Mongolian Beef

Mongolian Beef
Staff Writer
Mongolian Beef

Jane Bruce

Mongolian Beef

I have a dirty secret. Mongolian beef is one of my favorite things to order when I'm tempted to spend the night in, cozy up in front of the TV (my theoretical TV, since I'm one of those New Yorkers who doesn't have one), and just eat out of a box. A Chinese takeout box, that is.

But, I've made a version here that won't require picking up the phone and that's a bit healthier, with the addition of green and yellow wax beans and some grape tomatoes on top of the usual bunch of scallions. Feel free to add in some sugar if you like the sauce a little on the sweet side.

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Ingredients

  • 3/4  Pounds  top sirloin
  • 2  Tablespoons  canola oil
  • 1  Tablespoon  julienned ginger
  • 1  Tablespoon  sliced garlic
  • 1  Cup  mixed green and yellow wax beans, trimmed and sliced on a bias into 1-inch pieces
  • 1/2  Cup  grape tomatoes, halved
  • Thai bird’s-eye chiles, minced
  • bunch scallions, trimmed, green and white parts sliced thinly on a bias
  • 5  Tablespoons  soy sauce mixed with ¼ cup water
  • 1  Tablespoon  cornstarch

Directions

Freeze the beef for about 15-30 minutes. This will make it easier to slice. Slice thinly against the grain.

Heat a wok or 10-inch skillet over high heat for about 5 minutes. Add the oil and continue to heat until nearly smoking. Add the ginger and garlic and cook, stirring continuously so that the garlic does not burn, for 10 seconds. Add the beef and cook until nearly done but some red remains, about 45 seconds. Remove from the pan and set aside.

Add the green beans, yellow wax beans, tomatoes, chiles, and scallions. Cook, stirring occasionally, for 3 minutes. Meanwhile, mix the soy sauce, water, and cornstarch together in a bowl, making sure to dissolve all lumps.

Push the vegetables to the sides and form a well in the center. Pour the slurry into the well and let come to a boil just briefly. Mix well, cover with a lid, and reduce the heat to medium. Cook until the beans are crisp tender, about 1 minute. Remove the lid, add the beef, and stir to heat through and combine flavors, about 1 minute. Remove from the heat and serve immediately.

Nutritional Facts

Total Fat
17g
24%
Sugar
8g
9%
Saturated Fat
3g
13%
Cholesterol
75mg
25%
Carbohydrate, by difference
18g
14%
Protein
27g
59%
Vitamin A, RAE
7µg
1%
Vitamin B-12
3µg
100%
Vitamin B-6
1mg
77%
Vitamin C, total ascorbic acid
2mg
3%
Vitamin K (phylloquinone)
8µg
9%
Calcium, Ca
19mg
2%
Choline, total
9mg
2%
Fiber, total dietary
2g
8%
Folate, total
17µg
4%
Iron, Fe
4mg
22%
Magnesium, Mg
43mg
13%
Manganese, Mn
1mg
56%
Niacin
6mg
43%
Phosphorus, P
241mg
34%
Selenium, Se
33µg
60%
Sodium, Na
473mg
32%
Water
110g
4%
Zinc, Zn
6mg
75%

Mongolian Beef Shopping Tip

To find the ingredients you need to cook Southeast Asian cuisine, try to find specialty grocery stores in the Asian neighborhoods in your town.

Mongolian Beef Cooking Tip

Southeast Asian Cuisine is about the balance of flavors between sweet and sour; hot and mild. When working with Asian chilis, the smaller ones are usually spicier. Handle with caution and care.