🥩 Mongolian beef
Mongolian beef is a Chinese-American stir-fry of thin slices of beef seared until crisp at the edges and tossed in a glossy, sweet-savoury sauce of soy sauce, brown sugar and garlic. Plenty of scallions are added at the end. It is tender, sticky and only mildly spiced, and is served with steamed rice.
Diets
Allergens
Contains (in a typical recipe):
What it is made of
Recipe
Ingredients
- 500 g beef flank steak, thinly sliced
- 2 tbsp cornstarch
- 60 ml soy sauce
- 40 g brown sugar
- 4 garlic cloves, minced, and 1 tsp grated ginger
- 1 bunch scallions, cut into 5 cm pieces
- 3 tbsp vegetable oil
Method
- Toss the beef with the cornstarch.
- Sear the beef in hot oil in batches until browned and crisp at the edges; set aside.
- Fry the garlic and ginger for 30 seconds, then add the soy sauce, sugar and 60 ml water and simmer until syrupy.
- Return the beef, add the scallions and toss for 1 minute.
- Serve at once with rice.
How to make it lighter
- Halve the brown sugar; 1 tbsp sugar ≈ 50 kcal.
- Stir-fry in 1 tbsp oil in a non-stick pan instead of shallow-frying.
- Add broccoli or peppers to bulk up the plate and serve with a small portion of rice.
History
Despite the name, the dish has nothing to do with Mongolian cuisine. It is generally linked to Taiwanese 'Mongolian barbecue' restaurants and to Chinese-American restaurants in the United States, where it became a menu staple.
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Values are estimates per 100 g for a typical recipe; home and restaurant versions vary. Diets and allergens are worked out from the ingredients of a typical recipe — always check with whoever cooked the dish. Not medical advice. Nutrition data: Me Nutrition dish database v13. How we count →