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A simple beef dish full of Chinese flavors. This dish comes together quickly so you have dinner on the table faster than ordering take-out!

Mongolian Beef on Taste and Tell

Ok, so I’m really almost tempted to not even talk about this recipe, but to tell you to run right out and buy yourself a copy of this month’s Cookbook of the Month – Easy Chinese Recipes. This is the only recipe I’ve made from the book so far, but if they are all this good, this book is going to be worth it’s weight in gold! And this recipe was so good, I would easily make this at home over going out for Chinese. Not to mention that it really is done faster than it would take to get take-out. And, I’m sure it’s much better for you.

It seems like Chinese recipes are the ones that people are most interested in trying to re-create at home.  (This General Tso’s Chicken recipe is still one of the most popular on my blog.)  And if you are looking for Chinese food that is as good as going out, you really need to look no further.  I don’t know what else to say except that this recipe rocked.

I was actually surprised to find that I had almost everything on hand for this recipe. (I didn’t think I had oyster sauce, only to discover after I bought some that I already had a full, unopened bottle at home…)  The original recipe calls for both light and dark soy sauce, but I didn’t have dark.  I just upped the amount of light soy sauce, but I’m thinking that I need to invest in dark soy sauce.  Many recipes in this cookbook call for it, plus I was watching a show on tv, and the Chinese cook said that dark soy sauce is one of the 5 pantry staples for making Chinese food at home.  But even without it, this recipe was amazing.  A-MAZ-ING.

So do yourself a favor – put this on your menu plan.  It’s easy.  It’s fast.  And it’s downright delicious.  You can’t ask for more than that!

Recipe Rating: 9.75 out of 10

Mongolian Beef
Prep time
Cook time
Total time
A simple beef dish full of Chinese flavors. This dish comes together quickly so you have dinner on the table faster than ordering take-out!
Serves: 2 servings, as a main dish
  • 8 ounces beef tenderloin, flank steak, or flap meat, cut into pieces
  • 2½ tablespoons oil
  • 2 cloves garlic, minced
  • One 1-inch piece fresh ginger, peeled and sliced into thin pieces
  • 3 green onions, cut into 2-inch lengths
  • 2 tablespoons soy sauce
  • ½ tablespoons oyster sauce
  • 1 teaspoon hoisin sauce
  • 1 teaspoon Chinese rice wine or sherry
  • 1 teaspoon cornstarch
  • ½ teaspoon sesame oil
  • 1 teaspoon sugar
  • ¼ teaspoon salt
  • 3 dashes white pepper
  1. Combine the marinade ingredients in a bowl, and add the beef. Let marinate for 15 minutes.
  2. Heat 1 tablespoon of the oil in a large skillet or a wok over high heat. Stir fry the beef until the outside is brown, but the inside is still pink. Remove from pan and set aside.
  3. In the same skillet, add the remaining oil. Add the garlic and ginger and stir fry until aromatic. Add the beef back in and cook until the beef is cooked through, about 1 to 2 minutes. Add the green onion and stir to combine. Serve immediately with steamed rice.
  4. -----------------------------
  5. Slightly adapted from Easy Chinese Recipes: Family Favorites From Dim Sum to Kung Pao


Want some more ideas to make your own take-out?

Orange Chicken from Smells Like Home
Sweet and Sour Chicken from Taste and Tell
Honey Walnut Shrimp from Handle the Heat
Vegetable Chow Mein from Food52

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14 Responses to Cookbook of the Month Recipe – Mongolian Beef

  1. Rosa says:

    A dish I adore! Great stir-fry and flavors.



  2. Evan at 7a, I want this now! This looks amazing. I never make chinese at home. I don’t know why but maybe I should start! The hubs would LOVE this.

  3. Magsie says:

    This looks great! Much better than anything I’ve had eating out.

  4. I absolutely love these flavors. Asian cuisine is one of my favorites and this sounds so mouthwatering!

  5. Bev Weidner says:

    That might be one of my favorite dishes, EVER. I’m crying now.

  6. Looks amazing! I probably NEED this cookbook 🙂

  7. Bee says:

    Thanks so much for making my cookbook Easy Chinese Recipes as the cookbook of the month and that you love the Mongolian beef recipe!!! Yes, I think all the recipes in the cookbook are great. Happy cooking! 🙂

  8. Jeanette says:

    Love the sauce in this stir-fry. Dark soy sauce is actually not as salty as regular soy sauce, and adds some nice color. I use it in soy sauce chicken and it adds a nice rich color.

  9. Dana says:

    is mirin the same as chinese rice wine?

  10. Joanne says:

    Finding a good cookbook source for take-out-like recipes is WAY easier said than done! Thanks for this recommendation. The mongolian beef looks awesome.

  11. Abby says:

    I didn’t even realize there were different kinds of soy sauce! If it’s easy, I’ll try it. Asian foods are usually so ingredient-heavy and hard to recreate!

  12. Zach says:

    Awesome. Asian cuisine is the best 🙂

  13. Zach says:

    @ Bee, can you send me some of your recipe?

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