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By: Leigh Anne Wilkes
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This recipe for Mongolian Beef has become a family favorite. It’s better than take out and you can make it in 30 minutes at home!
Why You’ll Love This Recipe!
We love Chinese take out. And one of my favorite take out dishes is Mongolian Beef but it is so easy to make at home. There is no need to head out to your favorite Chinese restaurant or order Chinese takeout anymore!
Ingredients Needed
- Meat. I use op round steak or flank steak
- Cornstarch
- Oil. You can use vegetable oil or canola oil.
- Ginger. Use fresh grated ginger or if using dried ginger, use half the amount.
- Garlic
- Soy Sauce. I prefer to use low sodium soy sauce but you can use regular soy sauce too.
- Brown Sugar. I use light brown sugar but dark brown sugar will work too.
- Rice Wine Vinegar. You will find this in the Aisian aisle of the grocery store. You can substitute white vinegar or white wine vinegar if needed.
- Green Onions
How to Make Mongolian Beef
- Dry off meat with a paper towel and slice into 1/4″ thick slices against the grain.
- Place meat slices in a bowl with the cornstarch and coat thoroughly
- In a wok or large skillet, heat oil over medium-high heat.
- Add the garlic and ginger, stir until fragrant
- Add soy sauce, water, rice vinegar and brown sugar
- Cook for about 2 minutes and remove from pan
- Add remaining oil to pan over high heat and add meat. Cook until brown and slightly crisp. You may need to do it in twobatches.
- Pour sauce back into pan over meat
- Garnish with green onions. For a little bit of heat sprinkle with somered pepper flakes.
Pair this with
- Instant Pot Rice
- Chinese Green Beans
- Restaurant Style Green Beans
- Fried Rice
Tips from Leigh Anne
- To make slicing your meat easier, slice it while it is still partially frozen because you will be able to slice it thinner. Be sure and slice meat going across the grain.
- If you are want to cut calories, you can skip the frying part. It won’t be just like the restaurant version but it will still be yummy.
- Make Ahead Tip: To make sauce ahead, cool sauce and pour into an airtight container and store in the refrigerator for up to 5 days.To make steak ahead, slice steak and store in an airtight container in the refrigerator for up to 1 day.
Mongolian Beef Variations
- Add Veggies. Add your vegetables in with the garlic and ginger and stir-fry until they are fork tender. Use broccoli, green beans, carrots or your favorite veggie.
- Add some heat. Sprinkle with some red pepper flakes or add some chili sauce in with the sauce.
- Use chicken. Just sub in chicken for the beef.
Frequently Asked Questions
Can I make this in the Instant Pot?
I love to make it in the Instant Pot and here is a recipe for Instant Pot Mongolian Beef.
Can I make this in the slow cooker?
It’s very easy to make in the slow cooker, the meat won’t have the same texture but it will still be delicious. Try this recipe.
Check out more of my easy family dinner recipes:
- Instant Pot Mongolian Beef
- Slow Cooker Mongolian Beef
- Instant Pot Chinese Lemon Chicken
- Chinese Green Beans
- Chinese Lemon Chicken
Be sure and follow me over onYou Tubefor weekly cooking demos.
4.60 from 10 votes
Mongolian Beef
Recipe From: Leigh Anne Wilkes
This easy Mongolian beef recipe is quick to make at home and just as tasty as your favorite take out Mongolian beef!
serves: 4 servings
Prep:10 minutes minutes
Cook:20 minutes minutes
Total:30 minutes minutes
Rate Recipe
Ingredients
- 1 lb top round steak or flank steak cut thinly on the cross grain
- 1/4 C cornstarch
- 3 tsp vegetable oil
- 1/2 tsp grated fresh ginger or minced ginger
- 1 Tbsp minced garlic
- 1/2 C water
- 1/2 C soy sauce I used low sodium
- 1/2 C brown sugar
- 2 Tbsp rice wine vinegar
- 3 green onions sliced into 2-3″ pieces
- oil for frying
Instructions
Dry off meat with a paper towel and slice into 1/4″ thick slices against the grain
Place meat in a bowl with the cornstarch and coat thoroughly
In a wok or large frying pan, heat 1 1/2 tsp over medium heat
Add the garlic and ginger, stir until fragrant
Add soy sauce, water, rice vinegar and brown sugar
Cook for about 2 minutes and remove from pan
Add remaining 1 1/2 tsp oil to pan over high heat
Next, Add the meat and cook until brown on all sides and slightly crispy
Pour sauce back into pan over meat
Add green onions, stir and remove from heat
Serve with rice
Nutrition Facts:
Calories: 340kcal (17%) Carbohydrates: 38g (13%) Protein: 26g (52%) Fat: 8g (12%) Saturated Fat: 4g (25%) Cholesterol: 68mg (23%) Sodium: 1134mg (49%) Potassium: 505mg (14%) Sugar: 27g (30%) Vitamin A: 90IU (2%) Vitamin C: 2.3mg (3%) Calcium: 62mg (6%) Iron: 2.7mg (15%)
* Disclaimer: All nutrition information are estimates only. Read full disclosure here.
Course:Main Dish
Cuisine:Chinese
Did you make this?I love seeing what you made. Be sure to share a picture and tag @yourhomebasedmom on social media!
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Pattie says
Love this easy recipe. It is delicious! I transform leftover Chinese take out white rice into a fried rice, adda veggie …. DONE! The family loves this recipe. Thanks for posting!
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Margaret Weber says
Mongolian Beef at every place I had it had some kick to it, this was not spicy at all.
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Roxie says
This was absolutely delicious! Love ????????
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Lily Erlic says
I love this mongolian beef recipe! I will make it tonight. Thank you! I am an avid food reviewer and writer. I love your blog!
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Dalal says
What can I use if I don’t have rice wine vinegar? Is there any alternative that can be used? Thank you
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Leigh Anne says
Just use regular white vinegar
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