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svg30 Min

Mongolian Beef Chilli

Cuisine: Mongolian

Main Description.

Mongolian beef is a dish served in Chinese restaurants consisting of sliced beef, typically flank steak, usually made with onions. The beef is commonly paired with mixed vegetables and is often not spicy. The dish is often served over steamed rice.


  • Marination Ingredients

    500 GMs Beef thin sliced

    1 tablespoon dark soy sauce

    2 teaspoon black pepper

    2 tablespoon cornstarch

    Marinate for half an hour

    Deep fry or shallow fry 5 to 6 mins

  • Sauce Ingredients

    1 tablespoon oil

    1 tablespoon garlic finely chopped

    1 teaspoon ginger chopped

    1 diced capsicum

    1 tablespoon spring onions

    3 green chilies (slit)

    1 tablespoon vinegar

    1 tablespoon dark soy sauce

    1 tablespoon oyster sauce (optional)

    1 beef cube stock (optional)

    1 teaspoon sugar

    1 tablespoon cornstarch 



  • 01

    Add oil in a heated wok, add ginger and garlic, fry for one minute, add diced capsicum, spring onions, green chilies, sauté max 1 to 2 minute.

  • 02

    Add vinegar, dark soy sauce, oyster sauce (optional) add half cup water or one beef cube stock (optional but tastes much better) let it boil

  • 03

    Add sugar, add the fried beef, stir 2 mins max. 

  • 04

    Mix 1 tablespoon cornstarch with 4 teaspoon of water, add it to the gravy, add little extra spring onions if required for garnishing.

  • Try to use premium sauces
  • Always while adding corn starch, add little slurry and stir, as little as one tablespoon each and stir, this will give u an upper hand on the gravy consistency
  • Choose beef with at least 20 percent fat
  • Always cut ginger and garlic freshly, just before cooking, do not store as it loses its flavours
  • Soy sauce has salt generally, so check salt as per taste.