{"id":229359,"date":"2018-01-01T00:00:00","date_gmt":"2017-09-22T00:47:00","guid":{"rendered":"http:\/\/origin-www.tasteofhome.com\/recipes\/mongolian-beef\/"},"modified":"2024-11-15T07:31:21","modified_gmt":"2024-11-15T13:31:21","slug":"mongolian-beef","status":"publish","type":"recipe","link":"https:\/\/www.tasteofhome.com\/recipes\/mongolian-beef\/","title":{"rendered":"Mongolian Beef"},"content":{"rendered":"<p>Mongolian beef is a simple stir-fried dish of tender steak strips and bright green onions coated in a sweet-and-savory sauce. Rather than thinly slicing green onions for garnish, the alliums are cut into short sticks that provide oniony flavor and a crisp-tender bite. Our Mongolian beef recipe is probably one of the quickest <a href=\"https:\/\/www.tasteofhome.com\/collection\/beef-recipes-for-dinner\/\" data-name=\"www.tasteofhome.com\/collection\/beef-recipes-for-dinner\/\" data-module=\"content engagement\" data-position=\"embedded links\" rel=\"noopener noreferrer\">beef recipes<\/a> you can make for a weeknight dinner.<\/p>\n<p>A key ingredient to Mongolian beef sauce is hoisin, the salty-sweet Chinese condiment made with fermented soybeans. It provides depth and dark color to the umami-packed sauce. As with soy sauce, keeping this <a href=\"https:\/\/www.tasteofhome.com\/collection\/asian-sauces\/\" data-name=\"www.tasteofhome.com\/collection\/asian-sauces\/\" data-module=\"content engagement\" data-position=\"embedded links\" rel=\"noopener noreferrer\">Asian sauce<\/a> in your pantry will come in handy for\u00a0<a href=\"https:\/\/www.tasteofhome.com\/collection\/chinese-food-recipes\/\" data-name=\"www.tasteofhome.com\/collection\/chinese-food-recipes\/\" data-module=\"content engagement\" data-position=\"embedded links\" rel=\"noopener noreferrer\">Chinese recipes<\/a> and beyond.<\/p>\n<h2>What is Mongolian beef?<\/h2>\n<p>Mongolian beef actually has nothing to do with Mongolia. And while it&#8217;s a popular dish served at many American Chinese restaurants, it&#8217;s not from mainland China, either. It originated in Taiwan before coming to the States. The dish features strips of beef cooked in a slightly sweet sauce, often with green onions or dried chiles for a bit of heat. Like sweet-and-sour pork, lo mein and General Tso&#8217;s chicken, it&#8217;s a staple on Chinese takeout menus and is best served with a side of rice.<\/p>\n<h2>Ingredients for Mongolian Beef<\/h2>\n<ul>\n<li><strong>Cornstarch:<\/strong> Cornstarch and chicken broth combine to make a slurry that\u00a0<a href=\"https:\/\/www.tasteofhome.com\/article\/how-to-thicken-sauce\/\" data-name=\"www.tasteofhome.com\/article\/how-to-thicken-sauce\/\" data-module=\"content engagement\" data-position=\"embedded links\" rel=\"noopener noreferrer\">thickens the sauce<\/a> and gives it a sheen. You can also use cornstarch in marinades to give the meat a velvety texture and help protect it from drying out.<\/li>\n<li><strong>Chicken broth:<\/strong> When using <a href=\"https:\/\/www.tasteofhome.com\/collection\/best-chicken-broth-brands\/\" data-name=\"www.tasteofhome.com\/collection\/best-chicken-broth-brands\/\" data-module=\"content engagement\" data-position=\"embedded links\" rel=\"noopener noreferrer\">store-bought chicken broth<\/a>, we like a reduced-sodium one to control the saltiness. You can feel free to use <a href=\"https:\/\/www.tasteofhome.com\/recipes\/homemade-chicken-broth\/\" data-name=\"www.tasteofhome.com\/recipes\/homemade-chicken-broth\/\" data-module=\"content engagement\" data-position=\"embedded links\" rel=\"noopener noreferrer\">homemade chicken broth<\/a> if you have it.<\/li>\n<li><strong>Soy sauce:<\/strong> Savory <a href=\"https:\/\/www.tasteofhome.com\/article\/best-soy-sauce\/\" data-name=\"www.tasteofhome.com\/article\/best-soy-sauce\/\" data-module=\"content engagement\" data-position=\"embedded links\" rel=\"noopener noreferrer\">soy sauce<\/a> provides umami. We like to use reduced-sodium soy sauce to keep the salt content in check.<\/li>\n<li><strong>Hoisin sauce:<\/strong> Hoisin sauce provides both sweetness and savoriness for this dish&#8217;s final sauce. It can be used in marinades, as a dipping sauce, smeared on wraps for <a href=\"https:\/\/www.tasteofhome.com\/recipes\/moo-shu-pork-stir-fry\/\" data-name=\"www.tasteofhome.com\/recipes\/moo-shu-pork-stir-fry\/\" data-module=\"content engagement\" data-position=\"embedded links\" target=\"_blank\" rel=\"noopener noreferrer\">moo shu pork<\/a> or Peking duck, or drizzled into\u00a0<a href=\"https:\/\/www.tasteofhome.com\/recipes\/pho\/\" data-name=\"www.tasteofhome.com\/recipes\/pho\/\" data-module=\"content engagement\" data-position=\"embedded links\" rel=\"noopener noreferrer\">pho<\/a>. Refrigerate the jar after opening.<\/li>\n<li><strong>Sesame oil:<\/strong> Look for toasted or roasted sesame oil, which has a rich, nutty flavor. Toasted sesame oil is used for flavoring, not cooking. Use it in marinades or sauces, or as a finishing drizzle.<\/li>\n<li><strong>Beef:<\/strong> Top sirloin is a lean <a href=\"https:\/\/www.tasteofhome.com\/collection\/best-cuts-of-meat\/\" data-name=\"www.tasteofhome.com\/collection\/best-cuts-of-meat\/\" data-module=\"content engagement\" data-position=\"embedded links\" target=\"_blank\" rel=\"noopener noreferrer\">cut of beef<\/a> with a strong beefy flavor. It may also be labeled as a top sirloin filet. For the strips, make sure to slice them against the grain.<\/li>\n<li><strong>Oil:<\/strong> Use regular <a href=\"https:\/\/www.tasteofhome.com\/article\/olive-oil-vs-extra-virgin-olive-oil\/\" data-name=\"www.tasteofhome.com\/article\/olive-oil-vs-extra-virgin-olive-oil\/\" data-module=\"content engagement\" data-position=\"embedded links\" rel=\"noopener noreferrer\">olive oil<\/a>, not extra virgin olive oil. Regular olive oil is refined and thus is better-suited for stir-frying; it has a more neutral taste and higher smoke point than extra virgin olive oil. Other neutral-flavored oils with high smoke points that work well for stir-frying are canola and avocado oils.<\/li>\n<li><strong>Green onions:<\/strong> The green onions are cut into 1-inch batons so that they work as both an aromatic and as a crisp-tender vegetable. Use green onions that are bright green with firm stems.<\/li>\n<li><strong>Rice:<\/strong> Steamed white rice is the perfect vehicle for soaking up Mongolian beef&#8217;s savory sauce. Use short- or medium-grain rice like sushi rice, or a long-grain variety like jasmine rice.<\/li>\n<\/ul>\n<h2>Directions<\/h2>\n<h3>Step 1: Make the sauce<\/h3>\n<p><img loading=\"lazy\" decoding=\"async\" class=\"alignnone size-large wp-image-2079935\" src=\"https:\/\/www.tasteofhome.com\/wp-content\/uploads\/2024\/11\/Mongolian-Beef_TOHVS24_24888_MF_10_29_1.jpg?fit=700%2C1024\" alt=\"Cornstarch and broth mixture whisked together in a bowl\" width=\"700\" height=\"1024\" data-recalc-dims=\"1\" \/><span class=\"credits-overlay\"><span class=\"image-credit noskim\">TASTE OF HOME<\/span><\/span><\/p>\n<p>In a small bowl, combine the cornstarch and broth until a smooth slurry forms.<\/p>\n<p><img loading=\"lazy\" decoding=\"async\" class=\"alignnone size-large wp-image-2079936\" src=\"https:\/\/www.tasteofhome.com\/wp-content\/uploads\/2024\/11\/Mongolian-Beef_TOHVS24_24888_MF_10_29_2.jpg?fit=700%2C1024\" alt=\"Sauces and broth whisked together in a bowl\" width=\"700\" height=\"1024\" data-recalc-dims=\"1\" \/><span class=\"credits-overlay\"><span class=\"image-credit noskim\">TASTE OF HOME<\/span><\/span><\/p>\n<p>Stir in the soy sauce, hoisin sauce and sesame oil, and set the bowl aside.<\/p>\n<h3>Step 2: Stir-fry the beef<\/h3>\n<p><img loading=\"lazy\" decoding=\"async\" class=\"alignnone wp-image-2079937 size-large\" src=\"https:\/\/www.tasteofhome.com\/wp-content\/uploads\/2024\/11\/Mongolian-Beef_TOHVS24_24888_MF_10_29_3.jpg?fit=700%2C1024\" alt=\"Stir frying the beef strips in a skillet\" width=\"700\" height=\"1024\" data-recalc-dims=\"1\" \/><span class=\"credits-overlay\"><span class=\"image-credit noskim\">TASTE OF HOME<\/span><\/span><\/p>\n<p>In a large nonstick skillet or wok, stir-fry the beef strips in 1-1\/2 teaspoons of hot olive oil until they&#8217;re no longer pink. Remove them from the pan and keep them warm.<\/p>\n<p><em>Editor&#8217;s Tip:<\/em> Any type of stir-frying requires a very hot pan to get a good sear and cook quickly. So get your wok or skillet good and hot over high or medium-high heat. Add the oil and let that get hot, too. Otherwise, the meat will steam and turn gray rather than develop good brown color. Cook the beef in batches so that you don&#8217;t crowd the pan. If using a skillet, spread the meat into a single layer and let it cook undisturbed until you get a good sear. Transfer the meat to a plate or wide dish; the meat will steam if piled up.<\/p>\n<h3>Step 3: Stir-fry the onions<\/h3>\n<p><img loading=\"lazy\" decoding=\"async\" class=\"alignnone size-large wp-image-2079940\" src=\"https:\/\/www.tasteofhome.com\/wp-content\/uploads\/2024\/11\/Mongolian-Beef_TOHVS24_24888_MF_10_29_4.jpg?fit=700%2C1024\" alt=\"Stir frying green onions in a large skillet\" width=\"700\" height=\"1024\" data-recalc-dims=\"1\" \/><span class=\"credits-overlay\"><span class=\"image-credit noskim\">TASTE OF HOME<\/span><\/span><\/p>\n<p>In the same skillet, stir-fry the onions in the remaining olive oil until they&#8217;re crisp-tender, three to four minutes.<\/p>\n<h3>Step 4: Finish the sauce<\/h3>\n<p><img loading=\"lazy\" decoding=\"async\" class=\"alignnone size-large wp-image-2079939\" src=\"https:\/\/www.tasteofhome.com\/wp-content\/uploads\/2024\/11\/Mongolian-Beef_TOHVS24_24888_MF_10_29_5.jpg?fit=700%2C1024\" alt=\"Sauces in stir fried onions in a large skillet\" width=\"700\" height=\"1024\" data-recalc-dims=\"1\" \/><span class=\"credits-overlay\"><span class=\"image-credit noskim\">TASTE OF HOME<\/span><\/span><\/p>\n<p>Stir the cornstarch mixture and add it to the pan. Bring the sauce to a boil, and cook and stir it until it has thickened, about two minutes.<\/p>\n<p><em>Editor&#8217;s Tip:<\/em> If the sauce isn&#8217;t thickening as much as you&#8217;d like, make a slurry by dissolving 1 teaspoon cornstarch with 1 teaspoon water. Stir the slurry into the sauce and let it simmer and thicken before you return the beef to the pan.<\/p>\n<h3>Step 5: Add the beef and serve<\/h3>\n<p><img loading=\"lazy\" decoding=\"async\" class=\"alignnone size-large wp-image-2079938\" src=\"https:\/\/www.tasteofhome.com\/wp-content\/uploads\/2024\/11\/Mongolian-Beef_TOHVS24_24888_MF_10_29_6.jpg?fit=700%2C1024\" alt=\"Beef mixed with sauces and onions in a large skillet\" width=\"700\" height=\"1024\" data-recalc-dims=\"1\" \/><span class=\"credits-overlay\"><span class=\"image-credit noskim\">TASTE OF HOME<\/span><\/span><\/p>\n<p>Reduce the heat and add the beef. Cook until the beef is just heated through. Serve the stir-fried beef with rice.<\/p>\n<p><em>Editor&#8217;s Tip:<\/em> Some juices will collect on the plate as the stir-fried meat rests. Add that flavorful liquid back to the pan along with the beef.<\/p>\n<p><img loading=\"lazy\" decoding=\"async\" class=\"alignnone size-large wp-image-2079933\" src=\"https:\/\/www.tasteofhome.com\/wp-content\/uploads\/2024\/11\/Mongolian-Beef_TOHVP24_24888_MF_10_29_1.jpg?fit=700%2C1024\" alt=\"Mongolian Beef served with rice in a white plate with fork placed on side\" width=\"700\" height=\"1024\" data-recalc-dims=\"1\" \/><span class=\"credits-overlay\"><span class=\"image-credit noskim\">TASTE OF HOME<\/span><\/span><\/p>\n<h2>Mongolian Beef Variations<\/h2>\n<ul>\n<li><strong>Make it spicy:<\/strong> Many versions of Mongolian beef include dried red chile peppers. Toss a handful of chiles de arbol into the pan when you add the green onions. If you like things really spicy, break the chiles in half so some of the seeds fall out. If you don&#8217;t have chiles de arbol, a generous pinch of crushed red pepper flakes will work.<\/li>\n<li><strong>Sweeten it up:<\/strong> Dissolve some brown sugar into the simmering sauce if you like the sweeter versions of Mongolian beef served at popular nationwide American Chinese restaurant chains. Adding more hoisin sauce may make the dish too salty.<\/li>\n<li><strong>Add more onions:<\/strong> I love alliums, and I especially love when <a href=\"https:\/\/www.tasteofhome.com\/collection\/types-of-onions\/\" data-name=\"www.tasteofhome.com\/collection\/types-of-onions\/\" data-module=\"content engagement\" data-position=\"embedded links\" rel=\"noopener noreferrer\">onions<\/a> are cooked until they&#8217;re crisp-tender. Thinly slice red or yellow onions and add them to the pan along with the green onions.<\/li>\n<li><strong>Add some veggies:<\/strong> While Mongolian beef doesn&#8217;t usually include vegetables, you can toss in thinly sliced bell peppers or thawed frozen broccoli florets when adding the green onions.<\/li>\n<li><strong>Make Mongolian chicken:<\/strong> Swap the beef with sliced boneless skinless chicken thighs. Beef steak cooks faster than chicken, so stir-fry the chicken a bit longer and make sure it&#8217;s cooked through before removing it from the pan.<\/li>\n<\/ul>\n<h2>How to Store Mongolian Beef<\/h2>\n<p>Mongolian beef is most tender and tastes best when served immediately. You can eat leftovers cold, as one often does with leftover takeout, or reheat them. It will still be delicious, but the beef will be tougher.<\/p>\n<h3>How long does Mongolian beef last?<\/h3>\n<p>After cooling, store the Mongolian beef in an airtight container in the fridge. It will last for up to four days.<\/p>\n<h3>Can you freeze Mongolian beef?<\/h3>\n<p>After cooling, store the Mongolian beef in an airtight container in the freezer. It will keep for up to three months.<\/p>\n<h3>How do you reheat Mongolian beef?<\/h3>\n<p>You can heat leftovers in the microwave in a microwave-safe bowl until until they&#8217;re just heated through. If reheating the Mongolian beef recipe from frozen, thaw it in the refrigerator overnight. Then, warm it in a microwave in a microwave-safe bowl until it&#8217;s heated through.<\/p>\n<h2>Mongolian Beef Tips<\/h2>\n<p><img loading=\"lazy\" decoding=\"async\" class=\"alignnone size-large wp-image-2079934\" src=\"https:\/\/www.tasteofhome.com\/wp-content\/uploads\/2024\/11\/Mongolian-Beef_TOHVP24_24888_MF_10_29_2.jpg?fit=700%2C1024\" alt=\"Mongolian Beef served with white rice in a white bowl\" width=\"700\" height=\"1024\" data-recalc-dims=\"1\" \/><span class=\"credits-overlay\"><span class=\"image-credit noskim\">TASTE OF HOME<\/span><\/span><\/p>\n<h3>How do you cut the meat for Mongolian beef?<\/h3>\n<p>Steak is easier to cut when it&#8217;s partially frozen and thus firmer. Stick it in the freezer for about 30 minutes before slicing it. For tender beef in your stir-fry, the meat needs to be <a href=\"https:\/\/www.tasteofhome.com\/article\/how-to-cut-steak-the-right-way\/\" data-name=\"www.tasteofhome.com\/article\/how-to-cut-steak-the-right-way\/\" data-module=\"content engagement\" data-position=\"embedded links\" rel=\"noopener noreferrer\">cut against the grain<\/a>. The grain is the parallel lines on the cut of meat. Cut perpendicular to the grain, so <em>across<\/em>\u2014not in the same direction as\u2014those lines. You&#8217;ll end up with shortened muscle fibers, which means less chewing and thus more tender meat.<\/p>\n<h3>Can you use other cuts of beef for Mongolian beef?<\/h3>\n<p>Flank steak is a popular cut for Mongolian beef. Skirt steak also works well in stir-fries. Both cuts take well to marinades.<\/p>\n<h3>How do you keep Mongolian beef tender?<\/h3>\n<p>A Chinese restaurant trick for tenderizing the meat is to use baking soda. Incorporate it into a marinade by mixing 1\/2 teaspoon of kosher salt, 1 teaspoon of baking soda, 1 tablespoon of cornstarch, 1 tablespoon of water and 1 tablespoon of vegetable oil in a wide, shallow bowl. Add the beef and use your fingers to mix it until it&#8217;s well coated. Set the beef aside for one hour before cooking it.<\/p>\n<h3>What&#8217;s the best way to cook rice?<\/h3>\n<p><a href=\"https:\/\/www.tasteofhome.com\/article\/best-rice-cooker\/\" data-name=\"www.tasteofhome.com\/article\/best-rice-cooker\/\" data-module=\"content engagement\" data-position=\"embedded links\" target=\"_blank\" rel=\"noopener noreferrer\">Rice cookers<\/a> make the best rice, hands down; you&#8217;ll find them in most Chinese kitchens. However, you can still <a href=\"https:\/\/www.tasteofhome.com\/article\/how-to-make-perfect-rice\/\" data-name=\"www.tasteofhome.com\/article\/how-to-make-perfect-rice\/\" data-module=\"content engagement\" data-position=\"embedded links\" rel=\"noopener noreferrer\">make perfect rice<\/a> on the stovetop if you don&#8217;t have a rice cooker.<\/p>\n<h3>What can you serve with Mongolian beef?<\/h3>\n<p>Since our Mongolian beef recipe is saucy and flavorful, we like to pair it simply with steamed white rice. Add a quick stir-fried leafy green like <a href=\"https:\/\/www.tasteofhome.com\/article\/how-to-cook-bok-choy-3-ways\/\" data-name=\"www.tasteofhome.com\/article\/how-to-cook-bok-choy-3-ways\/\" data-module=\"content engagement\" data-position=\"embedded links\" rel=\"noopener noreferrer\">bok choy<\/a> or other dishes with milder flavors for a larger meal.<\/p>\n\n","protected":false},"excerpt":{"rendered":"<p>Mongolian beef is a simple stir-fry of beef and green onions. The sweet and savory sauce includes hoisin, soy, and sesame oil.<\/p>\n","protected":false},"author":7061,"featured_media":742906,"comment_status":"closed","ping_status":"closed","template":"","meta":{"ep_exclude_from_search":false},"tags":[307308,304328,304998,304292,305487,304338,303966,304988,303887,306848,304268,307307,304026,304350,324623,304020,307325,306799,304253,304005,304150,303883,304353],"categories-v2":[310347,313048,308319,308984,308481,308945,308305,310796,308992,308495,308935,308478,309603,259483,310342,308606,309001,309177,308594,310364,313044,309594,308549,309434,308476,309005],"coauthors":[343541],"recommended_recipes":[{"post_title":"Asian Beef and Noodles","post_link":"\/recipes\/asian-beef-and-noodles\/","post_image":"\/wp-content\/uploads\/2024\/10\/Asian-Beef-and-Noodles_EXPS_TOHD24_31029_MelissaPatterson_9.jpg"},{"post_title":"Slow-Cooker Mongolian Beef","post_link":"\/recipes\/slow-cooker-mongolian-beef\/","post_image":"\/wp-content\/uploads\/2025\/02\/Slow-Cooker-Mongolian-Beef_EXPS_FT25_250650_JR_0207_3.jpg"},{"post_title":"The Best P.F. Chang's Mongolian Beef Copycat Recipe","post_link":"\/article\/pf-changs-mongolian-beef-copycat-recipe\/","post_image":"\/wp-content\/uploads\/2022\/10\/pf-changs-mongolian-beef-102422-TOH-08-Lauren-Habermehl-JVedit.jpg"},{"post_title":"Thai Coconut Beef","post_link":"\/recipes\/thai-coconut-beef\/","post_image":"\/wp-content\/uploads\/2017\/09\/exps189956_EDSC163648D01_08_6b.jpg"},{"post_title":"Chinese Beef Casserole","post_link":"\/recipes\/chinese-beef-casserole\/","post_image":"\/wp-content\/uploads\/2018\/01\/Chinese-Beef-Casserole_EXPS_GBBZ19_30613_C11_08_8b-3.jpg"},{"post_title":"Mongolian Chicken","post_link":"\/recipes\/mongolian-chicken\/","post_image":"\/wp-content\/uploads\/0001\/01\/Mongolian-Chicken_EXPS_THN18_138530_D05_31_5b.jpg"},{"post_title":"Teriyaki Beef Roast","post_link":"\/recipes\/teriyaki-beef-roast\/","post_image":"\/wp-content\/uploads\/2018\/05\/Teriyaki-Beef-Roast_EXPS_EDSC18_124164_C03_23_1b.jpg"},{"post_title":"Spicy Mongolian Beef Salad","post_link":"\/recipes\/spicy-mongolian-beef-salad\/","post_image":"\/wp-content\/uploads\/2017\/09\/Spicy-Mongolian-Beef-Salad_EXPS_SDJJ17_86299_D02_10_3b.jpg"},{"post_title":"Asian Vegetable-Beef Soup","post_link":"\/recipes\/asian-vegetable-beef-soup\/","post_image":"\/wp-content\/uploads\/2018\/03\/Asian-Vegetable-Beef-Soup_EXPS_SSBZ18_41319_D03_09_1b.jpg"},{"post_title":"Beef Suya","post_link":"\/recipes\/beef-suya\/","post_image":"\/wp-content\/uploads\/0001\/01\/Beef-Suya_EXPS_FT19_89779_F_1119_1.jpg"},{"post_title":"Teriyaki Beef Tenderloin","post_link":"\/recipes\/teriyaki-beef-tenderloin\/","post_image":"\/wp-content\/uploads\/2018\/01\/exps41151_SD1440070D42.jpg"},{"post_title":"African Beef Curry","post_link":"\/recipes\/african-beef-curry\/","post_image":"\/wp-content\/uploads\/2018\/01\/exps29545_TH1193306D60A.jpg"},{"post_title":"Asiago Beef Tart","post_link":"\/recipes\/asiago-beef-tart\/","post_image":"\/wp-content\/uploads\/2017\/09\/exps192121_SD163575C10_07_5b.jpg"},{"post_title":"Cantonese Beef","post_link":"\/recipes\/cantonese-beef\/","post_image":"\/wp-content\/uploads\/2018\/01\/exps22539_QC10478D64.jpg"},{"post_title":"Asian Beef Noodles","post_link":"\/recipes\/asian-beef-noodles\/","post_image":"\/wp-content\/uploads\/2017\/09\/Asian-Beef-Noodles_exps18255_RDS2719782A05_14_2bC_RMS.jpg"},{"post_title":"Asian Beef Strips","post_link":"\/recipes\/asian-beef-strips\/","post_image":"\/wp-content\/uploads\/2024\/07\/recipeFallback.jpg"},{"post_title":"Mexican Beef","post_link":"\/recipes\/mexican-beef\/","post_image":"\/wp-content\/uploads\/2018\/01\/exps33847_HC1146484D218.jpg"},{"post_title":"Asian Beef and Cauliflower Stew","post_link":"\/recipes\/asian-beef-and-cauliflower-stew\/","post_image":"\/wp-content\/uploads\/2018\/01\/exps2449_cwmj92p31atran.jpg"},{"post_title":"Asian Turkey Burgers","post_link":"\/recipes\/asian-turkey-burgers\/","post_image":"\/wp-content\/uploads\/2024\/07\/recipeFallback.jpg"},{"post_title":"Moroccan Beef Kabobs","post_link":"\/recipes\/moroccan-beef-kabobs\/","post_image":"\/wp-content\/uploads\/2018\/01\/exps42227_CW1444966D19A-4.jpg"}],"acf":{"long_pin":"https:\/\/tmbidigitalassetsazure.blob.core.windows.net\/rms3-prod\/attachments\/37\/1200x1200\/Mongolian-Beef_EXPS_SDON18_24888_C06_15_7b.jpg","long_pin_file":false,"ncv_override_generic_settings_option":false,"ncv_autoplay_option":"","ncv_stickyplay_option":"","ncv_ads_option":"","ncv_mute_option":"","ncv_comscore_option":"","ncv_autoplay_mobile_option":"","ncv_viewable_threshold_option":"","ncv_sticky_offset_option":"","ncv_autopause_option":"","ncv_sticky_offset_mobile_option":"","ncv_autopause_mobile_option":"","ncv_sticky_mobile_option":"","ncv_remove_player_option":false,"ncv_moat_option":""},"recipe_schema":{"@context":"https:\/\/schema.org","@type":"Recipe","@id":"https:\/\/www.tasteofhome.com\/recipes\/mongolian-beef\/","name":"Mongolian Beef","datePublished":"2018-01-01","dateModified":"2024-11-15","prepTime":"PT10M","cookTime":"PT15M","totalTime":"PT25M","image":{"@type":"ImageObject","url":"https:\/\/www.tasteofhome.com\/wp-content\/uploads\/2018\/01\/Mongolian-Beef_EXPS_SDON18_24888_C06_15_7b.jpg","height":1200,"width":1200},"recipeCategory":["Dinner"],"description":"Flex your American Chinese cooking skills with this easy Mongolian beef recipe. Tender strips of beef are stir-fried and coated with a velvety sauce, then served simply with steamed white rice.","recipeIngredient":["1 tablespoon cornstarch","3\/4 cup reduced-sodium chicken broth","2 tablespoons reduced-sodium soy sauce","1 tablespoon hoisin sauce","2 teaspoons sesame oil","1 pound beef top sirloin steak, cut into thin strips","1 tablespoon olive oil, divided","5 green onions, cut into 1-inch pieces","2 cups hot cooked rice"],"recipeInstructions":[{"@type":"HowToStep","name":"Make the sauce","text":"In a small bowl, combine the cornstarch and broth until a smooth slurry forms. Stir in the soy sauce, hoisin sauce and sesame oil, and set the bowl aside.","image":"https:\/\/www.tasteofhome.com\/wp-content\/uploads\/2024\/11\/Mongolian-Beef_TOHVS24_24888_MF_10_29_1.jpg?fit=700,1024"},{"@type":"HowToStep","name":"Stir-fry the beef","text":"In a large nonstick skillet or wok, stir-fry the beef strips in 1-1\/2 teaspoons of hot olive oil until they're no longer pink. Remove them from the pan and keep them warm. Editor's Tip: Any type of stir-frying requires a very hot pan to get a good sear and cook quickly. So get your wok or skillet good and hot over high or medium-high heat. Add the oil and let that get hot, too. Otherwise, the meat will steam and turn gray rather than develop good brown color. Cook the beef in batches so that you don't crowd the pan. If using a skillet, spread the meat into a single layer and let it cook undisturbed until you get a good sear. Transfer the meat to a plate or wide dish; the meat will steam if piled up.","image":"https:\/\/www.tasteofhome.com\/wp-content\/uploads\/2024\/11\/Mongolian-Beef_TOHVS24_24888_MF_10_29_3.jpg?fit=700,1024"},{"@type":"HowToStep","name":"Stir-fry the onions","text":"In the same skillet, stir-fry the onions in the remaining olive oil until they're crisp-tender, three to four minutes.","image":"https:\/\/www.tasteofhome.com\/wp-content\/uploads\/2024\/11\/Mongolian-Beef_TOHVS24_24888_MF_10_29_4.jpg?fit=700,1024"},{"@type":"HowToStep","name":"Finish the sauce","text":"Stir the cornstarch mixture and add it to the pan. Bring the sauce to a boil, and cook and stir it until it has thickened, about two minutes. Editor's Tip: If the sauce isn't thickening as much as you'd like, make a slurry by dissolving 1 teaspoon cornstarch with 1 teaspoon water. Stir the slurry into the sauce and let it simmer and thicken before you return the beef to the pan.","image":"https:\/\/www.tasteofhome.com\/wp-content\/uploads\/2024\/11\/Mongolian-Beef_TOHVS24_24888_MF_10_29_5.jpg?fit=700,1024"},{"@type":"HowToStep","name":"Add the beef and serve","text":"Reduce the heat and add the beef. Cook until the beef is just heated through. Serve the stir-fried beef with rice. Editor's Tip: Some juices will collect on the plate as the stir-fried meat rests. Add that flavorful liquid back to the pan along with the beef.","image":"https:\/\/www.tasteofhome.com\/wp-content\/uploads\/2024\/11\/Mongolian-Beef_TOHVS24_24888_MF_10_29_6.jpg?fit=700,1024"}],"recipeYield":"4 servings","author":[{"@type":"Person","name":"Vivian Jao"}],"nutrition":{"@type":"NutritionInformation","calories":" 328 calories","fatContent":"11g fat (3g saturated fat)","cholesterolContent":"46mg cholesterol","sodiumContent":"529mg sodium","carbohydrateContent":"28g carbohydrate (2g sugars","fiberContent":"1g fiber)","proteinContent":"28g protein. <B><b>Diabetic Exchanges<\/b>: <\/B> 3 lean meat"},"aggregateRating":{"@context":"http:\/\/schema.org\/","@type":"AggregateRating","ratingValue":4.125,"reviewCount":24,"worstRating":1,"bestRating":5},"review":[{"@context":"http:\/\/schema.org\/","@type":"Review","datePublished":"2022-01-03","author":{"@context":"http:\/\/schema.org\/","@type":"Person","name":"OrangeFries"},"reviewBody":"I first stir-fried one dried red chili pepper in the oil, removed it and then added some fresh ginger and garlic. I also use regular soy sauce.  That adds some heat and flavor, and it came out pretty good.","reviewRating":{"@context":"http:\/\/schema.org\/","@type":"Rating","ratingValue":4,"worstRating":1,"bestRating":5}},{"@context":"http:\/\/schema.org\/","@type":"Review","datePublished":"2023-06-06","author":{"@context":"http:\/\/schema.org\/","@type":"Person","name":"Yashira"},"reviewBody":"<p>Overall, me personally. I absolutely loved this recipe. The only thing different I did was , I added a bit of adobo. Other than that I enjoyed it and so did my family. (What do you recommend for tenderizing the meat more?) <\/p>","reviewRating":{"@context":"http:\/\/schema.org\/","@type":"Rating","ratingValue":5,"worstRating":1,"bestRating":5}},{"@context":"http:\/\/schema.org\/","@type":"Review","datePublished":"2024-09-10","author":{"@context":"http:\/\/schema.org\/","@type":"Person","name":"benannajoe"},"reviewBody":"<p>I love the simplicity of the recipe. I always add  my own twist, usually seasoning to the meat as it cooks. I use either white pepper, or garlic chili sauce.<\/p>","reviewRating":{"@context":"http:\/\/schema.org\/","@type":"Rating","ratingValue":4,"worstRating":1,"bestRating":5}},{"@context":"http:\/\/schema.org\/","@type":"Review","datePublished":"2022-11-01","author":{"@context":"http:\/\/schema.org\/","@type":"Person","name":"kristina573"},"reviewBody":"<p>Really delish! Used Peanut oil instead of sesame. <\/p>","reviewRating":{"@context":"http:\/\/schema.org\/","@type":"Rating","ratingValue":5,"worstRating":1,"bestRating":5}},{"@context":"http:\/\/schema.org\/","@type":"Review","datePublished":"2021-01-14","author":{"@context":"http:\/\/schema.org\/","@type":"Person","name":"GreenBlowdryer"},"reviewBody":"Basically good but lacking in flavor compared to what we get at chinese restaurant.   Needs more spices in sauce and more onions.","reviewRating":{"@context":"http:\/\/schema.org\/","@type":"Rating","ratingValue":3,"worstRating":1,"bestRating":5}},{"@context":"http:\/\/schema.org\/","@type":"Review","datePublished":"2020-03-01","author":{"@context":"http:\/\/schema.org\/","@type":"Person","name":"PurpleCone"},"reviewBody":"We had this the other night and it was a winner!  I did make some of the suggested additions from others.  As I did not have any hoisin sauce available I added about 2 cloves garlic, and 2 tablespoons of brown sugar.  It seemed a little sweet so added some rice wine vinegar to tame it down.  Also added chili garlic sauce as we like things on the spicy side.  All in all it turned out to be a big winner at our house and will definitely make again.  I did add cornstarch (2-3 tablespoons) to the sliced meat while it was waiting to be cooked.  That seemed to add to the thickening of the sauce.","reviewRating":{"@context":"http:\/\/schema.org\/","@type":"Rating","ratingValue":5,"worstRating":1,"bestRating":5}},{"@context":"http:\/\/schema.org\/","@type":"Review","datePublished":"2021-04-11","author":{"@context":"http:\/\/schema.org\/","@type":"Person","name":"OliveAnchor"},"reviewBody":"My husband raved about this dish! Every bite - \"wow, this is really good!\" I subbed broccoli for the green onions. This great meal is super easy to make and delicious!","reviewRating":{"@context":"http:\/\/schema.org\/","@type":"Rating","ratingValue":4,"worstRating":1,"bestRating":5}},{"@context":"http:\/\/schema.org\/","@type":"Review","datePublished":"2014-12-30","author":{"@context":"http:\/\/schema.org\/","@type":"Person","name":"GoldDice"},"reviewBody":"Very good!  Will make again.","reviewRating":{"@context":"http:\/\/schema.org\/","@type":"Rating","ratingValue":5,"worstRating":1,"bestRating":5}},{"@context":"http:\/\/schema.org\/","@type":"Review","datePublished":"2010-05-03","author":{"@context":"http:\/\/schema.org\/","@type":"Person","name":"PurpleDog"},"reviewBody":"I followed the recipe exactly. The meat was tender and my family loved it. Might not be exactly like the restaurant version but still very good. Next time I might try some of the suggestions of other people reviewing the recipe.","reviewRating":{"@context":"http:\/\/schema.org\/","@type":"Rating","ratingValue":5,"worstRating":1,"bestRating":5}},{"@context":"http:\/\/schema.org\/","@type":"Review","datePublished":"2010-08-20","author":{"@context":"http:\/\/schema.org\/","@type":"Person","name":"RedBottle"},"reviewBody":"This was rather bland to me.","reviewRating":{"@context":"http:\/\/schema.org\/","@type":"Rating","ratingValue":3,"worstRating":1,"bestRating":5}},{"@context":"http:\/\/schema.org\/","@type":"Review","datePublished":"2010-08-12","author":{"@context":"http:\/\/schema.org\/","@type":"Person","name":"CyanBee"},"reviewBody":"This dish was good,simple,the sauce was very flavorful. Next time I think I'll add some fresh garlic.","reviewRating":{"@context":"http:\/\/schema.org\/","@type":"Rating","ratingValue":4,"worstRating":1,"bestRating":5}},{"@context":"http:\/\/schema.org\/","@type":"Review","datePublished":"2011-08-05","author":{"@context":"http:\/\/schema.org\/","@type":"Person","name":"GreenStrawberry"},"reviewBody":"Since I tried this recipe it became one of family favorites. Its easy and tasty. thanks for sharing:)","reviewRating":{"@context":"http:\/\/schema.org\/","@type":"Rating","ratingValue":5,"worstRating":1,"bestRating":5}},{"@context":"http:\/\/schema.org\/","@type":"Review","datePublished":"2010-01-27","author":{"@context":"http:\/\/schema.org\/","@type":"Person","name":"OrangeUmbrella"},"reviewBody":"Maybe I bought the wrong cut of meat but my meat was very tough.  The sauce was okay, but it wasn't anything special.  I'm surprised this got such good reviews.","reviewRating":{"@context":"http:\/\/schema.org\/","@type":"Rating","ratingValue":2,"worstRating":1,"bestRating":5}},{"@context":"http:\/\/schema.org\/","@type":"Review","datePublished":"2011-10-15","author":{"@context":"http:\/\/schema.org\/","@type":"Person","name":"OliveBeer"},"reviewBody":"Great recipe.  Two changes that I made was olive oil instead of the sesame oil and for the meat I used a Filet.  I could have used a little more meat but otherwise this was very good and can't wait to make it again.","reviewRating":{"@context":"http:\/\/schema.org\/","@type":"Rating","ratingValue":5,"worstRating":1,"bestRating":5}},{"@context":"http:\/\/schema.org\/","@type":"Review","datePublished":"2008-08-24","author":{"@context":"http:\/\/schema.org\/","@type":"Person","name":"BlueRocket"},"reviewBody":"We used cooked broccoli florets instead of the green onions and added 1 tsp. of onion powder. This recipe is delicious!!","reviewRating":{"@context":"http:\/\/schema.org\/","@type":"Rating","ratingValue":5,"worstRating":1,"bestRating":5}},{"@context":"http:\/\/schema.org\/","@type":"Review","datePublished":"2019-11-04","author":{"@context":"http:\/\/schema.org\/","@type":"Person","name":"CyanBottleOpener"},"reviewBody":"Bland and tasteless. The proportions for the sauce were off.... it needs something, a lot of somethings. If you're looking for a good ethnic recipe, I don't recommend TOH. You can, as someone suggested, add veggies if you like. But what it needs is less sesame oil, a touch of rice wine, a bit of sweet tanginess; something to excite the palate. Otherwise this is just a sort of beef stew.","reviewRating":{"@context":"http:\/\/schema.org\/","@type":"Rating","ratingValue":2,"worstRating":1,"bestRating":5}},{"@context":"http:\/\/schema.org\/","@type":"Review","datePublished":"2012-08-02","author":{"@context":"http:\/\/schema.org\/","@type":"Person","name":"GoldPalmtree"},"reviewBody":"Was bland. Will not make again.","reviewRating":{"@context":"http:\/\/schema.org\/","@type":"Rating","ratingValue":2,"worstRating":1,"bestRating":5}},{"@context":"http:\/\/schema.org\/","@type":"Review","datePublished":"2014-12-16","author":{"@context":"http:\/\/schema.org\/","@type":"Person","name":"BlueCandy"},"reviewBody":"No flavor","reviewRating":{"@context":"http:\/\/schema.org\/","@type":"Rating","ratingValue":2,"worstRating":1,"bestRating":5}},{"@context":"http:\/\/schema.org\/","@type":"Review","datePublished":"2020-09-25","author":{"@context":"http:\/\/schema.org\/","@type":"Person","name":"Gold8Ball"},"reviewBody":"Deliciously flavored sauce.... I used 93% hamburger and added thinly sliced tri-color bell peppers to the ingredients.  I passed hot chili oil at the table because we love spicy!!!","reviewRating":{"@context":"http:\/\/schema.org\/","@type":"Rating","ratingValue":5,"worstRating":1,"bestRating":5}},{"@context":"http:\/\/schema.org\/","@type":"Review","datePublished":"2011-04-13","author":{"@context":"http:\/\/schema.org\/","@type":"Person","name":"Olive8Ball"},"reviewBody":"My whole family loved this.","reviewRating":{"@context":"http:\/\/schema.org\/","@type":"Rating","ratingValue":5,"worstRating":1,"bestRating":5}},{"@context":"http:\/\/schema.org\/","@type":"Review","datePublished":"2016-01-21","author":{"@context":"http:\/\/schema.org\/","@type":"Person","name":"OliveGlasses"},"reviewBody":"Good stuff add veggies","reviewRating":{"@context":"http:\/\/schema.org\/","@type":"Rating","ratingValue":5,"worstRating":1,"bestRating":5}},{"@context":"http:\/\/schema.org\/","@type":"Review","datePublished":"2008-11-01","author":{"@context":"http:\/\/schema.org\/","@type":"Person","name":"OrangeGuitar"},"reviewBody":"We really like this recipe.  Quick, tasty, and the family did not leave any leftovers.  However, it was not like the Mongolian beef we often order from our local Chinese restaurant.","reviewRating":{"@context":"http:\/\/schema.org\/","@type":"Rating","ratingValue":4,"worstRating":1,"bestRating":5}},{"@context":"http:\/\/schema.org\/","@type":"Review","datePublished":"2011-03-08","author":{"@context":"http:\/\/schema.org\/","@type":"Person","name":"OrangeTrumpet"},"reviewBody":"Great Recipe, but no leftovers :o)  I did change it up just a little.  I added 2T of hoisin sauce, 1\/8t of onion powder, 1T brown sugar and one small clove of garlic.  SO GOOD, next time I will double my recipe.  The kids even loved it! 10 stars!!! THANK YOU!","reviewRating":{"@context":"http:\/\/schema.org\/","@type":"Rating","ratingValue":5,"worstRating":1,"bestRating":5}},{"@context":"http:\/\/schema.org\/","@type":"Review","datePublished":"2021-01-03","author":{"@context":"http:\/\/schema.org\/","@type":"Person","name":"RedLobster"},"reviewBody":"I had leftover fruits and nuts from making fruit cakes.  I made the batter in this recipe, then added the fruit mixture as I desired plus about a third cup of whiskey.  They were delicious!","reviewRating":{"@context":"http:\/\/schema.org\/","@type":"Rating","ratingValue":5,"worstRating":1,"bestRating":5}}]},"video":{"data":{"status":204},"message":"No shortcode found in recipe"},"rms_legacy_id":"24888","romance_copy_dek":"Flex your American Chinese cooking skills with this easy Mongolian beef recipe. 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