Mongolian Beef

Amy H.


Mongolian beef is a dish that is very popular in Chinese-American cuisine. This dish is often served with white rice, or over crispy fried cellophane noodles.


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10 Min
10 Min


  • 2 lb
    boneless beef sirloin
  • 1/2 c
    soy sauce
  • 2 Tbsp
    dry sherry
  • 2 tsp
    sesame oil
  • 2 Tbsp
    brown sugar
  • 2 tsp
    crushed red pepper
  • 1/4 c
    + 2 tbsp. peanut oil
  • 2 bunch
    green onions, cut into 2 inch pieces
  • 3
    red chilis peppers cut into strips (optional)
  • 3 Tbsp
    cornstarch mixed with 3 tbsp. water

How to Make Mongolian Beef


  1. Slice sirloin diagonally across the grain into thin strips. Place meat into a shallow glass dish and set aside.
  2. In a small container, combine soy sauce, dry sherry, sesame oil, brown sugar, crushed red pepper, and 1/4 cup peanut oil mixing well. Pour over beef. Cover & refrigerate at least a half hour.
  3. Pour remaining 2 Tbsp. Peanut oil around top and sides of wok. Heat at medium high for 1 minute. Add beef mixture and stir-fry until beef is cooked. Thicken with cornstarch slurry. Stir in green onions and stir-fry for 30 seconds more. Garnish with red chili pepper strips, if desired.

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