Mongolian Beef

by , Updated June 30, 2017
steak marinated
Diana Rattray

I used sirloin tips in this tasty beef, but thinly sliced flank steak or other flavorful steak could be used as well. Serve with hot cooked rice or a noodle dish for a fabulous meal.

Prep Time: 15 minutes



In a cup or bowl, combine the brown sugar, water, soy sauce, red pepper, and wine. Set aside.

Slice the beef into strips about 1/4-inch thick. Toss with the cornstarch and set aside.

In a large skillet or wok over medium heat, heat 1 tablespoon of oil. Add the garlic and ginger and cook, stirring, for about 1 minute. Add the sauce mixture and bring to a simmer. Simmer for 1 minute. Pour the sauce into a bowl and heat the remaining 1 tablespoon of oil in the skillet or wok. Add the beef and cook, stirring, until browned and cooked to desired doneness. Add the sauce back to the skillet and sprinkle with the green onions; heat through.

Serves 4 to 6.

Calories per serving (based on 4 servings): 491


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