Mongolian Beef (BETTER THAN TAKEOUT!)
One of my favorite recipes of all time is my BETTER THAN TAKEOUT Mongolian Beef! Tender beef coated with that savory, slightly spicy soy glaze, this Mongolian Beef recipe is not only delicious but super easy to make at home. I’m sharing all my secret tips to super tender and juicy beef every time, and of course, the restaurant-style quality sauce that will get you eating bowls and bowls of rice.
Mongolian Beef: My First Viral Recipe
Mongolian Beef isn’t actually Mongolian at all! This beef stir fry is a classic Chinese American takeout restaurant dish. Mongolian Beef was one of the first-ever viral recipes on my food blog. Every single person that tried the recipe said that it was fool-proof and better than any takeout they have ever had! Once you make Mongolian Beef at home, I am confident that you will never want to eat this dish in takeout again!
Mongolian Beef Ingredients
- 1.5 pounds Steak of your choice, cut into thin slices
- 8 cloves Garlic minced
- 3 tbsp Chinese Cooking Wine
- 1.5 tbsp Corn Starch
- 1 tsp Baking Soda
- 1 Egg White
- 6 stalks Green Onion cut into 1.5-inch pieces
- 2 tbsp Oyster Sauce
- 3 tbsp Soy Sauce
- 2 tbsp Sugar
- ¼ cup Dried Chilli whole
Secret To Super Tender Beef
I am deep frying the beef today to make them extra tender; however, you can also pan-fry the meat. The corn starch and egg white will also tenderize the meat and prevent it from becoming chewy or tough when cooking. Here are a few secrets to SUPER TENDER Beef every single time!
- The first one is baking soda. I got this secret from a good friend who works at a Chinese restaurant; it is honestly a game-changer. No more eating tough beef at home, and hello to juicy, tender, silky beef!
- The second tip is cutting against the grain and diagonally. Always cut against the grain and sideways to get thin slices. With this tip, it doesn’t matter what type of steak you get; it will turn out perfect every time!
- The final tip is to freeze the beef for 10 minutes before you slice it. This step will make it 100x easier to cut the meat.
Mongolian Beef Sauce
You will need soy sauce, oyster sauce, garlic, sugar, and green onion for the delicious restaurant-quality glaze in Mongolian Beef. A good quality soy sauce and oyster sauce make a massive difference in any dish; I recommend using Lee Kum Kee for both of these condiments. They are authentic and delicious and affordable, and accessible.
How To Make Mongolian Beef
- Marinate beef with corn starch, baking soda, egg white, and Chinese cooking wine. Season with some salt and black pepper. Set it aside for 20 minutes.
- Mix oyster sauce, soy sauce, black pepper (1 tsp – optional), and sugar in a separate bowl.
- In a pan, add in oil and turn the heat to medium-high. Once the oil is hot, add the beef and fry it for 2-3 minutes or until brown. Once the beef is brown, set aside.
- In a pan, drizzle in oil and turn the heat to medium-high.
- Statue together garlic, the white part of the green onion, and dried chili for 1-2 minutes or until fragrant.
- Add in the sauce and mix for 30 seconds – 1 minute.
- Add back in the beef and saute together on high heat for 1 minute.
- Finally, add in the green onion and saute together for 30 seconds.
Do you like Chinese Takeout Recipes? Here are some of my favorite BETTER THAN TAKEOUT recipes that you will love!
- Asian Honey Garlic Shrimp
- The BEST Black Pepper Beef and Broccoli
- Honey Ginger Chicken
- Kung Pao Chicken
BETTER THAN TAKEOUT Mongolian Beef
By Tiffy Cooks
Ingredients
- 1.5 pounds Steak of your choice, cut into thin slices
- 8 cloves Garlic minced
- 3 tbsp Chinese Cooking Wine
- 1.5 tbsp Corn Starch
- 1 tsp Baking Soda
- 1 Egg White
- 6 stalks Green Onion cut into 1.5-inch pieces
- 2 tbsp Oyster Sauce
- 3 tbsp Soy Sauce
- 2 tbsp Sugar
- ¼ cup Dried Chilli whole
Instructions
- Marinate beef with corn starch, baking soda, egg white, and Chinese cooking wine. Season with some salt and black pepper. Set it aside for 20 minutes.
- Mix oyster sauce, soy sauce, black pepper (1 tsp – optional), and sugar in a separate bowl.
- In a pan, add in oil and turn the heat to medium-high. Once the oil is hot, add the beef and fry it for 2-3 minutes or until brown. Once the beef is brown, set aside.
- In a pan, drizzle in oil and turn the heat to medium-high.
- Statue together garlic, the white part of the green onion, and dried chili for 1-2 minutes or until fragrant.
- Add in the sauce and mix for 30 seconds – 1 minute.
- Add back in the beef and saute together on high heat for 1 minute.
- Finally, add in the green onion and saute together for 30 seconds.
Video
Notes
- The first one is baking soda. I got this secret from a good friend who works at a Chinese restaurant; it is honestly a game-changer. No more eating tough beef at home, and hello to juicy, tender, silky beef!
- The second tip is cutting against the grain and diagonally. Always cut against the grain and sideways to get thin slices. With this tip, it doesn’t matter what type of steak you get; it will turn out perfect every time!
- The final tip is to freeze the beef for 10 minutes before you slice it. This step will make it 100x easier to cut the meat.
Delicious and rich!! Thanx again Tiffy!!
This is the best Mongolian Beef recipe I have ever used. The baking soda trick is absolutely the game changer! Thank you so much!!!!
Just made this for dinner with chicken breast. Another hit! The sauce was so delicious!!!! Thank you so much! 😀
It’s important to remember that the baking soda is JUST for the tougher cuts of beef. If you’re using something with very little sinew, such as tenderloin or another quality cut? Eliminate this ingredient. (Unless you want beef mush)
What oil do you recommend
Hi Marie, any neutral oil like soybean, vegetable, avocado, or canola oil is fine. If you only have olive oil, you can use that too!
Tiffy