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Home » Recipes » Main Courses » Mongolian Triple Recipe

Mongolian Triple Recipe

By Lola Elise 21 Comments

Mongolian Triple is one of our favorite Chinese/Mongolian recipes :) We eat it pretty often at our local Chinese restaurant called “Hoong’s Palace”. The food and the service at that restaurant is just superb, so if you happen to come to Denver or if you already live near Denver, you have to check the place out!

Why Mongolian Triple?

Mongolian Triple

Mongolian Triple stands for Beef, Chicken and Shrimp cooked in a sweet and sour sauce, the same way Mongolian Beef is cooked.

I’ve been trying to re-create the recipe from Hoong’s Palace for a very long time now, but I have never succeeded. I was bold enough to ask the chef if I could get the recipe. Well, if you think I got the recipe, boy you are wrong! Another recipe with my additions and alterations came out a bit close to that of Hoong’s Palace. I decided to share it with you, since my family said it was darn good already.

Feeds about 5 people.

Ingredients:

  • 1 LB of fillet Mignon
  • 1 LB of chicken breast
  • 1 LB cleaned shrimp
  • little bit of corn starch
  • 1 cup and 2 TBSP of peanut oil
  • 1 tsp fresh ginger, minced
  • 1 tbsp garlic, minced
  • 1/2 cup of low sodium soy sauce
  • 1/2 cup of water
  • 1/4 cup dark brown sugar
  • 1 TBSP hoisin sauce
  • 10 oz of button mushrooms
  • 1 bunch of scallions
  • 1/4 of red onion
  • 1/2 tsp Cayenne pepper

Directions:

Thinly slice fillet mignon and chicken equal to matchbox size. The easiest way of thinly slicing this meat is to make sure that it is slightly frozen. When the meat is thawed well, pat it dry with a paper towel. This will create nice, crispy, brown strips of meat instead of a colorless mess.

Mongolian Triple #1 Mongolian Triple #2 Mongolian Triple #3 Mongolian Triple #5

Sprinkle each side of the meat with some corn starch. Heat 1 cup of oil on the skillet (high heat). Start frying the meat for about 5 minutes on each side. It gets a little dangerous here :) You can turn down the heat and let the meat caramelize nicely. Or you can turn the heat up like me and end up with an oily mess around your stove. The latter happens pretty quickly and the meat gets cooked faster. But again, it is going to be messy! Whatever you do, the meat shouldn’t be cooked all the way through. It needs to be nice and brown from the outside but not so well done in the inside.

Once you are done frying both chicken and beef, discard the oil. Clean the skillet (or use another one) and place it on the stove top. Heat 2 TBSP of oil and add minced garlic along with minced ginger. Saute for about 2 minutes and add water, soy sauce and hoisin sauce. Turn the heat down to medium-low and simmer the sauce. I usually add some Sirarcha hot sauce to make this dish a little spicier. Set the sauce aside. Place previously cleaned skillet on the stove.

Mongolian Triple #7 Mongolian Triple #8 Mongolian Triple #10 Mongolian Triple #9 Mongolian Triple #11 Mongolian Triple #12 Mongolian Triple #13 Mongolian Triple #14 Mongolian Triple #15 Mongolian Triple #16 Mongolian Triple #17 Mongolian Triple #18

Quarter the mushrooms, slice the onions and cut the cleaned scallions in 2-inch long strips.

Mongolian Triple #19 Mongolian Triple #20

Place shrimp on the skillet and on medium-low heat, cook the shrimp evenly on both sides. Sprinkle with some Cayenne pepper. Remove the shrimp from the skillet once it turns pink. Add chicken and beef back to the same skillet, turn the heat up a little and give another fry to the meat for about 5 minutes. Add mushrooms, shrimp and let all ingredients cook for another 2 minutes. Add the sauce and simmer the dish for about 2 more minutes. Add raw vegetables, toss everything together once or twice… Viola!

Mongolian Triple #21 Mongolian Triple #22 Mongolian Triple #23 Mongolian Triple #24 Mongolian Triple #25 Mongolian Triple #26 Mongolian Triple #27 Mongolian Triple #28 Mongolian Triple #29 Mongolian Triple #30

Your super-duper Mongolian Triple is ready! Don’t forget to tell me how you liked your Mongolian Triple :D

Mongolian Triple #31

Bon Appetit!

Recipe Category: Main Courses

Reader Interactions

Comments

  1. tahmina

    July 28, 2010 at 5:18 pm

    katta rahmat. shu recipe judayam yahshi. sizniki recipes judayam ajoyeb wa mazalik.

    Reply
    • Lola Mansurov

      August 2, 2010 at 11:41 pm

      sizga ham katta rahmat :)

      Reply
      • Aly

        September 2, 2010 at 12:23 am

        hi Lola i love your blog simply beautiful, you are doing great job, reading your portfolio and about you i didnt understand where are you from? you have to wright little about your background as well to let world know in which country they teach girls to cook like this tasty and creatively.

        Reply
  2. Asha@FSK

    July 28, 2010 at 6:16 pm

    ohh! this looks yummy!! I am usually not a fan of Chinese restaurants but I think I’ll make this one at home… nice recipe Lola :)

    Reply
    • Lola Mansurov

      August 2, 2010 at 11:41 pm

      Thank you, Asha! I hope you like it :)

      Reply
  3. Joha

    July 29, 2010 at 1:09 am

    Sesame oil is the key for the most of Chinese and Oriental dishes. For seafood stir fires I would add Fish or Squid sauce. :)

    Reply
    • Lola Mansurov

      August 2, 2010 at 11:43 pm

      Sesame oil is a little too strong for my taste but I probably will add some fish sauce next time. Given that I use fish sauce in a lot of Chinese and Thai foods, I wonder how come I forgot to add it to this recipe. Thank you for the reminder!

      Reply
  4. Shahnoza

    July 29, 2010 at 3:31 pm

    Ohhh My! You’re a very bad bad girl, Lola! Literally drooling over this picture! Love Chinese cuisine, especially food from Mandarin region. I order Mongolian Beef at local P.F.Chang’s quite often, it’s really good! Your dish looks to die for! Has to prep. it a.s.a.p. cause it’s something new to me (I mean using meat, poultry and seafood in one dish)

    @Joha, I often use oyster sauce, not bad either.

    Reply
  5. Nigina

    August 15, 2010 at 11:00 pm

    OMG! it looks so tasty..I’m just dying at work of thinking about this food ))

    Reply
    • Lola Mansurov

      August 19, 2010 at 8:36 pm

      have you tried it yet? :D

      Reply
  6. MADINA

    September 13, 2010 at 7:54 pm

    MAN XOZIR PISHIRIB BO’LDIM SHU OVQATNI. ZUR ROSAYAM MAZALI EKAN. RAHMAT SHU RECIPE UCHUN. YAQINDA UYIMIZAGA TOSHKENTDAN MEHMONLA KELISHADI. SHUNGA REPETITSIYA QILIB PISHIRIB KO’RVOMMAN. XH ETKANCHA PIDE HAM JUDA MAZALI EKAN. MEHMONLAGA YOQISHIGA ISHONAMAN. :-) SIZGA KOTTAKON RAHMAT LOLA OPA. ;-)

    Reply
    • Lola Mansurov

      September 23, 2010 at 2:40 pm

      Madinabonu, erinmasdan pishirib ko’rayotganingiz uchun sizga rahmat :D

      Reply
    • Iroda

      October 3, 2010 at 11:19 am

      Manam Shuni qilib ko’raman bugun.
      Madina pishirib ko’rib manga rossa maqtadi. I hope it will be good.
      Thank you, Lola Opa!

      Reply
  7. Rick

    December 7, 2010 at 1:42 am

    It looks tasty, but it bears little resemblance to real Mongolian cuisine. Mongolians would never use sesame oil, or Sriracha. Besides, they never eat shrimp as Mongolia is too far from the ocean.

    Reply
    • MegaZ

      January 6, 2013 at 10:17 pm

      Rick, as far as I know Mongolian beef is not named after any Mongolian dish. It is more Chinese than anything else.

      Reply
  8. Metanet

    March 12, 2011 at 1:22 am

    Otlichniy recept. Teşekkürler. Thank you. From Baku

    Reply
  9. Honey twyman

    May 26, 2012 at 9:11 am

    This made my mouth water and I love that you made a step by step guide and pictures to help us out. thank you for sharing this with us.

    Reply
  10. syam

    June 10, 2012 at 1:30 pm

    Hi Lola,

    Mouth watering recipe and stunning images !! The recipe and the step by step photos are inspirational. Wish you all success :)

    Regards,
    Syam

    Reply
  11. Mil

    January 25, 2018 at 7:57 am

    Hoongs does not use mushrooms. I will try this over the weekend. That is my favorite dish at Hoongs, I go there everytime I go back to Denver.

    Reply
  12. Lynette Morinville

    June 21, 2018 at 10:17 pm

    I love the fact that shrimp and chicken and beef are used in this recipe. Can this be made in a crockpot?

    Reply
    • Lola Elise

      August 3, 2018 at 10:36 pm

      Hi Lynette, thank you for your comment. I am sure with some modifications this recipe can be adopted to be cooked in a crockpot or a pressure cooker.

      Reply

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