Mongolian Beef

This delicious Mongolian beef recipe combines thinly sliced velvetted beef seared with red bell pepper and yellow onion in a sweet and savory sauce with hints of sesame, ginger, and garlic. With fresh, wholesome ingredients, this flavorful dish rivals PF Chang’s Mongolian beef bowl.

Skip the carryout! I love making stir-fry dishes. At home, I can control all the ingredients and adjust any seasonings to our taste. Serve this tasty recipe with basmati or jasmine rice.

Ingredient Notes and Substitutions

See the complete list of ingredients below on the recipe card.

• Beef: If you can find it, petite shoulder is a great cut of beef for this. Another name for this cut of beef is Teres Major, Shoulder Tender, and Bistro Filet. You can also use flank steak.
• Soy sauce: Preferably low-sodium soy sauce.
• Rice wine: Shaoxing wine or substitute Mirin, which is sweeter and has a lower alcohol content.
• Bell pepper: Any colored bell pepper will work. I love the sweetness of the red bell pepper and the color contrast with the yellow and green onions.
• Ginger:  Use freshly grated ginger or ginger paste. Ginger paste works just as well as fresh ginger; once opened, it lasts about one month in the fridge.
• Rice vinegar: Substitute apple cider vinegar, champagne vinegar, or sherry vinegar.
• Beef broth: Preferably low-sodium beef broth so you can control the amount of sodium in this dish.

How to Make Mongolian Beef

This is a summary version; for the complete list of ingredients and instructions, please refer to the recipe card below.

Add the sliced beef, soy sauce, rice wine, cornstarch, and vegetable oil to a bowl. Stir to combine. Let it rest for about 30 minutes. Meanwhile, mix the sesame oil, ginger, garlic, rice vinegar, soy sauce, brown sugar, beef broth, cornstarch, and red pepper flakes in a medium bowl.

Heat a tablespoon of vegetable oil in a large cast-iron or non-stick skillet. Sear the beef on both sides. Remove the beef to a plate and cover loosely to keep warm. Work in batches so you don’t overcrowd the pan adding more vegetable oil when needed. Remove the beef to a plate and cover loosely to keep warm. Work in batches so you don’t overcrowd the pan.

Heat a little more vegetable oil in the skillet over medium-high heat. Add the bell peppers, onions, and half the green onions. Stir fry for 4-5 minutes or until crisp-tender. Plate the vegetables and cover loosely to keep warm. Add the sauce and cook over medium-low heat until thickened, whisking frequently. Add the plated beef and veggies to the sauce and sprinkle with the remaining green onions.

Preparation Tips

• Throw the beef in the freezer for 15-20 minutes. This partial freezing makes it so much easier to slice thinly.
• Slice the beef against the grain for tenderness.
• Stir-fried vegetables cook very quickly. Cook just until crisp-tender and not one minute longer for the best texture.

Serving Suggestions for Mongolian Beef

• Appetizers: crab rangoon, gyoza, and classic egg rolls.
• Soup: egg drop soup, hot and sour soup, and wonton soup.
• Veggies: stir-fried green beans and Asian chopped salad

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