Mongolian Beef Recipe

Name: Mongolian Beef
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 lb sirloin steaks or 1 lb flank steak, thinly sliced; 1 egg white; 1/2 teaspoon salt; 2 teaspoons cornstarch; 1 cup oil; 1/2 cup bamboo shoot, chopped; 1 teaspoon toasted sesame seeds; 1 cup green onion, green part only,sliced diagonally; 1 cup carrot, sliced diagonally; 1 tablespoon sherry wine; 2 tablespoons hoisin sauce; 2 tablespoons dark soy sauce; 2 tablespoons chicken stock; 1/2 teaspoon sugar; 1 tablespoon garlic, finely minced; chili paste or crushed red pepper flakes (optional)

Servings: persons

1 lb sirloin steaks or 1 lb flank steak, thinly sliced
1 egg white
1/2 teaspoon salt
2 teaspoons cornstarch
1 cup oil
1/2 cup bamboo shoot, chopped
1 teaspoon toasted sesame seeds
1 cup green onion, green part only,sliced diagonally
1 cup carrot, sliced diagonally
1 tablespoon sherry wine
2 tablespoons hoisin sauce
2 tablespoons dark soy sauce
2 tablespoons chicken stock
1/2 teaspoon sugar
1 tablespoon garlic, finely minced
chili paste or crushed red pepper flakes (optional)

1
Combine beef, egg white, salt and 1 teaspoon cornstarch.
2
Mix well with hand.
3
Heat oil and fry beef for 30 seconds, drain.
4
Reheat 2 tablespoons of oil to 375 degrees in wok or large fry pan.
5
Stir-fry bamboo shoots, green onions, carrots and garlic for 1 minute.
6
Combine sherry, hoisin sauce, soy sauce, chicken stock, sugar, remaining 1 teaspoon cornstarch, garlic and chili paste to taste in bowl.
7
Add to vegetables.
8
Add sesame seeds, and bring to a boil.
9
Add beef.
10
Stir-fry quickly until heated through.

963

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 16 ingredients. The key ingredients include: 1 lb sirloin steaks or 1 lb flank steak, thinly sliced, 1 egg white, 1/2 teaspoon salt, 2 teaspoons cornstarch, and more.

Yes, Mongolian Beef falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Mongolian Beef

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