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    Home » Recipes » Pantry

    Chinese Mongolian Beef

    Last Modified: November 2, 2018 by Elaine| 24 Comments

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    There is a saying that Mongolian beef (葱爆牛肉)is a Chinese-American creation. In fact, it is a real Chinese dish but the name is different. Stir-frying meat with scallion is a common cooking method is China. Besides beef, lamb is also commonly stir-fried with scallion.

    scallion beef stir fry-Chinese Mongolian Beef

    The name seems to show that the beef dish is Mongolian style. In fact, it is a dish originated from Chinese Shangdong province or Xingjiang province. The Chinese versions are different from American version.

    In china, beef and lamb are considered to have some raw tastes. So beef stir frying dishes are not as common as pork. However when they are stir-fried with side ingredients as scallion or spices as cumin and chili powder, they are extremely yummy.

    This is Elaine’s customized version because I add dried chili pepper shreds so that my dish will come out with a slightly spicy taste. This finally comes out great. You can serve this with steamed rice, plain noodles or apply the sauce on basic steamed buns.

    scallion beef stir fry-Chinese Mongolian Beef

    Another beef stir fry recipe I would love to recommend: Szechuan beef stir fry. The cooking methods of the two dishes represent two Chinese stir fry methods: dry frying (GanBian) and tender frying (滑炒). The former one pursues the strong flavor and chewy taste and the later one pursues the tenderness of ingredients.

    In order to make the beef tender, here are some important tips to share.

    1. When cut the beef slices, do cut off the fiber.
    2. Mix the egg white just before starting stir-frying process.
    3. Heat the work really hot before adding your beef slices and be quick during the process.

    Ingredients:

    scallion beef stir fry-Chinese Mongolian Beef

    scallion beef stir fry-Chinese Mongolian Beef

    scallion beef stir fry-Chinese Mongolian Beef

    Chinese Mongolian Beef - Scallion Fried Beef

    Elaine
    No ratings yet
    Print Recipe
    Prep Time 10 mins
    Cook Time 10 mins
    Total Time 20 mins
    Course Main Course
    Cuisine Chinese
    Servings 2
    Calories 437 kcal

    Ingredients
      

    • ½ pound beef tenderloin
    • 2 scallions , sliced into sections around 3cm
    • 3 green onions , sliced into sections around 3cm long
    • 2 dried chili pepper , optional, cut into slices and seeds removed
    • 1 inch root ginger , peeled and cut into shreds
    • 1 middle size egg , only egg white needed

    Marinade Sauce

    • ½ teaspoon salt
    • 1 teaspoon light soy sauce
    • ½ tablespoon oyster sauce
    • 1 tablespoon cooking wine
    • 1 teaspoon black pepper powder
    • 1 teaspoon starch , cornstarch
    • 1 teaspoon sesame oil

    Stir-fry sauce

    • 2 tablespoons cooking wine
    • 1 teaspoon dark soy sauce
    • ½ teaspoon sugar
    • 1 tablespoon water
    • 1 teaspoon sesame oil

    Instructions
     

    • Cut the beef into thin slices.
    • Add salt, black pepper powder, starch and light soy sauce in the beef within a small blow and mix evenly.
    • Just before cooking process, add egg white to marinated beef and stir in one direction until you get a paste.
    • Heat up cooking oil in wok and stir fry beef slices around 1 to 2 minutes or until the beef begins to change color.
    • Move the beef slices out and leave the oil in wok. Add ginger slices, ⅔ of scallion sections and chili pepper shred to cook until aroma.
    • Return the beef slices in wok, do a quick fry and stir in stir fry sauce. Turn off the fire and add green onion sections and the left scallion. Mix well.
    • Transfer to serving bowl and serve hot.

    Nutrition

    Calories: 437kcalCarbohydrates: 7gProtein: 25gFat: 31gSaturated Fat: 11gCholesterol: 190mgSodium: 1144mgPotassium: 432mgFiber: 1gSugar: 2gVitamin A: 925IUVitamin C: 2.6mgCalcium: 25mgIron: 3.4mg
    Keyword Beef
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    scallion beef stir fry-Chinese Mongolian Beef

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    Reader Interactions

    Comments

    1. Zaza

      November 05, 2014 at 7:41 am

      Your Chinese Mongolian Beef is just perfect, fantastic and looks so delicious!

      Reply
      • Elaine Luo

        November 06, 2014 at 2:30 am

        Thanks Zaza for your lovely comments. Happy cooking ahead.

        Reply
    2. Su Ya

      November 06, 2014 at 3:18 pm

      Great recipes and great page! We tried 11 recipes on my husband's birthday party and every guest enjoyed it.

      I would really like to suggest that you compile all the recipes and publish a book. I'll definitely buy it 🙂

      Su Ya from Frankfurt

      Reply
      • Elaine Luo

        November 07, 2014 at 9:42 am

        Thanks Su Ya for trying my recipes and the lovely feedback. And that's a great suggestion. I will try to compile the popular ones later.

        Reply
    3. Misty Arif

      November 12, 2014 at 9:09 pm

      Is there a substitution for cooking wine?

      Reply
      • Elaine Luo

        November 12, 2014 at 10:06 pm

        Hi Misty,
        Cooking wine is an important seasoning in Chinese cooking. If it is really hard to find, you can skip it.

        Reply
    4. Tiffany

      November 16, 2014 at 7:44 pm

      Did you use the seseme oil to fry of just any cooking oil

      Reply
      • Elaine Luo

        November 18, 2014 at 8:24 am

        Hi Tiffany,
        You can use any cooking oil. I am using sunflower cooking oil.

        Reply
    5. Neena

      January 13, 2016 at 3:10 pm

      Hi Elaine,

      Great recipes ! Can you please post the recipe for cumin lamb? My family loves it.

      Thanks

      Reply
      • Elaine

        January 13, 2016 at 9:26 pm

        Hi Neena,

        I love cumin lamb too. I am on a trip currently for some family plans. Will post it as soon as I get the time.

        Reply
    6. Neena

      January 14, 2016 at 2:03 pm

      Thank you! Enjoy the trip

      Reply
      • Elaine

        January 17, 2016 at 9:14 am

        Thanks Neena!

        Reply
    7. sara watkins

      January 24, 2016 at 1:38 am

      How many people does this serve please I am making it for work

      Reply
      • Elaine

        January 24, 2016 at 10:25 pm

        Hi Sara,
        This recipe can serve for 1 or 2 people. But I do not recommend frying larger amount once because of the limited fire in our kitchen.

        Reply
    8. Ola

      May 25, 2016 at 10:08 am

      What is the difference here between scallions and green onions? Wherever I look on google, it says it's the same thing.

      Reply
      • John

        November 10, 2016 at 11:46 pm

        I was wondering the same thing. From looking at the pictures and the order things happen, it seems like Elena is referring to the diagonally cut whites of the green onions as "scallions" and the longer green sections as "green onions."

        Reply
    9. Howard Sanford

      September 15, 2016 at 10:04 pm

      As a child my family would go to out local Chinese restaurant here in Atlanta. We ate there and watched their children grow up as my sister and I grew. They closed down when I was 26. I've been trying to replace the Mongolian beef that they fixed there. This recipe sounds close to what they fixed. More savory than sweet. I will definitely have to try it.

      Reply
    10. Leslie

      February 09, 2018 at 5:31 am

      When you list " cooking wine' what type do you use? I have tried many recipes for my husbands favorite dish. Your's sounds perfect. I want to follow it exactly as written. Could you please clarify the wine? It makes a huge difference using the wrong one.

      Thank you so much. The picture of the dish made me SOOOOOO hungry!

      Leslie

      Reply
      • Elaine

        February 14, 2018 at 8:48 pm

        Hi Leslie,
        In Chinese cuisine, we love to use a small amount of cooking wine which is made based on yellow wine or rice wine. It does not add additional flavors to the dish and can remove any odd raw taste from the meat ingredients. So you can use only brand of Chinese cooking wine (料酒).

        Reply
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