Recipe: Mongolian Beef using Leftover Steak

I had some steak left over from the other night. Usually I would have made fried rice and added the chopped steak but I decided to cook up some Mongolian beef using a recipe from Simple Chinese Cooking as my starting point.  She has you use ground beef and marinade it before cooking, but my steak had already been marinaded in an Asian style marinade so I just sliced it into thin strips.


  • 2 Tbs sherry or shao hsing wine
  • 1 Tbs soy sauce
  • 1 Tbs cornstarch
  • 1 Tbs diced fresh ginger
  • 3 cloves garlic, minced
  • 1/2 tsp sesame oil

 Mongolian Beef

  • leftover cooked steak, about 1  cup of thin strips
  • 4 cups thinly sliced green or Chinese cabbage
  • 2 tsp salt
  • 1/4 cup vegetable oil, divided
  • 2 Tbs sherry (or shao hsing wine)
  • 2 Tbs hoisin sauce
  • 1 Tbs oyster sauce
  • 1 tsp vinegar
  • 1/2 tsp sesame oil
  • 1 carrot, peeled and thinly sliced
  • 1/2 a red pepper, sliced into thin strips
  • 3-4 green onions, sliced thinly

If you’re starting with raw meat, cut it in strips and let the meat marinade for 30 minutes so start that before slicing up the cabbage and other vegetables.

Put the cabbage and salt in a large bowl and mix well. Let it stand15-20 minutes, then rinse in cold water and drain. Squeeze as much moisture as you can from the cabbage with your hands.

Heat 2 Tbs of the oil in a large deep skillet or wok. Add the strips of beef and cook through (or heat if you’re using leftovers).   Add the wine, hoisin sauce, oyster sauce, vinegar, and sesame oil and stir fry for half a minute or so.

Add the cabbage, carrot, and pepper and stir fry another minute. Stir in the onions, keeping a handful aside for a garnish.  Put into a serving bowl and sprinkle the remaining onions on top.

This was a great way to use up leftover meat in a whole new way.



  1. […] good!  The next day I took the leftover steak and sliced it into thin strips and made a version of Mongolian Beef with it. I just modified the recipe so that I quickly heated the strips of steak rather than needing […]


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