Mongolian Beef over rice

Mongolian Beef Recipe

Take-out copycat recipe that's ready in just 30 minutes.
Course Main Course
Cuisine Chinese
Prep Time 20 minutes
Cook Time 10 minutes
Total Time 30 minutes
Servings 6 servings
Calories 256kcal
Author I Heart Eating


  • 1/4 cup lite soy sauce
  • 2 teaspoons cornstarch
  • 1 1/2 pounds petite boneless sirloin steak (or similar beef) thinly sliced
  • 1/4 cup hoisin sauce
  • 2 tablespoons dry sherry or rice wine
  • 2 tablespoons brown sugar packed
  • 2 bunches green onions
  • 2 tablespoons vegetable oil
  • 3 cloves garlic minced
  • 1 tablespoon minced ginger
  • 1 teaspoon sesame oil


  • In a medium bowl, whisk soy sauce and cornstarch together.
  • Add sliced beef to soy sauce mixture, and toss to coat.
  • Set aside to rest for 10 minutes.
  • Meanwhile, whisk hoisin sauce, sherry, and sugar together in a small bowl until combined. Set aside.
  • Chop green onions into 1-inch pieces. Set aside.
  • Heat the vegetable oil in a wok or a large skillet over medium-high heat.
  • Add garlic, ginger, and beef with its sauce. Quickly toss to combine.
  • Let the beef cook for 30 seconds without stirring. 
  • Stir in green onions, and cook, stirring regularly, until they're just starting to wilt. 
  • Pour the hoisin sauce mixture in along with the sesame oil, and cook until just thickened.
  • I serve this over rice topped with a sprinkle of sesame seeds. 


*Disclaimer: I'm not a nutritionist. Recipe nutrition facts are estimates.


Serving: 1g | Calories: 256kcal | Carbohydrates: 11g | Protein: 26g | Fat: 10g | Saturated Fat: 5g | Cholesterol: 69mg | Sodium: 792mg | Potassium: 439mg | Sugar: 7g | Vitamin A: 40IU | Vitamin C: 1.2mg | Calcium: 46mg | Iron: 2.3mg