Mongolian Beef

4 servings

Though the name is somewhat a misnomer (none of the ingredients come from traditional Mongolian cuisine), this dish is still a customer favorite. This version features egg whites, hoisin sauce, soy sauce, rice vinegar, chili paste, garlic, baby corn and green onions.


1 lb. sirloin or flank steak
1 tsp. sesame oil
1 egg white
1 tbsp. cornstarch
1⁄4 tsp. salt
3 tbsp. hoisin sauce
2 tbsp. water
1 tbsp. soy sauce
2 tbsp. rice vinegar
1⁄4 tsp. chili paste
1 cup oil for frying
2 tbsp. olive oil
1 clove garlic, minced
1 8-oz. can baby corn
4 green onions, cut into 1-in. pieces
1 tsp. sugar


1. Slice beef across grain into thin strips. Place in large bowl.

2. In small bowl, combine sesame oil, egg white, cornstarch and salt. Stir to combine. Pour over beef. Gently toss beef to combine and set aside to marinate for 30 minutes.

3. In small bowl, combine hoisin sauce, water, soy sauce, rice vinegar and chili paste. Set aside.

4. Heat large wok or skillet over high heat. Add 1 cup oil and heat until very hot. Add beef and fry until just cooked through. Remove and drain on paper towels.

5. Heat 2 tbsp. olive oil in skillet. Add garlic and stir-fry briefly. Add baby corn and green onions. Make well in middle of vegetables. Add sauce and bring to a boil. Stir to thicken. Add sugar and stir to combine.

6. Add fried beef back to pan and stir to combine sauce and vegetables. Serve over rice if desired.

Recipe by

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