Mongolian Beef that is easy to make but so good you will never want to order Chinese takeout again!
Mongolian Beef bursting with wonderfully tender beef saturated in the most-lick-the-plate delicious, multidimensional sauce ever – all in a quick and easy stir fry!
Is it too presumptuous of me to say this will be your new favorite Mongolian Beef recipe? While I can’t speak for you – yet – I don’t exaggerate when I tell you this is one of my favorite Asian dishes to date. And Patrick’s. “This is amazing. Not just amazing like the flavors are really good but amazing like I could eat this every day amazing.”
Met too Patrick, me too.
Want to try some more Chinese recipes?
- Sesame Chicken
- General Tso’s Chicken
- Cashew Chicken
- Sweet and Sour Chicken
- Kung Pao Shrimp
- Honey Lemon Chicken
- Pineapple Ginger Chicken
- Coconut Cashew Chicken just to name a few!
What is in Mongolian Beef Sauce?
Typical Mongolian Beef Sauce consists of:
- soy sauce
- brown sugar
With just these ingredients, I think Mongolian Beef can tastes flat and one dimensional. THIS Mongolian Beef recipe, however boasts all of the aforementioned ingredients but gets:
- a kick of tang from hoisin (like Chinese BBQ sauce)
- sweetness from mirin (sweet Japanese cooking wine)
- and is topped off by the “secret ingredient”…Asian Sweet Chili Sauce!
After researching many different Mongolian Beef recipes (none of which call for Sweet Chili Sauce), I made a version without the Sweet Chili Sauce and while it was good, it was missing the “Oh My YUMMY” (OMY) rave factor. So I decreased the brown sugar and added the complexly delicious Asian Sweet Chili Sauce in its place and now this sauce is off the OMY charts.
If you aren’t familiar with Asian (sometimes says “Thai” on the label) Sweet Chili Sauce, it is sweet, with a hint of spice and packed with flavor from a combination of red chilies, onion, garlic, Japanese rice wine, brown sugar and fish sauce. Basically, a whole lot of my favorite everything in one bottle. And now a whole lot of my favorite everything in one stir fry.
What kind of beef is used for Mongolian beef?
I recommend flank steak in Mongolian Beef because although it is an inexpensive cut of beef, it transforms into buttery delicious when marinated and coated in soy sauce and cornstarch. You could use sirloin steak for this Mongolian Beef recipe as well, but I wouldn’t pay the extra $$ for it if you don’t have it on hand already.
How do you Make Mongolian Beef extra tender?
While the tantalizing sauce makes this dish, it could easily be unmade without melt in your mouth beef. But this beef is nothing short of crazy tender and flavorful from one simple step of coating your beef in a little soy and cornstarch before stir frying. Here’s how it works:
- soy sauce: the salt in the soy sauce helps break down the proteins for a more tender texture and infuses the steak with flavor.
- cornstarch: acts as a binder and helps our soy sauce bind to the meat for more flavorful beef. Cornstarch also provides a light coating that helps protect it from the intense heat when cooking. Sooooo tender!
How do you Make Mongolian Beef?
- Combine. Return the beef to the skillet and toss to combine. Whisk the sauce to recombine then add to the skillet. Cook, stirring constantly, until the sauce is thickened, the beef is cooked and vegetables are crisp tender, about 1-2 minutes. Taste and add additional sriracha, sweet chili sauce, etc. if desired.
Tips and Tricks for Mongolian Beef Recipe
- freeze your beef for 30-60 minutes to make it easier to thinly slice
- slice your beef across the grain
- slice your steak THINLY into 1/8″-1/4″ slices
- make sure your skillet is smoking hot before adding your beef
- add beef in a single layer to sear – you will probably need to cook in two batches
- don’t overcook your steak initially because you will add it back to the skillet with your sauce
- you can substitute vegetable oil but NOT olive oil for the peanut oil because olive oil has a lower smoking point
- use QUALITY hoisin and oyster sauce like Lee Kum Kee or Kikkoman (it DOES make a difference!)
- use rice wine and NOT rice wine vinegar. I use “Kikkoman Aji-Mirin: Sweet Cooking Rice Seasoning” which is commonly found in the Asian section of most grocery stores or you can Amazon it. I highly suggest you google image before you head off to the grocery store so you know exactly what you are looking for.
- you can substitute rice wine with pale dry sherry.
- cut your broccoli into uniform pieces
- feel free to substitute the broccoli for other veggies
- customize the heat with additional sriracha or chili sauce
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