Try Kylie Kwong's recipe for Mongolian beef, prepared with good quality meat and flavoured with garlic, ginger and other aromatics.


  • For the marinade

  • 2 tbsp rice wine

  • 1 tbsp light soy sauce

  • 1 tbsp cornflour

  • 1 tbsp ginger, finely diced

  • 3 garlic cloves, finely diced

  • ½ tsp sesame oil

  • For the beef

  • 600g (1lb 4oz) good quality beef mince

  • 1 head chinese cabbage, finely shredded

  • 2 tsp sea salt

  • 50ml vegetable oil

  • 2 tbsp rice wine

  • 2 tbsp hoisin sauce

  • 1tbsp oyster sauce

  • 1 tsp malt vinegar

  • ½ tsp sesame oil

  • 1 small carrot, peeled and finely sliced

  • 1 small red pepper, finely sliced

  • 1 bunch spring onions, finely sliced

  • To serve

  • steamed rice

  • sliced chillies


  • 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.

Nutritional information

Nutritional analysis per serving (4 servings)

  • Energy 605kj
  • Fat Total 45g
  • Saturated Fat 12g
  • Protein 30g
  • Carbohydrate 16g
  • Sugar 6g
  • Sodium 1095mg

Note: The information shown is Edamam's estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist's advice.

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4 comments • 2 ratings
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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!