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Mongolian Beef

Course: Main
Cuisine: Chinese
Author: The Urban Mrs.


  • 1 lb beef tenderloin cut into thin strips and lightly coated in corn starch
  • 2 tbs vegetable oil
  • 2 bunches green onions cut into 2 inch pieces
  • 1 small bell pepper diced
  • 2 tsp minced ginger
  • 1 tbs minced garlic
  • 2 tsp sesame oil

For the sauce:

  • 1 tbs oyster sauce
  • 1/4 tsp black pepper
  • 1/2 cup fish sauce
  • 1/2 cup water
  • 1/2 cup brown sugar
  • 1 tbs Shao Xing rice wine or sake


  • Add oil to a hot wok. Stir-fry beef until caramelized on both sides. Set aside.
  • In the meantime, combine all the sauce ingredients in a bowl.
  • Add the sesame oil to a hot wok, then add the bell pepper, ginger and garlic. Stir-fry for about 30 seconds. Add the sauce and let it simmer for 2 minutes.
  • Return beef to the sauce and stir to coat. Add the green onions and stir again to coat. Simmer for 1 minute and serve over steamed rice.