Mongolian Beef



This is a completely new taste for me. The sauce is thick, with texture akin to sweet & sour sauce, but it has a strong garlic + ginger + wine flavor in it. Plus the fried beef coated with flour / cornstarch, has different texture than normal stir fried beef. I am looking forward to make this again next week.


  1. Beef, sliced into stripes
  2. Cornstarch / flour, enough for dredging the beef
  3. 1/2 Yellow onion, sliced
  4. 1 stalk of green onion, sliced
Ingredients for the sauce:
  1. Soy sauce, 1/4 cup
  2. Water, 1/4 cup
  3. White wine / rice wine, 1/8 cup
  4. 2 cloves of garlic, minced
  5. 1 finger of ginger, minced
  6. Brown sugar, 1 tbs


  1. First dredge the beef with cornstarch, and keep it aside
  2. Heat some oil in a sauce pan / pot, and start frying the ginger and garlic till they are fragrant
  3. Add in the soy sauce, water, white wine, and brown sugar. Stir and cook till the sauce boils, then set it aside
  4. Heat some oil on a pan or a deep fryer, and fry the beef till they are golden brown. Set the beef aside
  5. Heat a bit of oil on a pan, and start frying the onions. Add in the beef, and then the sauce. Cook till the sauce thickens
  6. Serve !

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