Total Time
Prep 20 mins
Cook 5 mins

This is the version I served in the restaurant and that I've been teaching for 25 years.

Ingredients Nutrition


  1. Marinade 20- 30 minutes.
  2. Use highest heat for all steps.
  3. Heat a wok to the smoking point.
  4. Pour in the oil.
  5. When very hot stir fry the beef until just cooked.
  6. Remove to drain off oil.
  7. Clean the wok if necessary.
  8. Reheat with a little more oil.
  9. Stir fry the seasoning ingredients for a few seconds until you get a strong aroma.
  10. Stir in the vegetables; keep stirring until heated through, about two minutes.
  11. Pour in the sauce and stir until it starts to bubble.
  12. Return the meat and stir to blend well.
  13. Thicken a little with the cornstarch mixture.
  14. Stir in a few drops of sesame oil.
  15. Serve at once.
Most Helpful

This was delicious. I ended up marinating for maybe 2 hours and the beef was so tender. The sauce was perfect! Can't wait to make this again. Thanks!

yamakarasu March 27, 2011

We truly enjoyed this recipe. I do agree that it looks more complicated than it really is. The sauce and the seasoning should definitely be prepped ahead of time. I followed this as written, but I omitted the bamboo shoots and instead I served it with sauteed broccoli and brown rice. I was hoping to get that thick, dark Mongolian sauce that I have had at PFChangs, but it came out a little runny. I believe that is because I did not drain the meat entirely. I was able to thicken it up with some cornstarch at the end, but I will definitely drain th meat better next time. I am so glad to have found this recipe on here. I have always wanted to make it! Thanks :)

Coco can cook October 02, 2009

Used venison instead of beef. Awesome recipe. I added cashews in with the vegetables. I've eaten this at restaurants, but I think this was better. I also added curry, and crushed mustard. I'm always looking for good recipes for venison, and this one was one of the best.

Deer Hunter May 14, 2009