Grilled Mandarin Beef

Juicy, tender beef grilled to perfection, and soaked in a flavorful Asian marinade.

If the grilling procedure sounds a little too inconvenient, use a flat, nonstick pan to cook the beef instead.

Grilled Mandarin Beef

Katherine Sion of Heny Sison Cooking School
Juicy, tender beef grilled to perfection, and soaked in a flavorful Asian marinade.
Prep Time 42 minutes
Cook Time 10 minutes
Resting Time 30 minutes
Total Time 52 minutes
Course Main Dishes
Cuisine Asian
Servings 6


Grilled Mandarin Beef

  • 400 Grams Beef (use sirloin cut), sliced into 1/2-inch thick pieces
  • 1 teaspoon Meat tenderizer
  • 1 tablespoon sate sauce
  • 2 tablespoons liquid seasoning
  • 2 tablespoons brandy
  • 2 tablespoons Garlic
  • 3 tablespoons tomato ketchup
  • 1/2 teaspoon ginger powder
  • 1/2 teaspoon barbecue spice powder
  • 1/2 teaspoon curry powder
  • 2 tablespoons sugar
  • Salt to taste
  • 3 tablespoons sesame oil
  • 2 tablespoons Garlic
  • 1 bunch chinese kangkong
  • 1 teaspoon oyster sauce
  • 1 teaspoon gin


  • In a bowl, mix the sliced beef with all the marinade ingredients. Keep in the refrigerator and let the flavors develop for at least 30 minutes or preferably overnight.
  • Grill the beef over hot charcoal or on a hot griller for 3 minutes on each side.
  • Sauté garlic in 2 tablespoons sesame oil. Add the Chinese kangkong, oyster sauce, and gin.
  • Slice the beef into bite-size pieces then arrange on top of the kangkong. Drizzle with remaining sesame oil before serving.
Keyword mandarin
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