Mongolian Beef

Mongolian Beef recipe - The Cooks Pantry


Matt Sinclair



  • 500gm Coles minced beef
  • 2 cloves garlic, finely grated
  • 1 inch piece ginger, peeled, cut in small batons
  • 1 birdseye chilli, finely chopped
  • 2 spring onions, finely sliced
  • 100g snow peas
  • 1 carrot, sliced on an angle
  • 1 Tbsp. Cobram Estate Light Extra Virgin Olive Oil


  • 1.5 Tbsp. Lee Kum Kee Hoisin Sauce
  • 1.5 Tbsp. Lee Kum Kee Panda Brand Oyster Sauce
  • ¼ cup Lee Kum Kee Premium Soy Sauce
  • 1 tsp. Lee Kum Kee Pure Sesame Oil
  • 3 Tbsp. brown sugar


  • Sesame seeds, lightly toasted
  • 2 spring onions, finely sliced
  • Rice stick noodles


  • In a hot wok, drizzle olive oil and add half of the minced beef in small chunks. Brown and set aside in a bowl. Repeat with the other half.  
  • Using the same wok, add spring onions, garlic, chilli and ginger. Transfer a little bit of the oil from the meat back into the wok. Add sliced carrots, snow peas and beef. Give the wok a quick toss and allow the veggies to soften slightly – then add oyster sauce, hoisin, soy sauce, sesame oil and brown sugar. Toss through until all ingredients are well combined and coated in flavour.
  • Transfer onto a serving dish over some cooked rice noodles, pour over extra sauce if desired and garnish with sesame seeds and finely chopped spring onion.  Enjoy!

Related Recipes

Grilled Sirloin

RECIPE BY: Courtney Roulston SERVING SIZE: 2 - 4 people INGREDIENTS: 2 x 230g Coles Finest Sirloin steaks 1 tablespoon Cobram Estate EVOO 2 Lebanese cucumbers, peeled into noodles 2 red shallots (French ), finely sliced ½ cup loosely packed coriander leaves ½ cup...

Spanish Chorizo Traybake

RECIPE BY: Matt Sinclair SERVING SIZE: 2 - 4 people INGREDIENTS: 2 cups leftover cooked rice 2 Spanish chorizo, thickly sliced 3 Tbsp Cobram Estate Extra Virgin Olive Oil 6 chicken thigh cutlets, bone in, skin on 2 red onions, thickly sliced 2 large red capsicums,...

Sweet Potato & Chicken Salad

RECIPE BY: Courtney Roulston SERVING SIZE: 2 - 4 people INGREDIENTS: 1 x 400g bag Birds Eye Sweet Potato 3 tablespoons extra virgin olive oil 2 teaspoons whole cumin seeds 1 teaspoon ground cinnamon 2 medium sized chicken breast, trimmed 180g Jalna Lactose Free Greek...

Fijian Fish Curry

RECIPE BY: Michael Weldon SERVING SIZE: 2 - 4 people INGREDIENTS: 2 Coles Ocean Barramundi Fillets, sliced into ‘spoonful size’ pieces 1 Onion, diced 1 Cinnamon Quill 3 Garlic Cloves, thinly sliced 1 birdseye Chilli, sliced lengthways Coriander Stem/root, diced 1 ½...

Japanese Soba Noodle Salad

RECIPE BY: Chef Kinsan SERVING SIZE: 2 - 4 people INGREDIENTS: 150g Hakubaku organic soba noodles (cooked) 30g carrot (thinly julienned into long strips) 1 lebanese cucumber (thinly julienned into long strips) ½ cup edamame (cooked and remove beans from pod) 1 handful...

Fetuccini Alfredo

RECIPE BY: Michael Weldon SERVING SIZE: 2 - 4 people INGREDIENTS: 500g Coles Fettuccini 250g Philadelphia Cream Cheese 100g Coles Parmesan Cheese, plus more for serving 1 Brown onion, diced 2 Garlic cloves, diced 125g baby Spinach Salt 1.5 tbsp Pepper ½ bunch parsley,...

Print Friendly, PDF & Email