Many people want to make tasty Mongolian beef at home. Finding truly Authentic Mongolian Beef Recipes can seem tricky at first. Sometimes recipes sound complicated with hard-to-find things.
Don’t worry! We will show you how to make delicious, real Mongolian beef step-by-step. Get ready to cook something amazing that tastes just like your favorite restaurant.
What Makes Mongolian Beef So Good
Mongolian beef is a popular dish. It has a sweet and savory sauce with tender beef. People love the crispy texture of the beef and the rich flavor. The sauce usually has soy sauce, garlic, ginger, and a little sweetness. It’s a dish that’s easy to fall in love with.
The “Authentic” Factor
When we talk about “authentic,” it means sticking to the core flavors and methods that make the dish special. This doesn’t mean it has to be complicated. Authentic usually means using good ingredients and a balanced sauce. It’s about capturing that classic taste.
Key Ingredients for Authentic Mongolian Beef
To get the best flavor, you need the right things. Don’t worry if some sound new; they are usually easy to find.
Beef Cuts
The best beef for Mongolian beef is tender and lean.
- Flank steak: This is a popular choice because it’s flavorful and tender.
- Sirloin steak: Another good option, offering great taste.
- Ribeye: If you want extra richness, ribeye works well.
You want to slice the beef thinly against the grain. This makes it super tender when cooked.
Sauce Staples
The sauce is what makes Mongolian beef sing.
- Soy sauce: This is the salty base of the sauce.
- Oyster sauce: Adds a deep, savory flavor and a little thickness.
- Brown sugar: For that essential sweetness that balances the saltiness.
- Garlic: Freshly minced garlic is a must for aroma and taste.
- Ginger: Fresh grated ginger adds a warm, spicy note.
- Cornstarch: This helps thicken the sauce and also coats the beef for crispiness.
- Sesame oil: A little bit at the end adds a wonderful nutty aroma.
- Rice vinegar (optional): A splash can add a touch of tanginess.
Aromatics and Garnish
These add the finishing touches.
- Green onions: Sliced and added at the end for freshness and color.
- White onions: Sliced and stir-fried until tender.
- Vegetable oil or other high-heat oil: For frying the beef.
Simple Steps to Authentic Mongolian Beef
Making this dish is easier than you might think. Follow these steps for a great result.
Step 1 Prepare the Beef
Slice your chosen beef thinly. Aim for about 1/8 to 1/4 inch thick.
Cut against the grain. This makes the beef tender.
Put the sliced beef in a bowl. Add a tablespoon of soy sauce and a teaspoon of cornstarch. Mix well. This is called velveting and helps make the beef tender and juicy. Let it sit for about 10-15 minutes.
Step 2 Make the Sauce
In a small bowl, whisk together:
- 1/4 cup soy sauce
- 2 tablespoons oyster sauce
- 2 tablespoons brown sugar
- 1 tablespoon cornstarch
- 1/4 cup water
- 1 teaspoon sesame oil (add this later if you prefer)
Mix until the cornstarch and sugar are dissolved. Set this sauce mixture aside.
Step 3 Cook the Beef
Heat about 2-3 tablespoons of vegetable oil in a wok or large skillet over high heat.
When the oil is hot, add the beef in a single layer. Don’t crowd the pan. Cook in batches if needed.
Sear the beef for about 1-2 minutes per side until browned. It doesn’t need to be fully cooked through yet.
Remove the beef from the pan and set it aside.
Step 4 Stir-fry Aromatics
In the same pan, add a little more oil if needed.
Add 2-3 cloves of minced garlic and about 1 teaspoon of grated fresh ginger. Stir-fry for about 30 seconds until fragrant.
Add sliced white onions. Stir-fry for 1-2 minutes until they start to soften.
Step 5 Combine and Thicken
Pour the prepared sauce mixture into the pan.
Bring the sauce to a simmer, stirring constantly. The sauce will start to thicken quickly.
Return the cooked beef to the pan. Add sliced green onions.
Toss everything together to coat the beef and onions in the thick sauce. Cook for another 1-2 minutes until the beef is cooked through and heated.
Step 6 Serve
Serve immediately over steamed white rice. Garnish with extra sliced green onions if you like.
Tips for Perfect Mongolian Beef
A few little tricks can make your dish even better.
High Heat is Key: Stir-frying needs high heat to cook ingredients quickly and get that slightly charred, “wok hei” flavor.
Don’t Overcrowd the Pan: This is super important when cooking the beef. If you put too much beef in at once, it will steam instead of sear, and won’t get crispy. Cook in batches.
Prep Everything First: Stir-frying is fast. Have all your ingredients chopped and measured before you start cooking.
Adjust Sweetness: Taste the sauce before adding the beef. If you like it sweeter, add a little more brown sugar. If you prefer it less sweet, add a touch more soy sauce or a splash of water.
Cornstarch Slurry for Thickening: If your sauce isn’t thick enough, mix 1 teaspoon of cornstarch with 1 tablespoon of cold water. Stir this into the simmering sauce until it reaches your desired consistency.
Variations and Customizations
While we’re talking about authentic, feel free to make it your own.
Spice It Up
If you like a bit of heat, add some red pepper flakes or a dash of sriracha to the sauce. A few slices of fresh chili peppers can also be stir-fried with the garlic and ginger.
Add Vegetables
While classic Mongolian beef often features just onions, you can add other vegetables.
- Broccoli florets
- Bell peppers (any color)
- Snow peas
- Carrots (thinly sliced)
Add these vegetables after the aromatics and stir-fry until they are tender-crisp. Be careful not to overcook them.
Gluten-Free Option
To make this dish gluten-free, use tamari instead of soy sauce. Tamari is a type of soy sauce that is brewed without wheat. Ensure your oyster sauce is also gluten-free if you use it.
Frequently Asked Questions
Question: What is the best way to slice beef for Mongolian beef
Answer: Slice the beef thinly against the grain. This makes it tender. Aim for about 1/8 to 1/4 inch thick.
Using a partially frozen piece of beef can make slicing easier.
Question: Can I make Mongolian beef without oyster sauce
Answer: Yes, you can. If you don’t have oyster sauce, you can use more soy sauce. You might also add a little hoisin sauce for depth of flavor, or simply increase the soy sauce slightly.
Question: How do I get the beef crispy
Answer: The key is high heat and not overcrowding the pan when searing the beef. Also, coating the beef with cornstarch before cooking helps it crisp up. The velveting process with cornstarch also contributes to tenderness and a slight coating.
Question: How long does authentic Mongolian beef last
Answer: Leftover Mongolian beef is best eaten within 3-4 days when stored properly in an airtight container in the refrigerator. The texture of the beef might soften slightly upon reheating.
Question: What is the difference between Mongolian beef and General Tso’s chicken
Answer: Mongolian beef is typically made with thinly sliced beef and has a savory, slightly sweet sauce often featuring soy sauce and oyster sauce. General Tso’s chicken is a fried chicken dish with a spicier, tangier sauce that usually includes vinegar and chili peppers.
Final Thoughts
Making delicious, Authentic Mongolian Beef Recipes at home is totally doable. You have learned about the best cuts of beef, the essential sauce ingredients, and simple cooking steps. Remember high heat and prepping everything first. Don’t be afraid to add your favorite veggies or a bit of spice. Enjoy creating this classic dish right in your own kitchen.