Stepping into the kitchen, the scent of sizzling beef and garlic wafts through the air, transporting me straight to my favorite Chinese takeout spot. That’s the magic of homemade Mongolian Beef! This quick and easy stir fry captures the essence of that beloved takeout dish, delivering tender chunks of marinated beef coated in a glossy, sweet-savory sauce—all in just 30 minutes. Perfect for hectic weeknights, this recipe not only pleases the palate but also brings the family together around the table. Whether you serve it over crispy fried vermicelli noodles or a simple bowl of steamed rice, you’re in for a delightful treat that requires minimal fuss. Are you ready to bring a little takeout magic into your kitchen tonight?
Why is Mongolian Beef a weeknight winner?
Speedy Cooking: This recipe comes together in just 30 minutes, making it a perfect go-to for busy weeknights.
Rich Flavors: The sweet and savory sauce elevates the tender beef, reminiscent of your favorite Chinese takeout.
Crowd-Pleaser: It’s a dish that everyone will enjoy—whether served over crispy fried vermicelli or simply with steamed rice, it’s sure to satisfy.
Easy to Customize: Add your favorite veggies like bell peppers or snap peas for a fresh twist!
Minimal Cleanup: Using one wok means quicker cooking and fewer dishes to wash.
With this Mongolian Beef, you’ll turn any dinner into a delightful feast in no time!
Mongolian Beef Ingredients
For the Beef
- Beef Flank Steak – Select this cut for its tenderness; skirt or chuck steak can also work well as substitutes.
- Baking Soda – Essential for marinating to ensure the beef is tender and silky.
- Cornstarch – Coats the beef for that coveted velvety finish, making it key to your Mongolian Beef.
For the Sauce and Aromatics
- Shaoxing Rice Wine – Adds depth and aroma; you can replace it with dry sherry or simply omit for a non-alcoholic version.
- Regular Soy Sauce – Provides the umami richness; opt for low-sodium soy sauce if you’re watching salt intake.
- Granulated Sugar – Balances out the savory elements and enhances caramelization; adjust based on your sweetness preference.
- Garlic – Freshly minced will give the best flavor; don’t skip this aromatic staple!
- Yellow Onion – Offers sweetness and texture; you may use white or red onion in a bind.
- Green Onion – Both green and white parts contribute to freshness and flavor; don’t forget to chop these for garnish!
For Optional Serving
- Rice Vermicelli – Perfect for a crispy base; can be substituted or omitted depending on your preference.
Step‑by‑Step Instructions for Quick and Easy Mongolian Beef Stir Fry
Step 1: Marinate the Beef
In a mixing bowl, combine thinly sliced flank steak with water, Shaoxing rice wine, salt, baking soda, cornstarch, and a bit of oil. Use your hands to mix vigorously for about 2 minutes until the beef is well-coated. Allow the beef to marinate for 10-15 minutes while you prepare the other ingredients—this step ensures tender, flavorful chunks perfect for your Mongolian Beef.
Step 2: Prepare Vermicelli (Optional)
If you choose to serve your Mongolian Beef over crispy rice vermicelli, heat oil in a wok to 350°F. Carefully fry the rice noodles for approximately 30 seconds until they puff up and turn golden. Use a slotted spoon to remove the noodles and drain them on paper towels to absorb excess oil, creating a delicious crunchy base for your dish.
Step 3: Sear the Beef
In the same wok, heat a couple of tablespoons of oil over medium-high heat. Once hot, add the marinated beef and sear it for about 2-3 minutes until golden brown on the outside. Make sure to spread the beef out so it cooks evenly, then remove it from the wok and set aside. This step locks in the meat’s juices and enhances the overall flavor of your Mongolian Beef.
Step 4: Sauté Aromatics
Now, in the same wok, add minced garlic and the white parts of the chopped green onions. Stir-fry for about 30 seconds until fragrant, being careful not to burn the garlic. This will infuse the oil with aromatic flavors that complement your tender beef beautifully, setting the stage for the sauce.
Step 5: Combine Ingredients
Return the seared beef to the wok along with freshly cracked black pepper and a splash of Shaoxing rice wine for depth. Stir-fry everything together for another minute to incorporate the flavors. The beef should be heated through and mixed with the fragrant garlic and onions, making your Mongolian Beef smell irresistible.
Step 6: Add Sauce
Next, sprinkle in granulated sugar and pour in soy sauce, stirring continuously until the beef is well-coated and the sauce thickens slightly, about 1-2 minutes. You’ll notice a gorgeous caramelization happening—this is when your Mongolian Beef takes on that signature flavor and glossy finish that everyone loves.
Step 7: Finish and Serve
As a final touch, stir in the green parts of the green onions for a burst of color and freshness. Serve your delicious Mongolian Beef immediately over crispy fried vermicelli or simply with a bowl of steamed rice. Enjoy the harmony of textures and flavors in this easy-to-make dish that captures the essence of your favorite takeout!
What to Serve with Quick and Easy Mongolian Beef Stir Fry
Transform your weeknight dinner into a delightful feast with these perfect pairing suggestions that complement the bold flavors of your Mongolian Beef.
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Steamed White Rice: A classic, fluffy base to soak up the savory sauce, making every bite satisfying.
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Fried Rice: Adds texture and flavor with a slight crispiness, enhancing the overall dining experience of your Mongolian Beef.
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Garlic Bok Choy: Tender greens sautéed with garlic provide a vibrant, fresh counterpoint to the richness of the beef.
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Crispy Rice Vermicelli: If you prefer a crunchy texture, this crispy noodle base adds an exciting layer to the dish.
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Stir-Fried Snap Peas: Bright and crunchy, these peas offer a wonderful contrast both in color and texture, plus a fresh sweetness.
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Chinese Cucumber Salad: Refreshing and tangy, this light salad cleanses the palate, making it a perfect accompaniment to the rich flavors of the beef.
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Chilled Green Tea: A soothing drink that balances the sweetness of Mongolian Beef while providing a refreshing finish to your meal.
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Mango Sticky Rice: For dessert, the sweetness of this tropical treat contrasts beautifully with the savory main course, leaving you completely satisfied.
Make Ahead Options
Mongolian Beef is an outstanding choice for meal prep, saving you precious time during busy weeknights. You can marinate the beef, mixing it with water, Shaoxing rice wine, salt, baking soda, cornstarch, and oil, up to 24 hours in advance—just store it in the refrigerator. Additionally, you can chop the garlic, onions, and green onions up to 3 days ahead, ensuring they are stored in airtight containers to keep them fresh. When you’re ready to cook, simply sear the marinated beef and follow the usual steps to bring your delicious Mongolian Beef to life. This approach results in a meal that’s just as delightful but with significantly less fuss!
Expert Tips for Perfect Mongolian Beef
Slice Thinly: Ensure the beef is cut into thin strips against the grain for quick and even cooking, which maximizes tenderness.
Marinating Magic: Marinate for at least 15 minutes to help tenderize the beef and infuse it with flavor; don’t skip this step!
Watch the Heat: Keep your wok hot but avoid overcrowding it with beef. Cook in batches if necessary to achieve that perfect sear.
Balance is Key: Adjust sugar levels based on your personal preference—more for a sweeter dish, less for a more savory profile.
Quick Serve: Serve your Mongolian Beef immediately after cooking to enjoy the best texture. Leftovers can still be reheated, but fresh is always best!
By following these tips, you’ll create the most delightful Mongolian Beef that rivals your favorite takeout!
Mongolian Beef Variations & Substitutions
Get creative in the kitchen and customize this delightful dish to suit your taste!
- Richer Cuts: Substitute flank steak with ribeye or tenderloin for an even richer flavor and buttery texture.
- Non-Alcoholic Twist: Replace Shaoxing wine with apple juice or vegetable broth for a non-alcoholic alternative that still keeps it delicious.
- Colorful Veggies: Add bell peppers or snap peas for an extra crunch and a pop of color that will brighten up your plate.
- Gluten-Free Option: Use tamari instead of regular soy sauce to enjoy this dish gluten-free without compromising on flavor.
- Sweet and Spicy: Kick it up a notch by adding sliced jalapeños or a splash of chili oil for those who crave a bit of heat.
- Crispier Base: Instead of vermicelli, serve over crispy chow mein noodles or even cauliflower rice for a low-carb delight.
- Savory Sauce Boost: For a deeper flavor, include a hint of oyster sauce or hoisin sauce in your sauce mix.
- Herbaceous Finish: Add a sprinkle of fresh cilantro or basil before serving to enhance the aroma and freshness.
Feel free to explore these variations to create your perfect bowl of Mongolian Beef! And if you’re in the mood for more delicious beef recipes, check out Cheesy Beef Enchiladas or try out the flavorful Ground Beef Tostadas. Happy cooking!
How to Store and Freeze Mongolian Beef
Fridge: Store leftover Mongolian Beef in an airtight container for up to 3-4 days. To maintain moisture, reheat it gently on the stove with a splash of water.
Freezer: For longer storage, freeze the Mongolian Beef in a sealed, freezer-safe container for up to 3 months. Thaw overnight in the fridge before reheating.
Reheating: When ready to enjoy your frozen leftovers, reheat in a skillet over medium heat until warmed through, adding a bit of water to keep it moist.
Serving Suggestion: Reheat and serve over fresh rice or vermicelli for a quick, satisfying meal, just like the first time!
Mongolian Beef Recipe FAQs
What type of beef should I use for Mongolian Beef?
I recommend using beef flank steak for its tenderness, but skirt or chuck steak can also work well as substitutes if needed. Ensure the beef is sliced thinly against the grain for optimal texture and flavor.
How do I store leftover Mongolian Beef?
Store leftover Mongolian Beef in an airtight container in the refrigerator for up to 3-4 days. To reheat, gently warm it in a pan over medium heat with a splash of water to help maintain moisture.
Can I freeze Mongolian Beef?
Absolutely! You can freeze Mongolian Beef in a sealed, freezer-safe container for up to 3 months. When ready to enjoy, thaw overnight in the fridge and then reheat gently in a skillet over medium heat, adding a little water to keep it moist.
What should I do if my Mongolian Beef is tough?
If your beef turns out tough, it may be because it wasn’t sliced thinly enough or it was overcooked. For future recipes, make sure to slice against the grain and marinate for at least 15 minutes to enhance tenderness. Additionally, avoid overcrowding the pan when searing to achieve that perfect caramelization.
Are there any dietary considerations for Mongolian Beef?
If you’re concerned about gluten, you can use tamari instead of regular soy sauce for a gluten-free option. Also, if you’re looking for a non-alcoholic recipe, feel free to omit the Shaoxing rice wine or substitute it with dry sherry or apple juice.
How can I customize my Mongolian Beef?
The more the merrier! Feel free to add your favorite vegetables like bell peppers, snap peas, or broccoli for extra color and nutrition. You can also adjust the sugar levels based on your sweetness preference to create a dish that suits your palate perfectly.
Savory Mongolian Beef in 30 Minutes for a Cozy Dinner
Ingredients
Equipment
Method
- In a mixing bowl, combine thinly sliced flank steak with water, Shaoxing rice wine, salt, baking soda, cornstarch, and a bit of oil. Mix for about 2 minutes and marinate for 10-15 minutes.
- If using rice vermicelli, heat oil in a wok to 350°F. Fry the rice noodles for about 30 seconds until golden, then drain on paper towels.
- In the same wok, heat oil over medium-high heat. Add the marinated beef and sear it for 2-3 minutes until golden brown. Remove and set aside.
- Add minced garlic and white parts of green onions to the wok. Stir-fry for 30 seconds until fragrant.
- Return the beef to the wok, add black pepper and a splash of Shaoxing rice wine. Stir-fry for another minute.
- Sprinkle in sugar and pour in soy sauce, stirring until the beef is well-coated and the sauce thickens, about 1-2 minutes.
- Stir in the green onion tops and serve immediately over rice vermicelli or steamed rice.
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