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The Best Mongolian Beef Recipe

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3.9 from 21 reviews

A quick and flavorful Mongolian Beef recipe featuring tender sirloin steak coated in cornstarch and cooked in a savory garlic-ginger soy sauce, perfect for serving over steamed white rice. This dish delivers a perfect balance of sweet, spicy, and umami flavors in just 25 minutes.

  • Total Time: 25 minutes
  • Yield: 6 servings

Ingredients

Beef and Coating

  • 1 pound sirloin steak, sliced thinly across the grain
  • 1/4 cup cornstarch

Sauce and Seasoning

  • 1 tablespoon vegetable oil
  • 4 cloves garlic, minced
  • 2 tablespoons grated ginger
  • 1/2 cup low sodium soy sauce
  • 1/3 cup brown sugar
  • 1 tablespoon rice vinegar
  • 1 tablespoon chili garlic paste
  • 1 tablespoon sesame oil

To Serve

  • 2 cups cooked white rice
  • 2 green onions, thinly sliced
  • Sesame seeds, for garnish

Instructions

  1. Coat the steak: Toss the thinly sliced sirloin steak with cornstarch until each piece is fully coated. This will help create a slightly crispy texture when cooked.
  2. Cook the beef: Heat the vegetable oil in a large skillet over high heat. Once hot, add the coated steak in a single layer and cook for 3-4 minutes until the beef is browned on the outside.
  3. Sauté garlic and ginger: Add the minced garlic and grated ginger to the skillet with the beef and sauté for another 1-2 minutes until the garlic becomes fragrant.
  4. Prepare the sauce: In a separate bowl, combine the low sodium soy sauce, brown sugar, rice vinegar, chili garlic paste, and sesame oil. Stir well to integrate.
  5. Add sauce and simmer: Pour the prepared sauce over the beef in the skillet. Bring the mixture to a boil, then reduce heat slightly and cook for 3-4 minutes until the sauce thickens and the beef reaches your preferred doneness.
  6. Serve: Remove the beef from heat. Serve the Mongolian Beef over steamed white rice, garnished with sliced green onions and a sprinkle of sesame seeds for added texture and flavor.

Notes

  • Be sure to slice the steak thinly across the grain for maximum tenderness.
  • Adjust the amount of chili garlic paste based on your preferred spice level.
  • The cornstarch coating helps thicken the sauce and gives the beef a nice texture when seared.
  • Using low sodium soy sauce helps control the saltiness of the dish.
  • For a gluten-free version, substitute soy sauce with tamari.
  • Leftover Mongolian Beef tastes great reheated and can be stored in an airtight container in the fridge for up to 3 days.
  • Author: ELLA
  • Prep Time: 10 minutes
  • Cook Time: 15 minutes
  • Category: Main Course
  • Method: Frying
  • Cuisine: Asian

Find it online: https://ellarecipe.com/the-best-mongolian-beef-recipe/