Served in a sticky ginger and garlic sauce, Mongolian beef sounds more complicated than it is. Strips of tender beef are stir-fried and drenched in a rich, aromatic sauce – it’s so delicious that you’ll never go back to the takeout version. Made with simple ingredients and minimal cookware (which means fewer dishes later on), Mongolian beef makes for an easy weekday dinner or an impressive fakeaway for the weekends.
Watch the Mongolian beef recipe video
How to make Mongolian beef
Prepare and Cook The Beef: Slice the beef into thin, slightly wide pieces – they should look like strips. Then, add them to a bowl and cover in the cornstarch, tossing to get them evenly coated. In a wok or large frying pan, add the oil and bring to a medium-high heat. Stir fry the coated beef in batches, making sure they’re browned all over and no cornstarch remains. Set aside. Make The Sauce: Mince the garlic and ginger together, then add to the pan with a little more oil, cooking until fragrant. Then, add the soy sauce, brown sugar and water and allow to simmer until the sauce has thickened a little. Combine and Serve: Add the cooked beef back into the pan and stir fry, tossing with the sauce for a few minutes more until the Mongolian beef is heated through and sizzling. Add the sesame oil and chopped green onions and cook for 1-2 minutes more, then serve. Garnish with toasted sesame seeds.
What to serve with Mongolian beef
With the delicious ginger and garlic sauce homemade Mongolian beef comes in, it’s perfectly paired with rice – I especially like it with a fragrant jasmine rice or nutty brown rice. Alternatively, try with a delicious Lo Mein noodles or your favorite veggies; grilled broccoli and bok choy are especially good. Or, try it with a simple green salad or some sauteed snap peas for a super easy lunch. If you try this Mongolian beef recipe, let me know how it goes in the comments below. I’d appreciate a recipe card rating and would love to see your recipe recreations—tag me on Instagram @Alphafoodie! Or, freeze in individual portions in Ziplock bags or containers. They’ll keep for up to 4 months.
