Saturday, January 4, 2014

Mongolian Pork

By Peg Cochran

I’m sure you’re doing a double take…isn’t that supposed to be Mongolian Beef?  It is.  This is a recipe I adapted from Cooking Light.  I couldn’t see the point in buying a steak tender enough and expensive enough for this dish and then turning it into a stir fry.  So…I experimented with using a pork tenderloin, and it was delicious!  I’ve also doubled the quantity of sauce so you can serve this over rice.

4 TB soy sauce
2 tsp sugar (I use Splenda)
2 tsp cornstarch
4 tsp dry sherry
4 tsp hoison sauce
2 tsp rice vinegar
1 tsp chili paste with garlic or to taste (like Sriracha)
4 tsps peanut oil (olive or canola is fine)
1 TB ginger (I use the pre-chopped stuff in the jar)
1 TB garlic minced or pressed
1 lb sirloin steak cut against the grain OR 1 pork tenderloin thinly slices cut in half
(1 out of the package of 2)
4 green onions cut into 2-inch pieces
Optional: a cup of broccoli florets, partially cooked

Combine the first 7 ingredients in a small bowl.  I find it’s easier to get all the ingredients out of the cupboard/fridge at one time, measure them, then put them all away rather than doing them one at a time.

Heat peanut oil in skillet over medium-high heat.  Add garlic, ginger and beef or pork (and optional broccoli) and stir, cook until beef or pork is browned.  Add green onion and sauté for 30 seconds.  Add soy sauce mixture and cook for 1 minute or until thickened, stirring regularly.

Get all of your ingredients together before you start

This tiny measuring cup (4 TB) is a huge help when measuring so many ingredients

Prepare sauce and slice meat before starting

Stir fry over medium high heat

Serve with rice

Coming February 2014!

Visit my website or catch up with me on Facebook  or Twitter @pegcochran

Out Now!


  1. Peg, this looks delish--and fast! Just the kind of dinner a writer with 2 books to promote would need...

  2. Yum! Would you believe I have all the ingredients on hand, blizzard or not? Dinner...

    I've always believed the Chinese cooks have some magic ingredient that tenderizes their beef, because I've never been able to replicate it at home. If it's a pound of MSG, don't tell me, so I can keep eating it at restaurants.

  3. Lucy, you're right--this is a perfect recipe for writers. And Sheila, if there is that much MSG, I don't want to know either! This recipe really satisfied my cravings for Chinese food when I don't want the calories or sodium of the real thing.

  4. Sounds terrific. I'll be right over.

  5. I am not a writer, as I am sure you all can tell by the comments I have made!!!! But, so many times MLK has come in the nick of time to suggest a meal for us....this is the case today. I have some leftover pork tenderloin in the frig and all the ingredients for the sauce. I am making this for dinner tonight - a quick saute of the tenderloin to heat it and then adding the soy sauce mixture. I am not a writer, but I still can use a quick and delicious meal!!!! Thanks.

    1. Let me know how you like it! It's good over some rice and with the addition of broccoli, you've got your green veggie taken care of!

    2. Delicious!!!! Definitely a keeper.

  6. Peg, I love this! It's kind of a smack myself on the forehead – why didn't I think of this – recipe. Definitely going to try it.


  7. Marc and I love Mongolian Beef. Great idea to use pork instead...and perfect for the first week of the New Year!

  8. Sharon, you don't have to be a writer to cook! LOL. We all need quick, satisfying recipe and this one is low calorie, too, so there's room for dessert!

    1. Peg, it looks terrific and will give a nice change to pace this time of year.