Mongolian Beef

Mongolian Beef
Prepare the ingredients.
Cut 350-500 grams of beef sirloin into strips.
Prepare 100 grams of corn flour.
Turn meat strips into flour.
The flour binds the moisture.
Put 1 tablespoon of sugar in a small bowl.
Add enough warm water ...
... and dissolve the sugar.
Add 4-6 tablespoons of soy sauce.
Add 1 tablespoon of sesame oil.
Add grated ginger from 2 cm ginger or instead about 1 teaspoon of ginger powder.
Grate 1-2 garlic cloves.
Add 1 teaspoon of chili powder or chili flakes.
Stir until everything is mixed well.
Heat the cooking oil (for deep-frying).
Put meat strips into the hot oil.
Fry meat strips until they just start to turn brown.
Remove from the heat ...
Put meat strips on clean paper towels or into a clean colander.
Cut 2 scallions into pieces.
Chop 1 onion into strips.
Heat 2-3 tablespoons cooking oil.
Put onion and scallion strips into the hot oil.
Fry until they start to get fragrant.
Add meat strips.
Continue stir-frying briefly.
Add the spice mixture.
Stir briefly.
Remove from the heat ...
Serve with steamed rice.


Mongolian beef is a dish served in Chinese-American restaurants consisting of sliced/stripped beef, typically flank steak, and stir-fried with vegetables in a savory brown sauce, usually made with hoisin sauce, soy sauce, and chili peppers. The beef is commonly paired with scallions or mixed vegetables and is often spicy. The dish is often served over steamed rice.


350 grams beef sirloin
100 grams corn starch
2 scallions
1 onion
2 ginger (2 cm)
1 clove garlic (1-2 cloves)
1 tablespoon sugar
4 tablespoons soy sauce (4-6 tablespoons)
1 tablespoon sesame oil
1 teaspoon chili powder (or chili flakes)
  cooking oil