There are several different ways to prepare Mongolian Beef Ribs. I decided to go with the Asian Style Flanked Rib because I often see them at Chinese Buffets. I also use the slow and low method to ensure I get some tender meat. The sauce I use as a marinade but I don’t separate it from the ribs when I bake them. I cook the ribs right in it. Then afterwards I add the sauce back into a pan to reduce and thicken further by adding corn starch. Once it caramelizes, I drizzle the glaze over the top of the rib meat and sprinkle freshly chopped scallions.
Flanked Mongolian Beef Ribs Ingredients:
2 lbs Flanked Beef Ribs
Sauce
2 teaspoons vegetable oil
1/2 teaspoon Ginger, minced
1 tablespoon Garlic, chopped
1 tsp Hoisin Sauce (optional)
1/4 cup Soy Sauce
1/4 cup Water
1/4 cup Rice Wine Vinegar
1/4 cup Brown Sugar
1/2 tsp Chili Flakes (optional)
1 tsp Corn Starch deluded in 1 tbsp of Water
2 Green Onions, Chopped into Scallions
Bake 300° Fahrenheit for 2 hours. Be sure to watch the short video tutorial and I’ll show you how to make these amazing Mongolian Beef Ribs.
In my opinion, your typical Beef and Broccoli recipe lacks flavor. That’s why I’m using a Teriyaki marinade for this recipe. It just gives it a real smooth lift I think the traditional recipe is screaming for. However, If you are looking for that traditional flavor you can still use this recipe because it’s still one in the same, minus the Teriyaki. Just use 1/3 cup of Chicken Broth, 2 tsp Soy sauce, 1 tsp sugar, a pinch of ginger and Corn Starch to thicken it up. It’s not rocket science. But if you’re looking for a good Teriyaki Marinade, Veri Veri is really good!
If you’d like a more professional Teriyaki Sauce recipe, that Chinese restaurants make in their kitchens, I have short video tutorial and post with all of the ingredients you can search on this website.
Beef and Broccoli with Teriyaki Ingredients:
1/2 lbs Beef, thinly sliced
1 Broccoli stock, chopped
1 Carrot, grated
1/4 Onion, chopped
1 Garlic clove, chopped
1 tbsp Corn Starch, heaping
2 oz Teriyaki Sauce or Marinade
1/3 cup Oil for frying
1 1/2 qt Boiling Water
Start Boiling the Water. Slice the beef and mix in the Corn Starch. Cut the Broccoli and add to the Boiling Water and cook for 2 minutes then strain. Cut the Rest of the Vegetables. In a hot pan over Medium High heat, add the oil and the Beef and cook until the edges are brown and crispy. Strain out the oil and add the onion. Cook for one minute then add all of the remaining vegetables add sauce. Stir and toss for 30 seconds, then serve.
Be sure to watch the short video tutorial and I’ll show you exactly how to make this tasty Broccoli and Beef with Teriyaki Sauce.
The number one Mongolian Beef recipe on YouTube served with green onions, sweet and savory sauce and steamed white rice.
The Best Mongolian Beef
This Mongolian Beef recipe isn’t just the best, it’s the #1 recipe on YouTube and it’s in the Top 10 of my “Most Popular” recipes of all time. You can view the Top 10 list HERE, or continue with this post.
This recipe is, of course, inspired by American Chinese Cuisine and it can be found at most Chinese restaurants. Any dine in, buffet or fast food Asian restaurant usually has this beef dish on the menu and people love it.
What is it? It’s thinly sliced beef that is coated and seasoned in Potato or Corn Starch, deep fried and then coated with a sweet and spicy sauce that is to die for. There are a few secret steps you should know, to make your Mongolian Beef as good as any restaurant recipe, and I’m going to show you how to do it.
Deep Fried Mongolian Beef in a rich sweet and savory sauce, green onions, served with white steamed rice.
American Mongolian Beef
Just so you know, actual Mongolian’s don’t make their beef this way. This really is just an Americanized recipe that just so happens to be called, “Mongolian Beef.” So, please, if you’re Mongolian and this recipe offends you, understand that it’s just a really popular Chinese recipe here in the US. No need to write bad comments and hate mail, because I didn’t invent the recipe. I just make the best version of it.
Also, if you’re interested, I have some of the Best Asian recipes. I was trained at P.F. Chang’s, years ago, and I have filmed and posted incredible recipes that can be found on their menu and many more popular Asian recipes. Just take a look at THIS PLAYLIST from YouTube and I’ll show you how to make Restaurant Quality Asian Cuisine.
Another way to make it, using the same recipe, is to add sautéed onions and bell peppers. Then serve over rice.
1/4 cup Corn Starch – Used to coat beef for a crispy texture.
Vegetable Oil – For frying (about 1 cup), ensures a crispy beef coating.
Sauce Ingredients:
2 tsp Vegetable Oil – For sautéing ginger and garlic.
1/2 tsp Ginger – Minced for a fresh, zesty flavor.
1 tbsp Garlic – Chopped for aromatic, savory depth.
1 tsp Hoisin Sauce – (Optional) Adds a touch of sweetness and depth.
1/4 cup Soy Sauce – Salty umami base for the sauce.
1/4 cup Water – Helps balance the sauce consistency.
1/4 cup Rice Wine Vinegar – Adds acidity and brightness to the sauce.
1/4 cup Brown Sugar – Sweetness to counterbalance the salty soy sauce.
1 tbsp Corn Starch – Dissolved in 2 tbsp water to thicken the sauce.
1/2 tsp Chili Flakes – (Optional) Adds a mild heat and spice.
2 Green Onions – Sliced diagonally for a mild onion flavor and garnish.
Instructions:
Cut the Beef: Slice your Mongolian beef into thin, rectangular pieces (1/8 x 1 x 2 inches). Coat the beef with 1/4 cup cornstarch and let it sit for 5 minutes.
Prepare the Sauce: While the beef rests, prepare and cut all the ingredients for the sauce.
Fry the Beef: Heat oil to 350°F and fry the beef for about 2 minutes, or until the edges darken. Drain the oil and set the beef aside.
Cook the Sauce: In a hot pan on high heat, add 2 tbsp of cooking oil. Immediately add garlic, ginger, and all the liquids. Bring to a boil, then add the brown sugar and stir until dissolved.
Thicken the Sauce: Stir in the cornstarch mixture (cornstarch dissolved in water) and the fried beef.
Add Heat and Flavor: For extra heat, sprinkle in chili flakes.
Finish and Serve: Add the green onions last. Serve the Mongolian Beef over white or brown rice.
