Mongolian Beef I

189 Reviews

Prep: 35 min
Cook: 10 min
Ready In: 45 min

“A simple but spicy dish with beef, carrots and green onions. Serve over rice for a very filling meal.” - by ONEMINA

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Metric US

Original recipe yields 6 servings

Directions

In a dry skillet over medium heat, toast sesame seeds for 1 to2 minutes, or until the seeds begin to turn golden brown; set aside.
In a medium bowl, mix together 1 tablespoon soy sauce, 1 tablespoon cornstarch, and minced garlic. Stir in beef strips. Let stand for at least 10 minutes.
In a separate small bowl, mix together water, 2 tablespoons soy sauce, 2 1/2 teaspoons cornstarch, sugar, sesame seeds, and red pepper flakes; set aside.
Heat 1 tablespoon of oil in a wok or skillet over high heat. Cook and stir beef in hot oil for 1 minute; remove, and set aside. Heat remaining tablespoon of oil in the same pan. Saute carrots and white part of green onions for 2 minutes. Stir in green parts of the green onion, and saute for 1 minute. Stir in sesame seed mixture and beef. Cook and stir until sauce boils and thickens.

Nutrition

Amount Per Serving (6 total)

Calories
155 cal
8%

Fat
8.9 g
14%

Carbs
8.6 g
3%

Based on a 2,000 calorie diet

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Reviews (189)

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Asphyx

May. 21, 2006

"Very good, but i did have to adjust some things, based on prevous reviews. I tripled the sauce and added some ginger (1tsp.) and chilipowder (1/2 tsp) to it. I also added some mushrooms, but that's ca..." See moreuse i just had some left. One thing i really missed in the marinade was some ketjap manis (indonesian, very sugary type of soy sauce) for extra flavour, so i added 2 tablespoons. I also reduced the red peper. Overal it came out awesome served with some plain white rice. But there was lotsa preperation and it would have been bland and way too hot (just peper flavour) without the adjustments."

ASHLYNNS MOMMY

Apr. 13, 2004

"Made it for my family and my dad had 4 helpings! Instead of just putting 1 T of soy sauce over the beef strips, I marinated them in 1/2 C soy, plus the garlic and cornstarch. Then before I stir-fried ..." See moreit, I strained off most of the excess soy sauce. Worked fine, but I did have to add a little extra cornstarch at the end to get the sauce to thicken. This is definitely a keeper, thanks for the recipe!"

Steph

Nov. 30, 2006

"Fabulous! I added more red pepper, only because we like spicey - I also added honey to even out the saltiness of the soy sauce. Ginger, garlic and sesame oil compliment well, too...." See more"

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