Mongolian Beef Recipe

Name: Mongolian Beef
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1/2 heads Garlic; 1/4 cups White Cooking Wine; 1/2 pounds Sirloin Tip, Sliced Thin; 1 whole Egg White; 1 Tablespoon Cornstarch; 1 Tablespoon Vegetable Oil (for The Beef); 2 cups Vegetable Oil, Divided Use; 1 cup White Onions, Sliced And Cut; 3/4 cups Green Onions, Cut Into 1 1/2 Pieces; 1/4 teaspoons White Pepper (powder Kind); 1/4 cups Soy Sauce; 1/4 cups White Sugar

Servings: persons

1/2 heads Garlic
1/4 cups White Cooking Wine
1/2 pounds Sirloin Tip, Sliced Thin
1 whole Egg White
1 Tablespoon Cornstarch
1 Tablespoon Vegetable Oil (for The Beef)
2 cups Vegetable Oil, Divided Use
1 cup White Onions, Sliced And Cut
3/4 cups Green Onions, Cut Into 1 1/2 Pieces
1/4 teaspoons White Pepper (powder Kind)
1/4 cups Soy Sauce
1/4 cups White Sugar

1
1.
2
Chop garlic and add to the white cooking wine.
3
Set aside
4
2.
5
Trim fat from sirloin tip.
6
Slice 1/8 inch thick into 2x1 inch pieces.
7
3.
8
Place beef in bowl.
9
Add egg white.
10
Mix to coat pieces of beef.
11
4.
12
Add corn starch, mix lightly.
13
5.
14
Add 1 tablespoon oil and mix well, coating all pieces of beef.
15
6.
16
Heat wok until very hot, and add 1 cup oil and heat over medium high heat.
17
7.
18
Add beef, turning to brown all sides.
19
When beef turns light brown, remove and drain.
20
8.
21
Turn off wok, drain oil and wipe it out.
22
9.
23
Heat wok on high again.
24
Add the other 1 cup of oil.
25
10.
26
Add beef again, turning.
27
Cook until dark brown.
28
11.
29
Add white onion and green onions, stir.
30
12.
31
Add white pepper powder, garlic in wine, soy sauce, and sugar, stir.
32
13.
33
Cook for 1-2 minutes on high, stirring constantly.
34
Serve with white rice or noodles.

1391

kcal

Calories

126

Fat

Carbs

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.

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

My Personal Notes

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How did you like this recipe?

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

You need 12 ingredients. The key ingredients include: 1/2 heads Garlic, 1/4 cups White Cooking Wine, 1/2 pounds Sirloin Tip, Sliced Thin, 1 whole Egg White, and more.

Yes, Mongolian Beef falls under the Meat & Poultry 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