Chinese-American inspired · Recipes

Mongolian-style Beef

Name: Mongolian-style Beef
Prep time: 12 min
Cook time: 12 min
Total time: 24 min
Yield: 2 servings
Cuisine: Chinese
Ingredients: 300 g beef sirloin, sliced across the grain; 100 g scallions, cut into 4 cm lengths; 1.5 tbsp neutral oil; 2 pieces garlic cloves, minced; 8 g fresh ginger, finely chopped; 1 tbsp light soy sauce; 1 tsp cornstarch; 60 ml water for sauce; 12 g brown sugar

葱爆甜酱牛肉 · Cōng bào tián jiàng niú ròu

Thin beef slices with scallion and a sweet soy glaze. This restaurant-style name does not describe a traditional Mongolian dish.

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Prep12 min

Cook12 min

Serves2

DifficultyEasy

Mongolian-style Beef — AI-generated dish reference, not a photo — AI-generated dish reference · not a photograph · China Table · AI-generated · Original AI illustration

Recipe guide · not yet kitchen-testedAI-assisted editorial draft. Timing depends on your stove, pan, and ingredient size. Use the doneness checks below.

Let’s get cooking

01
Slice and prepare
Cut meat across its grain into 3 mm slices or small even cubes as specified. Prepare vegetables. In a bowl, mix soy sauce, starch, measured sauce water, and all additional seasonings.
02
Cook the meat
Heat oil over medium-high heat. Spread meat in one layer, working in batches if needed. Turn and stir for 3–5 minutes, checking doneness. Whole-cut beef or lamb must reach 63°C and rest at least 3 minutes. Transfer to a clean plate.
03
Fragrant scallions
Leave about 1 teaspoon of oil in the pan. Stir garlic and ginger for 20 seconds, then add scallion whites for 1 minute. Add green parts and toss briefly.
04
Combine and glaze
Stir the sauce again so starch lifts from the bottom. Pour into the vegetables and simmer 1–2 minutes until glossy. Return cooked meat and toss for 30–60 seconds, until hot throughout.