# Chinese Takeout Mongolian Beef with Extra Sauce

This recipe makes Chinese takeout-style Mongolian beef with extra sauce, perfect for serving over rice.

- Cuisine: Chinese
- Category: Dinner
- Language: en

## Ingredients

- 1 lb stir-fry beef, thinly sliced
- 5 tbsp cornstarch
- 3 tbsp oil
- 4 green onions
- 4 garlic cloves
- 0.5 cup soy sauce
- 0.5 cup water
- 5 tbsp brown sugar
- 2 tbsp hoisin sauce
- 1 tbsp oyster sauce
- 1 tbsp rice vinegar
- 0.25 tsp ginger
- 0.25 tsp crushed red peppers

## Instructions

1. Thinly slice your beef and add it to a baggy.
2. Add 5 tablespoons of cornstarch and 3 tablespoons of your favorite oil to the beef in the baggy.
3. Close the baggy, shake it well, release the air, and massage the beef to ensure all pieces are nicely coated.
4. Set the marinated beef aside.
5. Separate the white and light green parts of the green onions from the dark green parts, then cut them into about 2-inch pieces.
6. Prepare the garlic, pressing two large cloves (or four regular cloves).
7. Prepare the sauce by combining half a cup of soy sauce, half a cup of water, 5 tablespoons of brown sugar, 2 tablespoons of hoisin sauce, a tablespoon of oyster sauce, a tablespoon of rice vinegar, a quarter teaspoon of ginger, and an optional quarter to half teaspoon of crushed red peppers.
8. Stir the sauce well.
9. Add about 2 tablespoons of your favorite oil into a pan and turn on the cooktop, letting it heat up for a couple of minutes.
10. Add the marinated beef to the hot pan and spread it around to get a good sear.
11. Mix the beef well in the pan.
12. Add the light green and white parts of the green onions and the garlic cloves to the beef and mix well.
13. Add the remaining dark green parts of the green onions and mix everything up.
14. Stir the sauce again and pour it into the beef.
15. Fry the mixture until the sauce thickens.

## Equipment

- baggy
- garlic press
- pan
- cooktop

## Tips

- If using fresh green onions from the grocery store, separate the white and light green parts from the dark green parts as the white and light green parts take longer to cook.
- To save time, use a garlic press instead of mincing garlic.
- For less sauce, cut the sauce recipe in half.
- The Blackstone grill is good for searing the beef.

## Source

- Original video: https://www.facebook.com/share/v/1AL3wvz96o/
- Recipe page: https://www.cliprecipe.com/recipe/2cef7fd1-3f9d-4f07-8199-d33413ef9130
- Extracted: 2026-03-13

Extracted from the video by Clip Recipe (https://www.cliprecipe.com). Quantities and steps are as stated or shown in the video. Site guide for agents: https://www.cliprecipe.com/llms.txt