Mongolian Beef Recipe
This PF Chang style Mongolian beef recipe has become one of my favorite dinners. Tender beef meets a savory-sweet sauce in a sizzling stir-fry. Who needs restaurant takeout when it’s so easy to make your own?
How to Cook Mongolian Beef, Venison, or Even Chicken
Mongolian beef isn’t really Mongolian cuisine — it’s a Chinese American dish that’s become popular in restaurants like PF Chang’s. Before you pick up a takeout menu, try this easy recipe and see if it isn’t just as tender and tasty as the restaurant versions.
What is the best cut of meat to use for Mongolian beef?
I used NY strip steak in these photos, but you could use sliced flank steak or sirloin, too. I’ve made this dish with venison back strap, and the flavor is amazing. If you use venison, slice it as thinly as possible. This sauce would be delicious on chicken, too.
Have you ever wondered they get the beef so tender and juicy in Chinese restaurants?
In Chinese cooking there is a technique called “velveting.” A baking soda or cornstarch slurry forms a thin barrier around the beef, protecting it from the high heat of the wok.
In this Mongolian beef recipe, the cornstarch coating serves this purpose. You just put the slices of meat in a ziplock bag with the cornstarch, shake it up, and then massage the starch into the meat to coat it completely.
Then you heat the oil to shimmering and sear and cook the meat until it is nicely browned. Add the meat in batches to avoid crowding the pan. If you don’t have a wok for stir frying, a cast-iron skillet will work just fine.
Also check out my Venison Fajitas recipe and Asian Venison Tacos with a soy sauce-sesame oil marinade.
How to Make the Savory-Sweet Sauce
What is Mongolian beef sauce made of? It’s a delicious mixture of spicy, sweet, and savory flavors.
The ingredients you will need are:
- soy sauce
- vegetable oil
- rice wine vinegar
- brown sugar
- fresh garlic cloves
- fresh ginger (minced)
- red pepper flakes
- green onions
For extra heat, you could add diced chili peppers.
You’ll simmer the ingredients together for about 20 minutes, until the sauce thickens.
Finally, you’ll return the meat to the wok, pour the sauce over it, stir to coat the meat, and then cook at medium heat for just 5 minutes. Spoon the sliced beef onto a bed of white rice or noodles.
Voilà! Mongolian beef as tender and tasty as in any restaurant.
Vegetables to Serve with Mongolian Beef
Broccoli, corn, brussels sprouts, and sweet potatoes are all excellent choices for sides with this dish.
On the off chance that you have leftovers, store in the refrigerator in an airtight container for up to 3 days.
Mongolian Beef Recipe
Ingredients
For the Mongolian Beef
- 2 pounds NY strip, flank steak, or venison
- ¾ cup cornstarch
- ½ cup vegetable oil
For the Sauce
- 1 ¼ cup soy sauce
- 1 cup water
- 3 Tablespoons vegetable oil
- 2 Tablespoon rice wine vinegar
- 1 cup brown sugar
- 4 cloves garlic minced
- 3 Tablespoons ginger minced
- 1 teaspoon red pepper flakes
- 4 green onions thinly sliced
Instructions
- Slice the beef or venison against the grain into ¼ inch strips. Then cut the strips into 2 inch pieces.
- In a Ziploc bag, add the cornstarch and the sliced meat. Shake the bag and massage the cornstarch into the meat, making sure to cover the meat completely.
- In a wok or large skillet, heat vegetable oil at medium-high heat until it is shimmering. Add meat in batches, being careful not to crowd the pan. Cook until meat is nicely browned. Remove cooked meat to a bowl lined with paper towels.
- In a medium saucepan, add soy sauce, water, oil, vinegar, brown sugar, garlic, ginger, and red pepper flakes. Bring the sauce to a boil. Then lower to medium heat and simmer, allowing the sauce to thicken. This should take 20 minutes.
- Add all the meat back to the wok or skillet and pour the sauce over the meat, stirring to coat all the meat. Cook on medium for about 5 minutes.
- Serve Mongolian beef over rice and garnish with thinly sliced onions.
I made this using NY Strip beef. It was dedelicious, the beef was very tender & we absolutely loved the sauce! Will definitely make this again! Another one of Stacy’s recipes that is a keeper! Thank you Stacy!
Thanks John! Isn’t the sauce good. I’ll try it on NY Strip beef next time I make it.