Make this easy Mongolian beef recipe with tender, crispy-edged beef and a sweet, savoury garlic soy sauce. Ready in about 30 minutes for a tasty meal.
Mongolian beef with glossy garlic soy sauce coating tender beef strips and fresh spring onions, served over rice.
Easy Takeaway-Style Mongolian Beef
Craving takeaway-style Mongolian beef without the takeaway
price? This easy Mongolian beef recipe features tender beef strips coated in a
glossy, sweet and savoury garlic soy sauce, with fresh spring onions for a
delicious finish. Serve it over steamed rice or noodles for a satisfying meal
at home.
The History of the Dish
Mongolian beef is a popular Chinese-American restaurant dish
rather than a traditional Mongolian dish. It's known for its sweet and savoury
soy-based sauce, tender beef and aromatic garlic and ginger, making it a
delicious choice when you're craving takeaway-style flavours at home.
Key Ingredients & Their Role
- Beef
steak ➔ Rump or sirloin provides
a rich beefy flavour and cooks quickly when sliced thinly.
- Baking
soda (bicarbonate of soda) ➔ Helps tenderise the beef
when used in a short marinade.
- Cornflour
(cornstarch) ➔ Coats the beef, helping
create lightly crisp edges and a glossy sauce.
- Vegetable
oil ➔ Provides the high heat needed to brown the
beef quickly.
- Fresh
ginger ➔ Adds warmth and a
fragrant, slightly peppery flavour.
- Garlic
➔ Gives the sauce its savoury aroma and depth.
- Red
pepper flakes ➔ Add a gentle kick of
heat.
- Soy
sauce ➔ Creates the salty,
savoury base of the sauce.
- Brown
sugar ➔ Balances the soy sauce
with sweetness and helps the sauce develop a glossy finish.
- Spring
onions ➔ Add freshness, colour and
a mild onion flavour at the end.
🌶️ Mongolian Beef
This quick Mongolian beef recipe combines tender, lightly
crisp beef strips with a sticky garlic ginger sauce that's sweet, savoury and
slightly spicy. It's best served hot over steamed rice or tossed with noodles
to soak up every drop of sauce.
Recipe Details
- Prep
Time: 20–35 minutes, including marinating
- Cook
Time: 10 minutes
- Total
Time: Approximately 30–45 minutes
- Cuisine:
Chinese-American inspired
- Estimated
Calories: Approximately 430–500 calories per serving, excluding rice
or noodles; actual calories depend on the beef cut and how much oil and
sauce are consumed.
- Servings:
4
Ingredients
For the Beef
- 700
g beef steak, rump or sirloin, thinly sliced (about 1½ lb)
- ¼
tsp baking soda (bicarbonate of soda)
- ⅓
cup cornflour (cornstarch; approximately 40–45 g)
- ¼
cup vegetable oil (60 ml)
- ¼
tsp salt, or to taste
For the Mongolian Sauce
- 1
tsp minced fresh ginger
- 1
tbsp minced garlic
- ¼
tsp red pepper flakes
- ⅓
cup soy sauce (80 ml)
- ½
cup water (125 ml)
- ⅓
cup brown sugar (about 65–70 g, loosely packed)
To Finish
- 3–4
spring onions, cut into 5 cm (2-inch) pieces
To Serve
- Steamed
rice or cooked noodles, optional
Instructions
1. Slice the beef thinly
Slice the beef steak into strips approximately 3 mm (⅛ inch)
thick. If the meat is difficult to slice, place it in the freezer for 15–20
minutes to firm it up slightly before cutting. For a more tender bite, slice
against the grain wherever possible.
2. Tenderise and coat the beef
Place the beef in a large zip-lock bag. Add the baking soda
and cornflour, seal the bag and massage gently until the beef is evenly coated.
Leave for 15–30 minutes, but do not exceed 30 minutes.
Baking soda raises the meat's surface pH, helping it retain
moisture and become tender during quick cooking. Leaving it too long can give
the beef an unpleasant texture or a slightly alkaline taste. The cornflour
helps protect the surface and encourages light browning.
3. Heat the pan
Place a large frying pan or wok over medium-high heat. Add
the vegetable oil and allow it to heat until shimmering but not smoking. If
your pan is small, cook the beef in batches to avoid overcrowding, which can
cause the meat to steam instead of brown.
4. Quickly sear the beef
Arrange the beef in a single layer. Cook for approximately
30 seconds on the first side and 30 seconds on the other, or until the outside
develops light golden-brown patches. Thin slices cook quickly, so avoid leaving
them in the pan for too long.
Transfer the beef to a plate. Sprinkle with the salt now
rather than before cooking. Salting beforehand can draw moisture to the
surface, making browning more difficult, while adding a small amount after
searing helps season the cooked beef without interfering with the initial
browning. The soy sauce will provide most of the saltiness, so use the salt
sparingly.
5. Cook the aromatics
Using the same pan, reduce the heat slightly if needed. Add
the minced ginger, garlic and red pepper flakes. Stir for 10–15 seconds, just
until fragrant. Keep everything moving so the garlic doesn't burn, as burnt
garlic can make the sauce bitter.
6. Make the sweet and savoury sauce
Add the soy sauce, water and brown sugar to the pan. Stir
well, scraping up any tasty browned bits from the bottom. Bring the mixture to
a boil and let it bubble briefly until the sugar dissolves and the sauce is
evenly combined.
7. Return the beef to the pan
Add the seared beef and any juices from the plate back into the sauce. Toss for 20–30 seconds, just long enough to coat the beef and heat it through. Avoid prolonged simmering, as the thin beef strips can become overcooked.
8. Finish with spring onions and serve
Turn off the heat and add the spring onion pieces. Toss
briefly so they soften slightly while retaining some freshness and colour.
Serve immediately over steamed rice or noodles, spooning the glossy sauce over the top.
Tips & Substitutions
Slice against the grain
Look for the direction of the muscle fibres and cut across
them. This shortens the fibres and helps the beef feel more tender.
Don't marinate for too long
Keep the baking soda treatment within 15–30 minutes. A
longer treatment can affect the beef's texture and flavour.
Cook in batches if needed
A crowded pan releases too much moisture. Cooking in batches
helps the beef brown more effectively.
Adjust the sweetness
For a less sweet sauce, start with ¼ cup brown sugar instead
of ⅓ cup. Taste the sauce and adjust before returning the beef to the pan.
Control the heat
Reduce or omit the red pepper flakes for a milder sauce, or
add a little more if you enjoy a spicy finish.
Choose a gluten-free option
Use certified gluten-free tamari instead of regular soy
sauce and check that the remaining ingredients are gluten-free.
Storage
Refrigerate leftovers in an airtight container within two
hours of cooking and use within 3–4 days. Store rice separately when possible.
Reheating
Reheat in a frying pan over medium heat with a small splash
of water until steaming hot. Avoid prolonged cooking, which can toughen the
beef.
Freezing
You can freeze the cooked beef and sauce in an airtight,
freezer-safe container for up to 2–3 months for best quality. Thaw in the
refrigerator overnight and reheat until steaming hot. The spring onions may
soften after freezing.
FAQ
Can I make Mongolian beef without cornflour?
Cornflour helps coat the beef and gives the sauce its
characteristic glossy finish. Potato starch can be an alternative, although the
texture may differ.
Why is my Mongolian beef tough?
The beef may have been sliced with the grain, cooked for too
long or left in the pan while the sauce reduced. Slice against the grain and
cook the thin strips quickly.
Can I prepare Mongolian beef ahead of time?
You can slice the beef and prepare the sauce ingredients
ahead. For the best texture, coat and cook the beef shortly before serving.
Can I freeze Mongolian beef?
Yes. Freeze the cooked beef and sauce in a sealed container
for up to 2–3 months for best quality. Thaw in the refrigerator before
reheating.
What should I serve with Mongolian beef?
Steamed jasmine rice, brown rice or noodles are all good
choices. Steamed Asian greens or stir-fried vegetables also make a tasty side.
Wrap-Up
This easy Mongolian beef recipe is a great way to bring
sweet, savoury takeaway-style flavour to your kitchen without complicated
ingredients. Thinly sliced beef, a quick sear and a glossy garlic soy sauce
make it a delicious option for a busy weeknight.
Serve it with rice or noodles, and adjust the sweetness and
chilli to suit your taste. For another easy meal, try my Easy Mackerel Fried Rice Korean Style.
Do you prefer your Mongolian beef with steamed rice or
noodles?
Keyword
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