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Mongolian Beef is a delectable medley of tender beef and fragrant scallions in a sweet and savory sauce. So easy to make at home yet tastes so much better than take-out!
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Mongolian Beef

Mongolian Beef is a delectable medley of tender beef and fragrant scallions in a sweet and savory sauce. So easy to make at home yet tastes so much better than take-out!
Prep Time15 minutes
Cook Time20 minutes
Total Time35 minutes
Course: Main Entree
Cuisine: Asian
Servings: 4 Servings
Calories: 400kcal
Author: Lalaine Manalo

Ingredients

  • 2 pounds beef sirloin, sliced thinly
  • 1 egg white
  • 1 tablespoon cornstarch
  • 1 tablespoon soy sauce
  • 1 tablespoon Chinese cooking wine
  • oil
  • 3 cloves garlic, peeled and minced
  • 1 thumb-size ginger, peeled and minced
  • 1 large onion, peeled and sliced thinly
  • 1 bunch green onions, ends trimmed and cut into 2-inch lengths

For the Stir-fry Sauce

  • 1/2 cup water
  • 1/4 cup light soy sauce (I used Kikkoman)
  • 3 tablespoons Hoisin sauce
  • 2 tablespoons Chinese cooking wine
  • 2 tablespoons sugar
  • 1 tablespoon cornstarch

Instructions

  • In a small bowl, combine egg white, cornstarch, Chinese cooking wine and 1 tablespoon oil. Whisk together until smooth and frothy. Add beef and massage marinade onto meat. Marinate in the refrigerator for about 30 minutes. In a colander, drain beef.
  • In a bowl, combine stir-fry sauce ingredients: water, soy sauce, Hoisin sauce, Chinese cooking wine and sugar. Stir until well blended. Add cornstarch and stir until dissolved and mixture is smooth. Set aside.
  • In a wok over high heat, heat about 1/4 cup oil. Add beef in a single layer and cook for about 2 to 3 minutes or until lightly browned. With a slotted spoon, remove meat and drain on paper towels.
  • Remove excess oil except for about 1 tablespoon. Add garlic and ginger and cook, stirring regularly, for about 30 seconds or until aromatic. Add onions and cook, stirring regularly, for about 30 to 40 seconds or until half done.
  • Stir stir-fry sauce to disperse cornstarch that may have settled on the bottom and add to wok. Cook, whisking regularly, until smooth and thickened. 
  • Return beef to wok and add green onions. Continue to cook, tossing gently, for about 1 to 2 minutes or until meat is heated through. Serve hot.

Nutrition

Calories: 400kcal | Carbohydrates: 20g | Protein: 54g | Fat: 8g | Saturated Fat: 3g | Cholesterol: 134mg | Sodium: 1399mg | Potassium: 942mg | Fiber: 1g | Sugar: 10g | Vitamin A: 50IU | Vitamin C: 4.1mg | Calcium: 70mg | Iron: 4.3mg