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
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!
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:
1Amount 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!
Mary
How many servings does this make?
Simon
I never cook meals. I never make sauces. I am relegated to cooking only on the grill in the non-winter months. I wanted to help out the wifey, so I gave this a try. The whole family said it is a "keeper" and I wholeheartedly agree. Thanks for helping this culinary dummy look good!
Kate Emery
We remodeled our kitchen. Took forever. Microwave in bedroom etc. Forgot how to cook Asian. Five yrs. - yes, 5 yrs. later readying to have a go. But keep it simple please. Had bunch of portobellos & sirloin on hand. Scrolling through recipes - concluded yours seemed most flavourful yet easy enough. I felt confident enough to double it. Every bit as good as any good restaurant mongolian beef. Sauce is superb! I needed a reintro to venture back to Asian & feel confident enough to try your chick wings recipe next. Thank you so very much for the YuMMy dinner. I’m a fan!
Nik
Thanks for saying you used sirloin. Tenderloin and chuck are two totally different meats and I didn’t know which to use for the best outcome! This helps substantially and I hope to finally make the recipe this week!
Charlotte Parton
This looks fab. Do you light or dark soy sauce? Thanks in advance
Marsha Miller
Made tonight. Was delish. My question. If I have this for an appetizer and want to stay crispy can I fry up steak. Make sauce ahead and pour over before serving? Also what kind of quick noodles to go with. Maybe those Chinese crunchy needles?
Charles
Delicious. Next time I’ll add some salt, white pepper, and a little more garlic. I’d cook the beef a little longer than 5 minutes to make it crispier.