Mongolian Beef Barbecue

Mongolian Beef Barbecue

Course Main Course
Cuisine Taiwanese
Keyword Beef
Prep Time 10 minutes
Cook Time 7 minutes
Total Time 17 minutes
Servings 2
Author Connie Veneracion


  • 300 grams beef sirloin, flank steak, eye round, top round and bottom round are great choices, thinly sliced across the grain
  • 1/2 teaspoon salt
  • 1/4 teaspoon pepper
  • 2 tablespoons tapioca or corn or potato starch
  • 2 tablespoons cooking oil
  • 1 tablespoon minced garlic
  • 2 tablespoons light soy sauce
  • 1 tablespoon chili sauce
  • 1 teaspoon sugar
  • 4 button mushrooms thinly sliced
  • 1 small handful julienned carrot
  • 1 small handful scallions cut into two-inch lengths
  • toasted sesame seeds to garnish


  • Place the beef in a bowl. Add the salt and pepper. Mix well. Add the starch and mix to coat every sliced of beef.
  • In a wok or frying pan, heat the cooking oil to smoking point.
  • Spread the beef in the hot oil. Sprinkle in the minced garlic. Cook the beef until the undersides are browned then flip them over to brown the opposite side.
  • Pour in the soy sauce and chili sauce. Sprinkle in the sugar. Toss a few times.
  • Add the mushroom slices, carrot and scallions. Stir fry for another half a minute.
  • Serve the Mongolian beef barbecue over rice sprinkled with toasted sesame seeds.