Mongolian Beef Stir-Fry

Mongolian Beef Stir-Fry is a popular dish that features thinly sliced beef stir-fried in a sweet and savory sauce made from soy sauce, garlic, ginger, and brown sugar. Despite its name, the dish does not originate from Mongolia. It’s an American-Chinese dish that became popular in Asian-inspired restaurants across the United States. The hallmark of Mongolian Beef is its rich, flavorful sauce combined with tender beef, creating a satisfying combination. Typically served with rice or noodles, this dish is known for its simplicity, making it a go-to favorite for home cooks.

The Appeal of Mongolian Beef

People love Mongolian Beef Stir-Fry because of its perfect balance of savory, sweet, and mildly spicy flavors. The sweetness from brown sugar combined with the salty richness of soy sauce creates an irresistible sauce that coats tender cuts of beef, like flank or sirloin, resulting in a melt-in-your-mouth texture. The dish’s simplicity is another major reason for its popularity. Unlike more complex stir-fries, Mongolian Beef is quick and easy to prepare, making it an ideal choice for weeknight dinners when time is limited. Additionally, it can be adapted for special occasions, with its restaurant-quality appeal.

The versatility of Mongolian Beef allows cooks to experiment with various ingredients, enhancing the dish based on personal preference. Whether adding more spice or including additional vegetables, the base recipe offers endless customization, making it a beloved dish for both families and food enthusiasts.

Common Ingredients in Mongolian Beef Stir-Fry

Mongolian Beef Stir-Fry features a set of core ingredients that create its signature flavor and texture. The primary ingredient is beef, often flank steak or sirloin, which is preferred for its tenderness and ability to absorb the rich sauce. Soy sauce forms the base of the sauce, offering the umami and salty notes that define the dish. Garlic and ginger are essential aromatics, providing depth and warmth, while brown sugar balances the saltiness with a touch of sweetness. Green onions are added for freshness and texture, often thrown in at the end of cooking for a pop of color and flavor.

Cornstarch is a crucial ingredient that plays two important roles: thickening the sauce and helping to crisp the beef during stir-frying. Optional ingredients like red chili peppers can add heat, while vegetables like broccoli or bell peppers can be incorporated to provide extra crunch and nutritional value. The combination of these ingredients results in a dish that’s rich, savory, and irresistibly delicious.

Step-by-Step Recipe for Mongolian Beef Stir-Fry

Creating Mongolian Beef Stir-Fry is simple but requires attention to a few key details for the best results. Follow these steps:

Preparing the Beef

Start by selecting the right cut of beef. Flank steak or sirloin is ideal due to their tenderness and ability to absorb the flavors of the sauce. Slice the beef thinly against the grain to maximize tenderness. Marinate the slices in a mixture of soy sauce and cornstarch for about 15-20 minutes. The cornstarch creates a velvety coating on the beef, ensuring it crisps up nicely during stir-frying.

Making the Sauce

In a small bowl, mix together the essential ingredients: soy sauce, minced garlic, fresh ginger, brown sugar, and cornstarch. This combination creates the signature sweet-savory sauce. Adjust the quantity of brown sugar based on your preference for sweetness. The cornstarch helps thicken the sauce as it cooks, ensuring it clings to the beef for maximum flavor.

Cooking Techniques

Heat oil in a wok or large skillet over high heat. Stir-fry the marinated beef slices in batches to avoid overcrowding the pan. Stir-fry for 2-3 minutes until the beef is browned and crispy around the edges but still tender inside. Once all the beef is cooked, set it aside.

Final Assembly

Add the sauce to the pan, allowing it to simmer for a minute until it thickens slightly. Return the beef to the pan, tossing it in the sauce until well coated. Stir in sliced green onions at the last moment to retain their freshness and crisp texture. Serve immediately with steamed rice or noodles.

Tips for Success: Making the Best Mongolian Beef Stir-Fry

Achieving the perfect Mongolian Beef Stir-Fry requires a few expert tips:

Velveting Technique

To get restaurant-quality beef texture, use the velveting technique, which involves coating the beef in cornstarch before stir-frying. This creates a silky texture and keeps the beef tender while giving it a crisp exterior when cooked at high heat.

Slicing Against the Grain

Always slice the beef against the grain. This shortens the muscle fibers and results in more tender bites. Thin slices are key for quick, even cooking.

Controlling Heat

Stir-frying requires high heat to sear the beef quickly while keeping the inside tender. Preheat the wok or skillet until it’s smoking hot before adding the oil and beef. This ensures that the beef gets crispy without overcooking.

Avoid Overcooking the Sauce

Watch the sauce carefully—overcooking can cause it to become too thick or even burn due to the sugar content. Let the sauce simmer briefly and then toss in the beef.

Adjusting the Flavor

Balance the sweetness and saltiness to your taste. If it’s too sweet, add a bit more soy sauce. If it’s too salty, dilute with a small amount of water or broth.

Customizing Mongolian Beef Stir-Fry

Mongolian Beef is versatile and can be adapted in many ways. Here are some common variations:

Adding Vegetables

For a more balanced meal, add vegetables like broccoli, carrots, snap peas, or bell peppers. These not only enhance the dish’s nutritional value but also add color and texture. Stir-fry the vegetables separately until tender-crisp, then add them to the beef and sauce for the final toss.

Spicing It Up

To make the dish spicier, you can incorporate chili oil, crushed red pepper flakes, or sriracha into the sauce. Adjust the level of heat to suit your preference, transforming the dish into a spicy version that still retains the classic sweetness.

Substituting Proteins

Mongolian Beef Stir-Fry can be made with different proteins. Chicken or pork are excellent substitutes, and tofu works well for a vegetarian version. When using tofu, press it to remove excess moisture and coat it in cornstarch before stir-frying to achieve a crispy exterior.

Gluten-Free Options

To make the dish gluten-free, simply substitute tamari for regular soy sauce. Tamari provides the same umami flavor without the gluten, making it a perfect alternative for those with gluten sensitivities.

Lower-Sugar Versions

For a healthier take on Mongolian Beef, reduce the amount of brown sugar or replace it with natural sweeteners like honey or coconut sugar. These options still provide sweetness without the refined sugar content.

Nutritional Breakdown of Mongolian Beef Stir-Fry

A standard serving of Mongolian Beef Stir-Fry provides a balance of macronutrients. Typically, a serving contains around 300-400 calories, with 25-30 grams of protein from the beef, moderate fat content from stir-frying oil, and carbohydrates from the brown sugar in the sauce. The protein in beef helps with muscle repair and energy, making it a nutritious choice. However, the brown sugar in the sauce can add significant calories from sugar. Adding vegetables like broccoli and snap peas increases the fiber content, making the meal more filling and nutritionally balanced.

Making a Healthier Mongolian Beef Stir-Fry

If you want a healthier version, consider these strategies:

Reducing Sugar

Cut back on the brown sugar in the sauce or replace it with lower-glycemic sweeteners like honey, maple syrup, or coconut sugar. This will reduce the overall sugar content while keeping the sweetness intact.

Using Leaner Cuts of Beef

Opt for leaner cuts of beef, such as eye of round or even a grass-fed option, to reduce the fat content. Alternatively, use plant-based meat substitutes, such as seitan or tempeh, for a healthier and vegan option.

Adding Vegetables

Incorporating more vegetables like bok choy, carrots, or zucchini boosts the dish’s fiber, vitamins, and minerals. The added volume of vegetables also helps to reduce the calorie density of the meal.

Cooking with Less Oil

Using less oil or switching to a healthier oil like avocado oil helps reduce unnecessary fat while still retaining the stir-fried texture. Avocado oil has a higher smoke point, making it ideal for high-heat stir-frying without compromising on flavor or health.

Best Side Dishes for Mongolian Beef Stir-Fry

Mongolian Beef Stir-Fry pairs well with a variety of sides. Serve it with:

• Rice: Steamed white rice, brown rice, or fragrant jasmine rice balances the rich flavors of the beef.
• Noodles: Lo mein or chow mein noodles offer a heartier option and can soak up the flavorful sauce.
• Vegetables: Lightly steamed or sautéed vegetables such as bok choy, green beans, or broccoli complement the dish well, adding a crisp texture.

How to Serve Mongolian Beef Stir-Fry

For the best presentation:

• Serve the dish family-style on a large platter, or individually on plates or bowls.
• Garnish with freshly sliced green onions and sesame seeds for an elegant touch.
• Use aesthetically pleasing plates or bowls to give the meal a restaurant-like feel.

Pairing Mongolian Beef with Drinks

Pair Mongolian Beef with these drinks:

• Tea: Green tea or jasmine tea complements the dish with a light, refreshing flavor.
• Alcoholic Beverages: Light beers or sake pair well with the sweet and savory flavors.
• Non-Alcoholic Options: Iced teas or sparkling water with a splash of lemon or lime offer a refreshing contrast to the rich sauce.

Frequently Asked Questions (FAQs)

Can I use other cuts of beef for Mongolian Beef Stir-Fry?

Yes, you can use other cuts such as ribeye or skirt steak. These cuts are also tender but may have a slightly different texture.

Can I make Mongolian Beef Stir-Fry ahead of time?

Yes, Mongolian Beef can be made ahead of time and stored in the fridge for up to 3 days. It can also be frozen for up to 2 months.

What’s the best way to reheat Mongolian Beef Stir-Fry?

Reheat it gently on the stovetop to preserve the texture of the beef, or use the microwave for a quick option. Avoid overcooking to prevent drying out the beef.

Is Mongolian Beef gluten-free?

Mongolian Beef can be made gluten-free by using tamari or another gluten-free soy sauce alternative.

What can I substitute for soy sauce if I have a soy allergy?

Coconut aminos is a great soy-free alternative that provides a similar umami flavor without the allergens.

• Save

Mongolian Beef Stir-Fry

---

• Author: Munil

Print Recipe

Pin Recipe

Description

Mongolian Beef Stir-Fry is a flavorful and quick-to-make dish featuring tender slices of beef coated in a rich, sweet, and savory sauce made from soy sauce, garlic, ginger, and brown sugar. Stir-fried at high heat, the beef develops a crispy exterior while staying juicy on the inside. Green onions add a pop of freshness and texture to the dish, which is typically served over steamed rice or noodles. This dish is perfect for busy weeknights, as it can be made in under 30 minutes, and it’s versatile enough to customize with various vegetables and spices.

---

Ingredients

Scale 1x2x3x

• 1 lb flank steak thinly sliced against the grain
• 2 tbsp soy sauce for marinade
• 1 tbsp cornstarch
• 2 cloves garlic minced
• 1 tsp fresh ginger grated
• 2 tbsp vegetable oil for stir-frying
• 2 packs ramen noodles cooked per package instructions
• 2 tbsp vegetable oil for stir-frying vegetables
• 1 red bell pepper thinly sliced
• 1 yellow bell pepper thinly sliced
• 1 onion thinly sliced
• 2 green onions chopped (for garnish)
• Sesame seeds for garnish

For the Stir-Fry Sauce:

• 1/4 cup soy sauce
• 2 tbsp hoisin sauce
• 2 tbsp brown sugar
• 1 tbsp rice vinegar
• 1 tsp sesame oil

---

Instructions

• Marinate the Beef: In a bowl, mix flank steak with 2 tbsp soy sauce, cornstarch, minced garlic, and grated ginger. Marinate for 15-20 minutes.
• Prepare the Sauce: In a small bowl, combine soy sauce, hoisin sauce, brown sugar, rice vinegar, and sesame oil. Set aside.
• Cook the Ramen Noodles: Cook noodles as per package instructions. Drain and set aside.
• Stir-Fry the Beef: Heat 2 tbsp vegetable oil in a large skillet or wok over medium-high heat. Cook beef in a single layer for 2-3 minutes per side until browned. Remove and set aside.
• Stir-Fry the Vegetables: In the same skillet, heat 2 tbsp vegetable oil. Add bell peppers and onion. Stir-fry for 3-4 minutes until tender-crisp.
• Combine Ingredients: Return beef to the skillet with vegetables. Add the stir-fry sauce, stirring to coat. Cook for 1-2 minutes until heated through.
• Serve: Divide ramen noodles among bowls, top with the beef stir-fry, and garnish with green onions and sesame seeds.

Notes

Beef Selection:

• Flank steak or sirloin are the best cuts for this dish due to their tenderness and ability to absorb the sauce. Always slice the beef thinly and against the grain to ensure a melt-in-your-mouth texture.
• Velveting (coating the beef in cornstarch) ensures that the beef stays tender and develops a crispy outer layer when stir-fried at high heat.

Sauce Balance:

• The signature sauce for Mongolian Beef is a balance of sweetness from brown sugar and saltiness from soy sauce, with garlic and ginger adding depth. If you prefer a less sweet version, reduce the brown sugar slightly, or for more sweetness, increase it.
• You can also adjust the saltiness by using low-sodium soy sauce if desired.

Stir-Frying Tips:

• Stir-fry the beef in small batches to prevent overcrowding the pan, which helps the beef crisp up nicely rather than steam. High heat is key to getting that quick sear.
• After stir-frying, the sauce should be added and simmered briefly—just enough to thicken slightly and coat the beef without burning due to the sugar content.

Customizations:

• Vegetables such as broccoli, snap peas, or bell peppers can be added for extra crunch, color, and nutrition. Stir-fry them separately and add them at the end to avoid overcooking.
• To make the dish spicier, you can incorporate crushed red pepper flakes, chili oil, or a splash of sriracha to the sauce.

Serving Suggestions:

• Serve Mongolian Beef over steamed rice (white, brown, or jasmine) or alongside noodles for a hearty meal. Garnish with green onions and sesame seeds for added flavor and presentation.
• Pair the dish with steamed or stir-fried vegetables like bok choy or green beans for a complete meal.

Make-Ahead and Storage:

• This dish can be made ahead and stored in the refrigerator for up to 3 days. When reheating, it’s best to use a stovetop to maintain the beef’s texture. Alternatively, the microwave can be used for convenience, but avoid overcooking.
• The dish can also be frozen for up to 2 months. Thaw in the fridge overnight before reheating.