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Spicy Mongolian Beef


  • Author: Martha

Description

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.


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.