Mongolian Beef – Chinese Restaurant Cooking Secrets

Mongolian beef is a main course originating from Taiwan. This is a dish served originally in Chinese restaurants that consists of sliced beef and green onions. It is usually served with steamed rice or crispy fried noodles.


• 1 lbs Mongolian beef chuck or beef flank (thinly sliced)
• Vegetable oil (for frying)
• 1/4 cup corn starch

For the sauce:

• 1 tbsp garlic (chopped)
• 1/2 teaspoon ginger (minced)
• 2 large green onions (sliced into 1-inch lengths)
• 1/4 cup soy sauce
• 1/4 cup water
• 1/4 cup brown sugar
• 1/4 cup rice wine vinegar
• 2 teaspoons vegetable oil
• 1/2 teaspoon chili flakes
• 1 tbsp corn starch deluded in 2 tbsp water
• 1 teaspoon hoisin sauce (optional)


This recipe takes about 30 minutes. Serves 2.

In a bowl, put the thinly sliced beef chuck or flank.
Coat with cornstarch.
Let it sit for about 5 minutes.
Set aside.

Set a large pot over 350 degrees heat.
Put oil and let it heat.
Deep fry the sliced beef for about 2-3 minutes or until the beef starts to darken.
Drain the oil.
Set aside deep-fried beef.

Set pan over high heat.
Put vegetable oil and let it heat.
Saute garlic and ginger.
Add water and soy sauce.
Let it boil for a minute.
Add sugar and cornstarch deluded in water to thicken.
Add the deep-fried beef.
Cook for 2-3 minutes.
Put green onions to add flavor.
Sprinkle with chili flakes.
Transfer to a plate.
Serve and enjoy!

Mongolian Beef - Chinese Restaurant Cooking Secrets
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