Mongolian-Style Beef Crepes with Spiced Yogurt

Chinese restaurants popularized the earthy spiced beef stir-fry known as Mongolian beef, but we’ve improved it by wrapping the savory mix in perfect pouches of whole-wheat crepes.

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Prep Time
20 min
Cook Time
25 min
45 min


  • 4 oz plain Greek yogurt
  • 1½ tsp ground cumin, divided
  • 1½ tsp ground turmeric, divided
  • 1 tbsp plus 1¼ tsp olive oil, divided
  • 3/4 lb sirloin beef strips
  • 1 white onion, thinly sliced
  • 4 carrots, cut into matchsticks
  • 1/2 tsp sea salt
  • 1¼ lb green cabbage, chopped
  • 2/3 cup whole-wheat flour
  • 1 cup milk (not nonfat)
  • 2 egg whites


  1. In a small bowl, combine yogurt and ½ tsp each cumin and turmeric. Refrigerate.
  2. In a large nonstick skillet, heat ¼ tsp oil on medium. Add beef, onion, carrots, salt and remaining 1 tsp each cumin and turmeric. Sauté, stirring often, until beef is opaque throughout, about 7 minutes. With a slotted spoon, transfer to a large bowl and cover.
  3. Reduce heat on skillet to medium-low and add cabbage and ¼ cup water. Cover and simmer gently for 10 minutes, until tender.
  4. Meanwhile, in a medium bowl, whisk flour, milk and egg whites until combined. Heat 2 6-inch nonstick crepe pans on medium-low and add ½ tsp oil to each pan. Pour a scant ¼ cup batter into each and cook until bottoms are golden brown, 2 to 3 minutes. Flip and cook for 2 more minutes. Transfer to a wire rack.
  5. Repeat process three more times with remaining oil and batter to yield 8 crepes. Top crepes with beef mixture and cabbage. Fold and serve with yogurt.

Nutrition Information

  • Serving Size 2 6-inch
  • Calories 343
  • Carbohydrate Content 36 g
  • Cholesterol Content 65 mg
  • Fat Content 14 g
  • Fiber Content 9 g
  • Protein Content 37 g
  • Saturated Fat Content 3 g
  • Sodium Content 418 mg
  • Sugar Content 8 g
  • Monounsaturated Fat Content 5 g
  • Polyunsaturated Fat Content 1 g