How to Make Mongolian Beef – A Sweet and Savoury Chinese-Style Favourite

Mongolian Beef is a much-loved dish in Chinese restaurants and takeaways, especially in the West. Despite its name, the dish has no real connection to Mongolia – it’s actually a Chinese-American creation known for its tender strips of beef coated in a glossy, sweet and savoury sauce. Quick to prepare and packed with flavour, it’s perfect for a speedy midweek dinner or a weekend fakeaway treat.

In this blog post, we’ll show you how to make Mongolian Beef at home using simple ingredients that are easy to find in UK supermarkets.

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🛒 Ingredients (Serves 2–3)

For the beef:

300g beef sirloin or rump steak, thinly sliced against the grain

1 tbsp cornflour (cornstarch)

1 tbsp soy sauce

1 tsp sesame oil

1 tbsp vegetable oil (for frying)

For the sauce:

2 tbsp light soy sauce

1 tbsp dark soy sauce

2 tbsp brown sugar

1 tbsp hoisin sauce (optional for added depth)

2 garlic cloves, finely chopped

1 tsp fresh ginger, grated

100ml water

1 tsp cornflour mixed with 1 tbsp water (for thickening)

For garnish and sides:

2 spring onions, cut into 2-inch strips

Sesame seeds (optional)

Steamed jasmine or basmati rice, for serving

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👨‍🍳 Method

1. Prepare the beef

Place the sliced beef in a bowl. Add cornflour, soy sauce, and sesame oil. Mix well until all pieces are coated. Let it marinate for 10–15 minutes. This helps tenderise the meat and gives it that classic silky texture.

2. Make the sauce

In a small bowl, combine the light and dark soy sauce, brown sugar, hoisin sauce (if using), water, garlic, and ginger. Stir well and set aside.

3. Cook the beef

Heat 1 tablespoon of vegetable oil in a wok or large frying pan over medium-high heat. Add the beef in a single layer (cook in batches if needed to avoid overcrowding). Stir-fry for 2–3 minutes until browned and just cooked through. Remove from the pan and set aside.

4. Cook the sauce

In the same pan, pour in the sauce mixture. Bring it to a simmer and cook for 2 minutes. Stir in the cornflour slurry and continue to cook until the sauce thickens and becomes glossy.

5. Combine and finish

Return the beef to the pan and toss well to coat every piece in the sticky sauce. Add the spring onion strips and stir-fry for another 30 seconds to soften slightly. Remove from heat.

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🍚 How to Serve Mongolian Beef

Serve hot over a bed of steamed rice for a satisfying and balanced meal. You can also pair it with:

Stir-fried broccoli or mange tout

Egg-fried rice or noodles

A light cucumber salad on the side

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🥩 Tips for Best Results

Slice beef thinly: Always cut against the grain to ensure tenderness.

Cornflour is key: It helps create a crisp texture when seared and thickens the sauce.

Don’t overcook: Beef cooks quickly – keep an eye on it to prevent it from becoming tough.

Make it spicy: Add a pinch of chilli flakes or a sliced red chilli if you like a bit of heat.

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🌱 Vegetarian Option

You can easily swap out the beef for firm tofu or mushrooms. Simply coat your substitute with cornflour, pan-fry until golden, then toss with the sauce in the same way.

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📝 Final Thoughts

Mongolian Beef is a fantastic dish that delivers on flavour, texture, and satisfaction. It’s a brilliant choice when you want something that feels like a takeaway but is fresher, healthier, and homemade. With a beautifully balanced sauce and tender meat, it’s sure to become a regular in your meal rotation.

Whether you’re cooking for yourself or serving a crowd, this dish is quick, easy, and guaranteed to impress.

--- write ✍️ by foodie Parmod.

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