Mongolian Beef With Baby Corn

Mongolian beef
James Strange/Moment Open/Getty Images
Prep: 30 mins
Cook: 10 mins
Total: 40 mins
Servings: 4 servings
Nutrition Facts (per serving)
696 Calories
57g Fat
13g Carbs
34g Protein
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Nutrition Facts
Servings: 4
Amount per serving
Calories 696
% Daily Value*
Total Fat 57g 73%
Saturated Fat 9g 47%
Cholesterol 151mg 50%
Sodium 549mg 24%
Total Carbohydrate 13g 5%
Dietary Fiber 1g 4%
Total Sugars 6g
Protein 34g
Vitamin C 4mg 19%
Calcium 48mg 4%
Iron 3mg 15%
Potassium 504mg 11%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)

While Mongolian beef isn't an authentic Chinese dish, it gives an example of the ingredients and seasonings used in Chinese cooking. Feel free to substitute bamboo shoots for the baby corn.


  • 1 pound sirloin or flank steak

For the Marinade:

  • 1 large egg white

  • 1 pinch salt

  • 1 teaspoon sesame oil

  • 1 tablespoon cornstarch

For the Vegetables:

  • 4 green onions

  • 1 clove garlic, minced

  • 1 (8-ounce) can baby corn

For the Sauce:

  • 3 tablespoons hoisin sauce

  • 2 tablespoons water

  • 1 tablespoon dark soy sauce

  • 2 teaspoons rice vinegar

  • 1/4 teaspoon chile paste, or to taste

For Stir-Frying:

  • 1 cup and 2 tablespoons oil, divided, for frying

  • 1 teaspoon sugar

Steps to Make It

  1. Gather the ingredients.

  2. Slice the beef across the grain into thin strips.

  3. Add the marinade ingredients—egg white, salt, sesame oil, and cornstarch—in the order given and marinate the beef for 30 minutes.

  4. To prepare the vegetables, wash the green onions and slice on the diagonal into 1-inch pieces. Peel and mince the garlic. Rinse the can of baby corn with warm running water. Drain thoroughly.

  5. Mix together the sauce ingredients—hoisin sauce, water, soy sauce, rice vinegar, and chile paste, and set aside.

  6. When the beef has finished marinating, heat the wok, and add 1 cup oil.

  7. When the oil is ready, add the beef and fry until it changes color.

  8. Remove the beef from the wok and drain on paper towels.

  9. Clean out the wok with a paper towel, and add 2 tablespoons of oil for stir-frying. When the oil is ready, add the garlic and stir-fry briefly.

  10. Then add the baby corn and the green onions.

  11. Make a well in the middle of the wok by pushing the vegetables up to the side. Add the sauce and bring to a boil, stirring to thicken.

  12. Stir in the sugar. Add the beef and combine with the sauce and vegetables. Serve hot.

Recipe Variation

  • Replace the rice vinegar with 1 tablespoon of either Chinese rice wine or dry sherry.