Mongolian beef

Mongolian beef is a popular fried beef dish, made in a wok and served in Chinese restaurants. It was invented in Taiwan in the 1950s, when Chinese BBQ became a trend.

The name of the dish refers to the Mongolian way of cooking, which is quick grilling at high heat, so the dish itself is not actually associated with Mongolian food.

You can also make it with chicken instead of beef, or if you want a vegetarian dish, you can replace the beef with cubes of firm tofu.

The recipe is suitable for approx. 4 portions.

800 g biffkjøtt, kuttet i 1/2 cm tykke strimler

3 ss maissenna

2 ss rapsolje

3 fedd hvitløk, finhakket

1 ss finhakket ingefær

1,5 dl lysebrunt sukker

1 dl soyasaus

1 dl vann

4 vårløk kuttet i strimler

1 ts ristede sesamfrø

Salt and pepper

Cooked rice or instructions on the package


Season the cornstarch with salt and pepper and turn the beef in the mixture. You can pour it into a bread bag and shake it around, it's even easier.

Saute ginger and garlic in the oil in a sauté pan or pot. Add the soy sauce, water and sugar, bring to the boil and stir until the sugar has dissolved. Pour the sauce into a measuring cup and set aside.

Put the pan back on the heat, add more oil and brown the steak on all sides.

Pour the sauce back into the pan and stir together with the meat. Let the sauce thicken. Add the spring onions and continue to simmer until the sauce is thick enough to coat the back of a wooden spoon.

Spread the rice on a plate, pour Mongolian beef over it and serve with sauteed or steamed vegetables, such as e.g. bok choy.


If you fancy a little variety to the dish, you can add dried Thai chilli, crushed red pepper flakes or a spoonful of chilli sauce, e.g. sriracha or sambal.

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