Easy Mongolian Beef – And It’s Ready in 30 Minutes!

Who needs takeout when you can make delicious Mongolian beef at home? This easy Mongolian Beef recipe is ready in just 30 minutes! It’s packed with rich flavor and coated in a silky, irresistible sauce. Tender strips of beef are marinated in black pepper, then glazed with soy sauce, eel sauce, plenty of garlic, fresh ginger, and more. It’s become a staple in our home, and it never lasts long!

Mongolian beef is one of my family’s favorite dishes to order when we go to our favorite local Chinese restaurant. I wanted to recreate their version at home, and I feel like I finally nailed it!

I usually make my Mongolian beef with eel sauce and a splash of cooking wine, but I didn’t have those ingredients on hand this time. Instead, I swapped in oyster sauce and skipped the wine, and it turned out amazing. My family actually prefers this version now! The best part about this sauce is that you can top it off with any choice of protein, like chicken, shrimp, or even tofu.

It has the perfect balance of sweet and savory flavors and comes together in just 30 minutes. It’s perfect for when you’re craving takeout but don’t want to leave the house or order and wait for delivery instead. Make it yourself, and make it in just 30 minutes! We served it over a bed of steamed rice, and the sauce was spot on. Even better, we had leftovers!

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IN THIS POST: EVERYTHING YOU NEED TO KNOW TO MAKE THE PERFECT AND EASY MONGOLIAN BEEF

• WHAT CUT OF BEEF IS BEST FOR MONGOLIAN BEEF?
• 🍴INGREDIENTS YOU’LL NEED TO MAKE THESE MONGOLIAN BEEF
• STEPS TO MAKE THIS RECIPE!
• PREFER TO WATCH STEP-BY-STEP RECIPE VIDEO INSTEAD OF READING?
• ⭐⭐⭐⭐⭐ WRITE US A REVIEW! ⬇️
• JUMP TO RECIPE CARD

WHAT CUT OF BEEF IS BEST FOR MONGOLIAN BEEF?

Sometimes I use sirloin steak or flank steak to make this dish, but this time I used tri-tip, which comes from the bottom sirloin. It has great marbling and texture, which makes the meat more tender and juicy. There are many different names for Tri-tip, depending on where you live, but it’s best to ask your butcher. I slice mine into thin steaks against the grain before stir-frying them. Just be careful not to overcook it, that’s the secret!

What really makes my Mongolian beef tender is not just the cut of meat, but also the marinade I put together; it truly makes the dish. I explain it all below!

🍴INGREDIENTS YOU’LL NEED TO MAKE THESE MONGOLIAN BEEF

Here is a preview of the ingredients you’ll need to make this recipe! You can find these at your local grocery store or you can shop online. (Detailed ingredients in Recipe Card down below) ⬇️

• Extra Virgin Olive Oil
• Black Pepper
• Corn Starch
• Baking Soda
• Roasted Sesame Oil
• Pepper Flakes
• Light Soy Sauce
• Oyster Sauce
• Chili Flakes
• Bamboo Shoots
• Garlic
• Green Onions
• Sweet Onions
• Tri-Tip (Steak or Roast)
  

STEPS TO MAKE THIS RECIPE!

Step 1: Prepare the Beef
Firstly, slice the tri-tip into thin strips and place in a large bowl; season with black pepper. Set aside while you prepare the rest of the ingredients. (Note: for best results, let it sit for at least 1 hour or overnight.) Set a pot of rice to cook.

Note:💡For the best flavor, you can season your beef overnight. Use 1 teaspoon of black pepper to marinate the beef and refrigerate it overnight. The next day, when preparing the rest of the marinade, add the remaining 2½ teaspoons of black pepper. In total, you’ll use 1 tablespoon of black pepper altogether.

Step 2: Prep the Vegetables
Secondly, chop all vegetables and set aside. Slice the green onions lengthwise, then chop into 1-inch pieces. Slice the onions into long strips, and finely chop the garlic. Set everything aside until ready to use

Step 3: Marinate the Beef
Thirdly, add garlic, ginger, cornstarch, baking soda, sesame oil, and soy sauce to the beef. Mix well and set aside.

Step 4: Make the Sauce
Next, in a small bowl, mix eel sauce, soy sauce, sesame oil, cornstarch, and water. Set aside.

Step 5: Cook the Beef
Heat olive oil in a wok or large skillet over high heat. Once hot, add the beef in a single layer without overcrowding the pan. Sear until one side is lightly browned, then toss and cook for another minute. Remove and repeat until all beef is cooked.

Step 6: Combine and Finish
Lastly, in the same pan, sauté garlic and ginger. Add sweet onions and cook for 1 minute. Stir in chili flakes, green onions, and bamboo shoots. Return the beef to the pan and sauté for 2 minutes on high heat. Turn off the heat, pour in the sauce, cover, and let sit for 1 minute.

Serve over rice and enjoy! 🥰

PREFER TO WATCH STEP-BY-STEP RECIPE VIDEO INSTEAD OF READING?

Have any questions about this recipe, or have you tried making our recipe yet? If so, we would LOVE to hear how it turned out! You can post, tag, rate, and comment down below and on Instagram! 👇 Thank you in advance! 

RECIPE CARD

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WRITE US A REVIEW BELOW ⬇️

We would love to hear your thoughts if you tried out our recipe!😊

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⭐⭐⭐⭐⭐

WRITE US A REVIEW BELOW ⬇️

We would love to hear your thoughts if you tried out our recipe!😊