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Mongolian Beef


  • For the marinade

  • For the beef

  • To serve


  • 1.

    Combine all of the marinade ingredients in a large bowl.

  • 2.

    Add in the beef and leave to marinate in fridge for 30 minutes.

  • 3.

    Put the cabbage and salt into another bowl and mix well to combine.

  • 4.

    Leave to stand for 15 minutes then rinse under cold water and drain.

  • 5.

    Squeeze out any excess liquid with your hands.

  • 6.

    Heat 2 tbsp of the oil in a wok until the surface starts to shimmer slightly.

  • 7.

    Add half of the marinated beef and stir fry for 30 seconds, breaking up any lumps with a wooden spoon.

  • 8.

    Remove from the wok with a slotted spoon and set to one side.

  • 9.

    Add the remaining oil to the wok and cook the remaining beef for 30 seconds before returning the reserved beef to the pan.

  • 10.

    Add in the rice wine, hoisin and oyster sauce, vinegar and sesame oil and cook for a further 30 seconds.

  • 11.

    Toss in the cabbage, carrot and pepper and stir-fry for a further minute.

  • 12.

    Stir through the spring onions, reserving a few for garnish and remove from the heat.

  • 13.

    Spoon the beef into a serving bowl, sprinkle with remaining spring onions and serve with rice and sliced chillies.

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» Top Wine Matches For This Recipe

Andrew Graham

Shiraz, Cabernet Sauvignon and Grenache are the best wines to pair with Mongolian Beef.


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Posted by Damon13Report
Sounds great I will try it .
Posted by Bronwyn84Report
absolutely loved this as too my international students from asia, they thought they were back home!
Posted by Bronwyn84Report
I di international students from Asia. They LOVED this dish, secret of it....The rice wine!
Posted by Lisa259Report
Thanks Kylie for another of your wonderfully aromatic and delicious meals!