Mongolian Beef: Chinese Takeout Dishes

Mongolian Beef is thinly sliced pieces of tender beef stir fried with onions served in a thick sweet and savory sauce, served over a bed of steamed rice.
Course Main Course
Cuisine Chinese
Prep Time 5 minutes
Cook Time 5 minutes
Marinade 1 hour
Total Time 10 minutes
Servings 4 servings
Calories 340kcal
Author Danielle Wolter


  • 1 lbs. beef flap meat
  • 1/2 onion sliced
  • 1 Serrano pepper seeds removed and sliced
  • 1/2 cup green onions sliced
  • 1 1/2 tsp. duck fat Epic Animal Oil, Duck Fat, 11 Ounce
  • Cornstarch for dusting 1/4 to 1/2 cup
  • 1 tsp. grated ginger
  • 4 garlic cloves minced


  • Cut the beef into thin, bite size pieces, against the grain. 
  • Combine marinade ingredients in a dish and add beef. Let marinade for 1-2 hours. 
  • Mix sauce ingredients in a bowl. 
  • Heat duck fat over high heat until smoking. 
  • Drain any excess marinade from beef and lightly dust with cornstarch.  Cook beef in two batches (to prevent lowering the heat of the wok pan) for about 1-2 minutes, or until juices run clear.  Remove beef with a slotted spoon and set aside. 
  • Add onions and peppers and stir fry until translucent. 
  • Add garlic and ginger and stir fry for 1 minute. 
  • Add green onions and beef (reserving some green onions for the garnish). 
  • Add the sauce mixture and cook for about 2 minutes, or until sauce has thickened. 
  • Garnish with green onions and serve over white rice or crispy noodles.


Serving: 0.5cup | Calories: 340kcal | Carbohydrates: 6g | Protein: 21g | Fat: 25g | Saturated Fat: 9g | Cholesterol: 82mg | Sodium: 951mg | Potassium: 388mg | Sugar: 1g | Vitamin A: 140IU | Vitamin C: 5mg | Calcium: 42mg | Iron: 2.7mg