by Debra Wysopal

This is a hearty but not heavy stir fry, the leeks totally making this another winner from The Take Out Cookbook by Diana Kuan.  It cooks very quickly, so have everything prepped and ready to go.  I serve this with simple steamed white rice and it’s done.

Mongolian Beef Stir Fry

Nutrition facts: 200 calories 20 grams fat
Rating: 5.0/5
( 6 voted )


  • 1 TBS Soy Sauce
  • 1 TBS Chinese Rice Wine or Dry Sherry
  • 2 TSP Corn Starch
  • 1 LB Flank Steak
  • 2 TBS Soy Sauce
  • 2 TSP Hoisin Sauce
  • 2 TSP Chili Sauce
  • 2 TSP Chinese Rice Wine or Dry Sherry
  • 1 TSP Oyster Sauce
  • 1 TSP Sesame Oil
  • 1/2 TSP Crushed Red Pepper Flakes
  • 1 TBS Neutral Oil (Peanut, Canola, Grapeseed)
  • 2 Leeks, rinsed, white part only, thinly sliced lengthwise
  • 1 TSP Fresh Ginger, grated or minced
  • 1 Scallion, cut into 3inch lengths and shredded


Marinate the beef: In a medium bowl, stir together the soy sauce, rice wine and cornstarch until the starch is dissolved. Add the beef and stir gently to coat (I use my hands).  Let stand at room temperature while preparing next steps.

Prepare the sauce: In a small bowl, combine the soy sauce, hoisin, chili sauce, rice wine, oyster sauce, sesame oil and red pepper flakes.  Set aside.

Heat wok or large skillet over high heat until a bead of water sizzles and evaporates on contact. Add peanut oil and swirl to coat bottom of pan. Add the beef and allow it to cook undisturbed for about 1 minute so it begins to sear and brown.  Stir fry for about another minute, until beef releases and flip.  You want a sear but not to cook through at this stage. Add the leeks and ginger and stir fry for another minute, until the leeks begin to wilt. Add the sauce, stirring so that the beef is well coated. Cook for about another 1-2 minutes, transfer to plate and garnish with scallions.  Serve hot. 


Like any stir fry, this cooks fast so have all ingredients on hand, and read instructions through before beginning.


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