Mongolian Beef Recipe
User Reviews
5
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Prep Time
20 mins
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Cook Time
10 mins
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Total Time
30 mins
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Servings
6 servings
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Calories
256 kcal
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Course
Main Course
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Cuisine
Chinese
Mongolian Beef Recipe
Description
This Mongolian Beef recipe uses thinly sliced sirloin steak coated in a mixture of soy sauce and cornstarch that tenderizes and thickens during cooking. The beef is quickly seared with garlic and minced ginger to build aroma and flavor, then combined with green onions that soften but retain a hint of crunch. The sauce, a blend of hoisin, sherry, brown sugar, and sesame oil, adds sweetness and umami that cling to the beef. The stir-frying technique cooks the meat fast to keep it tender without overcooking. Served over rice, the dish delivers a rich, well-balanced flavor with both savory and sweet notes intensified by the sesame oil and fresh aromatics.
Prepare all ingredients before cooking as the steps proceed rapidly. Using reduced-sodium soy sauce helps prevent excessive saltiness. Flank steak can be substituted for sirloin for a similar result. Garnish with sesame seeds for added texture and flavor.
Ingredients
- 1/4 cup soy sauce reduced-sodium
- 2 teaspoons cornstarch
- 1 ½ pounds sirloin steak or a similar cut of beef, thinly sliced, petite, boneless
- 1/4 cup hoisin sauce
- 2 tablespoons dry sherry or rice wine
- 2 tablespoons brown sugar packed
- 2 green onions bunches
- 2 tablespoons vegetable oil
- 3 garlic minced, cloves
- 1 tablespoon ginger minced
- 1 teaspoon sesame oil
Instructions
- In a medium bowl, whisk soy sauce and cornstarch together.
- Add sliced beef to soy sauce mixture, and toss to coat.
- Set aside to rest for 10 minutes.
- Meanwhile, whisk hoisin sauce, sherry, and sugar together in a small bowl until combined. Set aside.
- Chop green onions into 1-inch pieces. Set aside.
- Heat the vegetable oil in a wok or a large skillet over medium-high heat.
- Add garlic, ginger, and beef with its sauce. Quickly toss to combine.
- Let the beef cook for 30 seconds without stirring.
- Stir in green onions, and cook, stirring regularly, until they're just starting to wilt.
- Pour the hoisin sauce mixture in along with the sesame oil, and cook until just thickened.
- I serve this over rice topped with a sprinkle of sesame seeds.
Notes
- Use reduced-sodium soy sauce to avoid overly salty flavors in the sauce.
- Flank steak is a good alternative cut for tender results.
- Gather and prep all ingredients before cooking as the recipe cooks quickly.
Nutrition Information
Show DetailsNutrition Facts
Serving: 6servings
Amount Per Serving
Calories 256 kcal
% Daily Value*
| Serving | 1g | |
| Calories | 256kcal | 13% |
| Carbohydrates | 11g | 4% |
| Protein | 26g | 52% |
| Fat | 10g | 15% |
| Saturated Fat | 5g | 25% |
| Cholesterol | 69mg | 23% |
| Sodium | 792mg | 33% |
| Potassium | 439mg | 9% |
| Sugar | 7g | 14% |
| Vitamin A | 40IU | 1% |
| Vitamin C | 1.2mg | 1% |
| Calcium | 46mg | 5% |
| Iron | 2.3mg | 13% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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