherry.
Can I use regular soy sauce instead of dark soy sauce?
Yes.
Can I also use bicarbonate of soda (on top of all the ingredient to marinate) to make it more tender? What shd be the amount?
Yes you can. First, you add baking soda (1 teaspoon) to the beef for 5 minutes and rinse well and pat dry before marinating with other ingredients.
Made this tonight! Delicious, and everyone loved it. Thank you!
Thanks for your trying!
Want to make this recipe is there another type beef that can be used?
You can use any cut you like.
You need to use steak cuts; flank, strip, sirloin, tenderloin, and cut them thin against the grain. Stew cuts like chuck, brisket etc. won’t come out right.
Yeah …it’s a little bit riskier using the tougher cuts …and some may never work. To be safer use the more tender cuts. But …I have used chuck many times for this and if cut properly (and isn’t from an old bull) it’s an exceptional beef cut for this application …exceptionally flavorful and sufficiently tender. Delicious! Maybe the best of all. I often wonder why I ever used more expensive cuts (like filet Mignon) in this recipe!!!???
And ….after trying more than a dozen Mongolian beef recipes on the internet …I ALWAYS return to this one!
Highly recommended!
Enjoy!
BobB (aka Roberto)
Awesome!
Whats the longest I can marinade?
A few hours maximum.
Love the recipes on this site! Everyone is fabulous!
Thanks, Pamela.
Will Rump steak work for this recipe please?
I think so.