A peppery, bright arugula pesto is a great accompaniment to beefy whole grilled tri tip.
Quick & Easy Mongolian Beef
This quick and easy Mongolian beef recipe has all the flavor of Chinese takeout – sweet, salty and spiked with fragrant garlic & ginger.
I have no doubt that this beef recipe is completely inauthentic to Mongolian cuisine, but why swim against the tide? If you’re here reading this, you probably know how good Mongolian beef tastes, so let’s just go with what we know! If you’re not familiar, “Mongolian beef” is basically stir fried beef with a thick and semi-sweet soy based sauce.
Now, you can either make this recipe economical or luxurious, and that all depends on the beef cut you use. One way to get the best of both worlds is to use premium beef – I used Double 8 Cattle fullblood wagyu for this recipe, so no matter what the cut, you know it’s going to be rich, silky and delicious. Wagyu is a type of cattle breed known for it’s incredible flavorful marbling – and “full blood” just means pure bred. If you’d like to learn more about wagyu and exactly what it is, check out this article. A more economical option is to use their fajita meat strips as I did here, but you should expect that cut to have some chew to it. If you prefer a more tender ‘melt in your mouth’ result, I recommend picking up their strip steaks and just slicing them thin. The rest of the recipe remains the same.
- If you want more tender beef, substitute the fajita meat for thinly slices strip steak
- These cook times are based on full blood wagyu beef. Should you choose to use regular beef, you may need to cook a few minutes longer.
This recipe was sponsored by Double 8 Cattle Co. Sponsored recipes help keep the content on this site free.
- 2lb fajita meat strips
- ½ cup soy sauce
- 1/3 cup corn starch
- 2 tablespoons vegetable oil
- 3 cloves garlic, crushed
- 1 tablespoon ginger, crushed
- ½ cup beef broth
- 1/3 cup brown sugar
- 1 bunch scallions cut into 2 inch pieces
- 1 tablespoon sesame seeds
- 4 cups cooked white or jasmine rice
- Kosher salt
- Combine the soy sauce and corn starch in a large bowl, then add the beef strips. Toss to ensure all the strips are well coated, then return to the fridge to marinade for 15-30 minutes.
- Place a skillet over high heat, then add the oil, garlic and ginger. Fry, stirring frequently, until the aromatics begin to brown, about 2-3 minutes.
- Add the beef strips and cook for 3-5 minutes, stirring occasionally.
- Add the brown sugar and beef broth, and cook a further 3-5 minutes longer while stirring. The sauce should reduce down to coat the beef strips and not be too runny. If the sauce is not reduced enough, cook 1-2 minutes longer.
- Stir in the scallions and cook for 1 further minute. Taste the sauce and add any extra salt if necessary.
- Split the rice into 4 bowls, then pile the beef on top of each one. Finish with a sprinkle of sesame seeds then serve.
Want to request a recipe?