Mongolian Beef Recipe

Name: Mongolian Beef
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 4 cups peanut oil; 15 green onion tops; 1 tablespoon ginger, minced; 1 lb flank steaks or 1 lb sirloin steak; 1 ½ tablespoons water chestnut flour; 2 egg whites; 1 pinch salt; cornstarch paste; 1 teaspoon chili paste with garlic; ¼ cup chicken stock; 2 tablespoons dark soy sauce; 1 pinch sugar; 1 ½ tablespoons dry sherry

Servings: persons

4 cups peanut oil
15 green onion tops
1 tablespoon ginger, minced
1 lb flank steaks or 1 lb sirloin steak
1 ½ tablespoons water chestnut flour
2 egg whites
1 pinch salt
cornstarch paste
1 teaspoon chili paste with garlic
¼ cup chicken stock
2 tablespoons dark soy sauce
1 pinch sugar
1 ½ tablespoons dry sherry

1
["Preparation: Cut tops of green onions into 2"" long pieces.", "Combine sauce ingredients in small bowl & stir thoroughly.", "Cut steak across the grain into thin slices, about 1/2"" deep by 2"" long.", "In bowl big enough to hold meat, combine egg whites, salt & water chestnut flour.", "Beat with chopstick until frothy.", "Add steak, & use fingers to coat each slice.", "Deep-frying: In wok, heat oil to moderately hot.", "When ready, piece of coated meat will rise to surface immediately.", "Fry meat in small batches; drop in 1 slice at a time to avoid sticking.", "Cook until lightly brown, about 1 minute.", "Drain on Chinese strainer or paper bag.", "Stir-frying: Remove all but 2 T of oil from wok.", "With wok at medium heat, quickly stir-fry green onions & ginger for about 20 seconds.", "Add sauce; bring to boil on high heat while stirring.", "Add beef all at once, & toss with sauce until beef is hot & coated.", "Push beef out of sauce, dribble in cornstarch paste to lightly thicken.", "Recombine.", "Serve immediately."]

2040

kcal

Calories

144

Fat

103

Carbs

108

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.

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

My Personal Notes

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

You need 13 ingredients. The key ingredients include: 4 cups peanut oil, 15 green onion tops, 1 tablespoon ginger, minced, 1 lb flank steaks or 1 lb sirloin steak, 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.

That's it — enjoy your meal!

Mongolian Beef

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions