Spicy Mongolian Beef

Spicy Mongolian Beef is an Asian-inspired dish that combines tender strips of beef, seared to perfection, with a tantalizing blend of bold spices and a touch of heat. The dish’s rich, savory sauce caramelizes the beef, creating a delicious balance of sweet and spicy.

Whether you’re a fan of Asian cuisine or simply looking to elevate your dinner game, this recipe promises a culinary adventure that’s both easy to prepare and intensely satisfying. Get ready to savor every bite of this Spicy Mongolian Beef that’s guaranteed to leave you craving more.

If this spicy Mongolian beef recipe looks delicious to you, you’ll probably also enjoy these flavorful steak and rice bowls, my ‘famous’ pork ramen recipe, or this incredibly easy-to-make sheet pan teriyaki chicken.

What is Mongolian beef?

Mongolian Beef is a popular, Asian-inspired dish that’s made from thinly sliced beef coated in a flavorful sauce made with garlic, ginger, brown sugar, and soy sauce. Even though it’s called ‘Mongolian’ Beef, the dish doesn’t really have origins in Mongolia. It’s actually Chinese-American cuisine. Mongolian beef has an exceptionally tender texture because it’s usually made from flank steak. It has a sweet yet savory flavor and can be made either spicy or mild. It’s typically served over a bed of rice or noodles with stir-fried vegetables on the side.

Why You’ll Love This Spicy Mongolian Beef Recipe

• It’s different. If you don’t make Asian-inspired food very often, this is a great recipe to start with because it’s got a unique flavor that is easy for just about anyone to enjoy.
• It’s easy to make: The sauce just gets stirred together and simmered until it’s thick. It’s really simple to make!
• Homemade is better than takeout: You can control what goes into your homemade version of this classic dish. It’s more economical, and I think it tastes better, too!

Ingredients

• Flank Steak – Flank steak is tender and helps give this dish its traditional texture, but you can also use skirt or sirloin steak.
• Cornstarch – This helps thicken the sauce and gives the beef a nice crispy outside.
• Olive Oil – Vegetable oil will also work fine.
• Sesame Oil – This adds a specific flavor to the dish, but you can use vegetable oil instead (or another oil you have on hand) for a more subtle flavor.
• Garlic – Fresh or minced will work fine.
• Ground Ginger – You can also use freshly grated ginger for an extra punch of ginger flavor.
• Soy Sauce or Tamari (for a gluten-free option)
• Sriracha – Red pepper flakes or chili paste can also give this dish a bit of spice. You can also omit the sriracha altogether for a mild-flavored beef.
  • No suitable substitution – water is essential for the sauce consistency
• Brown Sugar – Brown sugar gives this dish its sweet and rich flavor.
• Green Onions – Chives or shallots can work, or you can omit the onion for a lightly different taste.

How to Make

STEP ONE: Make the sauce. In a saucepan, add 1 tablespoon olive oil, 1 tablespoon sesame oil, garlic, and ground ginger. Stir for 1 minute. Add the soy sauce, sriracha, water, and brown sugar. Whisk until the sugar has dissolved. Bring to a boil then boil for 3 minutes. Reduce heat to low and simmer until the sauce has thickened, about 5 minutes.

STEP TWO: Prep the steak. In a gallon-sized Ziplock bag or large mixing bowl, add the steak and cornstarch. Toss to coat all sides.

STEP THREE: Sear the steak. Add 2 tablespoons of olive oil and 1 tablespoon of sesame oil to a large skillet. Add the steak and cook over medium-high heat until the steak is cooked through, about 5-7 minutes. Flip the steak halfway through.

STEP FOUR: Combine the steak and sauce. Add the sauce to the skillet and toss the steak in the sauce until well combined. Cook for an additional 3-4 minutes to thicken if needed.

STEP FIVE: Serve. Sprinkle with green onions and serve over rice if desired.

What can I serve with Mongolian beef?

Wondering what to serve with this Mongolian beef? Here are some of our favorite sides when we make Chinese food at home:

• Steamed white rice (you can make rice in your Instant Pot!)
• Brown rice
• Cauliflower rice (for a low-carb option)
• Stir-fried vegetables (broccoli, bell peppers, snap peas)
• Green beans
• Noodles (rice noodles or egg noodles)

Tips and Recipe Notes

• The cornstarch step is really important if you want the beef to have a nice crispy coating. It also helps thicken up the sauce, and soaks up the flavors from the pan, so don’t skip that step!
• Try to keep the meat in a single layer in the pan so it cooks evenly and everything gets that crispy, golden edge.
• Simmer the sauce until it thickens – this helps it coat the beef and gives it that rich flavor this dish is known for.
• Want more veggies? You can toss in some bell peppers or broccoli florets. They end up tasting yummy like the sauce, so if you’ve got picky eaters, this is a great way to get in a few extra nutrients. You can even chop up veggies very small and hide them in the sauce. Saute them until they’re tender, then add them back in when you add your chicken.

FAQs

Storage and Freezing Instructions

• Store your leftover Mongolian beef in an airtight container in the refrigerator for up to 3-4 days.
• Freeze the beef and sauce in a freezer-safe container for up to 2-3 months. Thaw in the refrigerator before reheating.
• Reheat leftover beef in a skillet over medium heat until warmed through. If the sauce thickens too much, add a splash of water to bring back the desired consistency.

Can I Make This Ahead of Time?

Yes! You can prep the sauce and slice the beef in advance. But I recommend you store them separately in the fridge and cook the dish fresh when you’re ready to eat. This dish is tasty reheated, but it won’t be as good as fresh, in my opinion.

Can This Recipe Be Made Gluten-Free?

Yes, you can make gluten-free Mongolian Beef. Use tamari or coconut aminos instead of soy sauce to make this dish gluten-free. It’s already dairy-free, so most people will be able to enjoy this dish.

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