Mongolian Beef!

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  • 1 pound (1/2 kg) of sirloin, sliced fairly thin
  • 3 1/2 tbsp of soy sauce
  • 1 tbsp of hoisin sauce
  • 1 tbsp of brown sugar
  • 1 tsp of sweet chili sauce
  • 2 cloves of garlic, minced
  • 1 thumb size ginger, minced
  • 1 tbsp of cornstarch dissolved in 1 tbsp of water
  • 1/3 cup of beef stock
  • 1 tsp of sesame oil
  • 2 spring onions (1/3 cup), sliced
  • cooking oil for frying

Servings: 3-4
Time: 20 minutes
Level: Easy
Cuisine: Chinese, American


Add the cooking oil to preheated pan. Place the beef in and fry it over medium heat until it turns light brown. This should take about 2 minutes on each side.
Move the beef to one side of the pan. Add in the garlic and ginger. Stir and saute it for a minute or two. Mix it in with the beef.
Add in the chili sauce, soy sauce, hoisin sauce, sugar, and beef broth. Stir it over medium high heat until it comes to a boil. Reduce the heat to low and allow it to simmer for about 20 minutes.
Add in the dissolved corn starch. Using a wooden spoon, swirl the beef around until the sauce thickens.
Plate the Mongolian beef, spoon some of the sauce over the top, and garnish with chopped spring onions. Enjoy

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