Mongolian Beef
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This Mongolian Beef recipe is better than any local takeout. Thin slices or sirloin, tangy sauce, and sweet caramelized onions will have you craving more!
I will be honest with you, I have always ordered Sesame Chicken when you go out. Then one night I tried my daughter’s Mongolian Beef and I knew that I had to recreate the recipe at home!
I have been playing around with this recipe for a couple of months years now, and I can now say that this Mongolian Beef is absolutely perfect!!
I have seen several recipes that have green onions, but that is not how they make it at Ting’s (our local restaurant in Cedar Rapids, IA), so I went with the thin sliced onions and I cooked them until they were brown and caramelized. I served my Mongolian Beef with steamed rice and steamed broccoli, just like the restaurant does, and garnished with green onions….Delicious!!
How to make Mongolian Beef:
Start by cutting the onion into very thin strips. Heat a large skillet with 1 tablespoon of olive oil over medium heat. Add the onion.
and cook until caramelized, about 30 minutes.
Mix the garlic, ginger, hoisin sauce, sesame oil, soy sauce, and brown sugar together. Set aside.
Slice beef into very thin strips.
Place beef in a bowl, and toss with cornstarch. Set aside.
When onions are caramelized, move then to a bowl and cover.
Add the beef strips to the skillet and cook until browned, 3 -4 minutes. {add additional oil if necessary}.
Add the caramelized onion and sauce to the pan.
Allow to simmer together for 5 minutes, then serve.
What cut of beef to use for Mongolian Beef?
This dish is traditionally made with flank steak, but you can also use sirloin, top round, tenderloin or top round beef.
Leftovers?
Store leftovers in the refrigerator up to four days, or in the freezer up to two months. Store in single-serve containers for easy meals that can be reheated in the microwave or a skillet whenever the urge strikes.
I have updated the images to better show off how incredibly delicious this Mongolian Beef is, and made a few tweaks to the recipe without even realizing it, LOL.
- I made the entire dish in one non-stick skillet instead of a traditional wok and I really like the results.
- I also removed the step that involved deep frying the beef in oil, so I made it healthier.
Looking to make an entire Chinese meal at home?
Once you serve your family this crazy delicious Mongolian Beef, they probably won’t let you order take-out again! 😉
Enjoy!!
Mongolian Beef
Ingredients
- 1 medium yellow onion cut into thin slices, about 1 1/2 cups
- 1 tablespoon olive oil plus more if needed
- 3 cloves fresh garlic minced
- 1 tablespoon fresh ginger grated
- 1 tablespoon hoisin sauce
- 1 teaspoon toasted sesame oil
- ½ cup soy sauce or Tamari
- ¾ cups organic brown sugar
- 1 pound grass-fed beef sirloin cut into thin strips
Instructions
- Cut onion into thin strips.
- Heat a large skillet with 1 tablespoon of olive oil over medium heat. Add the onion and cook until caramelized, about 30 minutes.
- Mix the garlic, ginger, hoisin sauce, sesame oil, soy sauce, and brown sugar together. Set aside.
- Slice beef into thin strips.
- Place beef in a bowl, and toss with cornstarch. Set aside.
- When onions are caramelized, move then to a bowl and cover.
- Add the beef strips to the skillet and cook until browned, 3 -4 minutes. {add additional oil if necessary}
- Add the caramelized onion and sauce to the pan.
- Allow to simmer together for 5 minutes, then serve.
Yum! Thanks for sharing. Pinned ~ Paula
This looks so delicious. Thanks for sharing on HammockTracks. Pinned!
Thanks for linking to Saturday Dishes. You’ll be featured on Tumbleweed Contessa tomorrow. Drop by with a Thanksgiving tradition tomorrow.
Linda @ Tumbleweed Contessa
The caramelized onions are so good in this dish! I love how easy this dinner is to put together, just takes a few minutes once the onions are ready. I especially love being able to make it all in one skillet!