Mongolian beef is definitely not originated from Mongolia in fact the recipe is born with an accident when while preparing ‘Orange beef’ someone forgot to put salt and sugar instead and named it as Mongolian Beef.

Well! Well! This is my theory about it I don’t know what is the real theory. But do we really care about it until and unless the dish is yummy we don’t have to think about its origin. So let’s start with an amazing recipe of ‘MONGOLIAN BEEF’.


  • 8 ounce of beef steak, sliced in ¼ thick sticks
  • 1 tsp. Of olive oil
  • ½ cup of soy sauce
  • ½ cup of corn starch
  • ¼ cup of vegetable or olive oil to fry
  • 1 tbsp. of minced garlic and ginger
  • 1 tsp. of chilli flakes
  • ¼ cup of chicken broth
  • 2 scallions
  • 2 tbsps. Brown sugar
  • 1 tbsp. of corn starch mixed with 1 tbsp. of water


1.  One tsp. of olive oil, 1 tbsp. of corn starch and 1 tsp. of soy sauce, mix these ingredients together and marinate the beef sticks for 1-2 hours.

2.  Scour the meat in ½ cup of corn starch, until the meat it lightly covered with corn starch.

3.  Heat the vegetable oil and place marinated and corn starch coated beef in oil and stir fry each side until cooked properly.

4.  Head the pan to one side so the beef is drained and left with crusty coasting and oil is set aside in the pan.

5.  Put the beef and oil out of the pan leaving just 1 tsp. behind. Now add ginger, chilli peppers, and garlic cloves in the pan and stir for 15 seconds. Now add chicken broth and soy sauce and bring to simmer or boil. Then add brown sugar and cook until it dissolves completely.

6.  Let the sauce simmer for a minute than slowly add remaining water mixed corn starch and keep stirring until the sauce becomes thick.

7.  Now add beef and scallions and everything.

8.  Cook it for a minute and pour in nice plate and serve with white steamed rice and sesame seeds sprinkle over it if you like to.

9.  If it appears very saucy than increase the heat before pouring it into the plate, the heat will remove the saucy things and it will appear sticking to the beef.

10.  Yummy Mongolian Beef is ready to serve.


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