Mongolian Beef

$0.00 Cooking Fee
Serving Size: 5 oz
Recipe adapted from:
Mayumi Tavalero
This semi-spicy beef dish is a Chinese restaurant staple that tastes even better cooked at home. Add some steamed broccoli and fried rice and you'll have a complete meal.
  • Food Prep
  • Cooking
  • Storing
  • Clean Up
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  • Ingredients
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Adjust the ingredients measurement scale here by changing this number. 10 people


  • Season the sliced beef with salt and pepper, then toss in the cornstarch and set aside.
  • Heat 1 tablespoon of the oil in a large saute pan over medium-high heat. When hot add the beef slices, spreading them out in the pan. Allow to brown for several minutes then toss. Remove beef from pan and reserve.
  • Heat remaining tablespoon of oil then add the ginger, garlic, chilies and onions, sautéing for a minute or two.
  • Next add the carrots, soy sauce, water, and brown sugar. Using a wooden spatula scrape up any brown bits clinging to the pan.
  • Place lid on pan, lower heat and cook for 5 minutes. Remove lid and stir in the beef. Replace lid and cook an additional 5 minutes.
  • Stir in green onions and sesame oil.

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