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Mongolian Beef Recipe
Take-out copycat recipe that's ready in just 30 minutes.
Course
Main Course
Cuisine
Chinese
Prep Time
20
minutes
minutes
Cook Time
10
minutes
minutes
Total Time
30
minutes
minutes
Servings
6
servings
Calories
256
kcal
Author
Kate @ I Heart Eating
Ingredients
1/4
cup
reduced-sodium soy sauce
2
teaspoons
cornstarch
1 ½
pounds
petite boneless sirloin steak
or a similar cut of 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
Instructions
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.
Notes
Soy sauce:
I prefer to use lite or reduced-sodium soy sauce in this recipe. It keeps the sauce from getting overly salty.
Steak:
Flank steak is another great choice for this recipe.
This recipe moves pretty quickly. It's a good idea to gather all of the ingredients and have them ready before beginning.
Nutrition values are estimates.
Nutrition
Serving:
1
g
|
Calories:
256
kcal
|
Carbohydrates:
11
g
|
Protein:
26
g
|
Fat:
10
g
|
Saturated Fat:
5
g
|
Cholesterol:
69
mg
|
Sodium:
792
mg
|
Potassium:
439
mg
|
Sugar:
7
g
|
Vitamin A:
40
IU
|
Vitamin C:
1.2
mg
|
Calcium:
46
mg
|
Iron:
2.3
mg