Crispy Homemade Mongolian Beef Recipe

Okay, guys, I’m about to let you in on a little secret: I’ve cracked the code on making restaurant-quality Mongolian Beef at home. And let me tell you, it’s even better than takeout! This recipe is all about that perfect balance of crispy, tender beef and a rich, savory sauce. It’s the kind of dish that will have you licking your plate clean and wondering why you ever bothered ordering takeout in the first place.

I’ve always been a huge fan of Mongolian Beef, but I used to think it was too complicated to make at home. Boy, was I wrong! This recipe is surprisingly easy to follow, and the results are absolutely incredible. Now, I make it all the time, and it’s always a hit with my family and friends.

Why You’ll Love This Homemade Mongolian Beef

• Restaurant Quality at Home: This recipe truly rivals your favorite takeout Mongolian Beef. You won’t believe how delicious it is!
• Crispy and Tender: The beef is perfectly crispy on the outside and tender on the inside. It’s a texture sensation!
• Flavorful Sauce: The sauce is rich, savory, and slightly sweet, with just the right amount of spice.
• Easy to Make: Don’t be intimidated by the idea of making this dish at home. It’s surprisingly easy to follow, even for beginner cooks.

this Recipe

Ingredients for Homemade Mongolian Beef

Here’s what I use to make this incredible dish:

For Marinating the Beef:

• Flank Steak: I like to use flank steak because it’s flavorful and relatively lean.
• Neutral Oil: This helps to keep the beef moist and tender during marinating.
• Shaoxing Wine: This adds a depth of flavor to the marinade. If you don’t have any, you can substitute with dry sherry or leave it out altogether.
• Soy Sauce: Adds saltiness and umami to the marinade.
• Cornstarch: Helps to tenderize the beef and create a crispy coating.
• Water: Helps to create a smooth marinade.
• Baking Soda: This helps to tenderize the beef even further.

For the Sauce:

• Light Brown Sugar: Adds sweetness and a touch of caramel flavor to the sauce.
• Hot Water or Stock: I usually use hot water, but you can use hot chicken or beef stock for a richer flavor.
• Soy Sauce: Adds saltiness and umami to the sauce.
• Dark Soy Sauce: This is optional, but it adds a deeper color and a slightly more complex flavor to the sauce.

For Coating and Searing the Beef:

• Cornstarch: This is what gives the beef that crispy coating.
• Neutral Oil: For frying the beef.

For the Rest of the Dish:

• Ginger: Minced ginger adds a warm, spicy flavor.
• Dried Red Chili Peppers: These are optional, but they add a nice kick of heat.
• Garlic: Finely chopped garlic adds a punch of flavor.
• Scallions: Scallions add a fresh, oniony flavor and a pop of color.
• Cornstarch Slurry: This is used to thicken the sauce.

(Note: the full ingredients list, including measurements, is provided in the recipe card directly below.)

Variations

Want to customize this recipe to your liking? Here are a few ideas:

• Veggie Delight: Add some sliced bell peppers or broccoli florets to the stir-fry.
• Spicy Twist: Add more chili peppers or a pinch of red pepper flakes for extra heat.
• Sweet and Sour: Add a tablespoon of rice vinegar to the sauce for a sweet and sour flavor.
• Nutty Crunch: Sprinkle some toasted sesame seeds or chopped peanuts over the finished dish.

How to Make Homemade Mongolian Beef

Step 1: Marinate the Beef

I start by slicing the flank steak against the grain into thin slices. Then, I combine the sliced beef with all of the marinade ingredients in a bowl and let it marinate for at least an hour.

Step 2: Make the Sauce

While the beef is marinating, I make the sauce by dissolving the brown sugar in hot water (or stock) and then stirring in the soy sauces.

Step 3: Coat and Sear the Beef

I dredge the marinated beef slices in cornstarch until they’re thoroughly coated. Then, I heat some oil in a wok over high heat and sear the beef slices for about a minute on each side, until they’re crispy.

Step 4: Make the Stir-Fry Sauce

I remove the beef from the wok and drain most of the oil, leaving about a tablespoon behind. Then, I add the ginger, chili peppers (if using), garlic, and white parts of the scallions to the wok and stir-fry for a few seconds. I add the premixed sauce and let it simmer for a couple of minutes before stirring in the cornstarch slurry to thicken it.

Step 5: Combine and Serve

Finally, I add the seared beef and the green parts of the scallions to the wok and toss everything together until the sauce coats the beef nicely. I serve the Mongolian beef immediately with steamed rice.

Tips and Tricks

• Slice Against the Grain: Slicing the beef against the grain helps to keep it tender.
• Don’t Overcrowd the Wok: When searing the beef, don’t overcrowd the wok. This will help the beef crisp up nicely.
• Adjust the Spice: If you like your Mongolian beef extra spicy, add more chili peppers or a pinch of red pepper flakes.

How to Serve

I love serving this Mongolian Beef with:

• Steamed Rice: A classic pairing!
• Stir-Fried Vegetables: Add some stir-fried vegetables like broccoli, carrots, or snow peas for a complete meal.
• Noodles: You can also serve this dish over noodles instead of rice.

Make Ahead and Storage

• Make Ahead: You can marinate the beef up to 24 hours in advance.
• Freezing: You can freeze the cooked Mongolian beef for up to 2 months.
• Storing: Store leftover Mongolian beef in the refrigerator for up to 3 days.

FAQs

1. Can I use a different cut of beef?
Yes, you can use other cuts of beef, such as sirloin or skirt steak, but you may need to adjust the cooking time.

2. Can I make this dish without cornstarch?
Cornstarch is essential for creating the crispy coating on the beef and thickening the sauce. If you don’t have cornstarch, you can try using arrowroot powder or tapioca starch as a substitute.

3. How can I reheat the Mongolian beef?
You can reheat it in the microwave or on the stovetop over medium heat.

There you have it! A delicious and easy recipe for Crispy Homemade Mongolian Beef. I hope you enjoy it!

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