Allergy Free, Asian, Beef, Budget Meals, Chinese

One from Column “A” ~ Mongolian Beef

Strictly speaking, There is no such thing as Mongolian Beef. There is a “style” of Mongolian Barbeque and a style of stewing things in a Mongolian(ish) way…. but Mongolian Beef as we know it … is an American thing.

Almost as American as Apple Pie, as it were…. I know… weird.

It varies drastically from take out menus to affected restaurants to quasi~authentico~chinesey places in shopping strip centers. So, while mine might not be what you’ve had before – I have just as much right to call it Mongolian Beef as anyone else.  And… if I’m going to be completely honest, this is better than anyone else’s….I don’t care who they are.

Right then…

You all know I’m working in a soy deficit environment. So I’m always on the job to make soy delicious things without using the actual ingredient. In our case I’m putting the Haddar Sauce to work again… so, that’s our starting point.

Depending on where you get your MB fix – the rich, sticky, sweet/salty sauce is either a mix of soy and hoisin, or soy and sugar. We’re going the sugar route because I find hoisin usually has a fair amount of soy hidden somewhere in the list of ingredients. And, frankly I prefer to make all my sauces from scratch. And, since Jane doesn’t do heat very well, this is on the mild side (which – oddly – I seem to prefer) Feel free to pop in a couple of dried chilies if you like a bit of bite.



PlateFodder ‘Soy Free’ Mongolian Beef



  • 1 cup Haddar Sauce (Haddar is a Kosher Soy Free imitation Soy Sauce)
  • 1/2 cup Brown Sugar
  • 1 tablespoon Fish Sauce
  • 1 tablespoon Plum Wine (Optional - this will emulate the plum taste of hoisin sauce, though)
  • 2 cloves Garlic (minced)
  • 1 teaspoon Dry Ginger
  • 1/4 teaspoon White Pepper
  • PinchChinese Five Spice (This is LESS than an 1/8th teaspoon)
  • 1/2 cup Water

Beef Prep

  • 1lb Lean Beef (Cut across the grain into thin slices)
  • 1/2 teaspoon Baking Soda
  • 1 tablespoon Corn Starch


  • 1/2 cup Carrots (Thinly sliced into circles)
  • 4 Scallions (Cut into 1 to 2 inch pieces)
  • 1 cup Cabbage (Large Diced)
  • 1/4 cup Neutral Oil
  • 1 teaspoon Sesame Oil


Step 1
Make the sauce - Add all the sauce ingredients to a small sauce pan. Bring to a boil, then reduce the heat to medium low and reduce to 1/2 volume - Set Aside
Beef Prep
Step 2
Prep the Beef - In a large zipper bag, combine the beef, soda and starch. Squitch the bag around to coat each piece of beef with the soda and starch. Seal and refrigerate for a minimum of 1 hour
Step 3
Blanch the Cabbage - place the cabbage and the sesame oil into a zipper bag, seal and microwave on high for 1.5 minutes. Set aside
Step 4
Heat the oil in a wok (or large fry pan) on high . Add the sliced beef and stir fry until lightly browned.
Step 5
Add the sauce and stir fry the beef in the mixture...turning constantly until the sauce thickens and there is very little liquid left in the wok (about 4 minutes)
Step 6
Add the cabbage, scallions and carrots. Continue to cook, folding the vegetables into the sauce
Step 7
Top with finely chopped scallions and serve with steamed rice.