Easy Mongolian beef recipe

This easy Mongolian beef recipe can be on the table in as little as 30 minutes. It uses simple ingredients that are easy to find, and it’s packed full of flavor and tastes just like the Mongolian beef found at your favorite Chinese restaurants! This from-scratch Mongolian beef is sure to be a hit with the whole family!

My Family loves Chinese takeout, it’s not something we eat often but it’s also something we rarely turn down. I’ve always loved Chinese and all Asian cousins. The perfect combination of sweet, savory, and spicy is something I personally find hard to beat. I love all the flavors and ingredients used to create most Asian dishes. And I’m happy to say that goes for this flavorful Mongolian beef too!

This recipe came about when we were having sort of a rough time of it as a family, and no one had been to the store in about two weeks. I was constantly raiding our freezer during this time, seeing what goodies I could find and what I could make them.

One day I found some super thin-cut steak we had forgotten about and some frozen Broccoli. I originally set out to make Koran beef and broccoli, but that quickly changed, and before I knew it this recipe was born.

This Mongolian Beef is based on the dish we got from our local Chinese restaurant. I wouldn’t call it a copycat recipe, but it’s one of the few recipes that I know exactly where my inspiration came from. And though I still love take-out food, I have to admit, that I prefer this recipe over any take-out Mongolian beef.

Its bold flavors, tender beef, and savory sauce are hard to beat! And everyone I know agrees, this is one of those extra special recipes to me because it’s always a hit with everyone. It’s one of the few things I can serve in a family of ten and no one complains about what we’re having for supper!

Whether this is your first time making Mongolian beef at home, or you just looking or a new version to try. This recipe is for you!

What is Mongolian Beef?

Mongolian beef is a dish originally from Taiwan. There is some debate about when exactly the dish came about, legend even claims it began all the way back in Mongol Empire. But it’s pretty safe to say we have had and have been enjoying Mongolian beef since the 1950s.

In Taiwan Monrgilan beef is traditionally made from flank steak, and usually with onions. Where it is often served with scallions or mixed vegetables. It is generally not spicy and is served over a bed of steamed rice.

Here in the USA, you’ll find many different versions of this dish, it is served here both with rice or over crispy fried cellophane noodles. It generally consists of a thick stick sauce and is made with a variety of different veggies, including, onions, bell peppers, carrots, broccoli, and more.

I would not consider the below an authentic Mongolian beef recipe or even a traditional one. This recipe is based on the one at our local Chinese restaurant. One that consists of thin strips of beef, loads of green onions, a thinner Mongolian sauce, and just the right amount of kick! I like to add broccoli to mine as well, since it is a veggie I know everyone will eat and in my opinion makes this recipe just that much better!

While it might not be the most traditional recipe out there, I would still encourage you to give this a try!

Mongolian beef recipe

ingredients

For the Sauce

• garlic cloves
• soy sauce (you can use low sodium soy sauce  or liquid aminos  as well)
• brown sugar
• ground ginger
• crushed red pepper flakes -optional

Remaining ingredients

• eye of round steak-thin cut(you can also use thin sliced flank steak or sirloin steak)
• oil -I like to use avocado oil or sesame oil. But you can use any oil you like,  such as vegetable oil or even coconut oil
• corn starch
• frozen broccoli florets
• beef broth 
• green onions cut lengthwise into 1-2 inch pieces 

for serving

• rice -I like to use basmati rice, but white rice and brown rice also work well
• sesame seeds
• sliced green onion

How to make Mongolian Beef

Place the cornstarch on a plate or a shallow bowl. Cut the steak into 1-inch thick strips, and toss it into the corn starch until it is completely coated and set aside. Discard any remaining cornstarch.

In a heavy-bottomed skillet or Dutch oven, heat the oil over high heat until hot. Add the strips of steak in a single layer to the hot pan(you may have to do more than one batch.) and cook until browned on both sides. Remove the steak from the pan and set aside, repeat with any remaining steak.

Add a small amount of beef broth to the pan to scald it, and stir the broth around making sure to scrap any brown bits off the bottom of the pan. Reduce the heat to medium, and add the remaining beef broth.

Add the broccoli to the pan and bring it to a simmer. Simmer stirring occasionally until the broccoli is tender, about 10 minutes.

while the broccoli is cooking, combine all the sauce ingredients in a small bowl and whisk.

Once the broccoli is tender, add the steak back to the pan followed by the sauce. And gently simmer until the sauce is thickened and the steak is finished cooking, roughly 10-15 minutes.

Just before serving mix in green onion pieces.

Serve over a bed of rice and top with sesame seeds and green onion slices

Notes

any leftovers can be stored in an airtight container in the fridge for up to 5 days.

The type of steak or beef you use isn’t super important, just keep in mind you want thin beef slices.

You can make this recipe with any veggies you like. Snap peas, green beans, and spring onions would be a nice addition to this recipe. You can also add red chilis (or any chili peppers) if you’re looking to give this recipe some added spice.