Total Time
Prep 15 mins
Cook 10 mins

This recipe is so easy to make and you would think you were eating at a chinese restraunt! I love to serve it with steamed white rice or rice noodles.

Ingredients Nutrition


  1. Combine beef, egg white, salt and 1 teaspoon cornstarch.
  2. Mix well with hand.
  3. Heat oil and fry beef for 30 seconds, drain.
  4. Reheat 2 tablespoons of oil to 375 degrees in wok or large fry pan.
  5. Stir-fry bamboo shoots, green onions, carrots and garlic for 1 minute.
  6. Combine sherry, hoisin sauce, soy sauce, chicken stock, sugar, remaining 1 teaspoon cornstarch, garlic and chili paste to taste in bowl.
  7. Add to vegetables.
  8. Add sesame seeds, and bring to a boil.
  9. Add beef.
  10. Stir-fry quickly until heated through.


Most Helpful

Of all the recipes I've come across for Mongolian Beef, this one is both the simplest and the most flexible. It's also great with chicken, or firm tofu, and in lieu of bamboo shoots I tend to use red onions and bean sprouts.

sock-monster June 15, 2004

Excellent, easy recipe. I substituted pork for the beef (supply & demand) used less oil and cooked the pork for 4 minutes. Gentle blend of flavors they actually roll around your mouth and give you that MMMmm satisfying lingering taste . Even though I used crushed chili pepper flakes it was not too hot. Served with egg noodles and a green salad. This would be great with chicken too - I promise next time to use beef. Thanks Barrett for a keeper

Bergy August 29, 2003

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