Mongolian Beef

Surfing in Pinterest, I found a delicious and easy-to-make recipe from this blog, so I decided to give it a try.  Of course I changed some things from the recipe, but still, it was so good. The hubs and I were craving for Chinese food, so I had 2 leftover beef pieces from the party last Saturday, and I decided to use them. The beef is so soft, so good, so delicious, it's definitely a keeper for our family. Of course, a keeper for once every 4 months or so =) haha!

I used:
  • 2 top-sirloin pieces, thinly sliced crosswise
  • 1/4 cup of cornstarch
  • 3 tsp peanut oil, divided
  • dash ground ginger
  • 1 tbsp minced garlic
  • 1/2 cup water
  • 1/2 cup of liquid aminos
  • 1/4 cup brown sugar
  • 3/4 tsp red pepper flakes
  • dry chives for garnish

Trim fat from meat.

Cut thin pieces, crosswise.

Place cornstarch in a plate and start tossing the beef pieces and reserving.

Now, prepare the sauce. Low-heat 1 tsp peanut oil and add garlic and ginger.

Add water, liquid aminos, red pepper flakes and brown sugar. Stir for around 2 minutes and remove from heat.

Reserve sauce in another bowl.

In the same skillet you made the sauce, heat remaining peanut oil.

Start placing meat on one side, then the other one... 

 until fully cooked.

Add sauce to meat in the skillet.

Cook until you reach the desired consistency.

And serve. Over white rice. Or egg noodles.


  1. another yummy recipe! you have it going on!! i have never cooked with or even head of liquid aminos... I will look it up, cause your beef sure looks good!!
    I am your newest follower..pls follow back if you can.

    1. Hi there! liquid aminos is a great substitute for soy sauce. i think it's lower in sodium and it doesn't contain soy, which is one of the main food that's been genetically modified....

      of course i will follow back, thanks for stopping by and ihope you enjoy the recipes i post =)