Mongolian Beef
Member recipe

Mongolian Beef

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(4 ratings)

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Serves 2

Easy stir-fry recipe

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  • Marinade:
  • 1 lb flank steak
  • 1 tbsp cornstarch
  • 1 egg white
  • 1 pinch salt
  • 1 tsp sesame oil
  • vegetable oil, for frying (about 1 cup)
  • Sauce:
  • 1 tablespoon garlic, chopped
  • 1/2 teaspoon ginger, minced
  • 3 tbsp hoisin sauce
  • 2 tbsp water
  • 1 tbsp dark soy sauce
  • 2 tsp rice vinegar
  • 1/2 tsp chinese five-spice powder
  • 1/4 tsp chilli paste, or to taste
  • 1-3 tsp dark brown sugar
  • 2 teaspoons vegetable oil
  • Vegetables:
  • 2 large green onions
  • 1 small white onion
  • 1 tsp chopped coriander, to garnish


    1. Slice the flank steak against the grain into 1/4" thick bite-size slices. Dip the steak pieces into the marinade. Let the beef sit for about 30 minutes so that the cornstarch sticks.
    2. Make the sauce by heating 2 tsp of vegetable oil in a saucepan over med/low heat.
    3. Add ginger and garlic to the pan to fry, then add all the remaining sauce ingredients (minus the sugar)
    4. Dissolve the brown sugar in the sauce, then raise the heat to about medium and boil the sauce for 2-3 minutes or until the sauce thickens.
    5. Remove it from the heat and set aside.
    6. Heat up one cup of oil in a wok until its hot but not smoking. Add the beef to the oil and saute for just two minutes, or until the beef just begins to darken on the edges. Stir the meat around a little so that it cooks evenly.
    7. After a couple minutes, use a large slotted spoon to take the meat out and onto paper towels, then pour the oil leaving about 1 tsp of oil in the wok. Put the pan back over the heat.
    8. Add the onions, then add the green onions. Cook for one minute.
    9. Add the beef back in and add the sauce. Cook for one minute.
    10. Serve on a bed of jasmine rice and garnish with coriander.

Comments, questions and tips

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Amy Johnson's picture
Amy Johnson
1st Jul, 2018
Four out of 5 of us really enjoyed this - the fifth being a fussy child! I ran out of hoisin sauce so used bbq as a replacement which worked well. Like other reviewers I would recommend doubling up on the sauce ingredients. I want to try this with lamb next time!
8th May, 2016
So simple and tasty. Definitely recommend increasing the sauce portion!
16th Sep, 2015
I usually only make recipes with a high enough rating from a decent number of reviewers. But I decided to try this recipe and I'm glad I did. It was delicious and exactly what I was looking for. It looks great in the bowl served on some sticky rice. Highly recommend making this. If you like your food a little more saucy, I think it's safe to double the Sauce ingredients.
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