Mongolian beef is a Chinese-American restaurant-style dish of beef coated in a glossy, sweet-savory soy, ginger, and garlic sauce, usually served over rice. This version uses stew meat and a gentle covered braise to make the chunks tender before they are finished in the sauce, so it is hearty and practical rather than a quick-crisp stir-fry.
Ingredients
- 1 1/2 lb (680 g) beef stew meat, cut into roughly 1-inch (2.5 cm) pieces if needed
- 1 tablespoon (15 ml) neutral cooking oil, such as canola or vegetable oil
- 1 cup (240 ml) low-sodium beef broth, for braising
- 1/2 cup (120 ml) low-sodium soy sauce, divided: 2 tablespoons for braising and 6 tablespoons for the sauce
- 1/3 cup (67 g) packed light or dark brown sugar
- 1 tablespoon (6 g) finely grated fresh ginger
- 4 garlic cloves (about 12 g), finely minced
- 2 tablespoons (16 g) cornstarch
- 2 tablespoons (30 ml) cold water, for the cornstarch slurry
- 4 scallions (about 60 g), thinly sliced, white and green parts separated
- 1/4 teaspoon (about 0.5 g) red pepper flakes, optional
- 1 teaspoon (5 ml) toasted sesame oil, optional
- 4 cups (about 600 g) cooked rice, for serving
Instructions
- Prepare the beef and aromatics. Pat the stew meat dry with paper towels; dry surfaces brown more readily than damp ones. If the pieces are uneven, cut the largest into pieces close to 1 inch (2.5 cm) so they finish at about the same time. Grate the ginger, mince the garlic, and slice the scallions. Keep the green scallion tops aside for serving. Stir the cornstarch and cold water together in a small bowl just before you need the slurry, since the starch settles as it stands.
- Brown the meat. Heat the oil in a heavy lidded pot or Dutch oven over medium-high heat. When it shimmers, add the beef in a single layer, working in batches if necessary. Brown the pieces for about 2 minutes per side, turning to color several surfaces; allow roughly 8 to 10 minutes for all the batches. Do not crowd the pot or the beef will steam instead of browning. Transfer browned pieces to a plate while you finish the remaining meat.
- Start the braise. Return all the beef and any juices on the plate to the pot. Pour in the broth and 2 tablespoons of the soy sauce, scraping the bottom with a wooden spoon to loosen browned bits. Bring the liquid just to a simmer, then reduce the heat to low and cover the pot. Keep it at a gentle simmer, not a hard boil, for 1 hour 20 minutes. Check the pot once or twice; if it is nearly dry, add a little hot water so the beef remains surrounded by a shallow layer of liquid.
- Check tenderness and temperature. Test a larger piece with a fork. It should yield easily when pressed; if it is still chewy or firm, cover and simmer for another 10 to 20 minutes, checking again. Stew meat can come from different cuts, so tenderness is a more useful guide than the clock alone. Check the center of a thick piece with a food thermometer: USDA FSIS lists 145°F (63°C) as the safe minimum for whole cuts of beef, followed by a 3-minute rest. The longer braise needed for tender stew meat will usually take it beyond that temperature. Transfer the beef to a plate and let it rest at least 3 minutes while you make the sauce.
- Make the glossy sauce. Pour the braising liquid into a heatproof measuring cup and skim off excess surface fat. Measure 1/2 cup (120 ml) of the liquid for the sauce; if there is less, top it up with water. Keep any remaining liquid for thinning the sauce or another use. Put the measured liquid in the pot with the remaining 6 tablespoons of soy sauce, brown sugar, ginger, garlic, the white scallion slices, and red pepper flakes if using. Bring to a gentle simmer over medium heat and stir for 2 to 3 minutes, until the sugar dissolves and the garlic smells fragrant.
- Thicken and coat the beef. Stir the cornstarch slurry again, then pour it into the simmering sauce in a thin stream while stirring. Let the sauce bubble gently for 1 to 2 minutes, until it looks shiny and lightly coats a spoon. Add the beef and any juices from its plate, then toss to coat and heat through for about 2 minutes. If the sauce becomes too thick, stir in reserved braising liquid or water a tablespoon at a time. If it is too thin, simmer briefly; avoid adding more dry cornstarch directly to the pot, which can leave lumps.
- Finish and serve. Turn off the heat and stir in the sesame oil, if using. Scatter the scallion greens over the beef and spoon it over the cooked rice. Serve while hot, with extra rice available to catch the sauce.
Tips
- Let the meat get tender before adding the sweet sauce. Brown sugar can scorch during a long braise, and a concentrated soy sauce can become overly salty. The plain broth-and-soy simmer gives the stew meat time to soften; the sweeter sauce goes in at the end, where you can adjust its thickness and flavor.
- Use low-sodium broth and soy sauce. The sauce reduces slightly as it thickens, concentrating its saltiness. Regular soy sauce works, but the finished dish may taste saltier; start with a little less, taste before thickening, and add more if needed. Do not add extra salt before tasting.
- Keep the simmer gentle. A rapid boil can make the liquid evaporate too quickly and may leave the beef tough before its connective tissue softens. If the pot is bubbling hard, lower the heat. Check occasionally rather than lifting the lid repeatedly, which releases heat and slows the braise.
- Make the slurry with cold water. Cornstarch mixed into hot liquid can clump. Stir the slurry immediately before adding it, and add it gradually so you can stop when the sauce is as thick as you like. For leftovers, expect the sauce to thicken further as it chills.
Serving Suggestions
Steamed white rice is the straightforward choice because its mild flavor balances the salty-sweet sauce. Brown rice, jasmine rice, or cooked noodles also work; choose a plain accompaniment so it does not compete with the ginger and garlic. For a fuller plate, add a quick-cooking vegetable such as steamed broccoli, green beans, or bok choy. Keep the vegetables simply seasoned, or spoon a little sauce over them at the table rather than adding them to the braise, where they would become overcooked during the long simmer.
For a family-style meal, put the beef and sauce in a warm serving bowl and set out extra sliced scallions and red pepper flakes. A crisp cucumber salad or lightly dressed cabbage can offer a cool contrast. If serving rice, cook it separately while the beef braises; the recipe time above covers the beef and sauce, not the time needed to prepare rice from uncooked grains.
Variations
Adjust the heat: Leave out the red pepper flakes for a mild sauce, or increase them a little for more warmth. Add them with the sauce ingredients so their flavor has a moment to infuse. A drizzle of chili oil at the table is another option that lets each person choose their own level of heat.
Use tamari: Tamari can replace soy sauce in the same amount and gives the sauce a similar savory profile; check the label because sodium levels vary. Coconut aminos can also be used, but they are generally milder and sweeter, so reduce the brown sugar to 1/4 cup (about 50 g) at first and taste before thickening.
Use ground ginger if needed: Replace the tablespoon of fresh ginger with 1 teaspoon (about 2 g) ground ginger. Ground ginger tastes warmer and less bright than fresh, so the sauce will have a slightly different character. Add it with the sauce ingredients rather than trying to grate a substitute from a jar of minced ginger.
Add vegetables at the end: Stir-fried bell pepper strips or steamed broccoli florets can be folded in after the beef is tender. Keep them separate until the final few minutes so they retain some texture. This changes the dish from a beef-forward bowl to a more vegetable-heavy meal without changing the braising time.
Storage and Reheating
Refrigerate leftovers within 2 hours of cooking in a shallow, covered container. Store the beef and sauce together; they keep well for 3 to 4 days in the refrigerator. Store rice separately when possible, since it is easier to reheat evenly and does not soak up all the sauce. If you have more than you can use within that period, freeze the cooled beef and sauce in an airtight freezer-safe container for up to 2 to 3 months for best quality. Thaw it overnight in the refrigerator.
Reheat a portion in a covered saucepan over low to medium-low heat, stirring occasionally and adding a splash of water or broth if the sauce has become too thick. You can also microwave it in a covered, microwave-safe dish, stirring partway through so the center heats evenly. Heat leftovers to 165°F (74°C), checking with a food thermometer. Reheat only the portion you plan to eat; repeated cooling and reheating can affect both texture and safe handling.
Frequently Asked Questions
Can I make Mongolian beef with stew meat?
Yes. Stew meat is usually cut into chunks from tougher beef cuts, so it needs a covered simmer to become tender. It will not have the thin, crisp edges associated with some restaurant-style versions, but the ginger-soy sauce still gives it the familiar sweet-savory flavor. Cut oversized pieces down and allow extra time if a fork says they need it.
Why is my stew meat still tough after cooking?
It may need more time at a gentle simmer. Toughness is not always a sign that the meat has been overcooked; connective tissue in stew cuts can remain firm until it has had enough time to soften. Check that there is still liquid in the pot, cover it, and continue simmering in 10-minute increments. A hard boil is not a shortcut and can make the texture less pleasant.
Can I make this recipe in a slow cooker?
Yes, although browning the beef first improves its flavor. After browning, transfer it to the slow cooker with the broth and the first 2 tablespoons of soy sauce. Cook until fork-tender, commonly about 7 to 8 hours on low or 4 to 5 hours on high, with timing depending on the pieces and appliance. Finish the sauce separately on the stove, using some strained cooking liquid, and thicken it with the slurry before returning the beef.
Can I prepare it ahead?
You can braise the beef a day ahead, cool it promptly, and refrigerate it with its cooking liquid. Make the sauce and finish the dish when you are ready to serve, or complete the recipe and reheat it gently. The flavors settle as it rests, but the sauce may thicken in the refrigerator; loosen it with a little water or broth as it reheats.
Is Mongolian beef actually from Mongolia?
The familiar sweet-savory beef dish commonly called Mongolian beef is generally associated with Chinese-American restaurant cooking, rather than being a traditional Mongolian recipe. Versions vary between restaurants and home cooks. This recipe is a braised adaptation designed for stew meat, not a claim to be the single definitive version of the dish.
Related
- Mongolian Chicken Recipe for a Fast Dinner
- Mongolian Ground Beef Ramen Recipe
- Mongolian Beef Recipe: Sweet-Savory Takeout at Home
More recipes to cook
Safety notes: safe minimum internal temperatures from USDA FSIS; raw and undercooked fish guidance from the U.S. FDA. Food safety notes
Spotted an error? Tell us and we will correct it (corrections policy).