Spicy Mongolian Beef And Shiitake Mushroom Stir-Fry Recipe


For the marinade

  • 500 g organic beef tenderloin, cut into thin strips (budget alternative: flank steak)
  • 1/4 cup soya sauce (60 ml)
  • 1 tablespoon hoisin sauce
  • 1 tablespoon sesame oil
  • 1 tablespoon soft brown sugar
  • 1 tablespoon minced garlic
  • 1 teaspoon red pepper flakes

For the stir fry
  • 2 tablespoon mirin (Japanese rice wine)
  • 4 tablespoons hoisin sauce
  • 2 teaspoons soy sauce
  • 2 tablespoons peanut oil
  • 4 garlic cloves, minced
  • 1 tablespoon minced ginger
  • 1/2 teaspoon red pepper flakes
  • 12 shiitake mushrooms, stems removed, thinly sliced (100 g)
  • 3 green onions, thinly sliced
  • 1 large broccoli head, cut into flowerets, quartered if large, stems trimmed
  • 1 tablespoon toasted sesame seeds, garnish
  • fresh cilantro, garnish (optional)
  • rice or noodles for serving
Spicy Mongolian Beef And Shiitake Mushroom Stir-Fry Recipe


  1. In a bowl, whisk together the ingredients for the marinade. Toss together with beef, cover and refrigerate for at least 1 hour to overnight.
  2. Be sure to prepare your choice of rice or noodles in advance so that they ready to eat as soon as the stir-fry is cooked.
  3. In a small bowl, combine the rice wine, hoisin sauce and soy sauce and set aside.
  4. Heat a flat-bottomed wok over high heat. Once hot, swirl in the peanut oil by adding it to the sides of the pan and swirl the pan, so it is well coated.
  5. Add the garlic, ginger and red pepper flakes and stir-fry for 10 seconds, then add the mushrooms, green onion, marinated beef, broccoli, and hoisin sauce mixture. Stir-fry for 4-5 minutes, until the beef is cooked through.
  6. Garnish with sesame seeds and cilantro. Serve with steamed rice or noodles. Enjoy!

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