Mongolian Beef

Course: Main Course
Yield: 2


  • vegetable oil
  • 1/2 teaspoon minced fresh ginger
  • 1 tablespoon minced garlic
  • 1/2 cup soy sauce
  • 1/2 cup water
  • 2/3 cup brown sugar
  • 1/2 kg beef strips
  • 1/4 cup corn starch
  • 3 spring onions sliced 1 inch pieces


  • Heat 2 teaspoons of vegetable oil in a small sauce-pot over med-low heat. Add the ginger and garlic and saute until golden brown. Add the soy and water, stirring to combine
  • Stir in the brown sugar and increase the heat to medium. bring the sauce to the boil for 3 minutes. Remove the sauce from the heat an set aside
  • Toss the beef strips in with the cornstarch. and let sit for 10 minutes
  • Place a large Saute pan or wok over medium-high heat and add 1/2 cup of vegetable oil. Once the oil is hot, add the beef to the pan and saute for 2 minutes until seared on all sides but barley cooked through. Remove the strips from the pan onto a paper towel lined plate. Pour any excess oil out of the wok.
  • Place the pan back over medium heat. Add the prepared sauce to the pan, and add the strips back in and bring to the boil stirring occasionally. After 2 minutes add the spring onion, stirring to combine.
  • Serve over a bed of rice

Additional information


Herb, Chilli & Garlic, Hickory BBQ, Honey Soy, Plain, Red Wine and Garlic


1 kg, 500 grams

Lean Beef Strips

Tasmanian grass fed, grass finished MSA beef strips, ideal for stir-fry or stroganoff


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