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
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.
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, otherwise continue with this post. This Mongolian Beef recipe is, of course, inspired by American Chinese Cuisine and this dish 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. 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 about to make your Mongolian Beef as good as any restaurant recipe and I’m going to show you how to do it.
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. Stop sending me 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 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 and I’ll show you how to make Restaurant Quality Asian Cuisine.
Mongolian Beef Ingredients:
1 lbs Beef Chuck or Beef Flank Thinly Sliced 1/4cup Corn Starch
vegetable oil, for frying (about 1 cup)
SAUCE 2 teaspoonsvegetable oil 1/2teaspoon Ginger, minced 1 tablespoon Garlic, chopped
1 tsp Hoisin Sauce (optional) 1/4cup Soy Sauce 1/4cup Water 1/4 cup Rice Wine Vinegar 1/4cup Brown Sugar
1 tbsp Corn Starch deluded in 2 tbsp of Water 1/2 tsp Chili Flakes (optional) 2 large Green Onions, sliced on the diagonal into one-inch lengths
Cut your Mongolian Beef into 1/8 X 1 X 2 inch pieces(thin & rectangular). Coat and powder the beef with 1/4 cup Cornstarch and let it sit for 5 minutes. In the meantime, prepare and cut all other ingredients for the sauce. Fry the beef in Oil at 350 degrees for approximately 2 minutes, or until the edges of each piece start to darken. Then drain the oil and let it rest while preparing the sauce. In a hot pan on High heat, add 2 tbsp cooking oil, immediately followed by the garlic, ginger, and all the liquids. Bring it to a boil and add the brown sugar and stir until dissolved. Then added the Water deluded Corn Starch and Fried Beef. If you want to kick up the heat, add Chili Flakes. Add the Green Onions last, then serve Mongolian Beef with white or brown rice.