Recipe Sifter

  • Start Here
    • Course
    • Main Ingredient
    • Cuisine
    • Preparation
    • Occasion
    • Diet
    • Nutrition

Select () or exclude () categories to narrow your recipe search.


As you select categories, the number of matching recipes will update.

Make some selections to begin narrowing your results.
  • Calories
  • Amount per serving
    1. Total Fat
    2. Saturated Fat
    3. Polyunsat. Fat
    4. Monounsat. Fat
    5. Trans Fat
  • Cholesterol
  • Sodium
  • Potassium
  • Total Carbohydrates
    1. Dietary Fiber
    2. Sugars
  • Protein
  • Vitamin A
  • Vitamin B6
  • Vitamin B12
  • Vitamin C
  • Calcium
  • Iron
  • Vitamin E
  • Magnesium
  • Alcohol
  • Caffeine
  • Find exactly what you're looking for with the web's most powerful recipe filtering tool.

    You are in: Home / Recipes / Mongolian Beef Recipe
    Lost? Site Map

    Mongolian Beef

    Mongolian Beef. Photo by TeresaS

    1/3 Photos of Mongolian Beef

    more photos

    Total Time:

    Prep Time:

    Cook Time:

    15 mins

    10 mins

    5 mins

    IngridH's Note:

    Adapted from Cooking Light, December 2009. You can leave out the MSG if you like (it wasn't in the original version), but you will likely need to increase the salt to compensate.

    • Save to Recipe Box

    • Add to Grocery List

    • Print

    • Email

    My Private Note



    Units: US | Metric


    1. 1
      Combine soy sauce, sugar, cornstarch, mirin, hoisin, garlic chile sauce, and MSG. Set aside.
    2. 2
      Heat a large non-stick skillet over medium high heat.
    3. 3
      Coat with cooking spray.
    4. 4
      Sear beef strips on both sides, just until brown and slightly carmelized. This may take serveral batches.
    5. 5
      Set beef aside in a bowl.
    6. 6
      Add oil to skillet.
    7. 7
      Add vegetables, garlic, and ginger.
    8. 8
      Stir fry for a minute or two.
    9. 9
      Add the sauce and beef.
    10. 10
      Stir fry for another 30 seconds to a minute, until sauce thickens.
    11. 11
      Serve immediately with steamed rice or noodles.

    Ratings & Reviews:

    • on May 23, 2010


      Delicious - I used left over steak from our steak dinner the night before and broccoli instead of asparagus. I steamed the broccoli 2 min before adding them to the stirfry, which made them done, but still nice and crunchy. Made for ZWT6

      person found this review Helpful. Was this review helpful to you? Yes | No
    • on May 23, 2010


      This was very tasty, but it didn't taste like what I expected. That might be because I had to make a substitution for the hoisin sauce (I thought I had some, but I didn't!). We will make this again, and properly next time! Thanks for posting.

      person found this review Helpful. Was this review helpful to you? Yes | No
    • on April 06, 2010


      This was wonderful! It is easy to prepare and the flavor is spot on. I made as posted with the exception of cutting the recipe in half. I served it over rice. Oh! almost forgot...I didn't use the msg. I used button mushrooms because I couldn't locate the oyster ones. Thanks for posting. :)

      person found this review Helpful. Was this review helpful to you? Yes | No

    Read All Reviews (4)


    Nutritional Facts for Mongolian Beef

    Serving Size: 1 (240 g)

    Servings Per Recipe: 4

    Amount Per Serving
    % Daily Value
    Calories 299.8
    Calories from Fat 153
    Total Fat 17.0 g
    Saturated Fat 6.0 g
    Cholesterol 85.1 mg
    Sodium 644.0 mg
    Total Carbohydrate 10.0 g
    Dietary Fiber 2.5 g
    Sugars 3.5 g
    Protein 26.8 g

    The following items or measurements are not included:

    sambal oelek


    Ideas from


    Thanksgiving, Solved

    Every recipe, menu, tip and how-to is right here, at your service.


    Over 475,000 Recipes Network of Sites