Plate of flavorful Mongolian Beef served with vegetables and rice.

Mongolian Beef

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Why Make This Recipe

Mongolian Beef is a tasty dish that combines tender beef with a sweet and savory sauce. It’s quick to make and perfect for busy weeknights or when you want to impress guests. The flavors come together beautifully, making it a favorite in many homes. Plus, it’s easy to customize with your favorite vegetables or spices.

How to Make Mongolian Beef

Ingredients:

  • 1 pound beef flank steak (thinly sliced, between ⅛ to ¼ inch thick)
  • 2 tablespoons water
  • 2 teaspoons Shaoxing rice wine
  • ½ teaspoon Kosher salt (a little less if using fine salt)
  • ¼ teaspoon baking soda
  • 2 tablespoons cornstarch
  • 1 tablespoon oil (any neutral oil)
  • 1 teaspoon cracked black pepper (more or less to taste)
  • 1 tablespoon Shaoxing rice wine
  • 3 tablespoons granulated sugar
  • 2 tablespoons regular soy sauce
  • 1 tablespoon garlic (minced, about 2 cloves)
  • ½ large yellow onion (sliced)
  • 1 bunch green onion (cut into 2-inch pieces, separate the white and green parts)
  • 1 ounce rice vermicelli (medium thickness, optional; use more or less to preference)
  • Oil (as needed for cooking)

Directions:

  1. Marinate the Beef: In a bowl, combine the thinly sliced beef with 2 tablespoons of water, 2 teaspoons of Shaoxing rice wine, ½ teaspoon of salt, ¼ teaspoon of baking soda, and 2 tablespoons of cornstarch. Mix well and let it marinate for about 30 minutes.

  2. (Optional) Fried Vermicelli Nest: If you want to add rice vermicelli, cook it according to package instructions. Drain and fry it in a hot pan with a bit of oil until crispy. Shape it into a nest and set it aside.

  3. Make the Mongolian Beef: In a large pan or wok, heat 1 tablespoon of oil over medium-high heat. Add the marinated beef and stir-fry for about 2-3 minutes until browned. Add the white parts of the green onions, sliced onion, garlic, and cracked black pepper. Stir-fry for another 2 minutes.

  4. Next, pour in 1 tablespoon of Shaoxing rice wine, 3 tablespoons of sugar, and 2 tablespoons of soy sauce. Stir well and cook for a few more minutes until the sauce thickens. If using, serve the Mongolian Beef over the crispy vermicelli nest, and top with the green parts of the green onions.

How to Serve Mongolian Beef

Serve Mongolian Beef hot over rice or with noodles. If you made the fried vermicelli nest, place the beef mixture inside it for a great presentation. Enjoy it with steamed vegetables to balance out the flavors.

How to Store Mongolian Beef

To store Mongolian Beef, let it cool completely and place it in an airtight container. It will stay fresh in the refrigerator for up to 3 days. Reheat it on the stovetop or in the microwave before serving.

Tips to Make Mongolian Beef

  • Slice the beef thinly against the grain for tenderness.
  • If you want a bit of heat, add some chili flakes or sliced chili peppers to the beef while cooking.
  • You can substitute flank steak with sirloin or even chicken for a different twist.

Variation

You can easily add vegetables like bell peppers or broccoli to the dish for extra nutrition. Simply stir-fry them along with the onions and beef.

FAQs

1. Can I use a different cut of beef?
Yes, you can use sirloin or ribeye if you prefer. Just make sure to slice it thinly.

2. Is Mongolian Beef spicy?
No, Mongolian Beef is not traditionally spicy. However, you can add chili flakes if you like some heat.

3. Can I make this dish vegetarian?
Yes! You can replace the beef with tofu or seitan and follow the same cooking steps for a delicious vegetarian version.

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