This Mongolian beef recipe is thinly sliced steak that’s seared until crispy, then coated in a sweet and savory sauce. A take out favorite that’s super easy to make at home!
My family loves Chinese food, and I’ve learned how to recreate some of our favorite restaurant classics such as shrimp fried rice, kung pao chicken and this tender and flavorful Mongolian beef. Offer some pan fried noodles on the side for a memorable meal!
I’ve got a LOT of make your own take out recipes on this site – chow mein, moo shu chicken, kung pao shrimp, moo goo gai pan and many more! It’s time to add another one to the collection and therefore I present you with this super flavorful Mongolian beef. It’s both sweet and savory with that crispy beef like you’d get at a restaurant. Best of all, it’s ready in under 30 minutes.
Korean Ground Beef Recipe
To make this recipe you will need flank steak, cornstarch, vegetable oil, garlic, ginger, sesame oil, soy sauce, water, brown sugar, green onions, salt and pepper.
This recipe starts with flank steak, which is thinly sliced then tossed in a little cornstarch. The meat is seared in a hot pan until a crispy coating is formed. While the meat is cooking, it’s time to make the sauce which consists of soy sauce, sesame oil, garlic, ginger and brown sugar. The steak is tossed in the sauce along with a handful of green onions, then you’re ready to eat.
Mongolian beef is typically served over steamed white rice. You can also serve your beef over brown rice, fried rice, quinoa or stir fry noodles. Another option is to pile your beef into lettuce or cabbage leaves for a lighter dish. I frequently offer a green vegetable on the side such as asparagus, green beans or broccoli.
Chinese Hamburger (rou Jia Mo) (recipe & Ingredients)
This dish is named after a stir fried dish called Mongolian barbecue, which originated in Taiwan. None of the ingredients or cooking methods were from traditional Mongolian cuisine. This dish is most often found in Chinese-American restaurants in the United States.
Mongolian beef and Kung Pao beef both feature thinly sliced steak cooked in sauce. Mongolian beef tends to be sweeter than Kung Pao beef. Kung Pao beef also contains extra ingredients, such as peanuts, bell peppers, chili peppers and onions.
This Mongolian beef tastes like something you’d order at your favorite Chinese takeout restaurant, with all the convenience of making it yourself at home. If you love Chinese food, this is a must try!
Chinese Sizzling Beef
This Mongolian beef recipe is thinly sliced steak that's seared until crispy, then coated in a sweet and savory sauce. A take out favorite that's super easy to make at home!
Calories: 376 kcal | Carbohydrates: 45 g | Protein: 33 g | Fat: 16 g | Saturated Fat: 11 g | Cholesterol: 85 mg | Sodium: 1400 mg | Potassium: 615 mg | Sugar: 27 g | Vitamin A: 125 IU | Vitamin C: 2.3 mg | Calcium: 67 mg | Iron: 3.3 mgIf you have got ground beef in the fridge and wondering what to do with it, this Asian ground beef bowl recipe is easy, fast, and hits with a bang of flavour just like this Ground beef and vegetable skillet. It's so easy, so quick to make, and so full of flavour, you will come back to it again and again as I did.
This dish has all the umami-providing ingredients like soy sauce, oyster sauce, and sesame oil. Sauteed onion and garlic serve as a base for this stir fry. You would have an idea by now as to how much flavour this will have.
Chinese Beef And Vegetable Stir Fry
Condiments like soy sauce and oyster sauce remain widely used in Asian cuisine are a better substitute to table salt as they also provide umami (savory and tangy flavour) to any dish.
The ingredients used in this dish are all everyday stuff you will most likely have in your pantry if you have made any Asian recipe earlier.
Soy sauce is a dark brown liquid used as a salty seasoning in many Asian dishes. Soy sauce adds some umami flavour to the dish along with a darker color and salty taste.
Mongolian Beef: One Of Our Most Popular Recipes!
Oyster sauce - Another very popular dark brown condiment used in Asian cuisine. It has a salty and sweet taste and has an umami flavour.
Sesame oil - You can use it as either a heating oil to sauté the onions and garlic or just seasoning to the dish. It has a toasted and nutty flavour.
Red bell peppers - are used for heat and flavour. When I want to make a dish with some color, bell peppers are an excellent way to do that.
Ground Beef Lo Mein
Cooking is making the sauce ready and then cooking the ground beef with the sauce. Making the sauce requires mixing all the ingredients needed for the sauce.
Cooking the ground beef is a 15-minute task requiring a wok (Asian deep pan). If you do not have a wok, use a deep pan or skillet.
Asian ground beef bowl is best served with rice or noodles. You may go with white rice, basmati, jasmine, or brown rice.
Sauteed Green Beans With Ground Beef
You can store the sauce well in the fridge for up to weeks. Ground beef as a dish can be kept in the refrigerator for four days before consumption. Please keep it in an air-tight container.
Serving: 1 serving | Calories: 280 kcal | Carbohydrates: 9 g | Protein: 28 g | Fat: 14 g | Saturated Fat: 3 g | Polyunsaturated Fat: 3 g | Monounsaturated Fat: 7 g | Trans Fat: 1 g | Cholesterol: 78 mg | Sodium: 848 mg | Potassium: 563 mg | Fiber: 1 g | Sugar: 5 g | Vitamin A: 1016 IU | Vitamin C: 41 mg | Calcium: 27 mg | Iron: 3 mg
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