How to Make Mouthwatering Mongolian Beef at Home
If you’ve ever craved restaurant-quality Mongolian beef, you’ll love this simple yet delicious recipe. With tender skirt steak, aromatic spices, and a perfectly balanced sauce, this dish is sure to become a family favorite.
Ingredients:
For the Beef:
1¾ lb skirt steak
¼ cup cornstarch
Kosher salt (to taste)
Sichuan peppercorns (to taste)
Avocado oil (for frying)
For the Sauce:
4–5 garlic cloves, minced
1-inch piece of ginger, minced
2 Thai chilies, split (adjust for heat preference)
½ bunch green onions (light and dark greens separated)
⅓ cup packed brown sugar
½ cup soy sauce
2 tbsp rice wine vinegar
¼ cup water
1 tsp cornstarch mixed with 1 tsp cold water (slurry)
Instructions:
1. Prepare the Beef:
Start with 1¾ lb skirt steak. Though skirt steak is naturally tough, you can make it tender by slicing it properly.
Divide the steak and slice it with the grain, then cut those slices against the grain for ultimate tenderness.
In a bowl, season the beef with kosher salt and Sichuan peppercorns. Toss the beef in cornstarch, ensuring each piece is evenly coated.
2. Sear the Beef:
Heat avocado oil in a pan over medium-high heat.
Working in batches, sear the beef for about 1 minute without touching it, allowing a perfect crust to form. Then stir-fry for another 1 to 2 minutes. Remove and set aside.
3. Make the Sauce:
In the same pan, add 2 tablespoons of oil.
Sauté the light green parts of the onions, garlic, ginger, and Thai chilies until fragrant (about 1 minute).
Add brown sugar, soy sauce, rice wine vinegar, and water. Bring to a boil and simmer for a few minutes until slightly reduced.
Stir in the cornstarch slurry and cook for 1 minute until the sauce thickens.
4. Combine and Serve:
Return the seared beef to the pan, tossing it well in the sauce.
Add the dark green onion tops for a fresh finish.
Serving Suggestions:
Enjoy your homemade Mongolian beef over steamed white rice or with stir-fried vegetables for a complete meal.
Tip: For extra heat, add more chilies or a dash of chili oil. If you prefer a milder version, skip the chilies altogether.
Now you can enjoy restaurant-style Mongolian beef right in your own kitchen!
