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Mongolian Beef

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“This is one of my adopted recipes. It looks like a dish my family and I would enjoy, so I hope to make it and edit it in the future.”

Ingredients Nutrition


  1. Preparation: Cut tops of green onions into 2" long pieces.
  2. Combine sauce ingredients in small bowl & stir thoroughly.
  3. Cut steak across the grain into thin slices, about 1/2" deep by 2" long.
  4. In bowl big enough to hold meat, combine egg whites, salt & water chestnut flour.
  5. Beat with chopstick until frothy.
  6. Add steak, & use fingers to coat each slice.
  7. Deep-frying: In wok, heat oil to moderately hot.
  8. When ready, piece of coated meat will rise to surface immediately.
  9. Fry meat in small batches; drop in 1 slice at a time to avoid sticking.
  10. Cook until lightly brown, about 1 minute.
  11. Drain on Chinese strainer or paper bag.
  12. Stir-frying: Remove all but 2 T of oil from wok.
  13. With wok at medium heat, quickly stir-fry green onions & ginger for about 20 seconds.
  14. Add sauce; bring to boil on high heat while stirring.
  15. Add beef all at once, & toss with sauce until beef is hot & coated.
  16. Push beef out of sauce, dribble in cornstarch paste to lightly thicken.
  17. Recombine.
  18. Serve immediately.

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