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Mongolian beef: photo of the dish
Illustrative photo: Craig Dugas from Bozeman, Montana, USA — CC BY-SA 2.0, Wikimedia Commons
Meat

Mongolian beef

Thin strips of beef seared over high heat then coated in a sweet and salty garlic and ginger sauce, often served with spring onions. This dish, born in Taiwanese and American restaurants, is very different from what Mongolians themselves eat.

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Ingredients

Ingredients

Sauce

Spices & seasoning

Optional extras

On the side

Nutrition facts

294 kcal per serving

Protein
29.8 g
Carbohydrates
17.6 g
of which sugars
11 g
Fat
11.2 g
of which saturated fat
1.9 g
Fiber
0.8 g

Ecomely’s estimate, calculated from the ingredients with the ANSES Ciqual food composition table, excluding sides and seasoning added to taste.

Instructions

  1. Cut the beef into 3 mm thin strips against the grain, then coat them with cornflour and half of the water. Leave to rest for 15 minutes.
  2. In a bowl, mix the soy sauce, brown sugar, the rest of the water and the sesame oil until the sugar dissolves.
  3. Heat the oil in a large frying pan over high heat until it lightly smokes, then sear the meat in small batches for 1 to 2 minutes, without overcrowding the pan.
  4. Set the meat aside. In the same pan, fry the garlic and ginger for 30 seconds, then deglaze with the rice wine.
  5. Pour in the sauce and let it thicken for 1 minute, stirring. Return the meat and coat it well.
  6. Add the spring onions cut into pieces, toss for 30 seconds and serve straight away with the rice.

Variations and tips

Vegetarian. Replace the beef with sliced shiitake mushrooms, seared in the same way.

Using what you can find here. Flank or rump steak is available from any butcher; the rice wine can be replaced with dry sherry.

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Original Ecomely recipe.