Easy Mongolian Beef
Mongolian Beef is a classic dish that combines tender slices of beef with a savory and slightly sweet sauce. This recipe features thinly sliced flank or rump steak marinated in Shaoxing wine and spices, then stir-fried with ginger, garlic, and green onions. The dish gets its unique flavor from a sauce made with soy sauce, rice vinegar, oyster sauce, and brown sugar. This recipe is perfect for a weeknight dinner or special occasion and will surely be a hit with anyone who loves Asian-inspired cuisine. Let's get started!
Ingredients
For the Marinade:
- 2 lbs (1000 g) flank steak or rump steak, sliced against the grain into ¼” (½ cm) pieces
- ¼ cup Shaoxing wine or dry sherry
- ⅛ teaspoon garlic powder
- 1 Tablespoon extra virgin olive oil or canola oil
For the Mongolian Beef Sauce:
- ½ cup water
- ½ teaspoon Knorr Beef Bouillion
- ¼ cup low sodium soy sauce or soy sauce
- 1 tablespoon dark mushroom flavored soy sauce or dark soy sauce or low sodium sauce
- 1 tablespoon rice vinegar
- 2 tablespoon Oyster sauce
- ¼ cup brown sugar or granulated
- 1 teaspoon red pepper flakes , optional
- 1 Tablespoon cornstarch
For the Stir fry of the Mongolian Beef:
- ½ cup cornstarch
- ¼ cup , as needed, extra virgin olive, canola oil, or peanut oil
- 1 tablespoon fresh grated ginger
- 4 garlic cloves , finely minced
- 8 green onions , chopped or cut into 2-inch pieces, white and green parts separated
Instructions
- In a large bowl, combine the flank steak, Shaoxing wine, garlic powder, and oil. Mix well and let it marinate at room temperature for about 10 to 15 minutes.
- In a medium-sized bowl, combine all the sauce ingredients and set aside.
- When you’re ready to cook, in a large ziplock bag, combine the ½ cup cornstarch and the marinated steak, close it and shake it until the pieces of beef are fully and evenly coated with the cornstarch.
- Preheat a large nonstick skillet or wok over high heat, then add enough oil to coat the bottom of the skillet. Spread the steak with minimal overlapping. Use a pair of tongs to rearrange the steak, if necessary.
- Let it sear for about 1 to 2 minutes without moving, or until the bottom turns crispy and brown. Flip and sear the other side, about 1 to 2 minutes or so, until crispy and brown. *(If you need to cook the steak in batches, do that rather than crowding the pan). Transfer the steak to a big bowl or plate.
- If there is a lot of oil left in the pan, remove the extra oil, leaving about 1 tablespoon of oil.
- Add the ginger, garlic, and the white part of the green onion into the skillet—Cook and stir for 30 seconds to release the fragrance.
- Stir the sauce again until the cornstarch is fully dissolved. Pour into the pan and immediately stir with a wooden spatula or a heatproof spatula. The sauce will thicken very quickly, about 1 minute. Return the cooked steak to the pan, along with the green part of the green onion. Cook and stir a few more times to mix well. Transfer everything to a plate immediately.
- Serve the Mongolian Beef over steamed rice and a side of your favorite steamed vegetables, if desired.
Notes
How to Store & Re-Heat
To store: Mongolian Beef, allow it to cool down to room temperature before transferring it to an airtight container. You can keep it in the refrigerator for 3 to 4 days or in the freezer for up to 2 to 3 months.
To reheat: Mongolian Beef, you can use a microwave, oven, or stovetop. If using a microwave, transfer the desired portion of Mongolian Beef to a microwave-safe dish and heat on high for 1 to 2 minutes, stirring halfway through. If using an oven, preheat the oven to 350°F, transfer the Mongolian Beef to an oven-safe dish, cover with foil, and bake for 10 to 15 minutes or until heated through. If using a stovetop, transfer the Mongolian Beef to a nonstick skillet or wok, add a splash of water, and heat over medium-high heat, stirring frequently, until heated through.
Make-Ahead
Mongolian Beef can be partially made ahead of time to make weeknight dinners easier. You can marinate the Beef and prepare the Mongolian Beef sauce up to 24 hours and 2 days ahead of time, respectively. When ready to cook, stir-fry the marinated Beef until browned and cooked through. Next, add the garlic and ginger to the skillet and stir-fry for 30 seconds.
Then, add the Mongolian Beef sauce to the skillet and stir until it thickens. Finally, add the cooked Beef back to the skillet and stir-fry for another 1-2 minutes. Once the Mongolian Beef is heated, serve it over steamed rice and garnish with green onions and sesame seeds. By partially making the dish ahead, you can save time on the day you plan to serve it, making it an excellent option for busy weeknights when you want a quick and easy dinner option.
How to Freeze
Freezing Mongolian Beef is an excellent option for meal prep or for making a large batch ahead of time. To freeze Mongolian Beef, let it cool down to room temperature and transfer it to an airtight container or freezer bag. Remove as much air as possible to prevent freezer burn, label the container with the name and date, and store it in the freezer for up to 3 months.
To thaw the Mongolian Beef, transfer it to the fridge and let it defrost overnight. Once defrosted, reheat the Mongolian Beef using one of the above-mentioned methods. If you want to freeze the sauce separately, transfer it to an airtight container or freezer bag and store it in the freezer for up to 3 months. To reheat the sauce, thaw it in the fridge overnight and then heat it on the stove or microwave before serving.
Nutrition Facts
Easy Mongolian Beef
Amount per Serving
Calories
210
% Daily Value*
Fat
6
g
9
%
Saturated Fat
2
g
13
%
Polyunsaturated Fat
0.4
g
Monounsaturated Fat
3
g
Cholesterol
54
mg
18
%
Sodium
488
mg
21
%
Potassium
386
mg
11
%
Carbohydrates
15
g
5
%
Fiber
1
g
4
%
Sugar
6
g
7
%
Protein
21
g
42
%
Vitamin A
156
IU
3
%
Vitamin C
2
mg
2
%
Calcium
39
mg
4
%
Iron
2
mg
11
%
* Percent Daily Values are based on a 2000 calorie diet.
All nutritional information is based on third-party calculations and is only an estimate. Each recipe and nutritional value will vary depending on the brands you use, measuring methods, and portion sizes per household.
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