Mongolian Beef Recipe
Mongolian Beef Recipe photo by Taste of Home

Mongolian Beef Recipe

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4.5 14 25
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My family just loves this meal-in-one, including my husband, who is truly a meat-and-potatoes guy. The dish uses inexpensive ingredients to offer big flavor in a small amount of time.
TOTAL TIME: Prep/Total Time: 25 min.
MAKES:4 servings
TOTAL TIME: Prep/Total Time: 25 min.
MAKES: 4 servings


  • 1 tablespoon cornstarch
  • 3/4 cup reduced-sodium chicken broth
  • 2 tablespoons reduced-sodium soy sauce
  • 1 tablespoon hoisin sauce
  • 2 teaspoons sesame oil
  • 1 pound beef top sirloin steak, cut into thin strips
  • 1 tablespoon olive oil, divided
  • 5 green onions, cut into 1-inch pieces
  • 2 cups hot cooked rice

Nutritional Facts

4 ounce-weight: 328 calories, 11g fat (3g saturated fat), 46mg cholesterol, 529mg sodium, 28g carbohydrate (2g sugars, 1g fiber), 28g protein Diabetic Exchanges:2 starch, 4 lean mea


  1. In a small bowl, combine cornstarch and broth until smooth. Stir in the soy sauce, hoisin sauce and sesame oil; set aside. In a large nonstick skillet or wok, stir-fry beef in 1-1/2 teaspoons hot olive oil until no longer pink. Remove and keep warm.
  2. In the same skillet, stir-fry the onions in remaining olive oil for 3-4 minutes or until crisp-tender. Stir cornstarch mixture and add to the pan. Bring to a boil; cook and stir for 2 minutes or until thickened. Reduce heat; add beef and heat through. Serve with rice. Yield: 4 servings.
Originally published as Mongolian Beef in Light & Tasty June/July 2005, p39

Full-Bodied Red Wine

Enjoy this recipe with a full-bodied red wine such as Cabernet Sauvignon, Merlot or Syrah.

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Reviewed Jan. 21, 2016

"Good stuff add veggies"

Reviewed Dec. 30, 2014

"Very good! Will make again."

Reviewed Dec. 16, 2014

"No flavor"

Reviewed Aug. 2, 2012

"Was bland. Will not make again."

Reviewed Oct. 15, 2011

"Great recipe. Two changes that I made was olive oil instead of the sesame oil and for the meat I used a Filet. I could have used a little more meat but otherwise this was very good and can't wait to make it again."

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