Mongolian Beef Stir Fry {20 Minute Meal}
This Mongolian Beef might just be the best beef stir fry dish I have ever had. Strips of beef are marinated in layers of flavors, pan seared or fried to golden brown then smothered in a sweet and savory sauce. This 20 minute Mongolian Beef Stir Fry is unbelievably easy and flat out delicious.
You can make this for your weeknight meal or when you’re having a fun dinner party with friends. Pair this dish over a bed of freshly sautéed vegetables or a bed of fluffy rice, you just can’t go wrong.
Don’t be surprised if you find yourself licking the bottom of your bowl or going back for seconds, it’s just THAT good!
There are a few “secrets” that make this dish magical. I cannot wait for you to try.
Where Does Mongolian Beef Originate From?
Growing up in China, I had never actually heard of this dish. Some say it is an American Chinese food created to cater to the American taste buds, but others say it actually originated in Taiwan.
Either way, it is tender flavorful and just incredibly delicious.
Ingredients for Mongolian Beef Stir Fry
Flank Steak: This is a great cut of beef for your Mongolian stir fry. It is on the thinner side and will cook up nice and quickly for your meal. This particular cut of beed is known for its bold flavor and chewiness. You can also use skirt steak or flat iron steak if that is what you can find at your local grocery store.
Shao Xing Wine: This adds a slightly nutty and umami flavor to your Asian dishes. If I have learned one thing about cooking Asian food, that is to marinade meat with Shao Xing Wine to elevate the flavor.
Coconut Aminos: Not too salty, not too sweet, coconut aminos is a GREAT soy free alternative to soy sauce. It is less salty than regular soy sauce and tends to be a little sweeter as well.
Dried Chilies: These are key for some extra flavor and spice in your Mongolian beef stir fry! Dried RED chili peppers are most common in Asian cooking. They give off a lovely smoky and rich flavor to this already delicious dish.
Sugar: Adding some sweetener like granulated or coconut sugar is a way to balance the savory to sweet ratio in this dish. You don’t need much, just a couple tablespoons. My dad always said that a little bit sugar brings all the flavors together.
Dark Soy Sauce: This is an optional ingredient. It is not very commonly find in American grocery stores. It is mainly added for a different layer of soy flavor and the signiture beautiful color to the beef.
Starch is the first secret to marinating beef and results in tender and juicy beef stir fry. It also acts as a thickening agent in the sauce of the dish. You can use corn starch or arrowroot starch. They are interchangeable for this recipe.
Baking Soda: This is the ultimate secret ingredient to use in beef marinade. It will ensure you have the most tender, soft, and juicy beef stir fry.
How to Make This Simple Mongolian Beef Stir Fry
First, slice the beef thin and place it in a bowl for marinating.
Now the beef is ready to use.
Remove the beef from the pan onto a piece of paper towel.
You can serve this Mongolian beef with rice, in a lettuce cup, cauliflower rice and more.
What Cuts of Beef to Use for This Recipe
- Beef Flank Steak
- Steak Tips
- Tenderloin
- Shoulder top blades
- Top Loin Strip
I have tried almost all of them and as long as they are cut into thin strips, they are perfect to use for this recipe.
Reheating Mongolian Beef
Are you planning to meal prep this recipe for the week or doublet he batch to enjoy for days?
This recipe is the best to be heated in the microwave.
Heating in a pan could overcook the beef quickly.
Heat up what you need and store the rest in an air tight container in the fridge for up to 3 days.
Get the recipe:Mongolian Beef Stir Fry (20 Minutes)
Ingredients
Beef Stir Fry
- 1 – 1.2 lb Beef Flank Steak, or steak tip thin sliced
- 1/4 cup cooking oil, divided for stir-frying
- 2 cloves garlic, minced
- 3 pieces dried chili pepper
- 3 stalks green onion, roughly chopped
Beef Marinade
- 1/2 tsp salt, or to taste
- 2 tbsp coconut aminos
- 1/2 tsp baking soda, **
- 1 tbsp Shao Xing Wine
- 2 tbsp arrowroot flour, **
Sauce
- 1/4 cup coconut aminos
- 1/4 cup hot water or beef stock
- 2 tbsp sugar
- 2 tsp arrowroot flour
Equipment
Instructions
- Cut the flank beef steak into medium/thin strips, marinate with coconut aminos, baking soda. Let it marinate for at least 30 minutes.
- Mix in arrowroot starch. Make sure the beef are thoroughly coated.
- In a small bowl, mix together all the ingredients for the sauce. Set aside.
- Heat 3 -4 tablespoons of neutral oil in a large skillet over medium-high heat. Once shimmering, sear the beef slices for 1 – 2 minutes each side or until golden brown. Remove from the pan onto a piece of paper towel.
- In the same pan, heat another 1 – 2 tablespoons of oil. Once shimmering, add in whole red chili pepper and saute for a minute then add in minced garlic and saute for another half a minute.
- Add back in the cooked beef and green onion. Stir well.
- Turn the heat to low and stir gently until the sauce becomes sticky and thoroughly coat the beef.
Notes
- * You can add additional salt to the beef marinade, but take into consideration that the coconut aminos is salty itself.
- ** Check out how these TWO secret ingredients make the beef tender and juicy “Tips”.
- For a more flavorful dish- you can marinate and let sit in the fridge the morning of the day you will cook this dish
The Nutrition Facts above are specific to the ingredients I chose to use for this recipe, which may vary.
