Perfect Mongolian Beef Recipe: A Sizzling Asian Delight

Mongolian beef promises a culinary journey that reimagines ordinary ingredients into an extraordinary meal.

Sweet and savory notes dance across your palate with each carefully prepared bite.

Bold seasonings infuse the meat with intense, mouthwatering complexity that elevates home cooking.

Delicate protein absorbs robust marinades, creating layers of incredible taste sensations.

Traditional techniques blend seamlessly with modern cooking approaches, making this dish universally appealing.

Sizzling preparation methods ensure maximum flavor development and tender meat textures.

This classic recipe will become your new favorite comfort food destination.

How to Make Mongolian Beef

Step 1: Prepare The Beef

Trim excess fat from steak and slice against the grain into 1 cm thick pieces.

Step 2: Coat Beef Slices

Dust each beef slice evenly with cornflour, ensuring complete coverage.

Step 3: Create Flavorful Sauce

• Grated ginger
• Crushed garlic
• Brown sugar
• Soy sauce
• Vegetable oil

Blend ingredients until smooth and well integrated.

Step 4: Add Liquid

Pour of water into the sauce mixture and stir thoroughly.

Step 5: Combine Beef And Sauce

Pour prepared sauce over cornflour-coated beef slices in slow cooker bowl.

Step 6: Slow Cook The Dish

Set slow cooker to high heat and cook for 4 hours.

Tip: Stir beef mixture halfway through cooking to ensure even sauce distribution.

Step 7: Garnish And Serve

Once cooking is complete, top with freshly chopped shallots.

Serve alongside steamed white rice and lightly steamed mixed vegetables for a delicious, complete meal.

Tips for Perfect Mongolian Beef

• Slice Like a Pro: Cut beef against the grain for maximum tenderness, ensuring each bite is melt-in-your-mouth delicious.
• Cornflour Magic: Dust beef slices evenly with cornflour to create a light, crispy exterior that locks in juicy flavors.
• Ginger-Garlic Power: Use fresh ginger and garlic for a vibrant, authentic taste that elevates the entire dish.
• Sauce Consistency Trick: Whisk sauce ingredients thoroughly to prevent sugar from settling and ensure a smooth, well-blended flavor profile.
• Stirring Secrets: Gently mix beef halfway through cooking to distribute sauce evenly and prevent sticking or burning.

Storing and Reheating Mongolian Beef

• Refrigerate: Transfer leftover Mongolian Beef into an airtight container within two hours of cooking. Keep sealed and store in the refrigerator for up to 3-4 days, ensuring the meat stays fresh and flavorful.
• Freezing: Carefully place cooled beef in freezer-safe containers or heavy-duty freezer bags. Remove excess air to prevent freezer burn, and store for up to 3 months. Label containers with the date to track freshness.
• Reheating: Warm refrigerated beef gently in a skillet over medium heat, adding a splash of water or extra sauce to prevent drying. Microwave alternative works well – cover the dish and heat in 30-second intervals, stirring between each to distribute heat evenly. For frozen portions, thaw overnight in the refrigerator before reheating to maintain the beef's tender texture and rich sauce.

Pairing Mongolian Beef with Sides

• Savor Silky Merlot: Rich, dark Merlot wine perfectly complements the savory beef with its smooth tannins and bold flavor profile that matches the dish's robust sauce.
• Pair with Jasmine Rice Perfection: Fluffy jasmine rice becomes the ideal canvas for soaking up the delicious sauce, creating a harmonious balance of textures and flavors.
• Crisp Asian Beer Delight: A light Asian lager like Tsingtao or Sapporo cuts through the richness of the beef, refreshing the palate with its clean, crisp finish and subtle maltiness.
• Fresh Green Side Kick: Steamed bok choy or Chinese broccoli adds a vibrant, slightly bitter counterpoint to the sweet and savory beef, bringing balance and nutritional depth to the meal.

Variations of Mongolian Beef to Try

• Spicy Mongolian Beef: Add red chili flakes or sriracha sauce to the marinade for a fiery kick. Increase heat levels by incorporating diced jalapeños directly into the slow cooker for extra heat.
• Replace steak with firm tofu or seitan, cutting into similar-sized pieces. Dust alternative protein with cornflour and follow the same cooking process for a plant-based version.
• Asian Fusion Mongolian Beef: Incorporate sesame oil instead of vegetable oil and sprinkle toasted sesame seeds on top before serving. Add a splash of rice vinegar to the sauce for deeper complexity and tanginess.
• Low-Carb Mongolian Beef: Skip the brown sugar and use a sugar-free alternative like erythritol. Serve over cauliflower rice or zucchini noodles instead of traditional rice for a lighter meal option.

Savory Mongolian Beef Recipe

• Unlock Tender Meat Magic: Slicing against the grain and coating with cornflour creates incredibly soft, melt-in-your-mouth beef that transforms an ordinary steak into a restaurant-quality dish with minimal effort.
• Slow-Cooker Simplicity Wins: This hands-off cooking method allows busy home cooks to achieve rich, deep flavors without constant monitoring, making gourmet meals achievable even during hectic weekdays.
• Flavor Explosion in Every Bite: The harmonious blend of ginger, garlic, brown sugar, and soy sauce delivers a perfect balance of sweet, savory, and umami notes that dance across your taste buds, elevating a basic protein into an extraordinary meal.
• Nutritional Powerhouse: Packed with substantial protein, this dish offers a well-rounded meal that satisfies hunger while providing essential nutrients, making it an ideal option for health-conscious individuals seeking delicious and filling dinners.

Key Ingredients for Mongolian Beef

• Beef Steak: Lean cut with minimal fat for tender, flavorful meat that absorbs sauce beautifully.

• Cornflour: Helps create a light, crispy exterior and thickens sauce during slow cooking.

• Ginger: Fresh, aromatic root that adds warm, spicy undertones to the beef.
• Garlic: Provides deep, robust flavor and classic Asian-inspired taste profile.
• Brown Sugar: Adds sweetness and helps caramelize the sauce for rich color.
• Soy Sauce: Salty, umami base that enhances overall meat flavor and provides depth.
• Vegetable Oil: Helps blend ingredients smoothly and prevents sticking during cooking.
• Water: Ensures proper sauce consistency and prevents beef from drying out.

• Shallots: Fresh, mild onion that adds brightness and crisp texture to the finished dish.
• Rice: Classic accompaniment that absorbs the savory sauce.
• Steamed Vegetables: Provides nutritional balance and completes the meal.

Mongolian Beef Recipe

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4.9 from 33 reviews

• Total Time: 4 hours 15 minutes
• Yield: 6 1x

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Description

Mongolian Beef brings sizzling Asian flavors to your dinner table with tender slices of beef coated in a glossy, sweet-savory sauce. Juicy strips of meat dance with green onions, creating a quick and irresistible meal you’ll crave again and again.

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Ingredients

Scale 1x2x3x

Meat:

• 1.2 kilograms (2.6 pounds) beef blade steak

Sauce Ingredients:

• ¾ cup (180 milliliters) soy sauce
• ½ cup (100 grams) brown sugar
• ¼ cup (30 grams) cornflour

Aromatics and Cooking Ingredients:

• 1 tablespoon vegetable oil
• 1 tablespoon grated ginger
• 4 cloves garlic, crushed

Garnish:

• Shallots, to garnish

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Instructions

1. Trim excess fat from the ribeye or flank steak, ensuring clean cuts, and slice meat diagonally against the grain into thin 0.4-inch (1 cm) strips for tender, easy-to-eat portions.
2. Generously coat each beef slice with cornstarch (cornflour), creating a light, even dusting that will help seal in moisture and create a delicate crispy exterior when cooking.
3. In a mixing container, combine freshly grated ginger, finely minced garlic, dark brown sugar, low-sodium soy sauce, and neutral vegetable oil, whisking until the ingredients form a harmonious, smooth marinade.
4. Gradually pour 4 fluid ounces (120 milliliters) of water into the marinade, stirring consistently to ensure complete integration and a balanced flavor profile.
5. Carefully pour the prepared sauce over the cornstarch-coated beef strips in the slow cooker, ensuring each piece is thoroughly and evenly covered with the aromatic liquid.
6. Program the slow cooker to high temperature and cook for 3.5 to 4 hours, gently stirring the beef mixture approximately halfway through the cooking time to promote uniform sauce distribution and prevent sticking.
7. After cooking is complete, let the Mongolian beef rest for 5-10 minutes to allow flavors to meld and sauce to slightly thicken.
8. Garnish with thinly sliced green onions (shallots) and serve immediately over steamed jasmine rice with a side of lightly seasoned steamed broccoli or mixed vegetables.

Notes

• Marinating the beef in cornflour creates a protective layer, ensuring tender and crispy texture.
• Ginger and garlic add robust, aromatic flavors that transform ordinary steak into a restaurant-quality dish.
• Slow cooking allows the meat to absorb the sweet and savory sauce, developing deep, complex taste profiles.
• Brown sugar balances the salty soy sauce, creating a harmonious blend of umami and caramelized notes.
• Minimal ingredients and simple technique make this recipe achievable for home cooks with limited culinary skills.

• Prep Time: 15 minutes
• Cook Time: 4 hours
• Category: Dinner
• Method: Slow Cooking
• Cuisine: Asian

Nutrition

• Serving Size: 6
• Calories: 530 kcal
• Sugar: 15 g
• Sodium: 1,200 mg
• Fat: 20 g
• Saturated Fat: 5 g
• Unsaturated Fat: 10 g
• Trans Fat: 0 g
• Carbohydrates: 60 g
• Fiber: 1 g
• Protein: 35 g
• Cholesterol: 90 mg