Mongolian Beef

Mongolian Beef

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Gina Schmitz


This recipe was one I tweaked from one posted in Cooking Light magazine. It turned out so good that my son went back and polished off the entire pan. I decided right then it was one I had to share.


★★★★★ 1 vote

30 Min
10 Min


  • 4 Tbsp
    soy sauce
  • 1 Tbsp
  • 1 1/2 tsp
    agave syrup
  • 4 tsp
    dry sherry
  • 4 tsp
    hoisin sauce
  • 2 tsp
    rice vinegar
  • 1 1/2 tsp
    sambal oelek (ground fresh chile paste)
  • 2 tsp
  • 1 1/2 Tbsp
    minced, peeled ginger
  • 1 1/2 Tbsp
    minced garlic
  • 1 lb
    sirloin steak, thinly sliced across the grain
  • 1 medium
    yellow onions, sliced
  • 6
    green onions, cut in 1 inch pieces
  • 1 1/2
    red bell peppers, sliced
  • 1 1/2 Tbsp
    peanut or grape seed oil

How to Make Mongolian Beef


  1. Combine first 8 ingredients in a bowl and set aside. Cut all vegetables, set aside. Slice the meat and put minced ginger and garlic on top. Add 2-3 tablespoons of liquid mixture in with the meat and allow to marinate for at least 15 minutes.
  2. Preheat large skillet or wok on high heat and add peanut or grape seed oil. Add meat mixture and let cook, stirring constantly until meat is brown. Stir in vegetables and stir fry just until they begin to soften slightly.
  3. Add remaining sauce and allow to cook until thickened. Serve over rice.

Printable Recipe Card

About Mongolian Beef

Course/Dish: Beef
Hashtag: #easy

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