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Mongolian Beef

Prep Time10 mins
Cook Time20 mins
Total Time30 mins
Servings: 3
Author: Vanjo Merano


  • 1 lb. sirloin or flank steak thinly sliced and cut into serving pieces
  • 1 thumb minced ginger
  • 2 teaspoons garlic minced
  • 3/4 cup chopped scallions
  • 2 tablespoons soy sauce
  • 1 teaspoon brown sugar
  • 3 teaspoons cornstarch
  • 1 tablespoon Chinese cooking wine or sherry
  • 1 tablespoon hoisin sauce
  • 1 1/2 teaspoon vinegar white, rice, or cane
  • A bit of Sriracha sauce optional
  • 1/4 teaspoon sesame oil optional
  • 1/2 teaspoon salt
  • 1/4 teaspoon white pepper powder
  • 3 tablespoons cooking oil


  • Season the beef with 1/4 teaspoon salt and 1/8 teaspoon white pepper. Let it stay for 10 minutes.
  • Heat the oil in a frying pan.
  • Dust the beef in 2 teaspoon cornstarch. I do this by combining the beef and cornstarch in a resealable bag, seal the bag with some air inside, and shake the bag until the beef is coated.
  • Pan-fry the beef in medium heat for 1 minute per side. Do this in batches so that the beef gets cooked properly and the pan does not get over crowded. Remove the pan-fried beef from the pan. Set aside.
  • Combine soy sauce, sugar,1 teaspoon cornstarch, cooking wine, hoisin sauce, vinegar, Sriracha, sesame oil, and remaining salt and pepper in a bowl.Mix well and set aside.
  • On the same pan with remaining oil, add the garlic and ginger. Stir and cook until the garlic turns light brown.
  • Put-in the beef. Stir.
  • Pour-in the soy sauce mixture. Quickly stir and cook until the sauce gets thick.
  • Add the scallions. Cook for 1 minute.
  • Transfer to a serving plate.
  • Serve with white rice. Share and enjoy!


Serving: 3g