Mongolian Beef
by Gina Jantzen

URL Source:
Source: Cooking Light, December 2009
Course: Main
Cuisine: Chinese
Food Group: Beef
Serves: 2


2 tablespoon(s) lower-sodium soy sauce
1 teaspoon(s) sugar
1 teaspoon(s) corn starch
2 teaspoon(s) dry sherry
2 teaspoon(s) hoisin sauce
1 teaspoon(s) rice wine vinegar
1 teaspoon(s) chili paste with garlic
1/4 teaspoon(s) salt
2 teaspoon(s) peanut oil
2 teaspoon(s) minced peeled fresh ginger (or I just sprinkle ginger powder on the beef/chicken)
1 tablespoon(s) minced fresh garlic
1 pound(s) sirloin steak, thinly sliced across the grain
16 medium green onions, cut into 2-inch pieces


  • 1. Combine first 8 ingredients, stirring until smooth.

  • 2. Heat peanut oil in a large nonstick skillet over medium-high heat. Add minced ginger, minced garlic, and beef; sauté for 2 minutes or until beef is browned. Add green onion pieces; sauté 30 seconds. Add soy sauce mixture; cook 1 minute or until thickened, stirring constantly.

Notes:I also make this same recipe for chicken or shrimp and love it! Very quick and easy.