Why You’ll Love this Savory Mongolian Beef
Who doesn’t crave a restaurant-quality meal without the restaurant prices? This Mongolian beef recipe delivers all the savory-sweet flavors you love from your favorite Asian restaurant, right in your own kitchen.
I’m talking tender strips of sirloin, bathed in a glossy sauce that perfectly balances soy, garlic, and ginger.
What makes this recipe truly special is how quickly it comes together. In just about 20 minutes of active cooking time, you’ll have a dish that tastes like it simmered all day.
The water chestnuts add a surprising crunch, while those green onions bring a fresh pop to every bite.
What Ingredients are in Savory Mongolian Beef?
Making Mongolian beef for two is all about balancing those rich, savory flavors without ending up with a week’s worth of leftovers. This perfectly portioned recipe gives you all the restaurant-quality taste you’re craving, but scaled down for an intimate dinner. The key to authentic Mongolian beef lies in the marinade, which tenderizes the meat while infusing it with that characteristic sweet-salty flavor that makes this dish so craveable.
- 1/2 pound sirloin steak, trimmed and sliced thin
- 1 tablespoon soy sauce (for marinade)
- 1 tablespoon cornstarch
- 3/4 tablespoon sesame oil (or vegetable oil)
- 1 teaspoon sugar
- 1/4 teaspoon salt
- A dash of white pepper
- 1/2 tablespoon sesame oil (for cooking)
- 2 garlic cloves, minced
- 1 teaspoon ground ginger
- 4 ounces sliced water chestnuts, drained
- 3 green onions, sliced lengthwise
- 1 1/2 tablespoons soy sauce (for sauce)
When shopping for this recipe, the quality of your beef makes a world of difference. Look for well-marbled sirloin that’s firm to the touch—this guarantees those thin slices will stay tender through the quick cooking process. Can’t find water chestnuts? No problem. They add a lovely textural contrast, but the dish will still be delicious without them. And if you’re watching sodium intake, feel free to use low-sodium soy sauce without compromising that deep, umami flavor we all love in Mongolian beef.
How to Make this Savory Mongolian Beef
Making this scaled-down Mongolian beef starts with properly preparing your meat. Combine 1/2 pound of thinly sliced sirloin steak with 1 tablespoon soy sauce, 1 tablespoon cornstarch, 3/4 tablespoon sesame oil, 1 teaspoon sugar, 1/4 teaspoon salt, and a dash of white pepper in a bowl. This marinade is magic—it not only seasons the meat but also creates that velvety texture that makes restaurant-style Mongolian beef so irresistible.
Let this mixture rest in the refrigerator for at least an hour, though honestly, the longer the better. Sometimes I prep this in the morning and let those flavors mingle all day until dinner time.
When you’re ready to cook, heat your wok or large skillet to medium-high heat (about 375°F if you’re being precise). Add 1/2 tablespoon of sesame oil and toss in 2 minced garlic cloves and 1 teaspoon of ground ginger. The aroma that hits your nose right then? Pure kitchen bliss.
Let these aromatics sizzle for 3-5 minutes, being careful not to burn the garlic—nothing ruins a dish faster than bitter, burnt garlic. Now comes the exciting part: add your marinated beef mixture along with 4 ounces of drained water chestnuts, 3 sliced green onions, and the final 1 1/2 tablespoons of soy sauce.
Stir-fry everything together for about 5-7 minutes. Since we’ve scaled down the recipe, the cooking time might be slightly shorter than the original version, so keep an eye on that beef—you want it cooked through but still tender.
The dish comes together remarkably quickly once you start cooking, which makes it perfect for a special weeknight dinner. You’ll know it’s done when the sauce has thickened slightly and coats the beef with a glossy sheen.
The cornstarch in the marinade is working double-duty here, both tenderizing the meat and creating that signature thick sauce that clings to each slice of beef. For extra visual appeal, reserve a few of the green onion slices to scatter on top just before serving.
For the most authentic restaurant-quality results, using a premium meat slicer can help you achieve those perfectly thin, uniform beef slices that cook evenly.
And there you have it—Mongolian beef for two that rivals any takeout, with half the wait time and twice the satisfaction. Serve it immediately over steamed rice to catch all that savory sauce.
Savory Mongolian Beef Substitutions and Variations
While this flavorful Mongolian beef recipe is delicious as written, you can easily adapt it to suit your pantry or preferences.
Don’t have sirloin? Try flank steak or even chicken for a lighter option. Vegetarians might swap in firm tofu or meaty mushrooms—portobello works wonderfully. Can’t find water chestnuts? Bamboo shoots provide that similar satisfying crunch. For a spicier kick, I’d toss in some red pepper flakes or fresh sliced chilies. And if you’re watching your sodium, replace some soy sauce with beef broth. Love garlic? Me too—double it! The beauty of stir-fry recipes is their flexibility.
What to Serve with Savory Mongolian Beef
Now that you’ve mastered the perfect Mongolian beef recipe, let’s talk about what to serve alongside this savory dish.
I’m a firm believer that steamed jasmine rice makes the ideal base—it soaks up that rich sauce beautifully. Can you imagine anything better?
For vegetables, consider stir-fried broccoli or sugar snap peas to add color and crunch.
A simple cucumber salad with rice vinegar offers a revitalizing contrast to the beef’s richness.
Want to go all out? Try some homemade scallion pancakes.
They’re perfect for scooping up any sauce left on your plate. No wasted deliciousness on my watch!
Final Thoughts
This Mongolian beef recipe for two delivers restaurant-quality flavors without leaving you with days of leftovers.
It’s the perfect balance of savory, sweet, and umami that’ll make you wonder why you ever bothered with takeout.
I’m convinced that the secret lies in those few minutes of marinating the beef—don’t skip this step, trust me.
The cornstarch gives that signature velvety texture we all crave.
What I love most about this dish? It’s adaptable.
Spice lover? Add some dried chilies.
Watching carbs? Serve it over cauliflower rice instead of traditional white rice.
Make it yours.
