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mongolian beef

(2 ratings)
LavenderLynn avatar
Recipe by
Lynn Clay
@LavenderLynn
Portland, OR

This recipe came from The Daring Gourmet, with adjustments for our family.

(2 ratings)
yield 4 serving(s)
prep time 10 Min
cook time 15 Min
method Stir-Fry

Ingredients For mongolian beef

  • 1 lb
    flank steak or beef tenderloin, cut into thin strips (this recipe also works great with chicken)
  • •cornstarch for coating
  • 2 Tbsp
    vegetable oil
  • FOR THE SAUCE
  • 2 tsp
    fresh ginger, minced
  • 1 Tbsp
    fresh garlic, minced
  • 1 Tbsp
    hoisin sauce
  • 1 1/2 tsp
    sesame oil
  • 1/4 tsp
    black pepper
  • 1/2 c
    soy sauce
  • 1/2 c
    water
  • 2 tsp
    cornstarch
  • 6 Tbsp
    brown sugar
  • 2 bunch
    green onions, cut into 2 inch pieces

How To Make mongolian beef

  • 1
    Add some oil to a hot wok or heavy skillet. Lightly coat the beef strips in cornstarch and shake to remove excess. Stir-fry beef until caramelized on both sides. Remove the meat from the wok and set aside. Discard all but 2 teaspoons of the oil.
  • 2
    To make sauce: Add the ginger and garlic to the wok and stir-fry for about 30 seconds. Add remaining sauce ingredients, except for the green onions. Let the sauce simmer for 2 minutes, until sauce begins to thicken.
  • 3
    Return beef to the sauce and stir to coat. Add the green onions and stir again to coat. Simmer for 1 minute seconds. Serve immediately with steamed rice and/or crispy fried cellophane noodles.
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