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    You are in: Home / Chinese / Mongolian Beef Recipe
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    Mongolian Beef

    Total Time:

    Prep Time:

    Cook Time:

    25 mins

    20 mins

    5 mins

    tgobbi's Note:

    This is the version I served in the restaurant and that I've been teaching for 25 years.

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    Ingredients:

    Servings:

    Units: US | Metric

    • 1/2 lb flank steak, slice thinly against the grain,slices should be about 1 1/2 inch long

    Marinade

    Seasonings

    Vegetables

    • 8 scallions, cut in 2 inch pieces
    • 1/2 cup sliced bamboo shoot (*sliced carrot or celery can be substituted)

    Sauce

    Other Ingredients

    Directions:

    1. 1
      Marinade 20- 30 minutes.
    2. 2
      Use highest heat for all steps.
    3. 3
      Heat a wok to the smoking point.
    4. 4
      Pour in the oil.
    5. 5
      When very hot stir fry the beef until just cooked.
    6. 6
      Remove to drain off oil.
    7. 7
      Clean the wok if necessary.
    8. 8
      Reheat with a little more oil.
    9. 9
      Stir fry the seasoning ingredients for a few seconds until you get a strong aroma.
    10. 10
      Stir in the vegetables; keep stirring until heated through, about two minutes.
    11. 11
      Pour in the sauce and stir until it starts to bubble.
    12. 12
      Return the meat and stir to blend well.
    13. 13
      Thicken a little with the cornstarch mixture.
    14. 14
      Stir in a few drops of sesame oil.
    15. 15
      Serve at once.

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    Ratings & Reviews:

    • on March 27, 2011

      55

      This was delicious. I ended up marinating for maybe 2 hours and the beef was so tender. The sauce was perfect! Can't wait to make this again. Thanks!

      people found this review Helpful. Was this review helpful to you? Yes | No
    • on October 02, 2009

      55

      We truly enjoyed this recipe. I do agree that it looks more complicated than it really is. The sauce and the seasoning should definitely be prepped ahead of time. I followed this as written, but I omitted the bamboo shoots and instead I served it with sauteed broccoli and brown rice. I was hoping to get that thick, dark Mongolian sauce that I have had at PFChangs, but it came out a little runny. I believe that is because I did not drain the meat entirely. I was able to thicken it up with some cornstarch at the end, but I will definitely drain th meat better next time. I am so glad to have found this recipe on here. I have always wanted to make it! Thanks :)

      people found this review Helpful. Was this review helpful to you? Yes | No
    • on May 14, 2009

      55

      Used venison instead of beef. Awesome recipe. I added cashews in with the vegetables. I've eaten this at restaurants, but I think this was better. I also added curry, and crushed mustard. I'm always looking for good recipes for venison, and this one was one of the best.

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

    Read All Reviews (9)

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    Nutritional Facts for Mongolian Beef

    Serving Size: 1 (349 g)

    Servings Per Recipe: 2

    Amount Per Serving
    % Daily Value
    Calories 699.4
     
    Calories from Fat 428
    61%
    Total Fat 47.5 g
    73%
    Saturated Fat 9.4 g
    47%
    Cholesterol 171.1 mg
    57%
    Sodium 1281.3 mg
    53%
    Total Carbohydrate 17.0 g
    5%
    Dietary Fiber 2.9 g
    11%
    Sugars 6.4 g
    25%
    Protein 32.3 g
    64%

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