Sus Hive Recipe Library

Mongolian Beef

Chef/operator production sheet for Mongolian Beef. Use this page for station prep, service setup, holding decisions, and catering execution. Mongolian Beef has been moved into the hosted Uncle Cheese recipe system for operator review and Hot-station publishing.

HotChef/Operator Production SheetUC Option A

Mongolian Beef

Quick beef stir-fry with julienned vegetables and glossy ginger-garlic tamari sauce.

Yield: entrée batch
Style: fast stir-fry
Use: production / catering service
Prep lead: confirm from method
Service: station-ready / catering-ready

Ingredients

Beef & Veg
  • 1 lb flank steak, thinly sliced
  • 1/4 cup cornstarch
  • 1 large carrot, julienned
  • 1 red bell pepper, sliced
  • 3 to 4 green onions, sliced
  • 2 Tbsp oil, divided
Sauce
  • 1 tsp fresh ginger, grated
  • 4 garlic cloves, grated
  • 2 Tbsp honey
  • 1/4 cup water
  • 1/3 cup tamari
  • 1 tsp sriracha
  • Sesame seeds and rice, optional

Prep / Cook Method

  1. Prep carrot, bell pepper, green onions, ginger, garlic, and slice beef thinly against the grain.
  2. Toss beef with cornstarch until fully coated.
  3. Sauté carrot, green onions, and bell pepper in 1 Tbsp oil for 2 to 3 minutes; remove and set aside.
  4. Whisk ginger, garlic, honey, water, tamari, and sriracha to make the sauce.
  5. Add remaining oil to the pan and sear beef about 2 minutes until browned but not overcooked.
  6. Return vegetables to the pan and pour in sauce.
  7. Cook about 3 minutes until sauce thickens and coats the beef.

Finish + Service

  • Serve immediately with jasmine rice or noodles.
  • Top with sesame seeds for crunch.
  • Prep everything before cooking — this dish moves fast.

Holding / Reheat / Catering Notes

  • Hot-hold only if the item protects texture and food safety.
  • Keep sauces/garnishes separate when texture matters.
  • Confirm final internal temperature and service window before dispatch.
  • For off-site catering, pack garnish/sauce components separately when quality improves service.

Scaling Notes

  • Scale ingredient quantities proportionally unless the chef adjusts seasoning, acid, spice, or thickening by taste.
  • For large catering batches, produce a small test batch or chef-taste checkpoint before full run when time allows.
  • Record final batch yield after production so the recipe can be tightened on the next cleanup pass.