Mongolian Beef
Best wine varietals
Malbec
Malbec's bold fruit and moderate tannins complement Mongolian beef's savory and sweet flavors.
Cabernet Sauvignon
Cabernet Sauvignon's structure and dark fruit balance the rich, umami beef sauce.
Syrah
Syrah offers spicy notes that enhance the dish's bold, savory profile.
Blend
Blend wines provide complexity and versatility to match the layered flavors of Mongolian beef.
Best cocktails with this
Coupe glass • Medium • 5 min
acid/fat/heat/ginger — spicy ginger + lime cuts fat and echoes Asian flavors
Coupe • Medium • 5 min
smoke/acid/sweet — mezcal smoke complements char; lemon and honey balance sweet-savory
Rocks glass • Medium • 10 min
heat/acid — jalapeño spice and citrus mirror any chili heat and brighten the rich sauce
Rocks glass • Easy • 5 min
acid, bubbles — bright lime acidity cuts sweet-savory glaze and refreshes palate
Cocktail glass • Medium • 5 min
acid/sweet/bubbles — bright tropical acidity (pineapple + lime) slices through richness
Highball glass • Easy • 5 min
herbal, acid — cool cucumber + mint refresh and lift richness; cleansing mouthfeel
Coupe • Medium • 5 min
acid/sweet — tequila and lemon lift the dish; honey ties to the brown-sugar glaze
Highball glass • Easy • 5 min
acid, bitter — grapefruit tang and citrus lift cut through caramelized soy sweetness
Old fashioned glass • Easy • 5 min
bitter, bubbles — Campari bitterness and prosecco effervescence balance fat and sweetness
Martini glass • Easy • 5 min
umami/salt — olive brine’s savory note complements soy/umami of the beef
Wine Glass • Medium • 5 min
bitter, bubbles, herbal — bitter-sparkling profile offsets sweet-salty glaze and adds complexity