Mongolian Beef

I love stir fry.  I love that you can throw whatever you want into a pan, mix up some soy sauce and rice vinegar, and like magic, you have a delicious dinner.  I am not an expert on Asian cooking – so I am not sure why this dish is called Mongolian Beef – because to me it looks pretty much like all the other stir fries I make, but I will go with it.  I found this recipe in Cooking Light and adapted it slightly below to what I had in the house.  The sauce was flavorful, the beef was tender, and it took less than 15 minutes to prepare from start to finish.  For a week-night dinner after working all day, it can’t be beat.  I know it would taste excellent with either chicken or pork as well.


  • 2  tablespoons  low-sodium soy sauce
  • 1  teaspoon  sugar
  • 1  teaspoon  cornstarch
  • 2  teaspoons  dry sherry
  • 2  teaspoons  hoisin sauce
  • 1  teaspoon  rice vinegar
  • 1  teaspoon  chile paste with garlic
  • 1/4  teaspoon  salt
  • 2  teaspoons  peanut oil
  • 1  tablespoon  minced peeled fresh ginger
  • 1  tablespoon  minced fresh garlic
  • 1  pound  sirloin steak, thinly sliced across the grain
  • 16  medium green onions, cut into 2-inch pieces


Combine first 8 ingredients, stirring until smooth.

Heat peanut oil in a large non-stick skillet over medium-high heat. Add minced ginger, minced garlic, and beef; sauté for 2 minutes or until beef is browned. Add green onion pieces; sauté 30 seconds. Add soy sauce mixture; cook 1 minute or until thickened, stirring constantly.

For a printer-friendly version of this recipe, click here:  Mongolian Beef

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