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Mongolian beef served on a sizzling plate

Mongolian Beef

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5 from 4 reviews

Tender beef stir-fry tossed in a savory slightly sweet sauce, this Mongolian Beef is a Chinese takeout classic that you can now recreate in the comfort of your own home!

  • Total Time: 30 minutes
  • Yield: 2 Servings 1x

Ingredients

Scale

Beef

Sauce

  • 1 tbsp Hoisin sauce
  • 1 tbsp Ground bean sauce, aka doubanjiang
  • 2 tsp Sesame paste
  • 2 tsp Black bean chili sauce, or chili oil if you don't have that on hand
  • 1 tbsp Shaoxing cooking wine
  • 2 tsp Garlic, finely chopped
  • 1/2 tsp YumYum, aka MSG
  • 1/2 tsp Sugar
  • 2 tbsp Water
  • 1/4 tsp Dark soy sauce
  • 1 Spring onion, cut into 4cm stalks
  • 1/2 Brown onion, thinly sliced

Instructions

  1. Heat the oil in your wok or frypan over high heat
  2. Add the beef and cook for 3-4 minutes, or until cooked through
  3. Strain the beef from the oil and set the oil aside to be used for next time
  4. (If you're using a sizzling plate to serve, place your sizzling plate in the heat of your wok burner)
  5. In your empty wok or fry pan combine the hoisin, ground bean sauce, sesame paste, black bean chili, Shaoxing wine, garlic, YumYum, sugar, water and dark soy
  6. Cook the sauce, stirring until well combined and bubbling
  7. Add the beef, onion, and spring onion to the sauce and toss until combined
  8. Serve with a side of white rice and enjoy
  9. (If you're using a sizzling plate add the raw onion directly onto the heated sizzling plate and serve the stir-fried beef over the top)
  • Author: Vincent Yeow Lim
  • Prep Time: 15 minutes
  • Cook Time: 15 minutes
  • Category: Beef
  • Method: Easy
  • Cuisine: Chinese

Nutrition

  • Serving Size: 1 portion
  • Calories: 560
  • Sugar: 7.6 g
  • Sodium: 685.9 mg
  • Fat: 38.1 g
  • Carbohydrates: 19.7 g
  • Protein: 36.1 g
  • Cholesterol: 90.4 mg