Mongolian Beef
Savory Mongolian Beef features tender beef stir-fried with colorful vegetables and a rich, slightly sweet soy-based sauce, perfect for a quick and flavorful Asian-inspired meal.
Ingredients
- 3/4 lb. boneless tender beef steak (sirloin, rib eye, or top loin) ⓘ
- 3 Tbsp. cornstarch ⓘ
- 4 Tbsp. Kikkoman teriyaki sauce ⓘ
- 1 Tbsp. dry sherry ⓘ
- 1 clove garlic ⓘ
- 1 c. water ⓘ
- 1 tsp. distilled white vinegar ⓘ
- 1/4 to 1/2 tsp. crushed red pepper ⓘ
- 2 Tbsp. vegetable oil ⓘ
- 2 carrots
- 1 onion ⓘ
- 1 green pepper ⓘ
Instructions
- Cut beef across the grain into strips, then into 1 1/2-inch squares.
- Combine 2 tablespoons cornstarch, 1 tablespoon teriyaki sauce, sherry, and minced garlic in a medium bowl; stir in beef.
- Let the beef mixture stand for 30 minutes.
- Heat 2 tablespoons vegetable oil in a wok or large skillet over medium-high heat.
- Add the beef and stir-fry until browned and cooked through. Remove from the pan and set aside.
- In the same pan, add the remaining vegetables: carrots, onion, and green pepper; stir-fry until tender-crisp.
- Return the beef to the pan.
- In a small bowl, mix water, remaining 1 tablespoon teriyaki sauce, white vinegar, crushed red pepper, and cornstarch to create the sauce.
- Pour the sauce into the pan with beef and vegetables, stirring until the sauce thickens and coats everything evenly.
- Serve hot, garnished as desired.
Tips & Substitutions
For a tender beef, slice it against the grain and marinate for at least 30 minutes. If you're out of teriyaki sauce, consider soy sauce with a touch of honey or brown sugar for similar flavor. Adding a splash of sesame oil can enhance the dish's depth. For extra heat, increase the crushed red pepper or add some sliced fresh chili peppers.
Serving Suggestions
Serve Mongolian beef over steamed rice or noodles for a hearty meal. It pairs beautifully with steamed broccoli or a fresh cucumber salad for a refreshing contrast. For a complete dinner, consider serving it alongside fried rice or as part of a larger spread of Chinese recipes.
Storage & Reheating
Store leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, use a skillet over medium heat to retain the dish's texture. Add a splash of water to the pan to help steam the beef and vegetables, ensuring they don’t dry out while reheating.
Nutrition & Diet Analysis (per serving)
Each serving of Mongolian Beef contains roughly 344 calories, with 24g protein, 14g carbohydrates, and 20g fat. It is an excellent source of vitamin A (57% of the Daily Value), protein (48% of the Daily Value), and vitamin C (47% of the Daily Value), and a good source of iron and potassium. Note that it is relatively high in sodium, at 690mg per serving (30% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I use a different cut of beef for this recipe?
Yes, you can substitute with cuts like flank steak or even ground beef if you're in a pinch. Just ensure to adjust the cooking time accordingly for different cuts to achieve the best texture.
Is it possible to make this dish gluten-free?
Absolutely! Just use a gluten-free teriyaki sauce or soy sauce alternative. Check the cornstarch and other ingredients for gluten-free labeling to ensure the entire dish meets your dietary needs.
What can I add to make this dish more nutritious?
You can add more vegetables such as bell peppers, snap peas, or broccoli to increase the fiber and nutrient content. This not only boosts nutrition but also enhances the color and texture of your dish.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).