Delight in the rich flavors of Chinese-American cuisine with our Mongolian Beef recipe. A favorite dish in many restaurants, this dish features succulent beef strips in a savory and subtly sweet sauce, enhanced with a fresh bite of green onions. Whether it’s a weeknight dinner or a special occasion, our Mongolian Beef promises a satisfying experience with every bite.
AuthorSusan LeeCategoryChinese, Main CourseDifficultyIntermediatePrepare the Beef:
Toss the sliced beef in cornstarch, ensuring each piece is fully coated. Shake off any excess cornstarch.
Fry the Beef:
Heat the oil in a large pan or wok over medium-high heat. Add the beef in batches, frying until crispy and browned, but not fully cooked through. Remove the beef and set it aside.
Make the Sauce:
Discard the excess oil, leaving about 1 tablespoon in the pan. Add ginger and garlic, and sauté for a few seconds until fragrant.
Add soy sauce, water, and brown sugar to the pan. Cook the sauce until it thickens slightly.
Make the Sauce:
Discard the excess oil, leaving about 1 tablespoon in the pan. Add ginger and garlic, and sauté for a few seconds until fragrant.
Add soy sauce, water, and brown sugar to the pan. Cook the sauce until it thickens slightly.
Finish the Dish:
Stir in the green onions (and red pepper flakes or dried chili if using) and cook for an additional minute.
Serve:
Serve the Mongolian Beef over steamed rice or noodles.
Ingredients
Directions
Prepare the Beef:
Toss the sliced beef in cornstarch, ensuring each piece is fully coated. Shake off any excess cornstarch.
Fry the Beef:
Heat the oil in a large pan or wok over medium-high heat. Add the beef in batches, frying until crispy and browned, but not fully cooked through. Remove the beef and set it aside.
Make the Sauce:
Discard the excess oil, leaving about 1 tablespoon in the pan. Add ginger and garlic, and sauté for a few seconds until fragrant.
Add soy sauce, water, and brown sugar to the pan. Cook the sauce until it thickens slightly.
Make the Sauce:
Discard the excess oil, leaving about 1 tablespoon in the pan. Add ginger and garlic, and sauté for a few seconds until fragrant.
Add soy sauce, water, and brown sugar to the pan. Cook the sauce until it thickens slightly.
Finish the Dish:
Stir in the green onions (and red pepper flakes or dried chili if using) and cook for an additional minute.
Serve:
Serve the Mongolian Beef over steamed rice or noodles.
