Let’s make the Chinese take-out favourite of many; gooey, delicious Mongolian Beef. If there is one dish that is humour-personified, it has to be this dish. Despite its name, it is definitely not Mongolian.
This is one dish that awakens some nostalgic feelings for me. Back when I was in university, one great academic grade would send me down to the nearest Chinese restaurant ordering Mongolian Beef and basmati rice to celebrate. I never got tired of it, well, until I did.
What is Mongolian Beef?
It is a Chinese-American dish that is more sweet than savoury. It is made with soft beef cuts, sautéed and then cooked in a semi-thick sauce made up of ginger, garlic, brown sugar, low-sodium soy sauce, cornstarch and water.
Why is Mongolian Beef called Mongolian?
I was not kidding when I said this dish, that has been attributed to Mongolia is not in fact Mongolian. History has it that it actually originated in Taiwan. The misleading attribution was because this dish was originally made by restaurants that served Mongolian barbecue. Again, Mongolian barbecue is NOT from Mongolia, story for another day…lol
Ingredients needed for Mongolian Beef
The ingredients needed for this quick include:
Beef Strips
It is vital that you use a tender part of the beef such as sirloin or flank steak. This will make for a quick cooking process and an ultimately tender texture of meat. The cut must be sliced thinly.
Low Sodium Soy Sauce
I used low sodium soy sauce, but you can use regular soy sauce if you have that instead.
Corn Starch
This serves as the thickening agent and helps to tenderize the beef. In the absence of corn starch, 1-2 Tbsp of all-purpose can be used. Corn starch is however a much lighter thickening option than the latter.
Aromatics
I added minced ginger and garlic prior to adding the soy sauce, and onions when sauteing the beef. The green onions served as garnish. All these amplified the aroma of this sweet dish.
Check out our other sauces and soups section Butternut Squash Soup Bliss!, How to Make Authentic Ghanaian Light Soup
Brown Sugar
If you always wondered what ingredient added that signature sweetness and stickiness (caramelization) Mongolian beef is known for, it is brown sugar. I didn’t put too much compared to the classic Mongolian beef recipe by PF Chang, but adding it makes all the difference.
Traditional Mongolian beef is served over hot rice, but you can certainly have this with other sides of your choice.
Try your your hands on How to Make Authentic Birria Tacos (Beef Birria Tacos).
Mongolian Beef
Equipment
- 1 Pan
Ingredients
- 1 lb flank steak thinly sliced
- 4 Tbsp vegetable oil
- ½ tsp minced ginger
- 1 tsp minced garlic
- ½ cup soy sauce low sodium
- ¼ cup brown sugar
- ¼ cup water
- ⅓ cup corn starch
Extras
- Sliced green onions
Instructions
- Coat the thinly sliced beef strips with the cornstarch generously, dust off any excess and set aside.
- In a large skillet, heat half of the vegetable oil, toss in the minced garlic and ginger and fry for 1-2 minutes till fragrant.
- Pour in the soy sauce, water and brown sugar, stir and let it come to a soft boil. Let simmer for 5 minutes, the sauce will lightly thicken.
- Transfer the sauce into another bowl, leave to cool down while you continue cooking.
- In the same heated pan, pour in the leftover oil. Toss in the beef strips and start to saute on high heat until brown, this should take about 10 minutes while continuously moving the beef around to prevent burning.
- Add in the soy sauce mix back into the browned beef, cover the pan with the lid, reduce the heat and let it cook slowly for 12 minutes, the sauce will begin to thicken.
- Turn off the heat and garnish with the green onions.
- Serve hot with some white rice.
Notes
- This is a sauce that can burn easily due to the caramelization process of the added brown sugar. Hence, cooking on low heat is best.
- Sprinkle some red pepper flakes or fresh chili for some added heat.
