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    You are in: Home / Deep-fried / Mongolian Beef Recipe
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    Mongolian Beef

    Mongolian Beef. Photo by LifeIsGood

    1/2 Photos of Mongolian Beef

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    Total Time:

    Prep Time:

    Cook Time:

    25 mins

    15 mins

    10 mins

    Sue Lau's Note:

    This can be made with other cuts of beef, but flank steak gives the best, and most authentic flavor to this dish.

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    Ingredients:

    Servings:

    Units: US | Metric

    Directions:

    1. 1
      Trim fat from partially frozen beef, and slice thinly across the grain into thin strips.
    2. 2
      Prepare a sauce in a small bowl of water, rice wine, hoisin sauce, bean sauce, soy sauce, cornstarch, and sesame oil; stir well and set aside.
    3. 3
      Prepare Sai Fun: Heat several inches of oil in a wok or fryer.
    4. 4
      Pull bean thread noodles apart slightly and drop into hot oil and stand back a bit; almost immediately they should puff up enormously (so don't put in very many at a time).
    5. 5
      When they have done this, lift them from the oil and drain on paper toweling and begin stir-fry.
    6. 6
      Pour one tbsp of oil into wok heat to hot but not smoking; add garlic and stir-fry briefly; add green onion and stir-fry until onions are tender, remove from wok.
    7. 7
      Add more oil to wok if needed; add the beef to wok and stir-fry about 2-3 minutes, then stir in sauce and cook until thick and bubbly.
    8. 8
      Add onions back to wok and stir everything together.
    9. 9
      To serve, place some of the"Sai Fun" (crispy noodles) on the plate and cover with a portion of the stir-fry.
    10. 10
      Serve this immediately, as if it sits too long, the noodles start to get soggy.
    11. 11
      Serve with rice also, if desired.

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    Ratings & Reviews:

    • on October 20, 2008

      45

      This was such a fun recipe to prepare! Even my kids wanted to get involved. I used the flank steak, and prepared as directed, it came out tender and flavorful. Make sure you get your wok or pan of oil VERY hot so your noodles will puff up properly! Thanks!

      people found this review Helpful. Was this review helpful to you? Yes | No
    • on October 14, 2008

      45

      This was good, just not what I know as Mongolian Beef. The green onions were there, and over all the taste was good (with a little strong vinegar taste). I followed the recipe exactly, except I used sirloin, since that is what I had. I think I would marinate the meat next time to add some flavor, and I'm really going to study my next serving of Mongolian Beef to see what I could do to help make this recipe more like what I know as Mongolian Beef. Another tip, make sure your oil is extremely hot before adding the noodles if you want them to expand, or place in warm water if you want more traditional noodles. Thanks for the recipe...I'm going to play with your sauce and see if I can use it in other dishes!

      people found this review Helpful. Was this review helpful to you? Yes | No

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    Nutritional Facts for Mongolian Beef

    Serving Size: 1 (225 g)

    Servings Per Recipe: 3

    Amount Per Serving
    % Daily Value
    Calories 480.5
     
    Calories from Fat 143
    29%
    Total Fat 15.9 g
    24%
    Saturated Fat 6.0 g
    30%
    Cholesterol 77.2 mg
    25%
    Sodium 516.4 mg
    21%
    Total Carbohydrate 35.4 g
    11%
    Dietary Fiber 2.1 g
    8%
    Sugars 3.1 g
    12%
    Protein 44.0 g
    88%

    The following items or measurements are not included:

    brown bean sauce

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