Mongolian Beef Recipe - Allrecipes.com
Mongolian Beef Recipe
  • READY IN 2 hr

Mongolian Beef

Read Reviews (21)

"This is a traditional Mongolian beef recipe that I have worked on for over a year to perfect. My husband and I love Chinese food, and now we make it at home -- even better than the restaurant!" —  

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Original recipe makes 6 servings Change Servings
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Directions

  1. Whisk the chicken stock and cornstarch in a freezer safe bowl until smooth; whisk in the hot chili oil, hoisin sauce, oyster sauce, sherry, sugar, soy sauce, and crushed red pepper flakes. Place the beef into the sauce, stir to coat well. Cover and freeze until frozen, about 1 hour. Remove from the freezer and allow to defrost, about 30 minutes.
  2. Heat a wok over high heat until very hot, and pour in the peanut oil. Immediately add garlic, cook and stir in the hot oil until fragrant, about 15 seconds. Mix in the Swiss chard and green onions; cook and stir the vegetables until they turn bright green, about 3 minutes, and then remove from the wok.
  3. Pour the defrosted beef mixture into the hot wok; cook and stir until the meat browns and the sauce forms a glaze, 3 to 5 minutes. Return the cooked vegetables to the wok, sprinkle with salt and pepper, mix to combine well; serve hot.
Kitchen-Friendly View
  • PREP 20 mins
  • COOK 10 mins
  • READY IN 2 hrs

Footnotes

  • Cook's Note
  • Spread the flank steak out flat, cover with plastic wrap, and place in the freezer until partially frozen, 20 to 30 minutes. Remove from the freezer and slice the beef across the grain into very thin slices.
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Reviews More Reviews

Most Helpful Positive Review
Sep 24, 2009

I thought this was very good- much better than the other mongolian beef I tried at home. Only change I made was to also add one onion, sliced...to me, mongolian beef in restaurants always has that. It did have a nice kick to it...my husband thought it was one of the best he'd had! Thanks for sharing- I will make again, although I may reduce the hot chili oil next time. I served over rice, and it was delicious!

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Most Helpful Critical Review
Sep 14, 2009

Had to substitute the sherry (who has that anyways?). Not sure if that's the key or not, but it was too vinegary and was missing that nice brown sauciness you get from real Chinese food.

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Sep 02, 2009

Excellent! I followed this recipe exactly, except for skipping the salt at the end (taste it first, I'm a bit salt-sensitive, so you may decide you want it). I was a little skeptical about the freezing and thawing and freezing again and thawing again, but it all came together beautifully and tastes very much Mongolian Beef-y. I ate way too much. Thanks for the recipe! :)

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Dec 09, 2010

This was the best Mongolian Beef I have ever had ANYWHERE. It was especially better the next day after all the flavors had time to blend with each other. It was even more spicy...mmmmm good. A MUST make if you like Mongolian Beef. A+++

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Jul 16, 2010

This was yummy! I had some red swiss chard from our CSA box to use and I was looking for a recipe that would work well for our family - this was great! I didn't use the hot chili oil or the red pepper flakes because I was suiting tastes to a 1 and 3 year old, and I actually used beef broth instead of the chicken stock because it was expiring soon :) We'll definitely make this again! I also think it would be a pretty easy recipe to prep the meat ahead of time when it goes on sale and keep it frozen for later use. Thanks!

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Sep 08, 2010

Great flavor. Gave it 4 stars because i had to omit the red pepper flakes and take the oil down a bit on second cooking. Was so spicy kids couldn't eat it and our lips burned first time around, but once adjusted it has become a staple to use our chard.

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Jun 21, 2011

My family said it was "OK" but I personally thought the sauce was awful. Way too sweet for my taste and had sort of a sort of "allspice-y" scent to it. I'll give it this - it was flavorful, I just didn't care for the flavor.

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Dec 14, 2009

Delicious! This was my first attempt at Mongolian Beef. I followed this recipe as written with the only exception of halving hot chili oil and red pepper flakes (cannot tolerate overly spicy food and I followed previous review comments). Will definitely make again. Heck, I never even bought swiss chard before, but oh my! This is a must make!

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Nutrition

  • Calories
  • 197 kcal
  • 10%
  • Carbohydrates
  • 9.5 g
  • 3%
  • Cholesterol
  • 18 mg
  • 6%
  • Fat
  • 13.2 g
  • 20%
  • Fiber
  • 1.3 g
  • 5%
  • Protein
  • 10.6 g
  • 21%
  • Sodium
  • 707 mg
  • 28%

* Percent Daily Values are based on a 2,000 calorie diet.

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