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
The versatile egg just hides quietly in your kitchen waiting for the word of command, then transforms itself into a million different meals.
Who doesn't like Chinese food? I've yet to meet anyone who doesn't just love the fusion of flavours, colours and ideas.
What do you do with the leftovers? There are so many really great ways to make use of them that your should never waste anything.
Other Beef Recipes
Flat iron steak is the American name for the cut known as butlers' steak in the U.K. and oyster blade steak in Australia and New Zealand.
The rich meaty gravy of Beef and Ale Pie with Bubble and Squeak Topping along with the succulent vegetables is a combination to die for.
A fillet of beef is the most luxurious, most delicate (and most expensive) cut available and is worth every cent!!
