This bold and spicy Mongolian beef stir-fry is packed with savory flavors and a perfect way to satisfy your takeout cravings at home. Tender slices of beef are coated in a crispy layer of cornstarch, fried to perfection, and then tossed in a delicious sauce made with soy, garlic, ginger, and red pepper flakes. Serve it over a bed of steamed rice for a complete meal.

Why You’ll Love This Recipe:

Quick and Easy: This homemade version of Mongolian beef is ready in just 30 minutes, perfect for a weeknight dinner.
Customizable Heat: You can adjust the spice level by increasing or decreasing the red pepper flakes.
Versatile Protein Options: If you prefer, you can swap out the beef for chicken, tofu, or even shrimp.
Delicious Takeout Alternative: Skip the restaurant and enjoy all the flavors of your favorite Mongolian beef right from your own kitchen.

INGREDIENTS YOU’LL NEED:

1 lb flank steak, thinly sliced against the grain
1/4 cup cornstarch
1/4 cup vegetable oil (for frying)
1 tbsp garlic, minced
1 tbsp ginger, minced
1/2 cup soy sauce
1/4 cup water
1/4 cup brown sugar
1 tsp red pepper flakes (adjust for preferred heat level)
2 green onions, chopped (for garnish)
Cooked rice, for serving

HOW TO MAKE Spicy Mongolian Beef:

STEP-BY-STEP INSTRUCTIONS:

Prep the Steak: Start by slicing the flank steak thinly against the grain. This helps make the beef more tender. Once sliced, toss the steak pieces in cornstarch, ensuring they are evenly coated. Shake off any excess cornstarch and set aside.
Fry the Steak: Heat the vegetable oil in a large skillet or wok over medium-high heat. Once the oil is hot, add the beef in batches, making sure not to overcrowd the pan. Fry the beef until it’s golden brown and crispy, about 2-3 minutes per side. Remove the beef from the pan and set it aside on a plate lined with paper towels to drain any excess oil.
Cook the Garlic & Ginger: Reduce the oil in the skillet to about 1 tablespoon, then add the minced garlic and ginger. Sauté for 30 seconds to 1 minute, stirring constantly to prevent burning, until fragrant.
Make the Sauce: Add the soy sauce, water, brown sugar, and red pepper flakes to the skillet. Stir to combine and bring the mixture to a boil. Once boiling, reduce the heat and let it simmer for 2-3 minutes, allowing the flavors to meld and the sauce to thicken slightly.
Combine Everything: Return the crispy beef to the skillet, stirring well to coat all the pieces with the sauce. Let the beef simmer in the sauce for another 2-3 minutes, or until the sauce has thickened to your liking and the beef is fully coated.
Serve: Garnish the Mongolian beef with freshly chopped green onions. Serve hot over cooked rice, and enjoy!

HELPFUL TIPS:

Adjust the Spice Level: If you love heat, feel free to add more red pepper flakes or even fresh sliced chili peppers. For a milder dish, reduce the amount of red pepper or leave it out entirely.
Cornstarch Tip: Coating the beef in cornstarch before frying helps it develop a crispy exterior while keeping the inside tender.
Protein Swaps: This recipe works well with other proteins too! You can use chicken, shrimp, or even tofu if you prefer a vegetarian option.
Veggie Add-ins: Add some stir-fried vegetables like broccoli, bell peppers, or snap peas to the dish for a more balanced and colorful meal.

DETAILS:

Prep Time: 15 minutes
Cook Time: 10 minutes
Total Time: 25 minutes
Yield: 4 servings
Category: Main Dish
Method: Stir-Fry
Cuisine: Chinese-Inspired
Diet: Dairy-Free

NOTES:

Flank Steak Substitutes: If you don’t have flank steak, you can use sirloin, skirt steak, or even ribeye. Just make sure to slice the meat thinly against the grain.
Sauce Thickness: If you prefer a thicker sauce, you can mix 1 teaspoon of cornstarch with 1 tablespoon of water and stir it into the sauce at the end of cooking.
Storage Tip: Leftovers can be stored in an airtight container in the fridge for up to 3 days. Reheat in a skillet over medium heat for the best texture.

FREQUENTLY ASKED QUESTIONS:

Can I make this dish less spicy?
Yes! Simply reduce or omit the red pepper flakes to lower the spice level. You can also add a touch of honey or extra brown sugar to balance out the heat.

What can I serve with Mongolian beef?
Besides rice, this dish pairs well with steamed or stir-fried vegetables like broccoli, bok choy, or snow peas. You can also serve it with noodles for a different twist.

Can I make this dish ahead of time?
Mongolian beef is best served fresh to maintain the crispy texture of the beef. However, you can prepare the sauce and marinate the meat ahead of time, then fry and combine everything just before serving.

STORAGE INSTRUCTIONS:

Store any leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, warm the beef in a skillet over medium heat until it’s hot, adding a splash of water if needed to loosen up the sauce. You can also reheat it in the microwave, though the beef may lose some of its crispiness.

Related Recipes:

If you liked this Spicy Mongolian Beef recipe, you’ll definitely enjoy these other stir-fry favorites:

Garlic Chicken Stir-Fry: A quick and easy stir-fry with juicy chicken and a savory garlic sauce.
Sweet and Sour Shrimp Stir-Fry: A perfect balance of tangy and sweet with tender shrimp and fresh veggies.

CONCLUSION:

This Spicy Mongolian Beef is the perfect combination of savory, spicy, and sweet flavors, and it comes together in just minutes. Whether you’re making it for a quick weeknight meal or a special occasion, this stir-fry will surely impress. Enjoy it with rice or vegetables for a delicious and satisfying dinner!

Spicy Mongolian Beef

Author: Martha

Print Recipe

Description

Ingredients

Scale

1 lb flank steak, thinly sliced against the grain
1/4 cup cornstarch
1/4 cup vegetable oil (for frying)
1 tbsp garlic, minced
1 tbsp ginger, minced
1/2 cup soy sauce
1/4 cup water
1/4 cup brown sugar
1 tsp red pepper flakes (adjust for preferred heat level)
2 green onions, chopped (for garnish)
Cooked rice, for serving

Instructions

Prep the Steak: Start by slicing the flank steak thinly against the grain. This helps make the beef more tender. Once sliced, toss the steak pieces in cornstarch, ensuring they are evenly coated. Shake off any excess cornstarch and set aside.
Fry the Steak: Heat the vegetable oil in a large skillet or wok over medium-high heat. Once the oil is hot, add the beef in batches, making sure not to overcrowd the pan. Fry the beef until it’s golden brown and crispy, about 2-3 minutes per side. Remove the beef from the pan and set it aside on a plate lined with paper towels to drain any excess oil.
Cook the Garlic & Ginger: Reduce the oil in the skillet to about 1 tablespoon, then add the minced garlic and ginger. Sauté for 30 seconds to 1 minute, stirring constantly to prevent burning, until fragrant.
Make the Sauce: Add the soy sauce, water, brown sugar, and red pepper flakes to the skillet. Stir to combine and bring the mixture to a boil. Once boiling, reduce the heat and let it simmer for 2-3 minutes, allowing the flavors to meld and the sauce to thicken slightly.
Combine Everything: Return the crispy beef to the skillet, stirring well to coat all the pieces with the sauce. Let the beef simmer in the sauce for another 2-3 minutes, or until the sauce has thickened to your liking and the beef is fully coated.
Serve: Garnish the Mongolian beef with freshly chopped green onions. Serve hot over cooked rice, and enjoy!

Notes

Flank Steak Substitutes: If you don’t have flank steak, you can use sirloin, skirt steak, or even ribeye. Just make sure to slice the meat thinly against the grain.
Sauce Thickness: If you prefer a thicker sauce, you can mix 1 teaspoon of cornstarch with 1 tablespoon of water and stir it into the sauce at the end of cooking.
Storage Tip: Leftovers can be stored in an airtight container in the fridge for up to 3 days. Reheat in a skillet over medium heat for the best texture.