Mongolian Beef

4
Lynn Clay

By
@LavenderLynn

This recipe came from The Daring Gourmet, with adjustments for our family.

Rating:

★★★★★ 2 votes

Comments:
Serves:
4
Prep:
10 Min
Cook:
15 Min
Method:
Stir-Fry

Ingredients

  • 1 lb
    flank steak or beef tenderloin, cut into thin strips (this recipe also works great with chicken)
  • ·
    •cornstarch for coating
  • 2 Tbsp
    vegetable oil
  • FOR THE SAUCE

  • 2 tsp
    fresh ginger, minced
  • 1 Tbsp
    fresh garlic, minced
  • 1 Tbsp
    hoisin sauce
  • 1 1/2 tsp
    sesame oil
  • 1/4 tsp
    black pepper
  • 1/2 c
    soy sauce
  • 1/2 c
    water
  • 2 tsp
    cornstarch
  • 6 Tbsp
    brown sugar
  • 2 bunch
    green onions, cut into 2 inch pieces

How to Make Mongolian Beef

Step-by-Step

  1. Add some oil to a hot wok or heavy skillet. Lightly coat the beef strips in cornstarch and shake to remove excess. Stir-fry beef until caramelized on both sides. Remove the meat from the wok and set aside. Discard all but 2 teaspoons of the oil.
  2. To make sauce: Add the ginger and garlic to the wok and stir-fry for about 30 seconds. Add remaining sauce ingredients, except for the green onions. Let the sauce simmer for 2 minutes, until sauce begins to thicken.
  3. Return beef to the sauce and stir to coat. Add the green onions and stir again to coat. Simmer for 1 minute seconds. Serve immediately with steamed rice and/or crispy fried cellophane noodles.

Printable Recipe Card

About Mongolian Beef

Course/Dish: Beef
Main Ingredient: Beef
Regional Style: Chinese



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