Easy Mongolian Beef Recipe

10 March 2020 Bookmark0
This easy Mongolian Beef Recipe is straightforward , quick, and downright delicious. It’s a low-carb and low-calorie meal that you simply will want to form over and over again!

Mongolian beef is an Asian-American inspired dish consisting of thinly sliced beef and stir-fried vegetables (typically just white and green onion). 

Easy Mongolian Beef Recipe
Easy Mongolian Beef Recipe

It is usually wearing a soy sauce-based Mongolian sauce and served with hot polished rice . We love making this when we’re craving Asian takeout but tight on time. This quick and straightforward Mongolian beef recipe is ideal for those busy weeknights.

Nope, its typically never spicy. a bit like my easy pepper steak recipe, Mongolian beef tastes tons like most Asian dishes that don’t have any spiciness in them. Its mild, sweet, and features a strong flavor of onion, soy, sauce, and ginger.

Easy Mongolian Beef Recipe

Ingredients for the sauce:

  • 1/4 cup vegetable oil
  • 1 clove garlic minced
  • 1 tbsp ginger minced
  • 4-5 tbsp brown sugar
  • 1 cup low sodium soy sauce
  • 1/2 cup water

Ingredients for the beef:

  • 2 lb. beef
  • 1/3 cup corn starch
  • 1 large yellow onion
  • 1/3 cup vegetable oil
  • 1 cloves garlic minced
  • 2 bunches green onion

Make the sauce:

  1. Mince the garlic and ginger and cook it in a saucepan filled with vegetable oil. Cook it over medium-high heat for 1 minute.
  2. Add the brown sugar, soy sauce, and water. Cook over medium heat for 5 minutes.

Slice and coat the beef:

  1. Thinly slice the beef into small pieces.
  2. Coat the beef in the corn starch.

Cook beef in batches:

  1. Heat 1/3 cup vegetable oil in a wok and cook the beef in 2 batches. Once cooked, remove the beef and set aside.

Stir-fry garlic and onion:

  1. In the same wok, cook 1 clove minced garlic over medium heat for 1 minute. Then add the sliced yellow onion and cook until translucent.

Simmer veggies, beef, and sauce:

  1. Add the beef back into the wok and pour in the sauce. Cook for another 5 minutes.
  2. Add the sliced green onion to the wok and stir for about 2-3 minutes. Serve warm over hot rice.


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