Uploaded April 2026 | Updated September 2026, 1 week ago
Tender-yet-crispy slices of sirloin steak in a rich Asian-style sauce, this Mongolian Beef recipe is a fantastic stir-fry.
There’s no chilli-heat, so it’s mild enough for the kids to enjoy too.
Ingredients
5 tbsp oil (I use avocado oil)
1 ½ tbsp cornflour (cornstarch in USA)
pinch salt and black pepper
400 g (14 oz) sirloin steak sliced into thin strips (visible fat removed)
1 tbsp minced ginger
3 cloves garlic peeled and minced
120 ml (1/2 cup) reduced sodium soy sauce I use dark, but all-purpose is fine too
¼ tsp black pepper
6 packed tbsp light brown muscavado sugar
90 ml (1/3 cup) water
8 spring onions (scallions), sliced
To Serve
Boiled Rice
Instructions
✅Heat the oil in a wok or large frying pan until very hot.
✅Mix the cornflour with a good pinch of salt and pepper and toss the steak strips in the cornflour.
✅Cook the steak strips in the oil (turning occasionally) until very dark and crispy. You can do this in two batches, but I usually manage this in one. You just need to make sure the oil is really hot, and then leave the steak cooking in the oil for a good 5 minutes before turning. Don't keep moving it around the pan, or you won't achieve that dark, crunchy coating.
✅Use a slotted spoon to remove the beef from the pan. Place it on a plate with some kitchen roll on to drain off excess fat.
✅Pour out all but 1 tbsp of oil from the pan, turn the heat down to medium and allow the oil to cool a little. Add the ginger and garlic to the pan and cook for 1 minute – stirring often to avoid burning the garlic.
✅Add in the soy sauce, pepper, sugar, and water into the wok.
✅Give it a good mix and turn up the heat and bring to the boil. Simmer for 2-3 minutes.
✅Then add the crispy beef back to the wok and cook for a further 2 minutes.
✅Then turn off the heat and stir in the spring onions (scallions).
✅Serve over boiled rice.
Tender-yet-crispy slices of sirloin steak in a rich Asian-style sauce, this Mongolian Beef recipe is a fantastic stir-fry.
There’s no chilli-heat, so it’s mild enough for the kids to enjoy too.
Ingredients
5 tbsp oil (I use avocado oil)
1 ½ tbsp cornflour (cornstarch in USA)
pinch salt and black pepper
400 g (14 oz) sirloin steak sliced into thin strips (visible fat removed)
1 tbsp minced ginger
3 cloves garlic peeled and minced
120 ml (1/2 cup) reduced sodium soy sauce I use dark, but all-purpose is fine too
¼ tsp black pepper
6 packed tbsp light brown muscavado sugar
90 ml (1/3 cup) water
8 spring onions (scallions), sliced
To Serve
Boiled Rice
Instructions
✅Heat the oil in a wok or large frying pan until very hot.
✅Mix the cornflour with a good pinch of salt and pepper and toss the steak strips in the cornflour.
✅Cook the steak strips in the oil (turning occasionally) until very dark and crispy. You can do this in two batches, but I usually manage this in one. You just need to make sure the oil is really hot, and then leave the steak cooking in the oil for a good 5 minutes before turning. Don't keep moving it around the pan, or you won't achieve that dark, crunchy coating.
✅Use a slotted spoon to remove the beef from the pan. Place it on a plate with some kitchen roll on to drain off excess fat.
✅Pour out all but 1 tbsp of oil from the pan, turn the heat down to medium and allow the oil to cool a little. Add the ginger and garlic to the pan and cook for 1 minute – stirring often to avoid burning the garlic.
✅Add in the soy sauce, pepper, sugar, and water into the wok.
✅Give it a good mix and turn up the heat and bring to the boil. Simmer for 2-3 minutes.
✅Then add the crispy beef back to the wok and cook for a further 2 minutes.
✅Then turn off the heat and stir in the spring onions (scallions).
✅Serve over boiled rice.
