Mongolian Beef

By Kevin • 30 or Less, All, Meat • 24 Aug 2014

Mongolian Beef

I’ve said it before and I’ll say it again: mise en place is always important, but when stir-frying, it’s mission critical. This dish is made in essentially three steps. You cook the meat, add the sauce, then toss in the vegetables. The key is to have everything measured, mixed and ready before you even begin cooking.

The ingredient list may look long, though the techniques are simple. From start to finish, you can make this fresh version of a take-out dish in less time than it takes to have it delivered.

Time: 30 minutes

Serves: 4


1 head napa cabbage – thinly sliced
1 red bell pepper – thinly sliced
1 carrot – shaved
1 tablespoon kosher salt
1 pound ground bison or extra-lean beef
2 tablespoons fino (dry) sherry
1 tablespoon soy sauce
2 teaspoons grated ginger
2 cloves garlic – finely chopped or grated
½ teaspoon sesame oil
2 tablespoons oyster sauce
2 tablespoons hoisin sauce
2 teaspoons malt vinegar
6 green onions – sliced


Toss the cabbage, pepper, carrot and salt in a bowl and set aside.

In another bowl, combine the bison, one tablespoon of sherry, the soy sauce, ginger, garlic and sesame oil.

In a small bowl, stir together the remaining sherry, oyster sauce, hoisin sauce and vinegar.

Preheat a wok on high.

Rinse and strain the vegetable mixture.

Stir-fry the beef mixture until just browned, breaking apart into small pieces.

Stir in the sauce mixture and cook for one minute.

Add the vegetable mixture, stir-frying for another minute.

Remove from heat and serve garnished generously with green onion.

Get the PDF and nutrition info

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