Mongolian Beef

Mongolian Beef:
A Chinese-American Classic
with Taiwanese Roots

Mongolian Beef is a classic of Chinese-American takeout — thin slices of beef stir-fried until tender, then coated in a savory soy-based sauce that clings to every bite. Fresh scallions add a mild pungency, weaving a gentle onion bite through the rich sauce. The sauce itself balances salty, garlicky, and gingery depth with a touch of sweetness, creating that signature glossy glaze.

Despite its name, Mongolian Beef has no connection to Mongolia. It was born in Taipei in the 1950s, when “Mongolian barbecue” was invented as a catchy, exotic-sounding style of stir-fry cooked on large griddles. The dish itself is simple, approachable, and endlessly satisfying — the kind of quick wok dinner that’s even better made at home than it is in a takeout box.

Mongolian Beef Recipe

Ingredients

• 1 lb. tri tip steaks (or tenderloin or top sirloin) trimmed weight, sliced thin against the grain
• 1 1/2 T. cornstarch
• 2 T. low-sodium soy sauce (or tamari)
• 1 T. shaoxing wine or dry vermouth
• 2 t. chinese black vinegar
•  1 T. oyster sauce
•  1 1/2 t. chili garlic sauce
•  2 t. toasted sesame oil
• 2 T. avocado oil
•  1 T. ginger, grated
•  3 garlic cloves, minced
•  6 scallions, cut in 2″ pieces
•  sea salt and fresh ground pepper

Method

Toss meat with cornstarch. Let sit 10 minutes.

Combine soy sauce, vermouth, vinegar, oyster sauce, chili garlic sauce, and sesame oil in a small bowl and set aside.

Add avocado oil to a hot wok over medium-high heat. When oil is hot, add the meat. Stir-fry 4 minutes then remove to a plate with tongs, leaving any oil in the wok.

Add garlic and ginger to the wok and stir-fry 1 minute.

Then add meat and any juices back to the wok and continue to stir-fry for 2 minutes.

Finally add soy sauce mixture and scallions and cook another 3 minutes.

Season to taste with salt and pepper.

To Serve

• fluffy white rice
• sesame seeds, black and white
• cilantro sprigs
• red chili pepper, thinly sliced

Place rice in bowls. Top with the Mongolian beef. Garnish with sesame seeds, cilantro, and red chili.

Note

Recipe adapted from Food & Wine here.