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This Mongolian Beef recipe is super easy to make and uses simple, readily available ingredients! Whip this up in under 20 minutes and have the perfect mid-week dinner meal!
MONGOLIAN BEEF!! We've been trying to recreate the perfect Mongolian beef for the longest time and finally we have the perfect recipe for you guys! This recipe is really easy to make and uses simple ingredients that won't scare you!
It's deliciously crispy and not too spicy. It goes perfectly with rice, and is a life-saver on a busy mid-week night!Get ready for this recipe to become your new favorite mid-week meal!
Hello everyone!! And yet again, we have a new recipe for you guys!This recipe is delicious, quick, easy and just PERFECT!! With just a handful of ingredients, you can whip this up in under 20 minutes!
Arvin and I were both trained in classical French cuisine in culinary school, but both of us have always gravitated more towards Asian cuisine. We just love everything about it - from the richness of flavors to the variety of cooking techniques - it's all so fascinating!! And by Asian I don't mean just East Asian, but all of Asia - including India, Middle East etc!
So we've been focusing on more and more Asian recipes on our blog. This one being one of them!! Mongolian beef has a rich flavor without being too overpowering. It's not spicy, yet very delicious and uses simple ingredients that are easily accessible to everyone! I'm sure you're going to love this recipe! This recipe isn't traditionally Mongolian, but is a highly popular Chinese takeout recipe! But trust me, this recipe tastes even better than P.F. Chang's!
Chef Tips ?
- To make this recipe spicy, you can add 1 to 2 teaspoon of red chili flakes to it.
- You don't need to marinate the beef beforehand in this recipe, unlike the other recipes for Mongolian beef. It's the quickest and most delicious way of making it!
- Add an additional teaspoon of cornflour/cornstarch diluted in two teaspoons of water into the recipe if you want it to be slightly more thicker and stickier.
So here's the recipe!!
📖 Recipe
Yield: 6
Easy Crispy Mongolian Beef
This Mongolian Beef recipe is super easy to make and uses simple, readily available ingredients! Whip this up in under 20 minutes and have the perfect mid-week dinner meal!
Prep Time5 minutes
Cook Time15 minutes
Total Time20 minutes
Ingredients
- 2 pounds (1 kg) beef tenderloin/beef chuck, cut into strips
- ½ cup cornstarch/cornflour
- oil, for deep frying
For the Sauce
- 2 tablespoon cooking oil
- 1 tablespoon finely chopped ginger
- 1 tablespoon finely chopped garlic
- ½ cup soy sauce
- ½ cup rice vinegar
- ½ cup water
- 1 teaspoon hoisin sauce (optional)
- ½ cup brown sugar
- 1 teaspoon cornstarch, diluted in 3 teaspoon water
- 1 teaspoon red chili flakes (optional)
- ½ cup green onion, chopped into 1-inch pieces
Instructions
- Start off by tossing the beef strips in cornstarch. Make sure the strips are coated evenly with cornstarch.
- Deep fry the beef strips for 4-5 mins, drain the oil and set aside.
- In a saucepan, heat oil on high heat setting. Quickly add in the ginger and garlic. Stir quickly for 10 seconds. Immediately add in the soy sauce, water, rice vinegar and hoisin sauce. Bring the sauce to a quick boil.
- Add in the brown sugar and cornstarch. Mix thoroughly.
- Now add in the beef strips and let cook for 2 minutes.
- Add the green onions and cook for an additional minute.
- Serve hot with rice.
Notes
1. To make this recipe spicy, you can add 1 to 2 teaspoon of red chili flakes to it.
2. You don't need to marinate the beef beforehand in this recipe, unlike the other recipes for Mongolian beef. It's the quickest and most delicious way of making it!
3. Add an additional teaspoon of cornflour/cornstarch diluted in two teaspoons of water into the recipe if you want it to be slightly more thicker and stickier.
Nutrition Information:
Yield:
6Serving Size:
1
Amount Per Serving:Calories: 703Total Fat: 45gSaturated Fat: 16gTrans Fat: 0gUnsaturated Fat: 24gCholesterol: 143mgSodium: 1286mgCarbohydrates: 28gFiber: 1gSugar: 15gProtein: 43g
Liked this recipe? Then you'll definitely LOVE our Crispy Sticky Thai Chicken Wings!These Thai chicken wings have a crispy outside coated with this spicy and delicious sticky sauce! It's so delicious that you'll be left licking your fingers in the end!! We absolutely LOVE it! You definitely need to try it out for yourself!
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Reader Interactions
Comments
Meghan
Can I use London broil??
Reply
See AlsoRoasted Herbed Beef TipsMustapha
Thank you yummy and beautiful hamhamham WOW Thank you
Reply
Allie
I have made this dish three times and it has joined our family rotation. We love it! I had my doubts but it is easy enough to make even on a week night. My family prefers a kick so we use 2 tsp of chili flakes. Thank you!
Reply
Melissa
Hello! Thanks for this recipe! So easy to make and delicious!
I’ve made it twice now and both times there is something that is overpoweringly sweet/tangy. Too much that we couldn’t enjoy the dish. I can’t put my finger on what it is. I used light soy sauce the second time and didnt make much difference but I followed exact recipe, including the hoisin. Have you any ideas what or could be?Reply
Nik
Our family finds hoisin too strong so we totally skip it. Perhaps that will help.
Reply
Carolanne
I think it might be the rice vinegar or maybe the hoisen.
Reply
Jessica
I'd try slightly reducing the rice vinegar. We played with ours until we liked it. We use fresh ginger which is more potent than what you get in the containers. The vinegar was just too much for our liking and gave it a twang so we reduced that. Not huge fans of hoison so, we reduced it instead of removing it, just less pronouned. Lastly, we felt it was too sweet so we reduced that as well. We do add pepper flakes and more garlic. We ❤️ our garlic!
When we 1st made it we had to keep adding other ingredients to counter what we didn't like. The next time we just did less of everything and added what we thought we needed from there.
We throw some thinly sliced carrots in the sauce to cook for a few minutes. I typically do my sauce early and let those flavors combine really well and thicken (with help from some cornstarch water, if needed) We serve over rice with sliced pears or mangos. With adding a little of this and some more of that, this recipe is easily adjustable to make it perfect for you and yours!
Warning: It spoils you! You may even find that PF Changs isn't so good anymore. Saves us $18 a plate now! Oh, Bummer.
Reply
Jerilea
This was good and my family enjoyed it. My son asked if it could be possible to cut the sugar a bit and I think either 1/3 or 1/4 cup would be good. Next time I would add in broccoli and/or peas but this time I didn't have any. Thanks for the recipe.
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