Photo: Lily Banse
Mongolian Beef
16 ingredients
20 min + 10 min
6 servings
openrecipes
"This is a traditional Mongolian beef recipe that I have worked on for over a year to perfect. My husband and I love Chinese food, and now we make it at home -- even better than the restaurant!"
Estimated Nutrition (whole recipe, rough)
1334
Calories
82g
Protein
50g
Fat
128g
Carbs
Counts 14 of 16 ingredients — the other 2 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 14 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Flour | 1 cup (125g) all-purpose | 455 |
| Beef | 100g cooked | 250 |
| Chicken | 100g cooked | 165 |
| Olive Oil | 1 tbsp (14g) | 119 |
| Peanut Oil | 1 tbsp (14g) | 119 |
| Oyster | 6 medium (84g) | 81 |
| Sugar | 1 tbsp (12.5g) granulated | 49 |
| Onion | 1 medium (110g) | 44 |
| Wine | 2 tbsp cooking wine (30ml) | 25 |
| Soy Sauce | 1 tbsp (15ml) | 9 |
| Chili | 1 tsp (2.7g) | 8 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Garlic | 1 clove (3g) | 4 |
| Salt | 1 tsp (6g) | 0 |
| Sauce | not in our table | 0 |
| Swiss Chard | not in our table | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- 1/4 cup chicken stock
- 1 1/2 tablespoons cornstarch
- 3 tablespoons hot chili oil
- 2 tablespoons hoisin sauce
- 1 tablespoon oyster sauce
- 1 tablespoon dry sherry
- 2 teaspoons sugar
- 2 teaspoons soy sauce
- 2 teaspoons crushed red pepper flakes
- 1 pound flank steak, thinly sliced (see Cook's Note)
- 2 tablespoons peanut oil
- 2 tablespoons chopped garlic
- 1 bunch Swiss chard - rinsed, stems removed and cut into 1/2 inch slices
- 2 green onions, cut into thin slivers about 2 inches long
- 1 teaspoon salt
- 1/4 teaspoon black pepper
Directions
Step-by-step directions aren't available for this recipe in our database.
View the full recipe at the original source →
By allrecipes ·
Recipe sourced from
openrecipes