Mongolian Beef

Like the Mongolian Barbecue don’t be fooled by its name thinking that this is a Mongolian dish, it’s totally not and it’s a product of American marketing making it sound exotic. Mongolian beef is a Chinese-American recipe where thinly sliced beef steaks are stir fried and coated with sweet spicy savoury sauce made out of hoisin, soy sauce and chillies it is then served with cellophane noodles or steamed rice.

Mongolian Beef
Prep time
Cook time
Total time
Serves: 3-4
  • 500 beef sirloin, thinly slices
  • 4 stalks spring onions, sliced
  • 1 tbsp ginger paste
  • 2 cloves garlic, minced
  • 2 tbsp peanut oil
  • 1 tbsp hoisin sauce
  • 2 tbsp soy sauce
  • 1 tbsp Chinese cooking wine
  • 1 tsp rice vinegar
  • 1 tbsp sugar
  • 1 tsp cornstarch
  • 1 tbsp chilli garlic sauce
  • salt
  1. Mix together sauce ingredients until smooth, set aside.
  2. Place wok in high heat then add oil once it’s hot enough add beef, ginger and garlic. Brown beef for 5 minutes then add spring onions.
  3. Add sauce mixture and cook for 1 to 2 minutes, make sure sauce coats the beef. Turn heat off then serve.

20 Responses

  1. I love Mongolian cooking.
    🙂 Mandy

  2. This photo is gorgeous. You make even brown food taste good. How do you do that?

  3. This sounds delicious! Gonna make it this week with some stir-fry veggies. 🙂

  4. I know… I was shocked to learn this couple of years back…
    We have this joint that sell mangolian style recipes… They have this huge skillet and they do some good stir-fry…
    Anyways I have to say yours look MUCH AWESOME.

  5. You really got a nice glaze on this delicious Chinese dish, Raymund. Nicely done!

  6. Your photo caught my eye and the recipe sealed it for me.. I’m going to make this one on the weekend, it has all the flavors my family loves! I’m pinning it on my Pinterest board..

  7. I agree with the others, you’ve made brown food look stunning.

  8. Eha says:

    Thanks for telling it like it is!! Which still makes it a nice dish to enjoy: remember when it was regarded as SO exotic way back when 🙂 !

  9. Your Mongolian beef is absolutely irresistible! This is one of my favorite dishes from Chinese restaurants and your version absolutely nailed it. Thanks.

  10. One of my all time favourite’s which my dad often makes for my guy & I (whenever we revisit the restaurant.) Looks delicious as always and simple, but terrifically tasty.

  11. I needed this recipe for my files. Delish!

  12. Nami | Just One Cookbook says:

    Wow! You take such a great shot of Mongolian Beef! Hmm I need to make this one of these days. I rarely have it at a restaurant (because we always have other foods we want to eat) but now with this recipe I can make it at home!

  13. Mama B says:

    Oh, yum! I’m craving beef right now, and this isn’t helping. LOL

  14. I haven’t even thought about this dish in years, but now you have me hungry for it! Delicious!!

  15. It may not be exotic, but it looks delicious!

  16. Hey Raymund, I made this last night and we loved it! My husband commented that he has never had mongolian beef that he liked until now. I added broccoli and doubled the sauce — it was delicious. Thanks for another great recipe. 🙂

  17. TOBY says:

    This recipe is more complicated than it needs to be. Just marinade the beef (or lamb) in soy sauce, grated ginger, sugar, garlic, black pepper and wine (any kind). Then grill. Then serve with slivers of scallions and rice.

    • Raymund says:

      It looks the same for me you just removed Hoisin, Chilli Garlic and Cornstarch. Hoisin gives that fruit sweet flavour while cornstarch gives it a different texture hence it was called Mongolian Beef not just plain grilled beef.

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