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This Mongolian Beef recipe can be made faster, healthier and better than take out. And best of all, you probably have most of the ingredients at home.
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Despite what the name implies, Mongolian Beef isn’t a Mongolian dish. It actually originated in Taiwan and quickly became popular worldwide. Restaurant chains, such as P.F. Chang's, really helped bring the dish to the masses.
Today you'll find Mongolian Beef just about everywhere. It's a delicious and comforting dish. Tender slices of beef, stir fried with aromatics in a savory sauce. What’s not to love? My kids devour it like it's cake. However, there's a problem with that, actually a few problems. Everywhere I've ordered Mongolian Beef, the beef is always coated in grease. It's also waaaay too salty/sweet and coated in waaaay too much cornstarch. You know how when you order a plate of stir-fried beef, and the beef doesn’t taste or feel like beef? That's because restaurants use baking soda or cornstarch to tenderize the meat. It's a process called velveting beef. While the beef is tender (artificially so), it's lacking true beefy flavor.
I gave up ordering Mongolian Beef years ago once I figured out how to make it better at home. Here are a couple of solutions to making this recipe better than take out.
How to Make Mongolian Beef More Balanced
Solution #1: Cut back on the sauce. I could never figure out why restaurants always believed a good Mongolian Beef had to be overly flavored. Maybe they're trying to mask the cheap cut of beef they're using. Or maybe that's how they think authentic Mongolian Beef should taste. No matter the reason, this dish is much better when the ingredients (beef, sauce and aromatics) are more balanced. I like to be able to distinguish and appreciate all the components, not just the sauce.
How to Get Tender Beef without Velveting
Solution #2: Use minimal cornstarch or baking soda to tenderize the beef or better yet, use a more tender cut of beef. For this recipe, I used the "eye" part of a ribeye steak. It's tender, holds together well and has great flavor. If you prefer to use the more common flank steak, go easy on the cornstarch. Also, when slicing the beef, be sure to cut against the grain. This will keep the muscle fibers short which will make it easier to bite through, and thus more tender.
What other cuts of beef can I use for Mongolian Beef?
I prefer ribeye for its flavor and tenderness. However, flank, skirt, top loin and tenderloin all work as well. If you're using a cut that tends to be on the tougher side, be sure to include cornstarch in the marinade.
Mongolian Beef vs Szechuan Beef, What's the Difference?
Both dishes consist of beef stir-fried in a flavorful sauce. Mongolian Beef can be described as having a savory soy-based sauce with scallions as its main aromatic. Szechuan Beef has a similar soy sauce-based profile but with the addition of a spicy element, such as fresh or dried chilis and/or Sichuan peppercorns for a numbing sensation. Szechuan Beef is typically stir-fried with bell peppers and onions.
Mongolian Beef Recipe - Better Than Take Out!
Author: tsw
Prep: 10 minutes mins
Cook: 10 minutes mins
5 from 1 vote
Ingredients
- 12 oz beef, sliced
- 4-6 stalks of scallions, cut into 3" segments
- 3 cloves of garlic, minced
MARINADE
- 1 tablespoon light soy sauce
- 1 tablespoon oyster sauce
- 1 tablespoon cornstarch, not necessary with ribeye or tenderloin
SAUCE
- 1 tablespoon light soy sauce
- 1 tablespoon oyster sauce
- 1 teaspoon dark soy sauce
- 1 tablespoon rice wine
- ½ tablespoon brown sugar
Instructions
Mix all the MARINADE ingredients in a bowl and combine with the sliced beef. Marinate for at least 20 minutes or overnight.
Combine all the SAUCE ingredients in a small bowl and set aside.
Heat a tablespoon of oil in a wok or skillet over high heat. Add the beef in a single layer and brown on both sides. No need to cook it all the way through, just a quick sear. Remove from the wok and set aside.
Add a bit more oil to coat the wok and turn the heat down to medium. Add garlic and stir fry until it becomes fragrant, about 5-10 seconds. Be careful since garlic can burn quickly.
Add the scallions, turn the heat to high, and stir fry until it begins to wilt.
Return the beef to the wok, pour in the sauce and toss well to combine.
Stir fry over high heat for about 45-60 seconds, just long enough for the sauce to thicken and cling to the beef. Serve with rice.
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