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Spicy Mongolian Beef Recipe

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4 from 9 reviews

This Spicy Mongolian Beef recipe features tender, thinly sliced flank steak coated in crispy cornstarch, then seared and cooked in a richly flavored sauce made from soy sauce, brown sugar, ginger, garlic, and optional dried red chilies for a perfect balance of sweet and spicy. Ready in just 20 minutes, it's an easy and delicious weeknight dinner ideal served over steamed rice.

Ingredients

Sauce

  • 1/3 cup soy sauce (80ml)
  • 1/3 cup water (80ml)
  • 1/3 cup light brown sugar (73g)
  • 1 1/2 tablespoons minced ginger
  • 6 garlic cloves minced

Beef and Coating

  • 1 pound flank steak, thinly sliced against the grain (450g)
  • 1/3 cup cornstarch (37g)

Cooking

  • 3 tablespoons vegetable oil
  • 10 dried red chilies (or 1/2 teaspoon crushed red pepper flakes), optional
  • 5 green onions, sliced into 1-inch pieces (2 3/4 ounces / 80g)

Instructions

  1. Prepare the Sauce: In a medium bowl, whisk together the soy sauce, water, brown sugar, minced ginger, and garlic until the sugar dissolves and the mixture is well combined. Set aside for later.
  2. Coat the Beef: Place the thinly sliced flank steak into a large bowl, then add the cornstarch. Toss well to ensure every piece is evenly coated with cornstarch, which will help develop a crispy texture when cooked.
  3. Sear the Beef: Heat the vegetable oil in a large skillet or wok over medium-high heat. Shake off any excess cornstarch from the beef slices to avoid clumping, then add them in a single layer. Cook, stirring occasionally, for about 3 to 4 minutes until the beef is browned and almost cooked through. Transfer the beef to a large bowl and keep warm.
  4. Cook the Sauce: With the same skillet still on medium-high heat, pour in the prepared sauce mixture. Stir occasionally, scraping up any browned bits from the bottom of the pan to intensify flavor. Allow the sauce to thicken, which should take approximately 3 minutes.
  5. Combine and Finish: Return the seared beef to the skillet along with the dried red chilies if using, and the sliced green onions. Stir frequently, coating the beef fully in the thickened sauce and allowing the green onions to soften slightly, cooking for about 1 minute.
  6. Serve: Serve the Spicy Mongolian Beef immediately, ideally over a bed of steamed white rice or your favorite grain for a complete meal.

Notes

  • For more heat, increase the amount of dried red chilies or crushed red pepper flakes according to your taste.
  • Slice the flank steak thinly against the grain for maximum tenderness.
  • Make sure to shake off excess cornstarch before cooking to avoid clumping and uneven searing.
  • This dish pairs well with steamed rice or sautéed vegetables to balance the spicy-sweet flavor.
  • Leftover beef can be stored in an airtight container refrigerated for up to 2 days.

Find it online: https://cookedbygrace.com/spicy-mongolian-beef-recipe/