Today marks the beginning of the new Chinese or Lunar year and I thought that I would celebrate by making this classic American-Chinese mongolian beef recipe, which I know, has nothing to do with Mongolia but it is tasty none the less. Mongolian beef is a dish that is served at a lot of American-Chinese restaurants and it is super quick and easy to make at home and much better than takeout! Really, this dish is as easy to make as sauteing the beef and mixing in the tasty sauce and you have a meal ready in less than 20 minutes! This homemade spicy beef dish is so much better than the restaurants version so skip delivery and do the takeout fakeout!
Serve tossed with steamed broccoli or green peppers other vegetable over rice for a complete meal!
Mongolian Beef
Prep Time:10 minutes Cook Time:10 minutes Total Time:20 minutes Servings: 4
Tender stir-fried beef in a tasty sauce.
ingredients
- 1 tablespoon oil
- 1 pound steak (sirloin or flank), sliced thinly
- 3 tablespoons soy sauce (gluten-free or tamari for gluten-free)
- 1 tablespoon hoisin sauce (gluten-free for gluten-free)
- 1 tablespoon brown sugar
- 1 teaspoon chill sauce such as sambal oelek (or to taste)
- 1 clove garlic, grated
- 1 teaspoon ginger, grated
- 1 tablespoon cornstarch
- 1/3 cup water or beef broth
- 1 teaspoon sesame oil
- 1/4 cup green onion, sliced
directions
- Heat the oil in a pan over medium-high heat, add the beef and saute until just cooked, about 2-4 minutes.
- Add the mixture of the soy sauce, hoisin sauce, brown sugar, chili sauce, garlic, ginger and the mixture of the cornstarch and water to the pan and cook until it thickens a bit, about a minute.
- Remove from heat, mix in the sesame oil and serve over white rice or noodles, quinoa, etc. garnished with the green onions.
Option: Add some vegetables to the mix such as broccoli, peas, peppers, etc.
Nutrition Facts: Calories 345, Fat 23g (Saturated 8g, Trans 0), Cholesterol 70mg, Sodium 820mg, Carbs 9g (Fiber 0.3g, Sugars 4g), Protein 22g
Nutrition by: 
Use in:
Mongolian Beef Quesadillas
Mongolian Beef Quesadillas
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This is one of my favorite take out dishes…and I love that I can make it at home now! Perfect for a weekend meal, thanks for sharing!
This looks so amazing Kevin!!! Need!!
This looks incredible! I could drink that sauce!
It looks perfect! Who needs take out?
this is just what I have been craving lately Kevin- Amazing.
I love stay at home take out dishes! Kevin, this mongolian beef and sauce recipe sounds amazing! A must try!
I love the quick and easy aspect of this and my meat eating boys will be all over this one. We all love home made Oriental food so win-win!
I love the quick and easy aspect of this and my meat eating boys will be all over this one. We all love home made Oriental food so win-win!
This is the BEST version I've seen yet – Every other recipe I've seen is Loaded with sugar! Gotta try this one =) Thanks.
Happy New Year Kevin! This reminds me of a local restaurant that used to open and had Mongolian BBQ on the menu.
I can't wait to make it and I agree with everyone's comments… but I wish someone that has made it would give it their thoughts too.
Thx, Cindy
This looks beyond amazing!!
This looks better than any restaurant!! Mmm! So good!
What a delicious Mongolian beef for Chinese New Year 🙂 or any day 🙂
This is one of my favorite take-out dishes! Love the addition of broccoli too – I need all the veggies I can get!
Looks great. I have to eat Gluten Free so would love to see more of those kinds of recipes. I cook from scratch so if I could make these sauces from scratch then I could try this.
Better than takeout!! Yummy yummy! Thanks Kevin!
Happy Lunar New Year! Mongolian beef is one of my fave Chinese takeaways, but it has got to be spicy enough. Would love to try your recipe in my kitchen.
I wish I'd had this recipe last week, when I was planning to make beef and broccoli, but found I'd run out of oyster sauce. I found a kosher recipe that used hoisin, soy sauce, and orange juice…but it was bland.
This sounds super….and super easy! What can I use if I don't have the chili sauce? A little sriracha perhaps?
Joyous56: Sriracha works really well!
Love the fact that this recipe is sooo easy with only 3 steps! Am definitely keen to try this! Thank you!
When I look through the comments, I see nothing but, "It looks amazing" It would be nice if somebody actually tried the recipe and reviewed it, so we would know if it tasted as good as it looks!
Anonymous: It does! I hope that if you try it that you will take the time to come back and comment!
looks amazing… going to make it tonight… how much sricacha?
Anonymous: As much as you want to get it to the heat level that you desire!
When do you add sesame oil
Anonymous: Add the sesame oil right at the end when you remove it from the heat. I updated the recipe to correct the omission. Thanks and enjoy!
Hi, I love this recipe, it is perfect eaten while welcoming the Chinese New Year. Gong Xi Fa Cai …
I made it tonight.
BUT: I velveted the beef (sliced beef & marinated for 30 minutes with 1 egg white, 1 TBsp corn starch & 1 TBsp wine) before cooking, it tenderizes greatly.
DECRESED: 1 less TBsp soy sauce, increased the beef broth to 1/2 cup, decreased brown sugar to 1/2 tsp.
ADDED (we live in Texas) 1 jalapeno, seeded & sliced thin, sautéed until golden brown & added the sauce to the pan (need to get the jalapeno oils in the sauce).
It was SupercalifragilisticexpialiDelicious!
Made this last night! Fabulous. I did add 1c of fresh veggies (broccoli florets, shredded carrots, and sliced ginger). Thanks for sharing your recipe Kevin.
Oh my, oh my, oh my! Just make this and made a little piggy of myself. Followed Kevin's recipe exactly. The only thing I would change is next time add a little heat cuz that is just how I roll. .
Thank's
Trying this tonight – have you thought of velveting the beef first?
This is just like PF changs Mongolian beef! Yum!