This is a quick and easy Mongolian Beef recipe where beef is first stir-fried and then the thickened sauce is added later. All done under 20 minutes.
My Mama used to cook this every day as part of her daily menu when we still had a canteen. But I did not get the recipe for this Mongolian Beef from her…sorry Ma✌️. I wanted to make a quick version of it so I made some changes. Her’s is the only Mongolian Beef I’ve ever known and tasted before and though I got the recipe from another source (measurements only), the outcome was fairly the same. Well, of course, I searched and used the one that is the closest to my Mama’s.
The only thing that I miss from her version is the Mung bean sprouts. She usually cooks her Mongolian Beef with Mung bean sprouts in it. I wanted to do that as well but I was not really prepared (yikes).
If you have read my previous posts, you will know that I make my own Mung bean sprouts now. It is really fun and easy but it takes at least 3 days. Making this dish was actually like on a spur of the moment thing. The idea just struck me while I was thinking of the beef I just bought. I know, so unprofi for a food blogger right! Oh well, a lot of the dishes in this blog came about the same way..hehe! That is actually the reason why I stock on a lot of stuff…so that when inspiration hit, I am prepared…or kind of prepared in this case.
If you want to add the Mung bean sprouts, you just add it together with the carrots. About a cup would do.
- 600 grams beef (loin, sirloin, tenderloin), cut into thin strips
- ¼ cup cornstarch
- 4 Tablespoon oil
- 1 clove garlic, finely minced
- ⅓ cup soy sauce
- ⅓ cup water
- ⅓ cup brown sugar
- 1 big carrots, julienned
- ⅛ teaspoon ground pepper
- green onion and sesame seeds for garnishing
- Combine soy sauce, water, brown sugar, ground pepper, and garlic in a bowl. Stir until sugar is dissolved.
- In a big bowl, toss together beef strips and cornstarch until all sides of the meat are fully covered.
- In a wok or saute pan, heat oil over high. Add in beef slices and stir-fry for about 2-3 minutes. Do not overcook so the beef remains tender. If the pan is too small, do this in two batches. Remove the beef from oil and set aside.
- In the same pan with oil, pour the liquid mixture and let it simmer for 5-7 minutes or until the sauce is reduced and becomes thicker.
- Add the pre-cooked beef and carrots and cook for another minute or two just to let the flavor seep in.
- Garnish with sesame seeds and chopped green onion and serve with rice.