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Mongolian Beef Sticks are full of flavor! Strips of beef marinated in rich peanut oil, ginger, garlic, and other spices then grilled to tender perfection. Easy and so delicious!
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Mongolian Beef Sticks started as an experiment and turned out delicious! I decided to take the ingredients from our Mongolian Beef recipe and condense them into a marinade. You’ll love the sweet, slightly spicy, and tender beef. It is so yummy!
Dinner is made easy and delicious tonight with this Mongolian beef satay. These skewers cook this steak perfectly giving a tender and juicy meat but the crispy edges everyone loves. This melt-in-your-mouth beef will be your forever way of cooking for a party, having appetizers, or enjoying with a side dish.
Mongolian Beef Sticks Ingredients
This recipe features sweet and spicy flavors that are easy to put together! It is the best combination and grills the beef perfectly tender with a crisp outside edge. The dipping sauce and seasonings on the beef are the best mixtures to blend and grill on the fire.
- Sirloin steak – Slice the steaks into long thin slices. The skewer will weave in and out of the steak.
- Peanuts – Find chopped peanuts or personally chop the peanuts using a food processer or blender.
- Peanut oil – This oil gives a special authentic flavor to the meat while it is being cooked.
- Ginger – Always a sweet and earthy root that has several health benefits as well as adding flavor to all dishes.
- Garlic – Give that garlic a good mince and add it for the flavor.
- Pepper flakes – Just a little bit of heat to add to the seasoning.
- Soy sauce – Always a favorite condiment that enhances the Asian style of cooking. It is a MUST to keep on hand for more recipes to follow! We choose to use a low sodium soy sauce to help with the salt intake.
- Dark brown sugar – The darker sugar adds more color and flavor to the sauce.
Spicy Dipping Sauce
Most beef satay recipes have a peanut dipping sauce that we use on our chicken satay recipe. But I decided to mix things up and do a spicy sauce which made the meal a yummy combination of sweet and spicy. This sauce is a combination of mayo, sour cream, sriracha, some lime juice, and garlic powder. That’s it! So easy and delicious!
- Mayonnaise – This is the base of the dipping sauce and thickness. It has all the flavor and adds a creamy texture.
- Sour cream – Add this with the mayonnaise for a thick dipping sauce.
- Sriracha hot sauce – Heat in the sauce! You will love these sweet and spicy sauces.
- Lime juice – A zesty and fresh squeeze helps balance all the flavors together.
- Garlic powder – Bring garlic powder t other mixture for the classic garlicky taste and flavor.
Spices and Seasonings for Beef Sticks
Satay can have a variety of seasoning mixtures for the beef. Each spice is meant to add flavor, balance the flavors together, as well as boost every bite. Mix and match seasonings, add more in, or find what is best for your Mongolian beef dinner!
- Peanut oil – If you have a peanut allergy you can use vegetable oil instead.
- Ginger – Fresh or dried ginger works great!
- Red pepper flakes – A little goes a long way, so use a tiny bit at first and then add more for extra spice.
- Soy sauce – This is known for the saltiness in the ingredients. Soy sauce is a great way to add flavor but also balance out all the ingredients together with the salty additive.
- Dark brown sugar – Added in for a deep sugary sweetness!
How to Make Mongolian Beef Sticks
Making Mongolian beef doesn’t have to be difficult! This fun twist on Mongolian beef still has all the flavor and texture just cooked a little differently. Get out of your grill and get ready to enjoy another delicious and flavorful dinner tonight!
- Whisk together – Mix the marinade ingredients in a large bowl.
- Marinade – Cut the beef into long thin strips, then stir it into the marinade. Cover and refrigerate for at least 3 hours. About an hour before serving, mix the sauce ingredients and refrigerate. Then soak the wood skewers in a water bath. (This will keep them from catching on fire during grilling).
- Prepare – About 20 minutes before serving, thread the meat onto the skewers, baste the meat with some of the marinades, then discard the excess.
- Grill – Place on the grill for about 6 to 7 minutes on each side over direct high heat, only turning once.
- Garnish – Top with chopped peanuts and serve with spicy dipping sauce.
“I made this tonight, but instead of discarding the marinade, I boiled it, then added some corn starch to thicken to use over rice. Thanks for the recipe!”
-Lynn
Questions About Mongolian Beef
Mongolian beef is a combination of soy sauce, water, brown sugar, Asian sweet chili sauce, rice wine, hoisin sauce, pepper, sriracha, and cornstarch. These ingredients can be interchanged and variated depending on the recipe.
Mongolian beef consists of sliced beef, usually flank steak, that is cooked with onions. Usually, the side dish is mixed veggies and rice.
Mongolian beef originated in Taiwan where Mongolian barbecue restaurants first appeared with meat dishes that continued to develop.
A satay is seasoned, skewered, and grilled meat served with a dipping sauce. The difference is in the way the meat is prepared and served, not necessarily the cut of beef. I hope this answers your question!
What to Serve with Beef Sticks
This marinated beef tastes delicious on its own with the dipping sauces or you can serve with simple white rice, or serve it alongside any of these delicious dishes!
Mongolian Beef Sticks
Equipment
- Outdoor Barbecue Grill
Ingredients
- 2 1/2 pounds sirloin steaks
- chopped peanuts for garnish
- wood skewers
Marinade:
- 2 Tablespoons peanut oil or veg. oil if you are allergic
- 1 teaspoon ginger
- 1 Tablespoon minced garlic
- red pepper flakes to taste
- 1/2 cup soy sauce
- 1/2 cup dark brown sugar
Spicy Dipping Sauce:
- 1/2 cup mayonnaise
- 1/4 cup sour cream
- 1 teaspoon sriracha hot sauce
- 1 teaspoon lime juice
- 1/2 teaspoon garlic powder
Instructions
- Mix together the marinade ingredients in a large bowl.
- Cut the beef into long thin strips, then stir it into the marinade. Cover and refrigerate for at least 3 hours. About an hour before serving, mix together the sauce ingredients and refrigerate. Then soak the wood skewers in a water bath. (This will keep them from catching on fire during grilling).
- About 20 minutes before serving, thread the meat onto the skewers, baste the meat with some of the marinades, then discard the excess.
- Grill for about 6 to 7 minutes on each side over direct high heat, only turning once.
- Garnish with chopped peanuts and serve with spicy dipping sauce.
Nutrition Information
tasty
I made this tonight, but instead of discarding the marinade, I boiled it, then added some corn starch to thicken to use over rice. Thanks for the recipe!
I must ask. What is the difference in beef satay and other beef recipes, such as the regular Mongolia Beef. Is it just the way the meat is cut or just a better cut of beef? I’ve always wondered what makes it “satay”. Just wondering. Thanks.
A satay is seasoned, skewered, and grilled meat served with a dipping sauce. The difference is in the way the meat is prepared and served, not necessarily the cut of beef. I hope this answers your question!
Sweet mother of pearl this was fantastic! I loved this! The only change I made was to do 1/2 cup of sour cream and 1/4 cup of mayo for the sauce (because I don’t care for mayo too much), and added an extra spoon of chili sauce because we like it spicy! Will be making this again and again!
This was great. I didn’t find the sauce very spicy and added some more chili sauce. Thanks for coming through for dinner again!
I love all of the flavors in this dish! And I have everything on hand too!