Mongolian Beef Recipe is a quick and easy weeknight dinner that’s ready in less time than it takes to grab takeout.
This Mongolian Beef is just what I like in a weeknight dinner recipe – quick, easy, and tasty. Plus, my family loves Chinese food, so it’s a win-win.
Other than a little slicing and chopping, there’s almost no prep work involved in making this recipe. There also isn’t a lot of time involved in making this dish.
Ten of the 30 minutes are resting time, so there’s only about 20 minutes of actual hands-one time.
Is Mongolian beef spicy?
No, it’s not spicy. This recipe has a lot of flavor but no heat.
Is Mongolian beef sweet?
The sauce isn’t super sweet. Some recipes are crazy sweet, but this isn’t one of them.
The sauce is pretty balanced with just a little bit of brown sugar to round it out. Feel free to add more sugar, though, if you like a sweeter sauce.
Tips for making Mongolian Beef
- I prefer to use lite (reduced sodium soy sauce) in this recipe. It keeps the sauce from getting overly salty.
- This recipe moves pretty quickly. It’s one that it’s good to get all of the ingredients out and ready before beginning.
What to serve with Mongolian beef
I serve it over white rice, but feel free to use brown rice or even noodles if you prefer. I also like to pair it with a side of steamed broccoli.
More Chinese food favorites!
If you’ve tried this Mongolian beef recipe, don’t forget to rate the recipe and leave me a comment below. I love to hear from people who’ve made my recipes!
You can SUBSCRIBE to receive my latest recipe newsletters or FOLLOW ME on FACEBOOK, INSTAGRAM and PINTEREST for even more delicious food.
Mongolian Beef Recipe
Ingredients
- 1/4 cup lite soy sauce
- 2 teaspoons cornstarch
- 1 1/2 pounds petite boneless sirloin steak (or similar beef) (thinly sliced)
- 1/4 cup hoisin sauce
- 2 tablespoons dry sherry or rice wine
- 2 tablespoons brown sugar (packed)
- 2 bunches green onions
- 2 tablespoons vegetable oil
- 3 cloves garlic (minced)
- 1 tablespoon minced ginger
- 1 teaspoon sesame oil
Instructions
- In a medium bowl, whisk soy sauce and cornstarch together.
- Add sliced beef to soy sauce mixture, and toss to coat.
- Set aside to rest for 10 minutes.
- Meanwhile, whisk hoisin sauce, sherry, and sugar together in a small bowl until combined. Set aside.
- Chop green onions into 1-inch pieces. Set aside.
- Heat the vegetable oil in a wok or a large skillet over medium-high heat.
- Add garlic, ginger, and beef with its sauce. Quickly toss to combine.
- Let the beef cook for 30 seconds without stirring.
- Stir in green onions, and cook, stirring regularly, until they're just starting to wilt.
- Pour the hoisin sauce mixture in along with the sesame oil, and cook until just thickened.
- I serve this over rice topped with a sprinkle of sesame seeds.
Analissa says
Hello!! I think this a great recipe, although I do have a question. If I quadruple the recipe, will it affect the taste or anything at all? If so, any tips?
Thank you so much for the recipe, and I appreciate any help!! Have a great day :)
Kate says
Hi! I don’t think that it will, but I haven’t tried that to say for certain. I worry more about scaling affecting the recipe with baking than I do with cooking, and I can’t really see any reason that it should affect the taste. Best of luck! =)
Phillip Minyard says
Haven’t made it yet. Should I use regular sesame oil or could I use toasted sesame oil?
Kate says
Normally, sesame oil is better to cook with. However, since it’s such a small amount of sesame oil and such a brief cooking time, either one will be fine.
Rob says
Oh…my…goodness….fantastic is all I can say.
Kate says
Thanks! Glad you liked it!