Mongolian Beef Recipe

 Mongolian beef is a delicious dish originating in China that consists of thinly sliced beef strips sautéed in oil or broth with garlic, ginger, soy sauce, and green onions (the main ingredient). I’m not sure if this dish has been modified to suit the American palate, but the one I will teach you how to make today is based on a Chinese recipe.

Mongolian Beef Recipe


2 pounds thinly sliced beef 

1 pound thin noodles 

4 green onions

3 tablespoons cornstarch mixed with 1 tablespoon water – optional (to thicken the sauce)


To prepare Mongolian Beef, place beef slices in a big bowl and add cornstarch mixed with 1/2 cup of water. Stir to mix well and set aside. Heat oil (or broth) in a wok on simmer fire. 

Add shredded ginger and minced garlic, stir fry for about 30 seconds then add green onions and soy sauce. 

Stir fry everything together until the green onions and beef are a little cooked (about 1 minute). Add the beef into the wok, stir to mix well, and let it cook for about 2-3 minutes or until brownish. 

Pour in 1/2 cup water, cover with lid, then reduce heat to medium-low and cook for another 5-8 minutes or until the beef is done. Serve immediately over warm noodles and garnish with chopped Chinese parsley if desired.

Mongolian Beef Recipe