I’m absolutely thrilled to share this Mongolian Beef recipe with you today! There’s something magical about that perfect combination of tender beef strips coated in a rich, glossy sauce that makes this dish an absolute favorite in my household. After many attempts to recreate the restaurant version at home, I’ve finally perfected this Mongolian Beef recipe that delivers that authentic flavor you crave. The beautifully caramelized beef with its slightly sweet, deeply savory sauce creates such an incredible flavor experience. This recipe strikes that perfect balance of sweet and savory notes that makes Mongolian Beef so irresistible. I’ve worked hard to make this recipe approachable for home cooks while maintaining authentic flavors, and I can’t wait for you to try it in your own kitchen!
Why You’ll Love This Mongolian Beef Recipe
This Mongolian Beef recipe is about to become your new go-to when those Chinese takeout cravings hit! Not only does it deliver that restaurant-quality flavor you love, but it’s surprisingly straightforward to make at home with ingredients you can find at most grocery stores. The beauty of this dish lies in its incredible balance of flavors—tender strips of beef coated in a glossy sauce that’s the perfect combination of sweet and savory.
What makes this recipe truly special is the technique used to tenderize the beef. The baking soda marinade is a traditional Chinese method that transforms even economical cuts of beef into melt-in-your-mouth tender morsels that rival the most expensive steakhouse offerings. This alone is worth learning and will elevate all your beef stir-fries moving forward.
This Mongolian Beef is also incredibly versatile. You can adjust the sweetness to suit your preference, incorporate different vegetables based on what’s in your fridge, or even serve it various ways—over rice, with noodles, or wrapped in lettuce cups for a lower-carb option. Unlike takeout, you control exactly what goes into this dish, allowing you to adjust the sodium, sugar, and oil level to match your dietary preferences.
The sauce in this recipe strikes that perfect balance—thick enough to cling beautifully to each piece of beef, but not so gloopy that it overwhelms the dish. And the best part? Once you taste this homemade version with its fresh ingredients and perfectly balanced flavors, you might find yourself reaching for your wok instead of the takeout menu every time!
Ingredients for Mongolian Beef
- 2 lbs flank or sirloin steak
- 1 tablespoon baking soda
- 2 tablespoons cornstarch
- 1 teaspoon kosher salt
- 2 tablespoons olive oil
- 2 teaspoons soy sauce
- 1 teaspoon mirin
- 2 tablespoons oyster sauce
- 1 tablespoon hoisin sauce
- 2 tablespoons soy sauce (for sauce)
- 2 tablespoons brown sugar
- 6 cloves of garlic, minced
- 2 teaspoons minced ginger
- Green onions for garnish
- Sesame seeds for garnish
- 1/4 cup vegetable oil for frying
Necessary Tools
Having the right equipment on hand will make preparing this Mongolian Beef much easier and more enjoyable. Here’s what you’ll need:
- A good wok or large skillet – A wok is ideal for stir-frying because its shape allows for quick, even cooking at high temperatures, but a large skillet will work well too. Look for something with a heavy bottom that retains heat well.
- Sharp knife – A sharp chef’s knife is essential for slicing the beef thinly against the grain. This cut is crucial for tender beef in stir-fries. If your knife skills aren’t the best, partially freezing the beef first makes it easier to slice thinly.
- Cutting board – Preferably one designated for meat and another for vegetables to prevent cross-contamination.
- Mixing bowls – You’ll need several bowls: one for marinating the beef, and a small one for mixing the sauce ingredients.
- Measuring spoons and cups – For precise sauce measurements that ensure balanced flavors.
- Wooden spoon or wok spatula – Something sturdy that can handle high-heat cooking and won’t scratch your cookware.
- Small whisk – For thoroughly combining the sauce ingredients.
- Tongs – Helpful for turning and handling the beef during cooking.
- Rice cooker (optional) – Not strictly necessary, but convenient for preparing perfect steamed rice to accompany your Mongolian Beef.
Ingredient Additions & Substitutions
One of the greatest things about this Mongolian Beef recipe is how adaptable it is. Here are some substitutions and additions to help you make this recipe work with what you have on hand or to accommodate dietary restrictions:
Protein Substitutions
- Chicken: Boneless, skinless chicken breast or thighs cut into thin strips work beautifully as a substitute for beef. Reduce the cooking time slightly as chicken cooks more quickly.
- Pork: Thinly sliced pork tenderloin can be used instead of beef for a different but equally delicious dish.
- Tofu: For a vegetarian version, use extra-firm tofu. Press it well to remove excess moisture, then cut into slices. You can skip the baking soda tenderizing step, but the cornstarch coating process remains the same.
- Seitan or tempeh: These plant-based proteins can be excellent substitutes for a vegetarian version.
Sauce Adaptations
- Gluten-Free: Replace soy sauce with tamari or coconut aminos. Use gluten-free hoisin and oyster sauces (or make your own gluten-free versions).
- Less Sugar: Reduce the brown sugar by half and consider adding a touch of apple juice for natural sweetness.
- Lower Sodium: Use low-sodium soy sauce and reduce the amount by half, adding a splash of water to maintain volume.
- Oyster Sauce Alternatives: If you can’t find oyster sauce or need a vegetarian option, mushroom sauce or vegetarian stir-fry sauce can work as substitutes.
Vegetable Additions
- Add broccoli florets for extra nutrition and volume.
- Snow peas or sugar snap peas add a delightful crunch.
- Thinly sliced carrots bring color and natural sweetness.
- Bell peppers in various colors add vibrancy and flavor.
- Water chestnuts provide an interesting textural contrast.
- Baby corn adds a sweet, tender element.
- Mushrooms (shiitake or button) contribute an earthy flavor and meaty texture.
Marinade Variations
- If you don’t have mirin, substitute with rice wine vinegar mixed with a pinch of sugar.
- The baking soda can be omitted if you’re short on time or ingredients, but it does make a significant difference in the tenderness of the beef.
- A teaspoon of five-spice powder can be added to the marinade for a more complex flavor profile.
Serving Alternatives
- Serve over rice noodles instead of rice for a different texture experience.
- For a lower-carb option, serve with cauliflower rice or in lettuce cups.
- Add chopped peanuts or cashews for extra crunch and protein.
Remember, stir-fries are forgiving dishes that welcome experimentation. Don’t be afraid to make Mongolian Beef recipe your own by adjusting flavors and ingredients to suit your taste!
How to Make Mongolian Beef
Step 1: Prepare the Beef
Start by preparing your beef properly, which is crucial for the texture of the final dish. Place your flank or sirloin steak in the freezer for about 15-20 minutes to firm it up, which makes thin slicing much easier. Once slightly firm, use a sharp knife to slice the beef against the grain into thin strips, about 1/4 inch thick and 2 inches long. Cutting against the grain is essential as it shortens the muscle fibers, resulting in more tender beef after cooking.
Place the sliced beef in a medium bowl and set aside while you prepare the marinade. Working with cold beef helps maintain the integrity of the slices and makes the marinating process more effective.
Step 2: Marinate the Beef
In a separate bowl, combine 1 tablespoon baking soda, 2 tablespoons cornstarch, 1 teaspoon kosher salt, 2 tablespoons olive oil, 2 teaspoons soy sauce, and 1 teaspoon mirin. Whisk these ingredients together until they form a smooth paste. This marinade is the secret to achieving that velvety, tender texture that characterizes authentic Mongolian Beef.
Add this mixture to the sliced beef and use your hands or tongs to thoroughly coat each piece. The baking soda works as a tenderizer by raising the pH on the meat’s surface, making it difficult for proteins to bond tightly during cooking. This results in remarkably tender meat, even when using less expensive cuts. Cover the bowl with plastic wrap and refrigerate for at least 1 hour, or ideally overnight if time permits. The longer marinating time allows the baking soda to work its magic more thoroughly.
Step 3: Prepare the Sauce
While the beef is marinating, prepare your sauce by combining 2 tablespoons oyster sauce, 1 tablespoon hoisin sauce, 2 tablespoons soy sauce, and 2 tablespoons brown sugar in a small bowl. Whisk until the sugar is dissolved and the mixture is smooth. This sauce creates the perfect balance between savory umami flavors from the oyster and hoisin sauces, saltiness from the soy sauce, and sweetness from the brown sugar. Set the sauce aside until needed.
This is also a good time to mince your garlic and ginger, and slice your green onions, separating the white and green parts. Having all these ingredients prepped and ready to go (what chefs call “mise en place”) is essential for successful stir-frying, as the cooking process moves quickly once you begin.
Step 4: Cook the Beef
When you’re ready to cook, remove the marinated beef from the refrigerator. Heat 1/4 cup vegetable oil in a wok or large skillet over medium-high heat until it’s shimmering but not smoking. The right oil temperature is crucial—too cool and the beef will steam rather than sear; too hot and it will burn before cooking through.
Working in small batches to avoid overcrowding the pan (which would lower the temperature and cause steaming instead of searing), add the marinated beef pieces in a single layer. Allow them to cook undisturbed for about 1 minute until golden brown on the bottom, then flip and cook for another minute until both sides are caramelized with a slight crust. This caramelization is key to developing the deep flavor that makes Mongolian Beef so delicious.
Using a slotted spoon or tongs, transfer the cooked beef to a clean plate lined with paper towels to absorb any excess oil. Continue cooking in batches until all the beef is done. This method ensures that each piece gets properly seared rather than steamed, which would happen if you overcrowded the pan.
Step 5: Sauté the Aromatics
Pour off all but about 1 tablespoon of oil from the wok or skillet, leaving just enough to sauté the aromatics. Return the wok to medium heat—note that we’re reducing the heat slightly to prevent burning the garlic and ginger, which are prone to scorching at high temperatures.
Add the 6 cloves of minced garlic and 2 teaspoons of minced ginger to the pan. Sauté for just 30 seconds until fragrant, stirring constantly to prevent burning. The aroma should be intensely fragrant but not acrid or burnt. If the pan seems too hot, you can temporarily lift it off the heat while adding these ingredients.
Step 6: Combine with Sauce
Give your prepared sauce a quick stir, then pour it into the pan with the aromatics. Bring it to a simmer and let it bubble gently for about 1 minute until it begins to thicken slightly. The sauce should start to reduce and become glossy as it heats. This reduction concentrates the flavors and creates that perfect consistency that will coat the beef beautifully.
Once the sauce has thickened slightly, return all the cooked beef to the pan, including any accumulated juices from the plate—this is flavor you don’t want to waste! Gently toss everything together to ensure each piece of beef is thoroughly coated with the glossy sauce. The beef should be reheated through but not cooked further, which would toughen it.
Step 7: Finish and Serve
Continue cooking for an additional 2-3 minutes, stirring occasionally, until the sauce has reduced to your desired consistency. It should coat the beef in a glossy layer that’s thick enough to cling but not so thick that it becomes gloppy. If the sauce reduces too much, you can add a tablespoon of water to thin it slightly.
Turn off the heat and sprinkle the dish with sliced green onions and a generous sprinkling of sesame seeds. The residual heat will slightly wilt the green onions while preserving their fresh flavor and bright color. The sesame seeds add a pleasant nuttiness and visual appeal.
Transfer your Mongolian Beef to a serving dish and serve immediately while hot. This dish is traditionally served over steamed white rice, which provides a neutral base that complements the rich flavors of the beef. For a complete meal, consider adding a simple side of steamed broccoli or bok choy.
Serving Suggestions
Rice Pairings
This Mongolian Beef shines when served over a bed of steamed white jasmine or basmati rice, which provides the perfect neutral canvas for the rich, flavorful sauce. For a healthier option, try serving it over brown rice, which adds a nutty flavor and extra fiber, or cauliflower rice for a low-carb alternative that still soaks up all that delicious sauce.
Noodle Alternatives
For a different twist, serve your Mongolian Beef over egg noodles tossed with a touch of sesame oil. The combination of tender beef and soft noodles creates a satisfying textural contrast. Rice noodles or even soba noodles can work beautifully as well, each bringing their own unique character to the dish.
Vegetable Sides
Balance the rich flavors of Mongolian Beef with simple steamed or stir-fried vegetables. Broccoli is a classic pairing, but bok choy, Chinese broccoli (gai lan), or even a simple mixture of snow peas and carrots work wonderfully. For an impressive presentation, arrange blanched baby bok choy around the edge of your serving platter with the Mongolian Beef in the center.
Complete Meal Ideas
Create a full Chinese restaurant experience at home by serving your Mongolian Beef alongside other dishes like vegetable spring rolls, a simple hot and sour or egg drop soup, and perhaps some vegetable potstickers. This creates a balanced meal with a variety of flavors and textures that’s perfect for entertaining.
Lighter Options
For a lighter meal, serve Mongolian Beef in lettuce cups using butter lettuce or iceberg lettuce leaves. This refreshing presentation adds a crisp element that contrasts beautifully with the rich beef. Add some julienned carrots and cucumbers for extra crunch and freshness.
Beverage Pairings
Complement the flavors of your Mongolian Beef with the right beverage. For non-alcoholic options, jasmine tea (hot or iced) works beautifully to cleanse the palate between bites. For alcoholic pairings, a light lager beer, a semi-dry Riesling, or even a pinot noir can complement the sweet-savory profile of the dish.
Garnish Suggestions
Enhance your presentation with strategic garnishes. Besides the traditional green onions and sesame seeds, consider adding thinly sliced fresh red chilies for color and heat, cilantro leaves for freshness, or even some lightly toasted sliced almonds for extra crunch and visual appeal.
Additional Sauces
Offer small dishes of additional condiments like chili oil, chili garlic sauce, or extra soy sauce so diners can customize their meal to their preferred level of spice and saltiness. A small dish of pickled vegetables on the side can also provide a tangy counterpoint to the rich beef.
Pro Tips & Tricks
Take your Mongolian Beef from good to restaurant-quality with these professional tips and techniques that make all the difference:
Beef Selection and Preparation
Freeze the beef for 20-30 minutes before slicing. This firms it up just enough to make cutting those thin, even slices much easier. Remember to always slice against the grain for maximum tenderness.
Don’t skip the baking soda marinade. This traditional Chinese technique (called “velveting”) is the secret to that incredibly tender texture you find in restaurant dishes. The alkaline environment created by the baking soda prevents the proteins from binding too tightly during cooking.
Pat dry excess marinade before cooking. Too much moisture on the surface of the beef will cause it to steam rather than sear. A quick blot with paper towels can make the difference between soggy and perfectly caramelized beef.
Cooking Techniques
Get your wok or pan properly hot before adding oil. A properly heated cooking surface prevents sticking and enables better searing. When you add oil to a hot wok, it should spread quickly and shimmer immediately.
Cook in small batches. Overcrowding the pan causes the temperature to drop dramatically, resulting in steamed rather than seared beef. It’s worth the extra few minutes to cook in batches for that perfect texture.
Keep the beef moving once it’s in the pan. After the initial sear, frequent stirring ensures even cooking and prevents burning. Use a quick flipping motion with your spatula or tongs rather than stirring, which can break up the meat.
Sauce Perfection
Balance is key in your sauce. The perfect Mongolian Beef sauce balances sweet, salty, and umami flavors. Always taste before adding to the wok and adjust if needed—add a touch more brown sugar for sweetness or soy sauce for saltiness.
Allow your sauce to reduce properly. The right consistency should coat the back of a spoon but still flow smoothly. If it’s too thin, let it simmer a bit longer; if too thick, add a tablespoon of water or broth.
Add a splash of rice vinegar at the end. This is not traditional, but a teaspoon of rice vinegar added just before serving brightens all the flavors and cuts through the richness of the dish.
Flavor Enhancements
Toast your garlic and ginger properly. They should become fragrant but not brown, which would create bitterness. If your pan is very hot, consider briefly removing it from the heat when adding these aromatics.
Consider adding a star anise pod. For an authentic Chinese restaurant flavor, add a single star anise pod to the sauce as it simmers, then remove before serving. This adds a subtle complexity that makes diners wonder what your secret ingredient is.
The freshness of your aromatics matters. Fresh garlic and ginger have much more vibrant flavors than pre-minced versions. Take the extra minute to mince them fresh for noticeably better results.
Presentation Elements
Green onions should be added at the last minute. Their bright color and fresh flavor are best preserved with minimal cooking. Reserve some for garnish as well.
For an authentic restaurant presentation, serve on a pre-warmed plate to keep the dish hot longer, and garnish with thinly sliced fresh chilies and green onion cut on a diagonal (bias). This simple technique immediately elevates the visual appeal.
For extra glossy sauce, add a final teaspoon of sesame oil just before serving. This creates a beautiful sheen and adds a subtle nutty flavor that complements the beef perfectly.
How to Store Mongolian Beef
Refrigerator Storage
Allow your Mongolian Beef to cool completely before transferring it to an airtight container. Store in the refrigerator for up to 3-4 days. The flavors often deepen overnight, making leftovers particularly delicious. Keep rice or noodles stored separately from the beef and sauce to prevent them from becoming soggy.
Reheating Methods
When reheating Mongolian Beef, the stovetop method yields the best results. Add a tablespoon of water or beef broth to a skillet over medium heat, then add your refrigerated Mongolian Beef and toss gently until heated through (about 3-5 minutes). This gentle reheating prevents the beef from becoming tough and helps revitalize the sauce.
If you’re in a hurry, microwave reheating works too, though with slightly less optimal results. Place your Mongolian Beef in a microwave-safe dish, add a teaspoon of water, cover loosely, and heat in 30-second intervals, stirring between each until heated through. The added moisture helps prevent the beef from drying out.
Freezing Instructions
Mongolian Beef freezes reasonably well for up to 2 months. Store in freezer-safe containers with as little air as possible to prevent freezer burn. For best results, slightly undercook the beef before freezing, as it will cook a bit more during reheating. Consider portioning into meal-sized amounts for easier defrosting.
Reheating from Frozen
To reheat from frozen, thaw overnight in the refrigerator, then follow the stovetop reheating method above. If you need to reheat directly from frozen, use a covered skillet on low heat with a few tablespoons of water, stirring occasionally until thawed and heated through. You may need to add a little extra sauce or broth as frozen and thawed dishes can sometimes become dry or lose some of their original texture.
Make-Ahead Tips
For make-ahead meal prep, consider these options:
- The beef can be sliced and marinated up to 24 hours in advance, kept covered in the refrigerator.
- The sauce can be mixed and stored in an airtight container in the refrigerator for up to 5 days.
- For the freshest results when serving previously made Mongolian Beef, consider adding freshly sliced green onions and sesame seeds during reheating.
Sauce Revitalization
If you find the sauce has thickened too much during storage, simply add a tablespoon of water or beef broth during reheating. If the sauce seems to have lost some flavor intensity, a small splash of soy sauce or a pinch of brown sugar can help revitalize it.
Leftover Transformations
Transform leftover Mongolian Beef into new meals:
- Chop it up and use it as filling for fried rice
- Add it to a wrap with fresh vegetables for a quick lunch
- Use it as a topping for a Chinese-inspired salad
- Mix it with scrambled eggs for an interesting breakfast option
General Information
- Preparation Time: 15 minutes (plus 1 hour or overnight marinating)
- Cooking Time: 15 minutes
- Total Time: 1 hour 30 minutes (including minimum marination)
- Servings: 6
- Calories per Serving: Approximately 350 calories
- Difficulty Level: Easy
- Spice Level: Mild
- Origin: Chinese-American cuisine, despite the name not actually Mongolian
Mongolian Beef is a fascinating dish that, despite its name, has no actual connection to Mongolian cuisine. It’s primarily a Chinese-American creation that became popular in westernized Chinese restaurants. The dish is characterized by its tender sliced beef and rich, slightly sweet sauce that has just enough savoriness to create a perfect balance.
What makes this recipe special is the tenderizing technique. The baking soda marinade (a technique called “velveting” in Chinese cooking) transforms even tougher cuts of beef into remarkably tender pieces. This approach is widely used in Chinese restaurant cooking and is worth mastering for all your stir-fries.
When selecting beef for this recipe, flank steak is traditionally used for its good flavor and the way it slices cleanly against the grain. Sirloin is an excellent alternative that’s often more readily available in supermarkets. Look for pieces with clear direction in the grain pattern, which makes it easier to cut properly against the grain.
This Mongolian Beef recipe has been refined to achieve the perfect balance of flavors and textures. The sauce is neither too sweet nor too salty, and it reduces to a beautiful consistency that coats the beef without becoming gloppy. With some care in preparation and cooking, you’ll create a dish that rivals or even surpasses your favorite Chinese restaurant version.
FAQs
Troubleshooting Beef Tenderness
Q: Why is my beef not as tender as restaurant versions? A: Three common reasons: 1) You may not have sliced against the grain—look for the lines of muscle fiber and cut perpendicular to them, 2) The baking soda marinade may have been too brief—allow at least an hour for best results, or 3) The beef may have been overcooked—it should be seared quickly at high heat rather than simmered for a long time.
Adjusting Sweetness
Q: Can I make this dish less sweet? A: Absolutely! Simply reduce the brown sugar to 1 tablespoon instead of 2. You can also balance the sweetness by adding 1 teaspoon of rice vinegar to the sauce, which adds brightness and cuts through the sweetness without changing the dish’s character significantly.
Sauce Substitutions
Q: I can’t find oyster sauce. What can I substitute? A: The best substitute is fish sauce mixed with a bit of sugar, though it will have a slightly different flavor profile. For a vegetarian alternative, try mushroom sauce or vegetarian stir-fry sauce. In a pinch, you can use additional hoisin sauce mixed with a splash of soy sauce, though the finished dish will be sweeter.
Understanding Velveting Technique
Q: How important is the baking soda in the marinade? A: The baking soda is what gives restaurant-style Mongolian Beef its incredibly tender texture through a process called “velveting.” While you can make the dish without it, the difference in tenderness is significant. If you skip it, try to use a naturally tender cut like tenderloin or ribeye, sliced very thinly.
Adding Vegetables
Q: Can I add vegetables to make this a complete one-pan meal? A: Yes! Broccoli, bell peppers, snow peas, or sliced carrots make excellent additions. For best results, stir-fry the vegetables separately until crisp-tender, then add them back to the pan when you return the beef to the sauce. This ensures proper cooking of each component without overcooking anything.
Fixing Sauce Consistency
Q: My sauce isn’t thickening properly. What am I doing wrong? A: The sauce should thicken naturally as it simmers due to the sugar caramelizing slightly and the sauce reducing. If it’s not thickening: 1) Continue simmering a bit longer, 2) If still too thin, mix 1 teaspoon cornstarch with 1 tablespoon cold water and stir this slurry into the simmering sauce, or 3) Check that your heat is high enough for proper reduction.
Using Pre-Cut Beef
Q: Can I use pre-sliced beef stir-fry meat from the grocery store? A: While convenient, pre-sliced beef is often cut with (not against) the grain, resulting in tougher pieces. It also tends to be sliced too thick for optimal Mongolian Beef. If you must use it, pound the slices thinner with a meat mallet and make sure to marinate with the baking soda for the full time to tenderize the meat.
Gluten-Free Adaptations
Q: Is there a way to make this dish gluten-free? A: Yes! Use tamari instead of soy sauce, and make sure your oyster sauce and hoisin sauce are gluten-free varieties (or make your own). Most cornstarch is gluten-free, but double-check the packaging to ensure it wasn’t processed in a facility with wheat products if you have celiac disease.
Adding Spice
Q: How can I make this dish spicy? A: Traditional Mongolian Beef isn’t typically spicy, but you can easily add heat by incorporating thinly sliced fresh chilies or dried chili flakes during the garlic and ginger sautéing step. Start with 1-2 teaspoons of chili flakes and adjust according to your heat preference.
Alternative Cooking Methods
Q: Can I make this in an Instant Pot or slow cooker? A: While traditional Mongolian Beef relies on quick high-heat cooking for the best texture, you can adapt this for an Instant Pot. Marinate as directed, then sear the beef using the sauté function in batches. Add the sauce ingredients and cook on high pressure for 10 minutes with quick release. For slow cooker, skip the cornstarch in the marinade, cook on low for 4-6 hours, then thicken the sauce at the end with a cornstarch slurry.
Conclusion
This Mongolian Beef recipe truly brings the magic of your favorite Chinese restaurant right into your home kitchen. The tender, flavorful beef coated in that glossy, perfectly balanced sauce creates a dish that’s sure to become a regular in your cooking rotation. What I love most about this recipe is how it strikes that perfect balance of sweet and savory notes while delivering an incredible texture experience thanks to the traditional velveting technique.
Don’t be intimidated by the marinating time or the high-heat stir-frying—with proper preparation and timing, it’s surprisingly straightforward and the results are absolutely worth it. Once you master the technique of creating that perfect velvety beef texture, you’ll find yourself applying it to other proteins and dishes as well.
What makes this recipe so special is its versatility. You can adjust the sweetness to suit your family’s preference, add different vegetables based on what’s in season, or even serve it in various ways—over rice, with noodles, or in lettuce cups for a lighter option. It’s the kind of flexible recipe that becomes a foundation for countless delicious meals.
I encourage you to try this Mongolian Beef recipe next time you’re craving takeout. Not only will you save money, but you’ll also have the satisfaction of creating something truly spectacular from scratch. Your family or guests will be impressed, and you might just find that your homemade version becomes the new standard against which all restaurant versions are judged!
I’d love to hear how this recipe turns out for you! Leave a comment below sharing your experience, any modifications you made, or simply to let me know how it compares to your favorite restaurant version. Happy cooking!
Nutritional Information
- Calories: 350 per serving
- Protein: 30g per serving
- Fat: 20g per serving (6g saturated)
- Carbohydrates: 14g per serving
- Fiber: 0g per serving
- Sugar: 10g per serving
- Sodium: 820mg per serving
Mongolian Beef offers a good balance of protein and moderate carbohydrates, making it a satisfying main dish. The protein content is particularly high at 30g per serving, which helps keep you feeling full longer. The moderate fat content comes primarily from the beef itself and the oil used in cooking.
For those watching their carbohydrate intake, this dish is relatively low in carbs compared to many other Asian dishes that incorporate noodles or breaded meats. Most of the carbohydrates come from the sugar in the sauce, which you can reduce if desired.
To make this dish more nutritionally balanced, consider these modifications:
- Serve with brown rice instead of white rice to increase the fiber content of the meal
- Add vegetables like broccoli, bell peppers, or snow peas to boost vitamins, minerals, and fiber
- Reduce the brown sugar to 1 tablespoon to lower the sugar content
- Use low-sodium soy sauce to decrease the sodium level
- Increase the proportion of vegetables to beef for a lighter meal
For those following specific diets:
- Keto/Low-carb: Reduce or substitute the brown sugar with a keto-friendly sweetener and serve with cauliflower rice
- Gluten-free: Use tamari instead of soy sauce and ensure your oyster and hoisin sauces are gluten-free
- High-protein: This dish is already high in protein, making it suitable for protein-focused diets
Remember that the nutritional values provided don’t include rice or noodles served alongside, so factor those in when planning your meal. When enjoyed as part of a balanced diet with plenty of vegetables, this Mongolian Beef can be a nutritious and satisfying choice.