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Nutrition Facts
Serving Size 1 (740g) Recipe makes 2 servings
Calories 4441
Calories from Fat 4017		(90%)
Amount Per Serving		%DV
	Total Fat 446.4g	686%
	Saturated Fat 58.9g	294%
	Monounsaturated Fat 123.9g
	Polyunsaturated Fat 241.4g
	Trans Fat 1.3g
Cholesterol 87mg		29%
Sodium 2101mg		87%
Potassium 705mg		20%
Total Carbohydrate 86.2g		28%
	Dietary Fiber 1.1g	4%
	Sugars 68.2g
Protein 37.4g		74%
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Mr. Wang's Mongolian Beef

Recipe #379905 | 30 min | 15 min prep | add private note

⁽³⁾ RATE IT NOW Print Recipe

By: mailbelle
Jul 1, 2009

One of my favorite Chinese restaurants in the Birmingham area is Mr. Wang's in Homewood. Our newspaper recently printed this recipe for their Mongolian Beef.

SERVES 2 -3 (change servings and units)

Ingredients

10 ounces beef, sliced into 3/8-inch strips
1/4 cup cornstarch
4 cups vegetable oil
2 teaspoons vegetable oil
1/2 teaspoon chopped garlic
1 teaspoon rice wine
1/4 cup soy sauce
2/3 cup sugar
1/4 yellow onion, sliced
2 green onions, sliced
1/4 teaspoon white pepper
1/4 teaspoon sesame seed oil

Directions

1
Mix beef and cornstarch well and allow to stand for 5 minutes.
2
Heat 4 cups vegetable oil and fry beef until it is crispy. Remove beef from oil.
3
Heat 2 teaspoons vegetable oil and add chopped garlic, rice wine, soy sauce, and beef. Stir-fry well.
4
Add sugar and continue stirring for 1 minute.
5
Add sliced yellow onion and green onion. Stir.
6
Add white pepper. Stir well.
7
Add sesame seed oil. Remove from heat and serve.

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Browse similar recipes by category

Course > Main Dish
Main Ingredient > Meat > Beef
Cuisine > Asian > Eastern > Chinese
Preparation > Time to Make > < 30 mins
Preparation > Simple > Beginner Cook
Preparation > Inexpensive
Preparation > Number of Servings > For 1 or 2

Featured Reviews for This Recipe

From: ElaineAnn

On Jul 5, 2009

This is a simple but very tasty recipe. I followed the recipe and served it with Basic Oriental Fried Rice - Stephen Yan. I'll definitely be making this again. Made for Unrated Asian Tag Game.

1 person found this review helpful

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From: Chef #1339230

On Jul 29, 2009

Thank you for sharing! This recipe is soo goood! My wife and I have been making it twice a week since we found this last month! I cook it closely following the recipe, only I add a squirt of that chinese Chili Sauce with the rooster on the label. That really set's it off. I also use whatever premium steak is on sale at Publix to begin with. This is usally Ribeye, NY Strip, or even T-Bone. This dish really is Gourmet Chinese Restaurant quality! Six stars!

3 people found this review helpful

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From: happynana

On Sep 10, 2009

This made us a very nice meal. I made as directed but used 1 pound of sirloin. I didn't need as much oil to try the beef. Meat was very tender. Next time I would cut down on the sugar. It was too sweet for us. I also added a squirt of the chili sauce as another Chef recommended. I will also add some red pepper flakes to the saute mixture next time. Thank you for sharing. Made for Ausie Swap #32.

1 person found this review helpful

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