The BEST Mongolian beef recipe is right here!!
I’m really happy to share this delicious Mongolian Beef Recipe with you all!
Did you know there is no such a thing as Mongolian Beef in Mongol? It’s American Chinese dish that created in America!
There is spicy version and non-spicy version.
My recipe is non-spicy version, but if you want to make spicy, just add dried red chili flakes when the recipe calls garlic or just add as much sambal as you like into the sauce!
First time when I made this at home, I couldn’t believe how amazingly it turned out! But I didn’t use right kind of cut of beef, so I deiced to use different cut of beef to try this recipe a couple times after I perfected the sauce. I decided that beef chuck was the best cut of meat to make this recipe, price wise and how it works so well with the recipe.
I used expensive cuts too, but it’s not really worth it or some of them are actually turned out so chewy or dry.
The ingredients are so simple, but the flavor is the BOMB!! ???
Hope you guys give this recipe a try one day at home!
Mongolian Beef
- Total Time: 25 mins
- Yield: 4 1x
Description
Ingredients
For the Beef
- 1 lb. Beef chuck
- 2 Tbsp Shaoxing wine (Chinese cooking wine)
- 1/4 cup Corn starch
- 1 tsp Baking soda
- 1 Egg
- 1/8 tsp. Black pepper
For the Sauce
- 1/4 cup Soy sauce
- 1/4 cup Cold water
- 1/4 cup Sugar
For the Stir-frying & Frying
- 8 Cloves garlic
- 2 Bundles of green onion
- Frying oil (approximately 2 cups) Canola, peanut, vegetable oils are recommended
- 2 Tbsp Cooking oil, Canola, peanut, vegetable oils are recommended
- Toaste sesame seeds to taste
Instructions
- Trim unnecessary fat from beef and cut into bite size, 1/8 to 1/4 inch thin slices.
- In a mixing bowl, combine all ingredients of Marinade for the Meat; mix well with your hand until you don’t see any lumps. Set aside.
- In another mixing bowl, combine all ingredients of the Sauce; whisk until sugar has dissolved. Set aside.
- Roughly chop garlic, set aside. Cut top end and root of green onions. Cut into halves lengthwise and then cut into 2 inches long pieces. Set aside.
- Pour frying oil into your wok, at least 1 1/2 to 2 inches deep. (My wok needed about 2 cups, but it’s depending on your wok size.) Heat oil over high heat to 350°F (176°C).
- Carefully add half amount of beef into wok, and stir with a spatula to separate them. We are doing batches so beef will cook evenly quicker. Cook about 2 to 3 minutes or until beef is cooked and golden brown. Gently take them out from wok to a plate or wide bowl that lined with paper towels. Repeat with rest of beef. Set aside.
- Pour out oil into a heat proof bowl. If you would like to use this oil again, let them cool while you are cooking and eating and then strain through a paper towel lined strainer so you can reuse it other time.
- Wipe your wok with paper towel lightly, inside and out. Heat your wok over high heat and add 2 Tbs. cooking oil. Add chopped garlic and stir fry until you can smell fragrance of garlic, about 45 second to 1 minute.(Add chili flakes if you want to make it spicy!) Add fried beef into wok, stir fry with garlic and oil. About 45 second to 1 minute.
- Add sauce, and stir fry for about 2 to 3 minutes or until meat has absorbed most of sauce.
- Now add green onions, and stir try one last time, for about 30 second to 1 minute.
- Transfer to a serving plate and garnish with toasted sesame seeds if you like.
Enjoy with warm cooked rice!
- Prep Time: 10 mins
- Cook Time: 15 mins
30 comments
You forgot to mention the egg in your recipe 🙂
I fixed it! Thanks!! 😀
May I ask the brand name to your wok and fry pan?? I love it and would like to own a set! Thank you!! Love your cooking too!
The wok and the skillet I use the most(in the video & real life) are T-fal 8inch non stick wok & large nonstick skillet. The wok is Jamie Oliver’s Food Revolution line but I haven’t seen for a long time at the market. But you can find similar ones any kitchen stores or online! ☺️
Best recipe out! Your the best!
Thank you!
I just bought my first wok which is carbon steel. I seasoned it with bacon fat and onions, and I have been learning and cooking with it almost every day.
After some searching, I found some of your videos and recipes. I bought some Shao Xing wine at the local grocery store (was surprised to find it so easily and well priced too for a big bottle). Will have to give this recipe a try because now I have all the ingredients on hand!
Thank you for all the information. Your time and efforts are appreciated.
Regards,
Josh
Lucky you to found Shaoxing wine so easily and seasonal price!! 😀 Good luck in your kitchen and have fun Josh!!
Hello! Thank you for the great recipe. Such great flavors!
After adding the sauce to the meat, the meat became soggy. Any idea what I may have done wrong?
Thank you!
Hello Rosa! So glad you love the flavor! You didn’t do anything wrong, the texture meant to be soften after tossing into the sauce. 🙂
This was really really good! So far I have tried your general tso chicken and this one and both were great! Will be trying more of your recipes. I would just say, for others, be careful what soy sauce you use. Mine was a stronger variety and the beef came out with almost too much flavour! I will try a lighter soy sauce next time. Thank you for the yummy recipe!!
YAY, Nadia~~!! I’m so happy to hear that you gave a try my recipes and both turned out deviously! Also thank you so much for the soy sauce info, it will help other viewers a lot!! ❤️
Seonkyoung, this recipe is absolutely delicious! I had to substitute chicken for the beef because of a health condition, and I squeezed a little bit of sriracha sauce into the mix simply because I like spicy, but the recipe was simple and quick, and the whole family raved about it. I’m glad you went from cartoonist to dancer to chef, because what you share with us is fantastic.
On another note, I like it when your bring in Jacob and Trinity. It’s good to see a family come together having fun with each other. When your food makes Jacob dance, it makes us smile! Looking forward to your next show…
Hi Jeff! YAY! Thank you so much for sharing your story!! Also reading my story… hehehe I try to incorporate my family in the video as much as possible but sometimes life just doesn’t let us work on the same timeframe! lol
Hi Seonkyoing, for those following you that live Ina fairly remote are and can not get shoaxing wine, a good viable substitute is pale sherry. I have a homade teriyaki sauce recipe and I can’t get shoaxing wine where I live so I made it with sherry and it taste nearly exactly like she made with shoaxing…
Thank you so much for the info SDH!!! Hope it helps other viewers as well!!
Hello, thank you for your recipes, my wife and I have really enjoyed them! I’m having a hard time making this recipe come out the way I would like. The flavor a are great but I’m finding that the meat comes out too rubbery by the time I’ve fried it and then cooked it in the sauce. Do you have any suggestions? Is there another cut of meat that is more tender that would work?
Hi Lowell,
you can use any other steak meat you wish, such as ribeye, sirloin or tenderloin. I was wonder if you used baking soda in the recipe though?
this recipe is ?! Easy and quick to cook. Been following your fb page lately and trying out your recipes! Thanks for sharing! Daebak!?
? YAY~! Thank you!! ?
Can I pan fry the beef instead of deep frying? Thanks!
Of course you can!
I love your recipes, but this was super salty. Probably my soy sauce. I used Kroger brand. I’m going to half it, or use light soy sauce next time. Other than that, it’s amazing! Thanks for the recipes! We’ve made a few and are always blown away!
This recipe is so simple and so yummy! Or as you say the bomb. 🙂 thanks for sharing your knowledge and joy.
It’s my pleaser Jeff! So happy to hear that!!
Just made this today and it was the BEST Mongolian Beef we have ever had. I even added chopped broccoli. I so enjoy going through your recipes and really respect all the hard work you do! Food is art. Cheers!
I’ve made this two times before and it was so very good and easy. I’m back here again because I’m making it a third time tonight. However I don’t have corn starch but I do have potato starch. Supposedly I can still use that so I’m hopeful it will still work. Thanks for the great recipe 🙂
I absolutely love this recipe!! I am from the west coast (Seattle) and moved to Florida and all chinese here is New York Style, needless to say hot and no flavor. All your recipes remind me of home. I have made your recipe for years, but now am KETO and can’t have cornstarch. Is it necessary on the meat? Is it for thickening the sauce ? Is there something you can recommend to substitute? Thank you for any reply.
My fam loves this recipe but they want extra sauce on the side….so do I follow the recipe for the sauce or is there extra I need to do? Thank you!
Following the recipe should do just fine! (: