Mongolian Beef Recipe
Mongolian beef is another dish that can occasionally be found at the Chinese buffets. Despite its name, Mongolian beef doesn’t come from Mongolian cuisine at all but is rather another Chinese-American dish. Mongolian beef consists of sliced fried strips of steak coated with a sweet and spicy sauce. I actually deep fried the steak strips and then added them to the wok, but this recipe calls for frying the steak in a wok first. I found this dish to have very good flavor and just the right amount of sweetness and spice for my liking. Mongolian beef is one of the more popular Chinese-American beef dishes in the United States. Serve with white rice and broccoli florets. Enjoy.
Ingredients:
1 lb flank steak
¼ cup cornstarch
2 teaspoons vegetable oil
½ teaspoon ginger (minced)
1 tablespoon garlic (minced)
½ cup soy sauce
1/2 cup water
½ cup brown sugar
2 tablespoons rice wine
½ teaspoon red pepper flakes
2 green onions (sliced)
1 medium onion (sliced)
Oil (for frying)
Cooking Instructions:
Step 1: To make the sauce- in a sauce pan heat 2 teaspoons of oil. Add garlic and ginger, stir fry 10 seconds. Add soy sauce, wine and water. Add brown sugar and dissolve into the sauce. Add red pepper flakes. Bring the sauce to a boil and boil for 2-3 minutes. Remove from heat.
Step 2: Slice the flank steak against the grain into ¼” thick slices. Tilt the knife blade at a 45 degree angle to the top of the steak to get wider cuts. Toss the steak slices with cornstarch and let the beef sit for 10 minutes (this is very important, do not skip).
Step 3: Heat up about a cup of oil in your wok to about medium heat. Add the beef slices to the wok and cook for 3 minutes (or use a deep fryer).
Step 4: Remove the meat from the wok with a slotted spoon and drain on paper towels. Drain all of the oil from the wok expect about a tablespoon. Add onions to the wok and stir fry for 2 minutes. Add the steak back to the wok and pour in the sauce. Cook while stirring until the sauce began to bubble.
(Makes 2 Servings)
I’m definetly trying this, my hunnby will love the spicy beef! Thanks!
Although I am not very fond of beef it does look delicious.
We like it. Like it a lot.
Yum! Another great looking beef dish for me to try for Grumpy!
This beef sounds tasty!
as usual, you make good food. that’s all i can say!!
I’ve made a couple of your Asian recipes, with great results. I try not to deep fry…but I’ve been wanting to learn how to make Mongolian beef.
I’ll have to do extra exercise, because I think I’ll try making this very soon.
Thanks for sharing!
PF Changs has an unusual twist to this its got a bit of a spicy flavor anyone know what to add to get it closer to the PF Changs version?
Flickr’d here: http://www.flickr.com/photos/cutsie/3377965078/
simply delicious!
I just made this and it is utterly fantastic.
hey this looks soo good! i would like to try it but i dont eat beef so could i do this with chicken or lamb??
sahrish – it would be great with chicken.
I am a Mongolian Steak fanatic, this recipe along with the photograph convinces me to give it a go. Proof will be in the eating, will report back after the event. If it tastes as good as it looks my diets down the tube again.
I made this and the sweet and sour pork recipe last night. Freaking awesome! I had chinese/pizza party and everyone raved over this recipe. Better than any chinese restaurant where I live. Try it.
Word
I tried this recipe with some elk steaks I had and it turned out awsome.I think using venison would also be real tasty
OMFG this looks so fabulous i can not wait to sink my teath into this gorgeous dish grr. will check back
I made Mongolian beef tonight using your recipe but I did it in a different order, it came out exactly like the picture and tastes as good as it looks. I added a bit of corn starch/water to the sauce to get that restaurant finish.
I love Mongolian beef and I’m always trying to find the perfect recepie. This looks delicious. I’m going to the store now to get the ingrediants.
Thanks for sharing.
I AM TRYING THIS FOR SURE MY FRIEND JAMES AND HIS HUSBAND ANDREW WILL LOVE THIS.
Looks fantastic, I’m trying it for dinner tonight!
What can anyone suggest I use to replace ginger?
Sorry, I hate ginger (don’t gasp).
Anamaria – Just leave it out. You can try using more garlic instead.
It’s not bad. The more I ate, the better it got.
Bobby, I pretty much just say that everything you make is good within my comments. But, I’ll have to say on this recipe that I was surprised how good it was. I thought I’d like it, but it had a very different flavor, very easy to make too, I loved this. I used a bit more than 2 green onions, but thats just because I LOVE green onions.
Kent – I am glad you enjoyed this recipe so much. I want to make it again right now!!
I have been searching for YEARS for a good Mongolian beef recipe. We used to frequent a little place called The Mongolian Beef House in Uptown Chicago for about 20 years it was a holiday tradition or a treat. LOVE, LOVE, LOVE IT – I know most places that serve this – state it’s SPICY – the Mongolian Beef I’ve eaten since child hood was never spicy – just DELICIOUS!!! I am trying this recipe this afternoon and we’ll see how close it comes to my memories – I can’t wait!!!!!
The recipe was near perfect! I tweeked it a little – I didnt’ have rice wine (was actually wondering if that is suppose to be rice wine vinegar?) so I substituted Sherry – I didn’t have fresh ginger to mince so I ground up about 1-1/2 tspn ginger root
I doubled the sauce recipe to my 1 pound of meat because we like extra sauce for the rice.
It was delicious!!!! I need to find a way to cut down the salt from the soy sauce a bit more though and then it would be PERFECT!!!
Thank you for posting this recipe – it’s a HUGE hit in my household now!
I don’t eat meat, but I have made this with extra firm tofu (sliced per the recipe) and also with vegetarian “chicken” strips and both worked out great. I used much less oil for the meat stage and was happy with the results (I couldn’t say whether this would work with real meat). The sauce is really excellent. Thanks!
I tried this recipe last night and it was amazing!! Better than any i’ve had at restaurants. I loved the crispy beef and the flavor of the sauce was wonderful. I added some extra pepper flakes and some chili oil to give it more spice. I will definitely make this again. Thanks for the great recipe
!!
To those who want a PF type spice, try adding a teaspoon of chili paste/sauce(preferably Sriracha)
Little late to comment, but this was fracking wonderful. Thanks for all your great work