Entrée: China – 蒙古牛肉 ▶ Měnggǔ niúròu (Mongolian Beef)

Food safety reminder: Follow safe food-handling practices and use a food thermometer to verify safe internal cooking temperatures.

Serving Size: 2

Approximate Time

Prep 10 min

Cook 12 min

Additional 15 min

Total 27 min

Ingredients

U.S. measurements first, metric equivalents in parentheses. Conversions are approximate; oz means weight ounces, not fluid ounces.

1 lb (450 g) chuck roast, thinly sliced
8 oz (225 g) snow peas
3 tbsp (45 ml) light soy sauce
2 tbsp (30 ml) brown sugar
1 tbsp (15 ml) hoisin sauce (optional)
2 tbsp (30 ml) Shaoxing wine
1 tsp (5 ml) cornstarch (for beef), about 0.09 oz (2.6 g)
1 tbsp (15 ml) cornstarch slurry (1 tsp (5 ml) cornstarch + 2 tbsp (30 ml) water)
4 cloves garlic, minced
1 tsp (5 ml) grated ginger
3 tbsp (45 ml) vegetable oil
Thinly sliced scallions for garnish

Show original ingredient measurements

1 lb (450 g) chuck roast, thinly sliced
8 oz (225 g) snow peas
3 tbsp (45 ml) light soy sauce
2 tbsp (30 ml) brown sugar
1 tbsp (15 ml) hoisin sauce (optional)
2 tbsp (30 ml) Shaoxing wine
1 tsp (5 ml) cornstarch (for beef), about 0.09 oz (2.6 g)
1 tbsp (15 ml) cornstarch slurry (1 tsp cornstarch + 2 tbsp water)
4 cloves garlic, minced
1 tsp (5 ml) grated ginger
3 tbsp (45 ml) vegetable oil
Thinly sliced scallions for garnish

Instructions

U.S. measurements first, metric equivalents in parentheses. Conversions are approximate.

1. Marinate beef briefly with 1 tsp (5 ml) cornstarch and 1 tbsp (15 ml) soy sauce for 10–15 minutes.
2. Combine remaining soy sauce, brown sugar, hoisin (if using) and Shaoxing wine in a bowl.
3. Heat wok on high, add oil and sear beef in batches until edges caramelize; remove and hold.
4. Add garlic and ginger, stir‑fry briefly until aromatic.
5. Add snow peas and toss 1–2 minutes, then return beef to wok.
6. Pour sauce mixture over beef and bring to a simmer; add cornstarch slurry and stir until sauce is glossy and thickened.
7. Garnish with scallions and serve immediately over rice.

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1. Marinate beef briefly with 1 tsp cornstarch and 1 tbsp soy sauce for 10–15 minutes.
2. Combine remaining soy sauce, brown sugar, hoisin (if using) and Shaoxing wine in a bowl.
3. Heat wok on high, add oil and sear beef in batches until edges caramelize; remove and hold.
4. Add garlic and ginger, stir‑fry briefly until aromatic.
5. Add snow peas and toss 1–2 minutes, then return beef to wok.
6. Pour sauce mixture over beef and bring to a simmer; add cornstarch slurry and stir until sauce is glossy and thickened.
7. Garnish with scallions and serve immediately over rice.

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