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15 mins
Mongolian Beef Recipe

Mongolian Beef

Rating 4-5 out of 5 - Most cooks definitely will make this recipe again
Graham

Recipe by  

The name "Mongolian Beef" is somewhat misleading since, apart from the beef, none of the ingredients or the style of preparation come from traditional Mongolian cuisine. Mongolian Beef is a dish that is well known in Chinese-American restaurants though less predominant in Europe or Australasia. It is usually either served over crispy fried cellophane noodles or on a bed of steamed rice.

As with all oriental cooking, there is a long list of ingredients and the key is to prepare everything before starting to cook, and have it at hand as you need it.

      Preparation Time: 10 Minutes

      Cooking Time: 5 Minutes

Ingredients for Mongolian Beef

If you are not familiar with any ingredients, please check our International Cooking Terms page.
US Imperial Measurements  UK Imperial Measurements  Metric Measurements

Currently displaying quantities in US Imperial Measurements
4:
2 tablespoons
soy sauce
1 teaspoon
sugar
1 teaspoon
cornflour (cornstarch or wheat starch)
2 teaspoons
dry sherry
2 teaspoons
hoisin sauce
1 teaspoon
rice vinegar
1 teaspoon
chile paste with garlic (such as sambal oelek)
¼ teaspoon
salt
2 teaspoons
peanut oil
1 tablespoon
fresh ginger
1 clove
garlic
16
spring onions (a.k.a. scallions or salad onions)
1 lb
sirloin steak

 

How to Cook Mongolian Beef

  1. Thinly slice the beef across the grain. Cut the spring onions into 2-inch lengths. Peel and crush (mince) the garlic and peel and mince the ginger.
  2. Combine the first 8 ingredients (soy sauce, sugar, cornflour, dry sherry, hoisin sauce, rice vinegar, chile paste, salt), stirring until smooth.
  3. Heat the peanut oil in a large non-stick frying pan (skillet) over a high heat. Add the ginger, garlic, and beef and quickly sauté (1 minute maximum) turning the beef regularly until it is browned on both sides. Add the spring onion pieces and sauté for a further 30 seconds. Add the soy sauce mixture and cook for 1 minute or until the sauce has thickened, stirring constantly.
  4. Serve on a bed of Chinese noodles or Steamed Rice

 
Graham GRAHAM'S HOT TIP:
Don't be afraid to experiment with this recipe. By all means add a few beansprouts or other stir-fry vegetables
 
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Reviews of Mongolian Beef

Rating 4 out of 5 - Many cooks will make this recipe again February 18 2015
Excellent recipe! I made this for my family and they cleaned their plates, and begged for more. This one is a keeper! Thanks so much for sharing this awesome recipe.
(1 review)
 
Rating 5 out of 5 - Many cooks will make this recipe again December 22 2014
FAN-Freakin-tastic!!!! I had absolutely no expectations for this dish but it was remarkably delicious! This is definitely one I will keep. First time i did it, I had to tweak it a bit since I had to work with what I had on hand. Today was my second attempt at this recipe, and this time it turned out PERFECT!!! I sliced the semi frozen meat and tossed in corn starch before starting the sauce. This recipe is a keeper!!! Yum, delish!!!
(5 reviews)
 
Rating 5 out of 5 - Many cooks will make this recipe again April 29 2013
I've died and gone to Mongolian Beef Heaven. Made it exactly as stated, and then steamed some broccoli to mix in with it when we sat down to eat it. Go NOW, and make this - NOW! The sauce is wonderful, and my picky 8-year-old even ate her whole plateful. Thanks for a great meal!!!
(5 reviews)

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