Easy and quick Mongolian beef, tender and flavorful, cooked in a pan with few ingredients and small tricks for an intense and enveloping result.
Mongolian beef is one of those dishes that impress at the first bite: fragrant and wrapped in a dark and intense sauce that binds every bite. In this homemade version, I wanted to maintain its savory and umami soul, adapting it to home cooking without special tools and with easily available ingredients.
The preparation is simple but not trivial. Just a few tricks are needed to obtain tender and juicy beef: the right cut, the use of cornstarch to protect the meat while cooking, and a very hot pan to quickly seal the pieces. The sauce, based on soy, sugar, garlic, and ginger, is balanced and enveloping, capable of enhancing the taste of the meat without covering it.
It’s a perfect recipe when you want to bring something special to the table without complicating your day. A dish that works for both a curated dinner and a night when you want to break the routine, with minimal effort and maximum result. Mongolian beef, prepared this way, pairs well with simple white rice or stir-fried vegetables, becoming the absolute star of the dish.
A direct, intense kitchen, made of balance and small gestures that make the difference.
At the end of the recipe, in the FAQ section, I have answered some questions about this preparation. If you have any other doubts or curiosities, write a comment or use the dedicated contact form you find at the end of the page.
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- Difficulty: Very Easy
- Cost: Medium
- Preparation time: 10 Minutes
- Portions: 4 People
- Cooking methods: Stovetop
- Cuisine: Chinese
- Seasonality: All Seasons
- Energy 283.56 (Kcal)
- Carbohydrates 28.83 (g) of which sugars 15.95 (g)
- Proteins 26.90 (g)
- Fat 7.95 (g) of which saturated 1.83 (g)of which unsaturated 3.57 (g)
- Fibers 0.44 (g)
- Sodium 3,347.77 (mg)
Indicative values for a portion of 4 g processed in an automated way starting from the nutritional information available on the CREA* and FoodData Central** databases. It is not food and / or nutritional advice.
* CREATES Food and Nutrition Research Center: https://www.crea.gov.it/alimenti-e-nutrizione https://www.alimentinutrizione.it ** U.S. Department of Agriculture, Agricultural Research Service. FoodData Central, 2019. https://fdc.nal.usda.gov
Ingredients for Mongolian Beef
- 1.1 lbs beef (muscle)
- 2 tbsp cornstarch (maizena)
- 1 clove garlic
- 1 tsp ground ginger
- 1 tbsp sesame oil (alternatively sunflower oil)
- 0.25 cup sugar
- 0.5 cup soy sauce
- 0.5 cup water
- sesame seeds
- chives
Tools
- 1 Wok
- 1 Kitchen Scale
- 1 Cutting Board
- 1 Bowl
- 1 Garlic Press
- 1 Ladle
Recipe for Mongolian Beef
Start preparing the Mongolian beef by placing the sliced beef in a bowl.
Add the ginger and sugar and give a quick stir.
Add the cornstarch and mix again, this time with more care: all the beef strips should be covered with cornstarch.
Add the soy sauce and let it marinate for an hour.
Squeeze or grate a clove of garlic.
Let it sauté in the wok for a couple of minutes with the sesame oil.
Add the marinated beef and water and cook over low heat, stirring occasionally for 45-50 minutes.
If the beef dries out too much, add water as needed.
Finish the preparation of the Mongolian beef with sesame seeds.
Serve with plain rice and add chopped chives to taste.
Mongolian Beef: Quick and Easy Recipe Like in the Restaurant
Savory, enveloping, and surprisingly simple, Mongolian beef is one of those dishes capable of transforming few ingredients into something special. A recipe to be prepared with calm and attention to detail, letting the sauce bind the meat and enhance its character for an intense and satisfying result.
Also try the YAKITORI CHICKEN
FAQ (Frequently Asked Questions)
Can I prepare Mongolian beef in advance?
It is preferable to consume it freshly made when the meat is more tender and the sauce well bound. Alternatively, it can be gently reheated in a pan, adding a tablespoon of water.
What to serve with Mongolian beef?
It pairs perfectly with steamed white rice or stir-fried vegetables, balancing the richness of the sauce without overshadowing its taste.
What is the best cut of meat for Mongolian beef?
The muscle cut of beef is ideal for this recipe because, if sliced correctly and cooked properly, it becomes tender and juicy. The important thing is to slice it thinly and against the grain.
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