Mongolian beef is a stir-fried steak and onion dish in a slightly sweet soy-based sauce. I loaded mine up with garlic and ginger, and seasoned the beef really well before cooking it with ginger, garlic powder, onion powder, and salt, and I was so pleased with how this turned out!
Have I ever told you all about my undying and all-encompassing love of Asian foods? Korean, Chinese, Japanese, Thai…I love it so much.
It is also really hard to make convincing take-out fake-outs at home because Asian cooking uses a LOT of ingredients, and usually some specialized equipment. You can see more of my Asian-inspired recipes here in my Spicy Chili Garlic Stir fry Sauce, Honey Pecan Shrimp, Egg Rolls, 20 Minute Thai-Spiced Tonkatsu, Korean Spicy Stir Fried Chicken and Vegetables, and my Fried Pork Dumplings, among many others.
I covet those high BTU wok burners! Want. Want. Want! Since I don’t have one though, and I’m not in the market for a kitchen re-do at the moment, I look high and low for ways to work around these things and still make delicious Asian foods at home, especially Mongolian beef.
My favorite Chinese take-out had been, without questions, General Tso’s chicken for many years. Lately though, I’m shifting away from the breaded deep fried General Tso’s, and REALLY loving a well-prepared Mongolian beef.
I have one ingredient in this recipe that you may not have on hand, and it is totally optional, but I think it really added a lot to this dish.
Usually I’m not really into prepared spice mixes, but this one?
I LOVE it.
I tasted it before I seasoned up my beef just over plain rice with a little soy sauce, and I could’ve made THAT my meal it was so good. I got mine at Costco. If you can’t find any in your local stores, here’s a link from amazon to pick some up.