What’s in Mongolian Beef? Ingredients, Tips & Tasty Secrets

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If you’ve ever dined at a Chinese restaurant or ordered takeout, chances are you’ve come across Mongolian Beef. This mouthwatering dish is a favorite for many thanks to its savory, slightly sweet sauce and tender strips of beef. But have you ever wondered what exactly is in Mongolian Beef, what makes it so delicious, and how you can try making it at home? Let’s break it all down in a friendly, easy-to-follow guide!

What Is Mongolian Beef?

Mongolian Beef is a popular Chinese-American dish that features thinly sliced beef stir-fried with green onions in a rich, flavorful sauce. Despite the name, it doesn’t actually come from Mongolia. Instead, it was created to appeal to Western tastes and has become a staple on Chinese restaurant menus in the US and around the world.

The dish is known for its glossy, dark brown sauce that perfectly coats each piece of beef, delivering a balance of salty, sweet, and umami flavors.

Main Ingredients in Mongolian Beef

Let’s take a closer look at what goes into this tasty dish:

  • Beef: The star of the show! Flank steak is the most common cut used because it’s lean and tender when sliced thinly against the grain. Some recipes also use sirloin or skirt steak.
  • Soy Sauce: Adds a rich, salty flavor and forms the base of the sauce.
  • Brown Sugar: Balances out the saltiness with a subtle sweetness that gives the sauce its signature taste.
  • Garlic & Ginger: Fresh garlic and ginger bring depth and a fragrant kick to the dish.
  • Green Onions (Scallions): Sliced green onions add color, crunch, and a fresh bite.
  • Cornstarch: Used to coat the beef before frying, which helps create a light crust and thickens the sauce.
  • Oil: Typically vegetable or canola oil for stir-frying the beef to get that crispy edge.
  • Optional Additions: Some recipes include red pepper flakes for heat or sesame oil for extra flavor. You might also see vegetables like bell peppers or broccoli added for variety.

How Is Mongolian Beef Made?

  1. Slicing the Beef: The beef is sliced thinly against the grain to keep it tender. Freezing it for about 30 minutes beforehand can make slicing easier.
  2. Coating with Cornstarch: The beef strips are tossed in cornstarch. This step helps lock in moisture and creates a slight crispiness when cooked.
  3. Stir-Frying: The coated beef is quickly stir-fried in hot oil until browned. It’s important not to overcrowd the pan so each piece cooks evenly.
  4. Making the Sauce: Garlic and ginger are sautéed until fragrant, then soy sauce and brown sugar are added to create that sticky-sweet glaze.
  5. Tossing Together: The cooked beef goes back into the pan with the sauce, along with green onions. Everything gets tossed together until well coated and heated through.

What Does Mongolian Beef Taste Like?

Mongolian Beef is all about balance. The sauce is salty from soy sauce, sweet from brown sugar, and packed with umami from the combination of ingredients. The ginger and garlic add warmth and aroma, while green onions give a fresh crunch. The beef itself is tender on the inside with a slightly crispy exterior thanks to the cornstarch coating. Overall, it’s savory, just a little sweet, and incredibly satisfying!

Tips for Making Great Mongolian Beef at Home

  • Slice Thinly: Always cut your beef thinly against the grain for maximum tenderness.
  • Don’t Overcook: Stir-fry quickly over high heat to keep the beef juicy and tender.
  • Customize Your Veggies: While green onions are classic, feel free to add bell peppers, snap peas, or broccoli for extra color and nutrition.
  • Add Heat If You Like: A pinch of red pepper flakes or a drizzle of chili oil can spice things up if you enjoy some heat.
  • Sauce Consistency: If you like a thicker sauce, mix a little more cornstarch with water and stir it in at the end.

Is Mongolian Beef Spicy?

Traditional Mongolian Beef isn’t spicy—it’s more sweet and savory. However, many restaurants offer spicy versions by adding chili peppers or red pepper flakes. At home, you can easily adjust the spice level to your liking!

What to Serve With Mongolian Beef

  • Steamed White Rice: The classic pairing that soaks up all that delicious sauce.
  • Brown Rice or Fried Rice: For a heartier option or extra flavor.
  • Noodles: Lo mein or even plain ramen noodles work great as a base for Mongolian Beef.
  • Vegetables: Steamed broccoli, bok choy, or snap peas make tasty sides that balance out the meal.

Mongolian Beef vs. Other Chinese Dishes

You might wonder how Mongolian Beef compares to other favorites like Szechuan Beef or Beef with Broccoli. Here’s how they differ:

  • Szechuan Beef: Typically spicier with bold flavors from Szechuan peppercorns and chili paste.
  • Beef with Broccoli: Has a lighter, more savory sauce (often with oyster sauce) and lots of broccoli florets.
  • Mongolian Beef: Focuses on sweet-savory flavors with lots of green onions and no extra veggies unless you add them yourself.

FAQs About Mongolian Beef

Is Mongolian Beef gluten-free?

The traditional recipe uses soy sauce, which contains gluten. To make it gluten-free, use tamari or a certified gluten-free soy sauce alternative.

Can I use chicken instead of beef?

Absolutely! Substitute thinly sliced chicken breast or thighs for beef for a lighter version. The cooking method remains the same.

How do I store leftovers?

Mongolian Beef keeps well in an airtight container in the fridge for up to three days. Reheat gently in a skillet or microwave before serving.

Can I freeze Mongolian Beef?

You can freeze cooked Mongolian Beef for up to two months. Thaw overnight in the fridge before reheating.

Is Mongolian Beef healthy?

The dish can be part of a balanced meal when served with veggies and rice. To make it lighter, use less oil and sugar or add more vegetables.

Final Thoughts

Mongolian Beef is a crowd-pleaser for good reason—it’s easy to make, packed with flavor, and endlessly customizable. Whether you’re ordering takeout or trying your hand at homemade stir-fry, now you know exactly what’s in Mongolian Beef and how to make it your own. Enjoy experimenting in your kitchen!

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