Mongolian Beef


  • 1 lb Flank Steak
  • Marinade:
  • 1 Egg White
  • Pinch of Salt
  • 1 Tsp Sesame Oil
  • 1 Tbsp Cornstarch
  • 4 Green Onions, sliced on a diagonal into 1 inch pieces
  • 1 Can Baby Corn, 8 oz.
  • 1 Garlic Clove, minced
  • Sauce:
  • 3 Tbsp Hoisin Sauce
  • 2 Tbsp Water
  • 1 Tbsp Dark Soy Sauce
  • 2 Tsp Rice Vinegar, or 1 Tbsp Chinese Rice Wine
  • 1/4 Tsp Chile Paste, or to taste
  • Other:
  • 1 Tsp Sugar
  • 1 Cup Oil for frying beef
  • 2 Tbsp Oil for stir-frying


  1. Slice the beef across the grain into thin strips.
  2. Add the marinade ingredients in the order given and marinate the beef for 30 minutes.
  3. To prepare the vegetables, wash the green onions and slice on a diagonal into 1 inch pieces.
  4. Peel and mince the garlic.
  5. Rinse the can of baby corn with warm running water. Drain thoroughly.
  6. Mix together the sauce ingredients and set aside.
  7. When the beef has finished marinating, heat the wok and add 1 cup of oil.
  8. When oil is ready, add the beef and fry until it changes color. Remove the beef from the wok and drain on paper towels.
  9. Clean out the wok with paper towel, and add 2 tbsp of oil for stir-frying.
  10. When oil is ready, add the garlic. Stir-fry briefly, and add the baby corn and green onions.
  11. 1Make a well in the middle of the wok by pushing the vegetables up to the side. Add the sauce and bring to a boil, stirring to thicken.
  12. 1Stir in the sugar and add the beef.
  13. 1Combine with the sauce and vegetables.
  14. 1Serve hot.

Wine Pairing

Wine Pairing Feature – Recommended by Ted Ross, Vince & Joe’s Sommelier Bodegas Ramon Roqueta – 2007 Garnacha Crianza, Catalunya, Spain - $10.99 750mL “Red, dark berries and Bing cherries on the nose, with a hint of Anise. Chewy and weighty but surprisingly fresh. A hint of spice on the finish.”