Spicy Mongolian Beef

5 from 1 vote

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.

Prep Time5

Cook Time20

Course: Dinner

Cuisine: Chinese

Keyword: Spicy Mongolian Beef

Servings:

Calories: 469kcal

Equipment

Ingredients

1 pound flank steak sliced against the grain
1/4 cup cornstarch
3 tablespoons olive oil divided
2 tablespoons sesame oil divided
4 cloves garlic minced
1 teaspoon ground ginger
1/2 cup soy sauce or tamari for gluten free
1 teaspoon sriracha
1/2 cup water
1/2 cup brown sugar
green onions sliced

Instructions

Prep the steak. In a gallon-sized Ziplock bag or large mixing bowl, add the steak and cornstarch. Toss to coat all sides.
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.
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.
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.
Serve. Sprinkle with green onions and serve over rice if desired.

Video

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.

Nutrition