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Mongolian Beef

Mongolian Beef

Southern Living APRIL 2001

  • Yield: 4 servings


  • 2 tablespoons cornstarch
  • 1/4 cup lite soy sauce
  • 2 tablespoons dark sesame oil
  • 2 tablespoons hoisin sauce
  • 1 (14 1/2-ounce) can chicken broth
  • 3 tablespoons vegetable oil, divided
  • 2 pounds boneless top sirloin, cut into thin slices
  • 2 bunches green onions, cut diagonally into 1 1/2-inch slices
  • Hot cooked rice


Stir together first 5 ingredients until mixture is smooth.

Heat 1 1/2 tablespoons vegetable oil in a large skillet or wok over medium-high heat 2 minutes. Add beef, in batches, and stir-fry 8 minutes or until no longer pink. Remove from skillet; set aside.

Pour remaining 1 1/2 tablespoons vegetable oil in skillet; heat 2 minutes. Add green onions, and stir-fry 5 minutes or until tender.

Return beef to skillet; stir-fry 2 minutes or until heated. Serve immediately over hot cooked rice.


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Mongolian Beef recipe