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Nutrition Facts
Serving Size 1 (265g) Recipe makes 4 servings
Calories 312
Calories from Fat 147		(47%)
Amount Per Serving		%DV
	Total Fat 16.4g	25%
	Saturated Fat 4.1g	20%
	Monounsaturated Fat 5.3g
	Polyunsaturated Fat 5.3g
	Trans Fat 0.0g
Cholesterol 35mg		11%
Sodium 945mg		39%
Potassium 766mg		21%
Total Carbohydrate 18.3g		6%
	Dietary Fiber 2.9g	11%
	Sugars 8.7g
Protein 22.6g		45%
detailed view... how is this calculated?

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Mongolian Beef

Recipe #192408 | 30 min | 20 min prep | add private note

⁽⁸⁾ RATE IT NOW Print Recipe

By: NavyDoc13
Oct 26, 2006

A staple of Chinese restaurants. This is one of the more popular dishes we serve at my parents' restaurant.

SERVES 4 (change servings and units)

Ingredients

3 tablespoons soy sauce
2 tablespoons chinese rice wine or dry sherry
1 teaspoon cornstarch
3/4 lb flank steak, thinly sliced across the grain
2 1/2 tablespoons cooking oil
2 tablespoons garlic, minced
10 small dried red chilies
10 green onions, cut into 3-inch pieces
2 tablespoons hoisin sauce

Directions

1
Combine 2 tbs soy sauce, rice wine, and cornstarch. Add beef to coat. Let marinade for at least 10 minutes.
2
Place a wok over high heat until hot. Add 2 tbs oil, swirling to coat sides. Add beef and stir-fry until no longer pink, 1 1/2 to 2 minutes. Remove meat from pan.
3
Add remaining 1/2 tbs oil to wok, swirling to coat sides. Add garlic and chilies. Cook until fragrant. Add green onions and stir-fry for 1 minute.
4
Return meat to wok and add hoisin sauce and soy sauce, cook until heated through.
5
Serve over crispy bean threads (heat oil to 375°F and deep fry bean threads/rice noodles until puffy, then drain onto paper towel).

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Featured Reviews for This Recipe

From: lxxColleenxxl

On Jan 16, 2009

I've made this dish twice now for dinner and we just love. I've added it to my regular rotation. Thank you so much for sharing this recipe with us! Delicious!!!

0 people found this review helpful

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From: Teddy's Mommy

On Dec 1, 2008

My boyfriend LOVES Mongolian Beef. This was really quite tasty and very easy. Here are my "recipe notes" **1 Tbsp Garlic - careful not to burn it (there was to much garlic for us) 1.5 lb steak tenderized "Chuck Cross Rib Steak Boneless" was good. Double marinade & sauce ingredients.** It wasn't QUITE what we were looking for but it was very good and we'll definitely make it again.

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From: Kitty Kat Cook

On Nov 21, 2007

I made 2 pounds and it was all gone. I added half a chopped white onion for extra crunch. And the only hoisin sauce I could find was garlic hoisin, I love garlic flavor so that was not a problem for me. Thank you!

4 people found this review helpful

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From: IAteMyGluestick

On Oct 27, 2006

Fantastic! Thanks so much for sharing! I used very thinly sliced sirloin, which my grocery sells as 'minute steak,' and I also used sesame oil as the cooking oil in this recipe. Other than that, the recipe was followed exactly and served over white rice. Delicious! We will make this again!

4 people found this review helpful

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