Description
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!
Ingredients
Units
Scale
Beef Marinade:
- 1 tablespoon Black Pepper (see note below)
- 2 tablespoons Corn Starch
- 1 teaspoon Baking Soda
- 3 tablespoons Sesame Oil
- 1/4 cup Light Soy Sauce
Sauce & Rice:
- 1/3 cup Oyster Sauce
- 1/4 cup Soy Sauce
- 4 1/2 tablespoons Roasted Sesame Oil
- 4 teaspoons Corn Starch
- 1/4 cup Water
- pinch of Chili Flakes
- 1 (5oz) can Bamboo Shoots
- 5 large Garlic cloves (grated)
- 3 bunches (20 stems) of Green Onions (sliced)
- 1 large Sweet Onion
- 1 (3.45 lbs) trimmed Tri-Tip (Steak or Roast)
- 2 1/2 cups of White Rose Rice (steamed)
For Frying
2/3 cup Extra Virgin Olive Oil (for stir-frying)
Instructions
- 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.
- 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
- Add garlic, ginger, cornstarch, baking soda, sesame oil, and soy sauce to the beef. Mix well and set aside.
- In a small bowl, mix eel sauce, soy sauce, sesame oil, cornstarch, and water. Set aside.
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. - 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! 🥰
Notes
- 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.
*** Our Nutrition information is estimated, so please make sure to check your own calculations to fit your diet.
- Prep Time: 10 minues
- Cook Time: 20
- Category: Dinner, Lunch
- Method: Frying, Sautéing
- Cuisine: Chinese