Mongolian Beef

Name: Mongolian Beef
Prep time: 10 min
Cook time: 5 min
Total time: 15 min
Yield: Serves 4
Ingredients: 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

Ready in 15 mins

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.

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.

Currently displaying quantities in US Imperial Measurements

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

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