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Chinese Mongolian Beef

Another Asian inspired wonder, this recipe balances sweet and savoury into the most delicious dish. It is certainly a crowd pleaser and is easy to make in large quantities for when you are entertaining. Mongolian beef is not actually Mongolian, but rather a Chinese-American dish.

Chinese Mongolian Beef

Chinese Mongolian Beef (P.F. Chang’s Mongolian Beef)

A Chinese-American inspired sweet and savoury dish.
Prep Time 15 minutes
Cook Time 10 minutes
Total Time 25 minutes
Servings 2
Calories 1142 kcal


  • 450 g Flank Steak Cut in long strips
  • 30 g Cornstarch
  • 2 green onion Sliced
  • 2 tsp Sesame Oil
  • 3 Garlic Cloves Minced
  • 1/2 tsp Ginger Minced
  • 120 ml Soy Sauce
  • 240 ml Water
  • 65 g Brown Sugar
  • Vegetable Oil


  • Coat beef strips in cornstarch and place on a plate. Let stand for about 5-10 minutes.
  • Slice the green onions and set aside.
  • Heat the sesame oil in a wok or frying pan, over medium heat, being careful not to let it get too hot. Add the garlic and ginger and saute for about 1 minute, being careful not to let it burn. Then add the soy sauce, water and brown sugar, stirring until sugar is dissolved. Remove from heat and set aside.
  • Heat about 2 inches of oil in a wide pot over medium heat. Add the beef in one layer and fry until browned, about 2-3 minutes. Carefully remove the beef slices with a slotted spoon and let them drain on a paper towel.
  • Put the wok or pan with the sauce back over medium heat and add the beef strips and bring to a simmer. Add the green onions, simmer for another minute or so. Serve over rice.

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Calories: 1142kcalCarbohydrates: 103gProtein: 110gFat: 31gSaturated Fat: 11gCholesterol: 270mgSodium: 6980mgPotassium: 1983mgFiber: 2gSugar: 66gVitamin A: 240IUVitamin C: 7mgCalcium: 214mgIron: 11mg
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