Mongolian Beef + Secret Restaurant Recipes Review and Giveaway!
Recipe type: Main
Cuisine: Asian
Serves: 2 servings
Adapted from Secret Restaurant Recipes by Leah Schapira and Victoria Dwek
  • ½ lb beef, thinly sliced*
  • pinch kosher salt
  • pinch black pepper
  • 1 egg white
  • 1 tablespoon corn starch
  • oil, for deep frying
  • 1 onion, cut in thin strips
  • 1 long hot pepper, cut into rings**
  • 2 scallions, cut into 2 inch strips
  • 2 tablespoons sugar
  • 2 tablespoons hoisin sauce
  • 2 tablespoons soy sauce
  • 2 teaspoons sesame oil
*The book suggests using silver tip, rib eye or neck meat. I used shoulder steak, which worked really nicely.
**The original recipe called for this, but I omitted it because I don't like things too hot.
  1. In a small bowl, combine the meat, salt, pepper and egg white. Add the corn starch and stir to dissolve. Refrigerate and marinate overnight.
  2. Heat a wok or deep frying pan over high heat. When hot, add enough oil for deep frying.
  3. Add the meat to the wok and fry for about 3-4 minutes. Remove from the pan and set aside. Discard most of the oil, and leave about 2-3 tablespoons for the vegetables.
  4. Add the onions and hot peppers (if using) to the hot oil and stir fry for about a minute or two. Add the scallions and beef.
  5. Add the sugar, hoisin sauce, soy sauce and sesame oil. Stir and cook for about a minute, making sure everything is evenly coated.
  6. Serve immediately, over rice.
Recipe by Overtime Cook at