Chinese Mongolian Beef

21Name: Chinese Mongolian Beef(葱爆牛肉)

BIAO3Time: 20 mins

25Introduction: Stir-frying meat with scallion is a common cooking method is China. Besides beef, lamb is also commonly stir-fried with scallion.



  • 1/2 pound beef tenderloin
  • 2 scallions, sliced into sections around 3cm
  • 3 green onions, sliced into sections around 3cm longIMG_4496
  • 2 dried chili pepper; cut into slices and seeds removed
  • 1 inch root ginger; peeled and cut into shreds
  • 1 middle size egg
Marinade Sauce
  • 1/2 teaspoon salt
  • 1 teaspoon light soy sauce
  • 1/2 tablespoon oyster sauce
  • 1 tablespoon cooking wine
  • 1 teaspoon black pepper powder
  • 1 teaspoon starch (corn starch)
  • 1 teaspoon sesame oil
Stir-fry sauce
  • 2 tablespoons cooking wine
  • 1 teaspoon dark soy sauce
  • 1 /2 teaspoon sugar
  • 1 tablespoon water
  • 1 teaspoon sesame oil



  1. Cut the beef into thin slices. beef-stir-fry
  2. Add salt, black pepper powder, starch and light soy sauce in the beef within a s
    mall blow and mix evenly.
  3. Just before cooking process, add egg white to marinated beef and stir in one direction until you get a paste. Heat up cooking oil in wok and stir fry beef slices around 1 to 2 minutes or until the beef begins to change color.
  4. Move the beef slices out and leave the oil in wok. Add ginger slices, 2/3 of scallion sections and chili pepper shred to cook until aroma.
  5. Return the beef slices in wok, do a quick fry and stir in stir fry sauce. Turn off the fire and add green onion sections and the left scallion. Mix well.
  6. Transfer to serving bowl and serve hot.scallion-beef-stir-fry

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