Mongolian Beef

This dish came together so quickly and easily, it was ready before the rice cooker! My kids always say, “I’m hungry. When is dinner going to be ready?” This time when I answered, “In just a minute.” I was telling the truth! Full of flavor to rival any takeout. My youngest foodie was putting the sauce not only on her rice, but her broccoli too! That’s when you know the dish is a keeper.


1 Tbs olive oil
1 lb steak (sirloin or flank), sliced thinly (time-saving tip:  pop the meat in the freezer for 15-20 minute before slicing, it will make that task so much easier)
3 Tbs soy sauce
1 Tbs hoisin sauce
1 Tbs brown sugar
1 Tsp chili sauce (I used Mae Ploy Sweet Chili Sauce b/c the kiddos are not quite ready for the full chili effect)
1 clove garlic minced (time-saving tip: by it already minced in a jar, such as Spice World)
1 tsp grated ginger (time-saving tip: I don’t know what I’d do without my Gourmet Garden ginger paste)
1 Tbs cornstarch
1/3 cup beef broth
1 Tsp sesame oil
¼ cup sliced green onion


Heat oil in large, nonstick pan, over medium-high heat.  Add beef and sauté until just cooked, about 2-4 minutes.

In a small bowl, combine soy sauce, hoisin sauce, brown sugar, chili sauce, garlic, ginger, cornstarch, and water.  Add this to meat and cook about 1 minute, until sauce thickens.

Remove from heat, mix in sesame oil and serve over rice or noodles.  Top with sliced green onions.

Wine Pairing Suggestions:

Cabernet Sauvignon

Serves 4

Mongolian Beef

Mongolian Beef

Courtesy Closet Cooking

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