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Crispy Mongolian Beef

Updated: Feb 16, 2021

I love Chinese and am always so excited to try new dishes. So, when I decided to make this one, I knew for sure this one needs to be saved and shared with as many people as possible. My husband can’t eat beef, due to health problems, but even he came back for seconds and thirds. When he comes to the kitchen before a dinner party and stands over me while I’m cooking, it means he loved the tester and can’t wait for dinner to be served.

This dish comes together so quickly and the flavors are so clean. I have adapted it in a way that my kids love it as much as the adults. The toasted sesame seeds really bring a nuttiness to the dish. If you don’t believe how amazing this dish is, then just try it yourself! Good luck!

Preparation time 20 minutes

Cook time 25 minutes

Serves 6


500 grams beef- sirloin steak- sliced thinly1 tablespoon Siracha¼ cup soya sauce1 tablespoon oil¼ cup brown sugar1 cup oil- for frying2 tablespoons orange juice4 tablespoons corn flour2 tablespoons vinegar1 tablespoon ginger paste2 cloves garlic- minced1 teaspoon toasted Sesame seeds 1 green onion sliced (for garnishing)


  1. Toss the beef strips in corn flour. Coat them well.

  2. Heat the cup of oil well. Brown off the steaks in three batches.

  3. Combine the soya sauce, brown sugar, orange juice, vinegar, garlic, ginger, siracha and the 1 Tablespoon oil.

  4. Pour the sauce into a pan and thicken slightly on a medium heat. Toss the steak in the sauce and coat the steak well.

  5. Sprinkle with toasted sesame seeds and sliced green onions.

  6. Serve immediately.

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