stir fry beef

This recipe for Easy Mongolian Beef makes it simple to make your favorite take out dish at home. It's a recipe that tastes just like PF Chang's!

Easy Mongolian Beef

NY strip steak (ribeye steak or flank steak)

cornstarch

vegetable oil

Tablespoons vegetable oil

soy sauce

brown sugar

garlic (minced)

Tablespoons ginger (minced)

water

Tablespoons rice wine vinegar

red pepper flakes

green onions (thinly sliced)

Place the beef in the freezer 15 minutes before ready to begin. This will help firm it up for slicing.

Slice the beef against the grain in thin, bite-sized strips, about 1/4 inch thick.

Add the cornstarch to a Ziploc bag. Place the meat in the bag and shake, until well coated. Pour out into a strainer or colander and shake off the excess cornstarch.

In a small sauce pan add the oil, soy sauce, brown sugar, garlic, ginger, water, rice wine vinegar and red pepper flakes. Stir and cook over medium-high heat until sauce thickens (15-20 minutes). Set aside.

Meanwhile, in a large skillet heat the oil over medium-high heat. When the oil is hot, add some of the beef in a single layer and cook until browned. You will need to do this in batches. Set aside the browned beef on a plate lined with a paper towel and tented with foil.

Return all beef to skillet and pour sauce over the beef. Stir until coated and cook for a couple more minutes.

Serve over rice and garnish with green onions.

Mongolian Beef

250 g Rump/Sirloin steak

Garlic

½ Sweet onion

Onion

Chilli

tbsp Oil

tbsp Soy sauce

¼ tsp Baking soda

tsp Corn/Potato flour (starch)

Sesame oil

½ tsp Ginger paste

Chicken stock

Brown sugar

tbsp Rice vinegar

½ tsp Corn flour

Cut the beef steak into thin slices. Mix well with the ingredients in the beef marinate list. Set aside and marinate for 20 mins.

In a small bowl mix all the ingredients in the stir fry sauce list. Set aside.

Cut garlic, onion, spring onions and chilli into thin slices.

Heat the pan into medium-high heat, drizzle 2 tablespoon of oil.

Add the marinated beef, flatten and spread the beef in the pan. Let it sear the beef for 2 mins till the beef get nice colour and turn side and stir fry for another 1 minute. Remove from pan and set aside.

Add the garlic and stir for few seconds then add the onion slices and stir for few seconds.

Pour the sauce mix, let it boil for few seconds, add the beef in, stir well and cook for 1-2 mins till the sauce become thick.

Then add the spring onions and chilli in, cook for another 1 min, mix well to combine all ingredients.

Delicious Mongolian Beef is ready. Perfect with a bowl of steamed rice or a simple stir fry noodles.

Enjoy!

Easy Mongolian Beef Stir Fry recipe made with tender beef steak, spring onions, and delicious sweet and savoury sauce. This simple recipe guides you through velveting beef, preparing homemade Mongolian sauce, and stir-frying to perfection. Serve with plain rice or noodles.

Mongolian Beef Stir Fry

250 g Rump/Sirloin steak (About 8.8 ounces)

Garlic (Cut thin slices or chopped)

½ Onion (Cut think slices)

Spring Onion (Cut 2" pieces)

Chilli pepper (Cut thin slices)

tbsp Oil (Vegetable or neutral flavour oil)

tbsp Soy sauce (Light soy or regular soy sauce)

tsp Cornstarch or potato starch

Sesame oil (toasted sesame oil)

½ tsp Ginger (grated ginger or ginger paste)

tbsp Soy sauce (light soy or all-purpose soy sauce)

Chicken stock (or water)

½ tsp Cornstarch or potato starch

In a small bowl combine stir fry sauce ingredients and whisk until sugar dissolved. Set it aside.

Add the marinated beef, flatten and spread the beef in the pan. Sear the beef for 2-3 minutes then flip and stir fry for another 1 minute. Remove from pan and set aside.

In the remaining pan, drizzle more oil if needed. Add the garlic and stir for a few seconds and follow with the onion.

Pour the sauce mix, let it boil for a few seconds, add the cooked beef in, stir well and cook for 1-2 mins until the sauce become thick.

Then add the spring onions and chilli slices, cook for another 1 min, combine well with the rest of the ingredients.

Serve with steamed rice or stir fry noodles.

You'll love this homemade Cumin Beef that's loaded with flavor and so easy to make. Thinly-sliced, tender steak stir fried with onion, garlic, chilies, scallions, and more with umami-packed flavor and cumin-scented abundance. This dish is perfect to serve alongside rice and/or veggies for a decadent, better than take-out meal!

Cumin Beef Stir Fry

lbs flank steak

Shaoxing wine (or any dry sherry or rice wine)

cumin

kosher salt & black pepper,

cornstarch (see notes for gluten-free needs)

olive oil, divided, plus more as needed

white onion, sliced into half moons

red chilies, deseeded & chopped- optional

Szechuan peppercorns, ground

ginger

fish sauce

rice wine

scallions, green parts only, chopped

Prep &amp; marinate beef

. Place the steak onto a cutting board, using a sharp knife, slice the steak across the grain into thin, bite-sized strips that are about 3-4 inches long. Place the steak into a large bowl (or inside a large plastic baggie). Add the shaoxing wine (or dry sherry/rice wine), ground cumin, salt/pepper- to taste, and cornstarch. Toss all ingredients well to fully combine. Then set the steak aside to marinate for at least 30 minutes.

Cook beef

. In a wok or large skillet, heat 2 tablespoons of oil over medium-high heat. Once the oil is shimmering, working in batches, add the beef- don&#8217;t overcrowd pan. Cook the beef, searing well until the beef is golden brown and slightly crispy, about 2-3 minutes on each side. Then use a slotted utensil to transfer the cooked beef to a clean plate and set aside. Repeat the process until all beef is seared, adding more oil in between batches if your pan is dry.

Build the stir fry

. With all seared beef set aside, if needed, add the remaining 1 tablespoon of oil into the pan. Add the onion and cook until softened and lightly caramelized, about 2-3 minutes. Then add in the garlic, red chilies (if using), ground cumin, and ground Szechuan peppercorns. Continue cooking until the garlic is fragrant and the spices toast up nicely, about 2 minutes. Then add the brown sugar and ginger, stirring well into the mixture.

Add beef &amp; finish off stir fry

. Return the beef into the pan along with any residual juices that have collected, and add soy sauce, fish sauce, rice wine, and scallions, stir-frying the mixture until well combined and deeply fragrant. Continue cooking until the sauce has thickened and creates a glaze over the beef, about 2-3 minutes or so.

Serve

. Remove from heat. If you&#8217;d like, add rice of choice into shallow bowls and top with cumin beef stir fry or serve alongside steamed veggies for a completely satisfying meal, as desired. Enjoy!

This stir fry was absolutely delicious!!! Loved that it was a delicious meal that could be whipped up easily. Healthy and delicious. Definitely will be making this again and again. 

This is very delicious! 10 out of 10!!! My fiance said it was the best beef he's ever had. I will add it to my rotation.

Crispy Chilli Beef

Steak of choice, 400 g

Eggs, 1

Cornstarch, enough to coat

Sesame Oil, a spoonful

soy sauce, a splash

Salt, a sprinkle

White pepper, a sprinkle

MSG, a sprinkle

oil,

cloves

Fresh ginger, 1" knob

Chile pepper of choice, to taste

Ketchup, 50 g

Vinegar, 50 g

Honey, 50 g

soy sauce, 20 g

Dark Soy Sauce, 10 g

rice,

Cilantro,

Chinese red chili flakes,

Start the rice and make the sauce

Start your rice first so it’s ready by the time the beef finishes.

Mix together all sauce ingredients until smooth and fully combined. Taste and adjust if needed.

Prep the beef

Thinly slice your cut of beef across the grain into bite-sized pieces. In a large bowl, combine with beaten egg, salt, soy sauce, sesame oil, pepper, and MSG.

Mix thoroughly until the beef is evenly coated and sticky. Toss with a few spoonfuls of cornstarch, adding more as needed to coat most of the pieces.

Some dry spots and some wet spots will form, which is exactly what you want — this uneven texture will create crispy, craggly edges when fried.

Fry the beef

Fill a wok or pan with an inch or two of neutral oil. Heat over medium-high flame until the oil reaches 350°F/176°C.

In batches, fry the pieces for 3-5 minutes or until crispy and cooked through. 

Don’t overcrowd the pan — only fry as many pieces as can stay submerged in one layer. 

Drain on a wire rack or paper towel, and repeat with any remaining beef.

Sauté aromatics

Pour off most of the frying oil from the wok or pan, leaving a thin layer to build the rest of the dish. 

Keep the heat on medium-high, and toss in the peppers, garlic, and ginger. Sauté for about 1 minute until fragrant.

Add sauce & beef

Next, add in your sauce and let it come to a simmer and begin to reduce. It’ll thicken pretty quickly and start to caramelize.

At this point, return the cooked beef to the sauce and mix until everything is evenly coated & the sauce clings to each piece.

Plate & serve

Serve the sauced beef over rice and optionally garnish with cilantro and/or chili flakes for more heat.

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We need to talk about Crispy Chili Beef.

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Top 5 stir fry beef recipes from across the web

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Top Tags

Easy Mongolian Beef

Mongolian Beef

Mongolian Beef Stir Fry

Cumin Beef Stir Fry

Crispy Chilli Beef

The most viewed stir fry beef recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine