Mongolian Beef

I love this meal.  Something about the green onions and soy sauce just makes life better.  Plus, it’s fast, easy, and consistent!


Serves: 4


  • 1.5 T cornstarch
  • 1.5 cup chicken broth
  • 3 T soy sauce
  • 2 T hoisin sauce
  • 3 tsp toasted sesame oil
  • 1 lb beef top sirloin steak, cut into thin strips
  • Olive oil for the skillet
  • 5 green onions cut into 1-inch pieces
  • 2 cups cooked rice


  1. In a bowl, whisk together the cornstarch and broth until well combined.  Add the soy sauce, hoisin sauce, and sesame oil, then set the bowl aside.
  2. In a large skillet (a wok would be great here too), stir fry the beef in olive oil until done to your liking.  Remove to a plate.
  3. In the same skillet (wok) stir fry the green onions for just a couple of minutes until they are starting to get tender, but still have a little bit of crispness.  They’ll smell really great at this point.
  4. Stir the cornstarch mixture up again real quick, then add it to the pan with the green onions.  Bring to a boil stirring the whole time and cook until thickened.  This happens fast!  Don’t stop stirring!
  5. Reduce heat, add the beef and heat through.  Serve on top of rice.
Watch that delicious beef sizzle!
Pour the sauce into the green onions.
Tiny comes to help! She does all of the hard work.


Some people love this with shiitake mushrooms.  If you add mushrooms, this might be the EXACT recipe that Pei Wei uses for their Mongolian Beef.  I find mushrooms to be “eh,” so I don’t usually do this, but I’m cool with other people liking other things!  If you want to add them, just throw them in the same time as the green onions.



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