Background on Mongolian Beef
Mongolian Beef is a beloved dish in American-Chinese cuisine, known for its tender beef slices coated in a savory, sweet, and slightly spicy sauce. Despite the name, Mongolian Beef isn’t a traditional Mongolian dish. Instead, it was created in Taiwanese restaurants during the mid-20th century as part of the burgeoning American-Chinese food movement.
The dish likely earned its name for marketing appeal, evoking the idea of exotic, bold flavors. It’s part of the broader category of stir-fry dishes that emphasize quick cooking techniques, vibrant ingredients, and rich sauces—a hallmark of Chinese culinary influence.
Mongolian Beef is incredibly popular because of its bold, balanced flavors and versatility. The savory-sweet sauce, made with soy sauce, brown sugar, and garlic, perfectly complements tender slices of beef, while ginger and chili add depth and a subtle kick. It’s quick and easy to prepare, making it ideal for busy weeknights or restaurant menus, and pairs perfectly with rice or noodles for a satisfying meal. Its adaptability to different proteins and nostalgic presence on Chinese-American restaurant menus further contribute to its status as a beloved comfort food.
One of the most fascinating things about Mongolian Beef is how the same recipe can produce two entirely different results depending on the cooking method. By frying the beef, you get crispy slices that create a delightful contrast to the sticky, savory-sweet sauce. This version has a caramelized, almost candy-like texture on the beef, amplifying the dish’s bold flavors.
On the other hand, sautéing the beef results in tender, juicy slices that soak up the sauce, creating a more balanced and silky finish. The sautéed version highlights the sauce’s natural umami and allows the beef's tenderness to shine through. It’s amazing how the same ingredients and sauce can create such distinct eating experiences. Both versions are equally delicious, so it comes down to personal preference: crispy and bold or tender and juicy!
INGREDIENTS
To Tenderize Beef:
½ teaspoon baking
1 tablespoon water
Beef Marinade:
8 oz beef (225g, sliced against the grain into 1/4-inch thick slices)
1 teaspoon oil
2 teaspoon soy sauce
⅛ teaspoon white pepper
1 ½ teaspoon cornstarch
Sauce:
2 tablespoons brown sugar
2 tablespoons hot water (or hot low sodium chicken or beef stock)
2 tablespoons regular (light) soy sauce
½ tablespoon oyster sauce
Other Ingredients:
1/2 teaspoon ginger (minced)
½ fresh red chili pepper or 5 dried red chili peppers (optional)
2 cloves garlic (chopped)
1 tablespoon cornstarch (mixed with 1 tablespoon water to make a slurry)
3 scallions (cut into 3 -inch long slices on the diagonal)
Watch video instructions here:
Step 1: Preparing the Beef
To ensure the beef is tender, we’re going to:
Slice 8 ounces of chuck into ¼-inch thick pieces.
Tenderize: Mix ½ teaspoon of baking soda with 1 tablespoon of water. Pour this over the beef and let it sit for 30 minutes.
Rinse: After 30 minutes, rinse the beef thoroughly to remove the baking soda, ensuring there’s no lingering metallic taste. Pat it dry with paper towels.
Marinate: Mix 1 teaspoon oil, 2 teaspoons soy sauce, 1½ teaspoons cornstarch, and ⅛ teaspoon white pepper. Coat the beef well and set it aside.
Step 2: Make the Sauce
Dissolve brown sugar in hot water, then add soy sauce and oyster sauce. Set aside.
Step 3: Put it together - two versions
Version One – Crispy Fried Mongolian Beef
Heat 4 cups of cooking oil to 375°F (190°C).
Fry the marinated beef pieces, ensuring they don’t stick together. Fry for about 6 minutes until golden brown and crispy.
Remove and drain on paper towels.
Heat your wok on high, drizzle 2 tablespoons of oil, and stir-fry the ginger, garlic, chili, and green onions.
Add the sauce mixture, then thicken it with the slurry. Stir well. Add the crispy beef to the wok and toss to coat in the sauce.
Serve immediately and enjoy that crispy, sweet, and savory goodness!
Version Two – Sautéed Mongolian Beef
Heat the wok on high with 2 tablespoons of oil.
Add the marinated beef and sauté until tender, breaking up any clumps.
Add the prepared sauce and toss everything together.
Taste Test: Which One is Better?
Both versions are amazing, but they have distinct textures and flavors:
Crispy version: Crunchy, with a slightly caramelized sauce clinging to the beef.
Sautéed version: Tender and juicy, with a more balanced sauce flavor.
Personally, I lean towards the crispy version, but I’d love to know your favorite!
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