Perfect Mongolian Beef Recipe: Better Than Takeout!
If you're craving a delicious, restaurant-quality dish that's easy to make at home, this Mongolian Beef recipe is the answer. It's crispy, tender, and coated in a perfectly balanced sweet and savory sauce. This crowd-pleaser is bound to become a family favorite, just like it has for so many others!
What is Mongolian Beef?
Despite the name, Mongolian beef didn’t originate in Mongolia. It's believed to have been created in Taiwan and popularized by American-Chinese restaurants, especially P.F. Chang's. This version, however, takes it up a notch by reducing the sweetness and adding aromatic flavors like ginger, garlic, and dried red peppers.
Ingredients You'll Need
For the Beef:
1 lb (450g) flank steak, thinly sliced against the grain
1 tbsp water
1 tsp baking soda
2 tbsp cornstarch
2/3 cup avocado oil (or any high-smoke-point oil)
For the Aromatics:
3–4 dried red chili peppers (optional for heat)
1 tbsp ginger, thinly sliced
4 cloves garlic, minced
3 scallions, chopped (white and green parts separated)
For the Sauce:
1/4 cup soy sauce
1/4 cup water (hot, to dissolve sugar)
3 tbsp brown sugar (adjust to taste)
1 tbsp cornstarch mixed with 2 tbsp water (slurry)
Step-by-Step Instructions
1. Prepare the Beef
Rinse the sliced beef under cold water to hydrate it slightly.
Pat dry and add 1 tablespoon of water, baking soda, and cornstarch. This tenderizes the meat while ensuring a crispy crust.
Let it marinate for 15–20 minutes.
2. Dredge and Fry
Lightly coat the marinated beef with cornstarch. Shake off excess.
Heat 2/3 cup of avocado oil in a skillet or cast iron pan.
Fry the beef in batches until golden and crispy, about 2–3 minutes per side.
Transfer to a strainer or paper towel-lined plate to drain excess oil.
3. Prepare the Aromatics
Remove excess oil from the pan, leaving about 1 tablespoon.
Sauté the dried peppers and ginger on low heat until fragrant.
Add the white parts of the scallions and garlic. Cook for another 30 seconds.
4. Make the Sauce
In a bowl, mix soy sauce, hot water, and brown sugar until dissolved.
Pour the sauce into the pan and bring to a gentle simmer.
Slowly drizzle in the cornstarch slurry, stirring constantly, until the sauce thickens just enough to coat a spoon.
5. Combine and Serve
Toss the crispy beef into the sauce along with the green scallion tops.
Stir well to coat every piece evenly.
Serve immediately with steamed rice and enjoy!Pro Tips for Success
Pro Tips for Success
1. Cornstarch Control: Don’t use all the dredging cornstarch in the slurry. Add a little at a time until you reach the right sauce consistency.
2. Oil Temperature: Keep the oil hot but not smoking. If the oil cools down while frying, adjust the heat accordingly.
3. Crispy Texture: Fry the beef in small batches to avoid crowding the pan. This ensures a crispy crust.
4. No Veggies Needed: While you can add broccoli or carrots, the classic version shines with just beef and scallions.
Why You'll Love This Recipe
Perfectly Balanced: Not overly sweet, with just the right touch of savory umami.
Crispy Yet Tender: The baking soda and cornstarch method delivers the ideal texture.
Quick and Easy: Once prepped, it comes together in under 30 minutes.
Restaurant-Quality at Home: Skip takeout and enjoy a healthier, tastier version.
Final Thoughts
This Mongolian Beef recipe is a guaranteed hit, whether you're cooking for family, friends, or just yourself. The crispy beef, aromatic sauce, and simple ingredients make it a standout dish you'll want to make again and again.
Try it today, and you might just find yourself saying, "This is better than any restaurant version I've had!"
Have you tried this recipe? Share your thoughts and any personal twists in the comments below. Enjoy your delicious, homemade Mongolian beef!
