Bold flavors meet tender beef in this authentic spicy Mongolian beef that’ll transform your weeknight dinner routine. We’ve perfected this restaurant-quality dish that combines succulent strips of beef with a fiery sauce that balances sweet and savory notes perfectly.
Traditional Mongolian beef gets an exciting kick in our version – we’re cranking up the heat without losing those signature caramelized flavors that make this dish irresistible. The secret lies in our special sauce blend that coats every piece of beef in glossy perfection.
Ready in just 20 minutes, this spicy Mongolian beef delivers restaurant results right from your kitchen. We’ll show you exactly how to achieve that perfect tender texture and bold flavor that’ll have your family asking for seconds every single time.
Ingredients
We’ve carefully selected each ingredient to build layers of flavor that make this spicy Mongolian beef irresistible. Our ingredient list divides into three simple categories for easy preparation and maximum flavor impact.
For the Beef Marinade
- 1 pound flank steak, sliced against the grain into ¼-inch strips
- 2 tablespoons cornstarch
- 1 tablespoon soy sauce
- 1 teaspoon sesame oil
- ½ teaspoon black pepper
For the Sauce
- ⅓ cup low sodium soy sauce
- ¼ cup brown sugar, packed
- 2 tablespoons hoisin sauce
- 1 tablespoon rice vinegar
- 2 teaspoons fresh ginger, minced
- 3 cloves garlic, minced
- 1-2 teaspoons red pepper flakes (adjust to taste)
- 1 teaspoon cornstarch
- 2 tablespoons water
For Stir-Frying
- 3 tablespoons vegetable oil, divided
- 4 green onions, cut into 2-inch pieces
- 1 medium onion, sliced thin
- 2 dried red chilies, whole
- 1 teaspoon sesame seeds for garnish
- Fresh cilantro for garnish (optional)
Equipment Needed
We need exact kitchen tools to create restaurant-quality spicy Mongolian beef at home. The right equipment ensures proper cooking techniques and helps achieve that perfect balance of crispy beef and glossy sauce.
Sharp knife serves as our most critical tool for slicing the flank steak thinly against the grain. Proper knife technique creates tender beef pieces that absorb flavors effectively.
Large mixing bowl or Ziplock bag allows us to coat the beef thoroughly with cornstarch. This coating method ensures even distribution and helps create that signature crispy texture.
Saucepan becomes essential for preparing our spicy sauce mixture. We use this to heat sesame oil and sauté aromatics before combining all sauce ingredients.
Large skillet or wok handles the high-heat cooking required for searing beef properly. The wide surface area prevents overcrowding and maintains consistent temperature throughout cooking.
Measuring cups and spoons guarantee accurate ingredient ratios for our sauce. Precise measurements ensure the perfect balance of sweet, salty, and spicy flavors.
Spatula or tongs help us toss the beef in sauce without breaking apart the meat. These tools provide control when combining ingredients during the final cooking stage.
Cutting board provides a stable surface for all our prep work. We recommend using separate boards for raw meat and vegetables to maintain food safety.
Stove with reliable heat control allows us to manage cooking temperatures effectively. Consistent heat ensures proper caramelization and sauce development.
This equipment setup enables us to complete the entire recipe in approximately 30 minutes while maintaining professional cooking standards. Each tool plays a exact role in creating the perfect texture and flavor profile that makes this dish exceptional.
Instructions
We’ll walk through each step to create this spicy Mongolian beef with perfect texture and bold flavors. These detailed instructions ensure restaurant-quality results every time.
Prep the Beef
We start by slicing our flank steak thinly against the grain into 1/4 inch strips for maximum tenderness. Cut these strips into bite-sized pieces that will cook quickly and absorb the marinade effectively.
Toss the sliced beef with 1/3 cup cornstarch until lightly coated. Shake off any excess cornstarch as this coating creates the crispy texture we want when frying. The cornstarch also helps the sauce cling better to each piece of beef.
Make the Sauce
Combine 1/2 cup low sodium soy sauce with 1/4 cup water or beef stock in a mixing bowl. Add 1/2 cup brown sugar and whisk until dissolved completely.
Stir in 2 tablespoons hoisin sauce, 1 tablespoon rice vinegar, and 1 teaspoon red pepper flakes for heat. Mix in 2 cloves minced garlic, 1 tablespoon minced fresh ginger, and 1 teaspoon sesame oil to build the flavor base.
Create a cornstarch slurry by mixing 1 tablespoon cornstarch with 2 tablespoons water. Add this mixture to our sauce and whisk until smooth. This thickens the sauce when we cook it later.
Marinate the Beef
Place the cornstarch-coated beef in a large bowl or ziplock bag. Add 2 tablespoons soy sauce, 1 tablespoon vegetable oil, and 1/2 teaspoon black pepper to the beef.
Toss everything together until the beef is evenly coated with the marinade. Allow the beef to marinate for at least 10 minutes or up to 1 hour for deeper flavor absorption. The oil and soy sauce tenderize the meat while adding savory depth.
Cook the Beef
Heat 2 tablespoons vegetable oil in a large wok or skillet over high heat until very hot but not smoking. The oil should shimmer when ready.
Fry the marinated beef in batches for 1 to 2 minutes per side until crispy on the outside but still tender inside. Remove the beef and drain on paper towels. Don’t overcrowd the pan as this creates steam instead of the crispy texture we want.
Remove most of the oil from the wok, leaving about 1 teaspoon. Add 3 to 4 dried red chilies to the hot oil and stir fry for 30 seconds until fragrant.
Pour our prepared sauce into the wok and bring to a simmer. Cook for 2 minutes, stirring constantly as the cornstarch thickens the sauce. The sauce should coat the back of a spoon when ready.
Return the crispy beef to the wok along with the sliced onion. Toss everything together for 1 to 2 minutes until the beef is heated through and completely coated with sauce.
Assemble the Dish
Transfer the spicy Mongolian beef to a serving platter over steamed rice or noodles. Garnish with chopped green onions, sesame seeds, and fresh cilantro for color and extra flavor.
Serve immediately while the beef maintains its crispy texture and the sauce is glossy. The dish delivers the perfect balance of sweet, savory, and spicy flavors that make this recipe irresistible.
Directions for Serving
We recommend serving this spicy Mongolian beef immediately while the sauce remains glossy and the beef maintains its crispy texture. Steamed white rice provides the perfect foundation for this dish, allowing the bold flavors to shine while balancing the heat from the red pepper flakes.
Fried rice offers another excellent serving option that complements the sweet and savory profile of our Mongolian beef. The additional textures and flavors from the fried rice create a more complex dining experience that pairs beautifully with the tender beef strips.
For those who prefer noodles, we suggest serving over lo mein or chow mein noodles to create a hearty stir-fry dish. The noodles absorb the glossy sauce wonderfully, ensuring every bite delivers maximum flavor impact.
Garnishing enhances both presentation and taste. We sprinkle fresh green onions over the finished dish for a pop of color and mild onion flavor. Sesame seeds add a nutty crunch that contrasts beautifully with the tender beef, while extra chili flakes allow guests to customize their heat level.
Fresh cilantro serves as an optional garnish that brightens the rich, savory flavors with its herbaceous notes. We arrange the garnishes strategically around the dish to create visual appeal that matches the restaurant-quality taste.
Temperature matters significantly when serving this dish. We plate the spicy Mongolian beef in warmed serving bowls to maintain optimal temperature throughout the meal. The contrast between the hot, glossy beef and the cool garnishes creates the perfect balance that makes this dish irresistible.
Our recommended serving size accommodates 4 people as a main course when paired with rice or noodles, making it ideal for family dinners or entertaining guests who appreciate bold, flavorful cuisine.
Make-Ahead Tips
Planning ahead transforms this spicy Mongolian beef recipe into an even more convenient weeknight meal option. We recommend marinating the beef several hours or even the day before cooking to deepen the flavors and achieve maximum tenderness. The marinade ingredients work together over time to break down the muscle fibers while infusing the meat with savory notes.
Beef Preparation Strategy
Slicing the flank steak can be completed up to 24 hours in advance when stored properly in the refrigerator. We suggest placing the marinated beef in an airtight container or sealed plastic bag to prevent any cross contamination. This extended marinating time allows the cornstarch and soy sauce mixture to penetrate deeper into the meat fibers.
Sauce Components Assembly
Pre-mixing the sauce ingredients saves valuable time during the actual cooking process. We combine all sauce elements except the cornstarch slurry in a sealed container and refrigerate for up to three days. The garlic and ginger flavors actually intensify when allowed to meld together overnight.
Aromatics Preparation
Mincing garlic and ginger ahead of time streamlines the stir frying process significantly. We store these prepared aromatics in separate small containers in the refrigerator for up to two days. Slicing green onions and dried chilies can also be done in advance using the same storage method.
Reheating Cooked Beef
The crispy fried beef maintains its texture well when properly stored and reheated. We cool the cooked beef completely before refrigerating in an airtight container for up to two days. When ready to serve, we gently reheat the beef in the prepared sauce over medium heat until warmed through. This method preserves both the crispiness and prevents the meat from becoming tough or overcooked.
Storage Instructions
We recommend storing leftover spicy Mongolian beef properly to maintain its delicious flavors and tender texture. Transfer any remaining portions to an airtight container and refrigerate for up to 4 days maximum.
For longer storage periods, we suggest freezing the dish in freezer-safe containers where it will maintain quality for 2-3 months. Always allow the beef to cool completely before placing it in the freezer to prevent ice crystals from forming.
When you’re ready to enjoy your leftovers, thaw frozen portions in the refrigerator overnight rather than using quick-thaw methods. This gradual thawing process helps preserve the meat’s texture and prevents it from becoming tough.
We strongly advise reheating the beef in a skillet over medium heat instead of using a microwave. Add a splash of water or low-sodium soy sauce if the sauce appears too thick during reheating. The stovetop method ensures the beef retains its tender consistency while avoiding the rubbery texture that microwaving often creates.
Store any extra sauce separately from the cooked beef when possible. This separation technique helps maintain the sauce’s fresh flavor profile and prevents the beef from becoming overly saturated during storage.
| Storage Method | Duration | Temperature |
|---|---|---|
| Refrigerator | 2-4 days | 40°F or below |
| Freezer | 2-3 months | 0°F or below |
| Thawing | Overnight | Refrigerator |
For make-ahead convenience, we recommend preparing the sauce components up to 3 days in advance and storing them in the refrigerator. This approach allows the flavors to meld beautifully while saving valuable time during busy weeknights.
Recipe Variations
We understand that spice tolerance varies among family members and guests. These adaptations allow you to customize the heat level while maintaining the dish’s signature sweet and savory profile.
Extra Spicy Version
We recommend doubling the dried red chili peppers for those who crave intense heat. Add 1-2 teaspoons of chili garlic sauce or Sambal Oelek directly to the marinade along with the cornstarch coating. Fresh Thai bird’s eye chilies work exceptionally well when minced and stirred into the sauce during the final cooking stage.
Our extra spicy version incorporates 1 tablespoon of red pepper flakes instead of the standard teaspoon. We suggest adding these flakes both to the sauce and as a garnish for maximum impact. Sriracha lovers can substitute 2-3 tablespoons of this sauce for half the brown sugar to maintain sweetness while amplifying the heat.
The key lies in building layers of spice throughout the cooking process. We add fresh chopped jalapeños or serranos during the stir frying stage and finish with a sprinkle of cayenne pepper for an unforgettable burn that complements the beef’s crispy texture.
Milder Family-Friendly Option
We completely omit the dried chili peppers and red pepper flakes for our family friendly version. Instead, we rely on fresh black pepper and a pinch of mild paprika to add warmth without overwhelming young palates. This approach preserves the dish’s complex flavor profile while keeping the heat manageable.
Our milder adaptation increases the brown sugar by 2 tablespoons to balance the savory elements. We maintain all the garlic and ginger since these aromatics provide depth without adding spiciness. Sweet bell peppers work beautifully as an addition during the stir frying stage.
We suggest serving this version over steamed jasmine rice with steamed broccoli or snap peas on the side. The vegetables help balance the richness while adding nutritional value that parents appreciate. Fresh green onions and sesame seeds still make excellent garnishes that children often enjoy picking off their portions.
Conclusion
We’ve created a restaurant-quality spicy Mongolian beef recipe that transforms your kitchen into a flavor powerhouse. This 20-minute dish delivers the perfect balance of heat sweetness and tender beef that’ll become your go-to weeknight dinner solution.
The beauty of this recipe lies in its flexibility – you can adjust the spice level to suit everyone at your table while maintaining those signature caramelized flavors. With proper storage techniques and make-ahead tips we’ve shared you’ll have delicious leftovers that taste just as amazing the next day.
Whether you’re cooking for family or entertaining guests this spicy Mongolian beef proves that bold authentic flavors don’t require hours in the kitchen. Serve it over rice or noodles and watch it disappear from plates faster than you can say “seconds please.”
Frequently Asked Questions
How long does it take to make spicy Mongolian beef?
This spicy Mongolian beef recipe takes only 20 minutes to prepare and cook, making it perfect for busy weeknight dinners. The entire process, including prep time with the right equipment setup, can be completed in approximately 30 minutes while maintaining restaurant-quality results.
What cut of beef works best for Mongolian beef?
Flank steak is the recommended cut for this recipe. It should be sliced thinly against the grain to ensure maximum tenderness. The beef is then coated with cornstarch to achieve a crispy texture when stir-fried at high heat.
Can I make the spicy Mongolian beef ahead of time?
Yes, you can prepare several components in advance. Marinate the beef up to 24 hours ahead, pre-mix sauce ingredients (except cornstarch slurry), and mince garlic and ginger up to 2 days early. This makes weeknight cooking much more convenient.
How should I store leftover Mongolian beef?
Store leftover spicy Mongolian beef in an airtight container in the refrigerator for up to 4 days or freeze for 2-3 months. Cool completely before freezing and thaw overnight in the refrigerator to preserve texture and flavor.
What’s the best way to reheat Mongolian beef?
Reheat leftover Mongolian beef in a skillet over medium heat rather than using a microwave. Add a splash of water or low-sodium soy sauce if needed. This method helps maintain the beef’s crispy texture and prevents it from becoming tough.
How can I adjust the spice level of this recipe?
For extra heat, double the dried red chili peppers and add chili garlic sauce or fresh Thai bird’s eye chilies. For a milder version, omit the chili peppers and red pepper flakes, using fresh black pepper and mild paprika instead while increasing brown sugar for balance.
What should I serve with spicy Mongolian beef?
Serve immediately with steamed white rice, fried rice, or lo mein/chow mein noodles to complement the sweet and savory flavors. Garnish with fresh green onions, sesame seeds, and optional cilantro for enhanced presentation and flavor.
What kitchen equipment do I need for this recipe?
Essential equipment includes a sharp knife, large mixing bowl or Ziplock bag for marinating, saucepan for sauce preparation, large skillet or wok for high-heat cooking, measuring cups and spoons, spatulas or tongs, cutting board, and a stove with reliable heat control.
