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Tender, crispy strips of beef coated in a savory and slightly sweet garlic ginger sauce. This classic Chinese-American takeout favorite is surprisingly easy to make at home and pairs perfectly with steamed rice.
Prepare the Beef
Mix the Sauce
Shallow-Fry the Beef
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Tender, crispy strips of beef coated in a savory and slightly sweet garlic ginger sauce. This classic Chinese-American takeout favorite is surprisingly easy to make at home and pairs perfectly with steamed rice.
This chinese_american recipe takes 35 minutes to prepare and yields 4 servings. At 534.81 calories per serving with 50.02g of protein, it's a beginner-friendly recipe perfect for dinner or lunch.
Combine and Finish
Serve Immediately
This recipe works wonderfully with thinly sliced chicken breast or thigh, pork loin, or even firm tofu for a vegetarian option. Adjust cooking times accordingly.
Make it a more complete meal by adding vegetables. Stir-fry sliced onions, bell peppers, or steamed broccoli florets in the wok before adding the sauce.
For a spicy kick, add 1-2 teaspoons of chili garlic sauce (like Sambal Oelek) to the sauce mixture, or toss in a handful of dried red chilies with the garlic and ginger.
To make this dish gluten-free, substitute the soy sauce with tamari or a certified gluten-free soy sauce alternative.
Beef is a complete protein source, providing all the essential amino acids your body needs for muscle repair, growth, and overall function.
This dish contains a significant amount of heme iron from the beef, which is more easily absorbed by the body than non-heme iron from plants. Iron is crucial for preventing anemia and maintaining energy levels.
Beef is rich in B vitamins, particularly B12, which is vital for nerve function and the formation of red blood cells. It also contains niacin (B3) and B6, which help convert food into energy.
A single serving of this Mongolian Beef contains approximately 550-650 calories, not including rice. The final count can vary based on the exact cut of beef and the amount of oil absorbed during frying.
While delicious, Mongolian Beef is typically considered an indulgent dish due to its high sodium and sugar content from the sauce, as well as the fat from frying. It is a good source of protein and iron from the beef. To make it healthier, you can reduce the sugar, use low-sodium soy sauce, and bake or air-fry the beef instead of shallow-frying.
Flank steak is the traditional and best choice because it's lean, flavorful, and becomes very tender when sliced thinly against the grain. Sirloin steak or flat iron steak are also excellent alternatives.
The key to crispy beef is a combination of three things: a dry cornstarch coating, hot oil (around 350°F/175°C), and not overcrowding the pan. Frying in small batches ensures the oil temperature stays high, which instantly crisps the coating.
Yes, easily. Simply replace the regular soy sauce with an equal amount of tamari or a certified gluten-free soy sauce. All other ingredients in this recipe are naturally gluten-free.
Store leftovers in an airtight container in the refrigerator for up to 3 days. For best results, reheat in a skillet over medium heat or in an air fryer to help restore some of the crispiness. Microwaving will work but may result in softer beef.