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Mongolian Beef Recipe

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Mongolian beef is another dish that can occasionally be found at the Chinese buffets. Despite its name, Mongolian beef doesn’t come from Mongolian cuisine at all but is rather another Chinese-American dish. Mongolian beef consists of sliced fried strips of steak coated with a sweet and spicy sauce. I actually deep fried the steak strips and then added them to the wok, but this recipe calls for frying the steak in a wok first. I found this dish to have very good flavor and just the right amount of sweetness and spice for my liking. Mongolian beef is one of the more popular Chinese-American beef dishes in the United States. Serve with white rice and broccoli florets. Enjoy.

(Makes 2 Servings)

Mongolian Beef Recipe

Mongolian Beef Recipe

Ingredients

  • 1 lb flank steak
  • ¼ cup cornstarch
  • 2 teaspoons vegetable oil
  • ½ teaspoon ginger (minced)
  • 1 tablespoon garlic (minced)
  • A ½ cup of soy sauce
  • 1/2 cup water
  • ½ cup brown sugar
  • 2 tablespoons of rice wine
  • ½ teaspoon red pepper flakes
  • 2 green onions (sliced)
  • 1 medium onion (sliced)
  • Oil (for frying)

Instructions

  1. To make the sauce- in a saucepan heat 2 teaspoons of oil. Add garlic and ginger, stir fry 10 seconds. Add soy sauce, wine, and water. Add brown sugar and dissolve into the sauce. Add red pepper flakes.
  2. Bring the sauce to a boil and boil for 2-3 minutes. Remove from heat.
    Slice the flank steak against the grain into ¼” thick slices.
  3. Tilt the knife blade at a 45-degree angle to the top of the steak to get wider cuts.
  4. Toss the steak slices with cornstarch and let the beef sit for 10 minutes (this is very important, do not skip).
  5. Heat up about a cup of oil in your wok to about medium heat. Add the beef slices to the wok and cook for 3 minutes (or use a deep fryer).
  6. Remove the meat from the wok with a slotted spoon and drain on paper towels. Drain all of the oil from the wok expect about a tablespoon.
  7. Add onions to the wok and stir fry for 2 minutes. Add the steak back to the wok and pour in the sauce.
  8. Cook while stirring until the sauce began to bubble.

Nutrition Information:

Yield:

2

Serving Size:

1
Amount Per Serving: Calories: 859Total Fat: 31gSaturated Fat: 9gTrans Fat: 0gUnsaturated Fat: 19gCholesterol: 179mgSodium: 3650mgCarbohydrates: 71gFiber: 2gSugar: 47gProtein: 69g

Nutrition information isn’t always accurate.

© Blog Chef

Pema

Monday 6th of October 2014

Appreciate the effort but I modified the recipe alot. I found the sauce VERY salty -- I probably added a couple cups of water to the 1/2 c. of soya sauce. Also the order of the instructions could be better. Instead of starting with the sauce, you should start with slicing the beef since you have to let it sit in the cornstarch for 10 minutes. You can make the sauce while you're waiting. And really a CUP of oil???? So unnecessary! Just use a couple tablespoons then you don't have to bother wasting so much oil and draining on paper towels.Thanks

Emily

Tuesday 17th of December 2013

I just made this on Sunday night and it was AMAZING! Every time I try to make an Asian recipe, I am never pleased with it. This is the first one that I really like.

Thanks for the great recipe!

Casey Kucera

Saturday 23rd of November 2013

This recipe ROCK'S!! I've made this a half dozen times and its always a crowd pleaser. Kudos for sure, if your thinking about trying it- go for it!

CMB

Thursday 26th of September 2013

This is soooo good! I substituted skirt steak since that's what I had on hand and removed as much of the fat as I could and boy is it yummy!

Hetal Patel

Monday 15th of April 2013

Can we make this with tofu/cottage cheese? What can I substitute rice wine with? I am a vegetarian and I don't drink alcohol.

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