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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!

Thick sauce covered beef strips in a white, cylinder style bowl garnished with green onions with bowls of rice and broccoli in the background.

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!!

Sauce covered strips of beef on a blue plate with steamed rice and wooden chop sticks on the left side.

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.

Thinly sliced onion in a skillet.

and cook until caramelized, about 30 minutes.

caramelized onions in a skillet.

Mix the garlic, ginger, hoisin sauce, sesame oil, soy sauce, and brown sugar together. Set aside.

Soy sauce, chili-garlic paste mixed together in a white bowl with a fork.

Slice beef into very thin strips.

Thin strips of raw beef on a cutting board.

Place beef in a bowl, and toss with cornstarch. Set aside.

Thin strips of beef tossed with cornstarch in a large glass bowl.

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}.

Strips of beef cooked in a skillet.

Add the caramelized onion and sauce to the pan.

Strips of beef with sauce and caramelized onions in a skillet.

Allow to simmer together for 5 minutes, then serve.

Sauce covered strips of beef on a plate with steamed rice and broccoli.

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 with thinly sliced sirloin, tangy Asian sauce, and sweet caramelized onions in a white bowl with rice and broccoli in the background

Mongolian Beef

This Mongolian Beef is better than any local takeout. Thin slices or sirloin, tangy sauce, and sweet caramelized onions will leave you craving more! 
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Course: Main Course
Cuisine: Chinese
Keyword: beef, chinese, take out, recipe, onions, caramelized
Prep Time: 15 minutes
Cook Time: 45 minutes
Total Time: 1 hour
Servings: 4 Servings
Calories: 392kcal
Author: Lisa Johnson

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.

Nutrition

Calories: 392kcal | Carbohydrates: 47g | Protein: 29g | Fat: 10g | Saturated Fat: 3g | Cholesterol: 69mg | Sodium: 1763mg | Potassium: 565mg | Fiber: 1g | Sugar: 43g | Vitamin A: 1IU | Vitamin C: 3mg | Calcium: 84mg | Iron: 3mg

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3 Comments

  1. Thanks for linking to Saturday Dishes. You’ll be featured on Tumbleweed Contessa tomorrow. Drop by with a Thanksgiving tradition tomorrow.

    Linda @ Tumbleweed Contessa

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