Mongolian Beef

Crispy beef, green beans, shishitos, jasmine rice

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800 cal

25 min

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Recipe Ingredients

  • (a) jasmine rice
  • (b) chili rubbed sirloin, marinated tofu
  • (c) Corn Starch
  • (d) shishito pepper, haricot vert
  • (e) ginger sherry sauce
  • (f) sesame seeds, chili oil, green onion

Equipment Needed

  • saucepot with lid or foil
  • wooden spoon
  • scissors
  • plate w/ paper towel
  • skillet or saute pan
  • tongs
  • mixing bowl
  • paper towel
  • serving spoon
  • cutting board & knife

Recipe Directions

  1. For best results, take the sirloin out of the refrigerator 10 minutes before starting to cook. If you skip this step, you may need to cook the meat longer than this recipe card indicates.
  2. Pour the jasmine rice (a) into a small saucepot. Add 1/2 cup of water (for each serving you are preparing) to the pot. Put the saucepot over medium-high heat and bring up to a simmer. Do not stir. Once simmering, stir the rice three times and then turn down to medium-low. Cover with a lid or foil and cook for 10-12 minutes.
  3. While the rice is cooking, cut open the package of sirloin (b) and place on a plate lined with paper towel. Let the sirloin sit for 1-2 minutes to drain, then season with a pinch of salt and pepper. Pour the corn starch (c) over the sirloin. Use your hands or tongs to turn the pieces of meat over a few times in the starch until all of the pieces are coated.
  4. Heat a skillet or saute pan over medium-high heat for 3 minutes. When the pan has warmed up, add 1 tbsp of oil or enough to coat the bottom of the pan. Place the sirloin in the pan and sear for 90 seconds, then turn each piece of sirloin over and sear the other side for 90 seconds. After searing, place the meat in a large mixing bowl. (If you are preparing 4+ servings, cook the meat in batches).
  5. Carefully wipe out the pan you were using with paper towel. Then put back on the stove over medium-high heat and warm up for 1 minute. If the pan is dry, add more oil. Add the shishitos and green beans (d) to the pan. Season with a pinch of salt and pepper. Saute the vegetables for 3 minutes, stirring occasionally.
  6. After 3 minutes, add the vegetables to the bowl with the sirloin. Pour the ginger sherry sauce (e) over the sirloin and vegetables. Toss to coat everything with sauce.
  7. At this point, your rice should be ready. Spoon the rice on the bottom of your serving bowls. Add the mongolian beef mixture on top.
  8. Spoon the sesame seeds & chili oil (f) over the dish. Slice the scallions (g) into small pieces and place on top.

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