Mongolian Beef II Recipe -
Mongolian Beef II Recipe
  • READY IN 1 hr

Mongolian Beef II

Recipe by  

"Savory strips of sirloin roast are soaked in a spicy marinade and sauteed with green onions. Serve over steamed rice or fried rice noodles."

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Ingredients Edit and Save

Original recipe makes 8 servings Change Servings
  • PREP

    20 mins
  • COOK

    20 mins

    1 hr


  1. Partially freeze the roast for easier slicing. Slice the roast into 3x1/2 inch strips, and set aside.
  2. In a large bowl, combine well the soy sauce, sherry, sesame oil, cornstarch, brown sugar, crushed red pepper and whole chile peppers. Place beef in the mixture and coat well. Cover and refrigerate for 20 to 30 minutes.
  3. Heat 2 tablespoons of the oil in a large skillet or wok over medium high heat. Place green onions in the hot oil. Cover, reduce heat to low and cook 6 minutes, or until tender. Remove green onions and set aside.
  4. In the same skillet or wok, heat remaining 1/4 cup of oil over medium high heat. Add beef mixture and saute for 5 minutes, or until the beef is thoroughly cooked. Return green onions to the pan and saute for 30 seconds more, or until heated through.
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Reviews More Reviews

Most Helpful Positive Review
Mar 29, 2005

My roommate and I really enjoy this recipe and it is part of our regular rotation. I made a few changes based upon previous reviews: Used only 3 bunches of green onions instead of 4. Added a medium yellow onion cut into wedges. Added 4 cloves of minced garlic and approximately 1" of fresh grated ginger root to the marinade. Used 2 tablespoon of Aleppo pepper instead of the crushed red pepper and whole dried red chile peppers. I found that the Aleppo adds a nice bite to the dish without being too hot (I'm a whimp when it comes to hot food). I did not think the soy sauce was too overpowering and there was plenty of salt. With the above changes it makes this dish great! Good luck! Update: You may substitute vanilla extract for the sherry. I tried this and it tasted the same.

Most Helpful Critical Review
Jan 30, 2004

This recipe was ok, but like others had written, it still needed something. I decided to try some garlic and ginger, I sauteed them in a separate pan and added them in toward the end. Fabulous! I cooked it for the family I'm a chef for and they raved!

Jan 29, 2004

This is IT! This is what I've been looking for! I disagree with the two previous posts- this is "eat it 2 times a week, yummy!" Doubling the sauce is not a bad idea if you like more sauce. I just kept it covered while cooking so the sauce didn't cook down. I added some sweet onions along with the green onions- just me preference. This is my new favorite recipe.

Sep 30, 2007

I was looking for something that would come close to the Mongolian Beef our favorite Chinese restaurant (well, not the favorite so much as the closest) serves. This surpassed it. I added a tablespoon of hoisin sauce and 1/2 tsp of baking soda to the marinade/sauce. I also reduced the cornstarch to 1 tablespoon. I stir fried the green onions along with some thinly sliced yellow onion and green bell pepper because that's how King's Garden does it. I also didn't use quite as much oil as called for, and everything came out terrific. My daughter claimed it was much better than the restaurant's! Thanks, Kimber!

Jan 29, 2004

I've made this recipe countless times. My husband regularly asks for it. I add mushrooms and carrots to the saute and serve with fried rice. Oh yum!

Jan 29, 2004

YUM! Great recipe that tastes like a restaurant dish. I did make a few modifications. Added broccoli, added more sesame oil and cut down on the crushed red pepper. I served it over maifun rice noodles.

Feb 02, 2004

I used sirloin steak and cut them into strips, turned out very tender and tasty. Thank you for an excellent recipe.

Oct 16, 2006

This was pretty good, but I was looking for something like PFChang's. Probably will try another recipe before this one again.


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  • Calories
  • 349 kcal
  • 17%
  • Carbohydrates
  • 16.3 g
  • 5%
  • Cholesterol
  • 61 mg
  • 20%
  • Fat
  • 22.2 g
  • 34%
  • Fiber
  • 3.4 g
  • 14%
  • Protein
  • 21.9 g
  • 44%
  • Sodium
  • 964 mg
  • 39%

* Percent Daily Values are based on a 2,000 calorie diet.

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