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4.62 from 13 votes

Mongolian Beef

Move over, P.F. Chang's!
Prep Time5 mins
Cook Time10 mins
Total Time15 mins
Course: Stir Fry
Cuisine: Chinese
Servings: 4 servings
Calories: 366kcal
Author: Kimberly Killebrew

Ingredients

  • 1 lb flank steak or beef tenderloin cut into thin strips (this recipe also works great with chicken) (See note for vegan option)
  • Cornstarch for coating
  • 2 tablespoons cooking oil
  • For the Sauce:
  • 2 teaspoons fresh ginger minced
  • 1 tablespoon fresh garlic minced
  • 1 tablespoon hoisin sauce (a critical ingredient)
  • OR Best Homemade Hoisin Sauce
  • 1 teaspoon sesame oil
  • 1/4 teaspoon black pepper
  • 1/2 cup soy sauce
  • 1/2 cup water
  • 2 teaspoons cornstarch
  • 1/2 cup brown sugar
  • 2 bunches green onions cut into 2 inch pieces

Instructions

  • Add some oil to a hot wok or heavy skillet. Lightly coat the beef strips in cornstarch and shake to remove excess. Stir-fry beef until caramelized on both sides. Remove the meat from the wok and set aside. Discard all but 2 teaspoons of the oil.
  • To make sauce: Add the ginger and garlic to the wok and stir-fry for about 30 seconds. Add remaining sauce ingredients, except for the green onions. Let the sauce simmer for 2 minutes, until sauce begins to thicken.
  • Return beef to the sauce and stir to coat. Add the green onions and stir again to coat. Simmer for 1 minute seconds. Serve immediately with steamed rice and/or crispy fried cellophane noodles.

Notes

Vegetarian/Vegan: Use Yves Meatless Beef Strips, Butler's Soy Curls or tofu (cut into 1/4 in. thick, 1 in. long strips and prepared in the fashion as outlined at http://daringgourmet.com/2013/01/15/creamy-mushroom-and-tofu-stroganoff/)
Calories: 366kcal | Carbohydrates: 33g | Protein: 26g | Fat: 13g | Saturated Fat: 3g | Cholesterol: 68mg | Sodium: 1197mg | Potassium: 497mg | Sugar: 28g | Vitamin A: 60IU | Vitamin C: 1.7mg | Calcium: 60mg | Iron: 2.7mg