Mongolian Beef

Mongolian Beef Recipe

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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


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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
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


  • 1Combine 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.
  • 2Preheat 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.
  • 3Add remaining sauce and allow to cook until thickened. Serve over rice.

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About Mongolian Beef

Course/Dish: Beef
Hashtag: #easy

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