Mongolian Beef

Mongolian Beef

44 reviews, 4.1 star(s). 84% would make again

Ready in 25 minutes

The dish uses inexpensive ingredients to offer big flavor in a small amount of time.

"I marinated the beef in garlic and ginger for a few hours before I made the dish. I also used beef broth instead of chicken. The dish was wonderful. My husband thought it tasted alot like his favorite dish at the vietnamese restaurant in our town. Very nice, simple and fast dinner."


1 tablespoon Cornstarch
1 can Chicken broth
4 tablespoon Soy sauce
2 tablespoon Hoisin sauce
4 teaspoons Sesame oil
1 pound Boneless beef top sirloin
1 tablespoon olive oil
5 Green onion

Original recipe makes 4

Original recipe makes 4 Servings


You've adjusted the recipe from 4 (as originally posted) to 4 Servings. The ingredients above reflect 4 Servings, but the instructions reflect the as-posted 4. You may need to adjust the times, temperatures or quantities mentioned in the recipe below as needed.

In a small bowl, combine cornstarch and broth until smooth. Stir in the soy sauce, hoisin sauce and sesame oil; set aside.

In a large nonstick skillet or wok, stir-fry beef in 1-1/2 teaspoons hot olive oil until no longer pink. Remove and keep warm.

In the same skillet, stir-fry the onions in remaining olive oil for 2-3 minutes or until crisp-tender. Stir cornstarch mixture and add to the pan. Bring to a boil; cook and stir for 2 minutes or until thickened.

Reduce heat; add beef and heat through. Serve over rice.


This dish cooked up very fast and the flavor was wonderful.

There is additional broth so we put it on top of Coconut Rice.

Verified by stevemur
Alert editor   

Used regular onions instead of green ones in this version. Both are delicious


simply delicious


Used green onions in my first try, I will make this again.

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Calories Per Serving: 426 Get detailed nutrition information, including line-by-line nutrition insights?  Try BigOven Pro for Free for 14 days!

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Good, easy and quick
dmcmil4911 2y ago

Good but not great. I added some brown sugar and that helped.
jevarner 2y ago

Because of some of the reviews, I was a little leery about this recipe. But my boyfriend's favorite Asian dish is the Mongolian beef so I decided I would give it a try. But after reading some of the reviews I decided to do a little research myself. What I discovered was that Mongolian beef is actually supposed to be a spicy food and so I was confused as to why there was no spice in this recipe. I followed the recipe directions pretty much but I did take the advice of another reviewer and marinated beef in Soy sauce, garlic, rice vinegar, hoisin sauce, a little ginger, and a WHOLE lot of crushed red pepper and cayenne. I also added red pepper relish to make it spicy, plus cayenne and crushed red pepper to the sauce. Also per one of the other reviewers and because of some of the research I did, I added approximately 1/4 cup of brown sugar to the sauce before I cooked it. In the end it came out absolutely fantastic I served it over white rice and it was delicious. One more thing: I know it's not normal and usual to the dish, but I had extra mushrooms to get rid of, so I added them to the recipe. It worked really well.
cristinakj 2y ago

Okay and quick
dmcmil4911 2y ago

Loved it
sandralrowe5 2y ago

Super easy! Tastes yummy! We add steamed broccoli to the bed of rice before adding the beef mixture. We have made this a couple of times.,,,each a success!
melaniewilkersonwilliams 2y ago

It has a pretty good taste. I would try this again for sure.
itsacube 2y ago

It needs a tablespoonful of brown sugar to cancel out the saltiness.
andreskris 2y ago

Used a low sodium soy sauce, garlic, and ginger powder for marinade. Turned out great
rsearer 2y ago

With the addition of heat and marinated beef this is well received
dbwiant 2y ago

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