Mongolian Beef
This 30-minute Mongolian Beef recipe is bursting with flavor and is a healthier version of one you would find at a Chinese restaurant. Thin strips of steak are pan-fried in garlic and ginger and tossed in a sweet and tangy sauce. This is an easy meal that the whole family will love!
Mongolian beef is a favorite recipe of mine that I love to order when given a chance, but making it at home is so simple and delicious, and I love being able to control the ingredients and make it healthy. Most restaurants will use oils I don’t love and add brown sugar for the sweetness. My Mongolian beef has a sweet and tangy sauce that is aromatic and satisfying tossed on tender pieces of beef that is so delicious on a pile of white rice or brown rice, or for a low-carb option, cauliflower rice for a finished dish. This recipe is quick and easy to put together and can be on the table ready to eat in less than 30 minutes. You’re going to love how simple Chinese cooking is to do at home!
Why You Will Love This Homemade Mongolian Beef
- This quick and easy recipe can be on the table in less than 30 minutes, quicker than the time it takes to order takeout!
- Leftover Mongolian Beef stores well, and the flavors will meld together even more so you can enjoy them the next time.
- This Mongolian Beef is a great meal prep dish and can be doubled for delicious meals all week long.
- This Mongolian Beef recipe uses simple ingredients that can be modified and found at any local grocery store.
- This healthier version of Mongolian Beef is low-carb, gluten-free, dairy-free, grain-free, Paleo, Keto, Whole30, and Specific Carbohydrate Diet legal.
What Is Mongolian Beef?
Despite its name, this dish isn’t actually Mongolian. It is a popular dish often found in Chinese-American cuisines. This stir-fry dish typically features thinly sliced beef, usually sliced flank steak or sirloin, cooked with green onions and sometimes other vegetables. The sauce for Mongolian beef is the star, usually made from soy sauce, hoisin sauce, brown sugar, and garlic. It’s known for its savory, slightly sweet flavor. This hearty, flavorful dish has become quite popular in many North American Chinese restaurants, often served over steamed rice. I especially love serving it with steamed or roasted broccoli also.
Ingredients You Will Need For This Mongolian Beef
- Steak: I love to use sirloin steak for this recipe. It is a classic and tender beef to use for Mongolian Beef, however, any cut of steak will work well such as skirt steak or flank steak).
- Seasonings: Salt, White Pepper, and Garlic Powder make this recipe’s simple and delicious seasoning combo. If you do not have white pepper you can swap it for black pepper.
- Arrowroot powder: You will toss the steak in this before searing it. You could also use tapioca starch or corn starch in its place.
- Oils: I like to use avocado oil for a delicious neutral oil with a high smoke point. You could also use olive oil or any other neutral vegetable oil. I also use sesame oil in this recipe to give a classic Asian umami flavor.
- Aromatics: Fresh ginger and garlic balance this recipe’s sweetness and tang. Chop them very finely to ensure the ultimate flavor.
- Coconut aminos: Coconut aminos are sweet and salty and are an amazing gluten-free alternative for the sauce. You could also use soy sauce or tamari. For a richer flavored sauce feel free to use dark soy sauce, or light soy sauce for a lighter taste.
- Beef stock: I love to use homemade beef stock for this recipe, but Pacific makes a delicious, clean stock. You could also use beef broth if you don’t have stock on hand.
- Honey: Honey adds the perfect sweetness to the sauce and gives the meat a sticky consistency to cling to. You could also use maple syrup if you prefer.
- Fish sauce: Fish sauce gives an amazing umami flavor to this recipe and is a classic ingredient in Mongolian beef. I love to use Red Boat because it has no added sugar.
- Scallions: You will toss the scallions in at the end for a delicious bright green zing and a traditional addition to the delicious Mongolian beef.
You can find a full list of ingredients in the recipe card below
How To Make This Easy Mongolian Beef Recipe
- Cut the beef against the grain into strips that are as thin as possible. In a medium bowl, toss the thin slices of beef with the egg, salt, and black pepper to ensure all of the strips are well coated. Set aside for 5 minutes to marinate while you chop the garlic and ginger.
- With your hands, coat the marinated beef slices with the arrowroot powder until its well covered.
- Heat the avocado oil in a large skillet on medium-high heat. Add ⅓ of the beef strips in a single layer ensuring that they are separated and don’t overlap. Cook for 2 minutes until golden brown and crispy, flip, and cook for another 2 minutes. Set aside in a bowl, and repeat 2 more times with the other batches.
- Once all of the beef is crispy and cooked add the sesame oil to the skillet. Add in the ginger and garlic and saute for 1 minute before adding in the sauce ingredients (coconut aminos/soy sauce, beef stock, honey and fish sauce). Bring to a gentle simmer and leave to cook for 4-5 minutes until the sauce has begun to reduce and thicken. Then, add in the chopped scallions and return the beef to the pan. Toss to ensure everything is well coated, and garnish with sesame seeds before serving.
How To Modify This Mongolian Beef Recipe
This stir-fry recipe is easily modifiable to your tastes. If you aren’t concerned about gluten, you can use soy sauce, a traditional way to make a delicious sauce. You can also add vegetables to the stir-fry, like bell peppers, broccoli, green beans, or mushrooms. If you like spicy food, you could add a small pinch of red pepper flakes or finally diced red chilis. Also, making this with chicken and chicken stock instead of beef would be really delicious and give it a slightly lighter flavor.
Can This Mongolian Beef Be Made in the Instant Pot?
This would be an amazing instant pot Mongolian Beef recipe. Turn the instant pot to the saute setting. After thinly slicing the beef, coat it in arrowroot powder and saute in oil for about 2 minutes until golden and crispy. Turn and do the other side. Once the beef is browned, add in the garlic and ginger and saute another 30 seconds. Add in coconut aminos, honey, beef stock, and fish sauce. Pressure cook on high pressure for 10 minutes. Allow the pressure to release naturally for about 10 minutes, then release the remaining pressure. Open the lid and turn on the saute setting again to allow the sauce to thicken for about 2 minutes.
What About Leftovers?
The leftovers from this Mongolian beef recipe will last in the refrigerator for 3-4 days. Bring the meat to room temperature before storing it in a glass airtight container to maintain freshness and prevent contamination. To reheat, put it in a skillet until the meat has warmed to 165 degrees F or warm it in a microwave.
Here are a few more stir-fry recipes that you might enjoy:
- Garlic Scape and Crispy Beef Stir Fry
- Szechuan Pork and Green Bean Stir Fry
- Simple Green Bean, Chicken and Ginger Stir Fry
- Ginger Beef Stir Fry
- Beef and Shiitake Mushroom Stir Fry
If you make this Mongolian Beef recipe let me know in the comment section below, I would love to hear what you think or take a photo and tag me (@everylastbite_) on Instagram, I love seeing your photos!
Mongolian Beef
Ingredients
- 1 pound thinly sliced sirloin steak
- ½ tsp salt
- ½ tsp white pepper
- ½ tsp garlic powder
- 1 egg
- ½ cup arrowroot powder
- 2 tbsp avocado oil or other neutral oil
- 1 tbsp sesame oil
- 3 tbsp finely chopped ginger
- 4 cloves garlic chopped
- ⅓ cup coconut aminos or soy sauce or tamari
- ⅓ cup beef stock
- 1 tbsp honey
- 1 tsp fish sauce
- 1 bunch scallions cut into 1 inch pieces
- 1 tbsp white sesame seeds
Instructions
- Cut the beef against the grain in strips that are as thin as possible. Place the beef in a bowl, add the egg, salt, pepper and garlic powder and stir to ensure all of the strips of beef are well coated. Set aside for 5 minutes while you chop the garlic and ginger.
- Add the arrowroot powder to the beef and use your hands to ensure all of the strips are well coated.
- Heat the avocado oil in a large skillet on medium high heat. Add in ⅓ of the beef strips ensuring that they are separated and don’t overlap. Cook for 2 minutes until golden brown and crispy, flip and cook for another 2 minutes and then set aside in a bowl and repeat 2 more times with the other batches.
- Once all of the beef is crispy and cooked add the sesame oil to the skillet. Add in the ginger and garlic and saute for 1 minute before adding in the coconut aminos, beef stock, honey and fish sauce. Bring to a gentle simmer and leave to cook for 4-5 minutes until the sauce has begun to reduce and thicken and then add in the chopped scallions and return the beef to the pan. Toss to ensure everything is well coated and garnish with sesame seeds before serving.
Nutrition
This post was originally published on November 6, 2024.
What a tasty dish! My husband said it was his favorite stir fry i’ve ever made. I will definitely be making this one again and again.