15 mins
Mongolian Beef
Recipe by Graham
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.
Mixed Tuna Salad 
Monk Fish Delight Ingredients for Mongolian Beef
Currently displaying quantities in US Imperial Measurements
How to Cook Mongolian Beef
- 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.
- Combine the first 8 ingredients (soy sauce, sugar, cornflour, dry sherry, hoisin sauce, rice vinegar, chile paste, salt), stirring until smooth.
- 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.
- Serve on a bed of Chinese noodles or Steamed Rice
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
Reviews of Mongolian Beef
 February 18 2015Excellent 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. Mackenzie (1 review) |
 December 22 2014FAN-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!!! RayH (5 reviews) |
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!!! madelyn (6 reviews) |
What To Eat Tonight
No need to scratch your head and wonder how to cater for that cocktail party or finger buffet. Just check out our great selection
Thanksgiving or Christmas are the two traditional times for turkey, but it doesn't have to be that way. We have lots of great recipes.
Christmas is that special time of year when diets go out of the window and folks spend more time preparing beautiful meals.
Other Beef Recipes
Whilst I eat my chili very hot, this recipe is for a medium strength chili which you can adjust as necessary with more or less chili powder.
Roast Beef varies only by the quality of the beef you purchase. Prime rib is cut from the forequarter and this succulent beef is ideal for roasting
You really can't go wrong with a rib eye steak that has been Caramelised. The sugar add a hint of sweetness whilst the cilli flakes add a bit of heat
