Spicy Mongolian Beef

Spicy Mongolian Beef is a bold, flavorful stir-fry that’s loaded with tender slices of beef, coated in a sticky, spicy-sweet sauce with hints of garlic, ginger, and soy. The beef is seared to perfection and tossed with a fiery glaze that clings to every bite. I love how this dish brings restaurant-style flavor right into my kitchen in under 30 minutes.

Why You’ll Love This Recipe

I love this recipe because it’s fast, satisfying, and full of punchy flavor. The beef stays juicy with a slight crisp on the edges, while the sauce is the perfect balance of heat, sweetness, and savory depth. It’s ideal for weeknights when I want something quick but crave takeout-style comfort. Plus, it’s all made in one pan — easy cleanup, big payoff.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

• Flank steak or sirloin, thinly sliced against the grain
• Cornstarch (for coating the beef)
• Vegetable or sesame oil
• Garlic, minced
• Fresh ginger, minced
• Low-sodium soy sauce
• Brown sugar
• Water or beef broth
• Chili paste or red pepper flakes (adjust to taste)
• Green onions, sliced (for garnish)
• Optional: rice or noodles, for serving

Directions

1. I start by tossing the thinly sliced beef in cornstarch until evenly coated. I let it sit while I prepare the sauce.
2. In a small bowl, I mix together soy sauce, brown sugar, water or broth, and chili paste or flakes.
3. I heat oil in a large skillet or wok over high heat. I sear the beef in batches until browned and crisp on the edges, then remove it from the pan and set it aside.
4. In the same pan, I add a little more oil and sauté the garlic and ginger until fragrant, about 30 seconds.
5. I pour in the sauce mixture and bring it to a simmer, letting it bubble for 2–3 minutes until it thickens slightly.
6. I return the beef to the pan and toss it in the sauce until fully coated and heated through.
7. I sprinkle green onions on top and serve immediately over rice or noodles.

Servings and timing

This recipe serves 4.
Prep time: 10 minutes
Cook time: 15 minutes
Total time: 25 minutes

Variations

I sometimes add sautéed bell peppers or snap peas for color and crunch. For extra heat, I stir in a splash of sriracha or add fresh chopped chili. If I want a lower-sugar version, I reduce the brown sugar or use honey instead. I’ve also used chicken or tofu in place of beef with great results.

Storage/reheating

I store leftovers in an airtight container in the fridge for up to 3 days. To reheat, I use a skillet over medium heat or microwave it in short bursts, stirring in between. The sauce thickens in the fridge but loosens up nicely with a splash of water when reheated.

FAQs

What kind of beef is best for Mongolian beef?

I like flank steak for its tenderness and flavor, but sirloin or even thinly sliced ribeye also works well. The key is slicing thin and against the grain.

How do I make it extra crispy?

I make sure to coat the beef evenly with cornstarch and cook it in a hot pan without crowding. Cooking in batches helps keep the beef crispy instead of steaming.

Is Mongolian beef very spicy?

It’s mildly spicy by default, but I can easily turn up the heat with more chili paste, sriracha, or fresh chili peppers.

Can I make this dish gluten-free?

Yes. I use gluten-free soy sauce or tamari and double-check all other ingredients. Cornstarch is naturally gluten-free.

What’s the best side dish for this?

I usually serve it with jasmine rice, but noodles, cauliflower rice, or steamed broccoli are also great options.

Conclusion

Spicy Mongolian Beef is the perfect mix of sweet, spicy, and savory — all in one quick and satisfying stir-fry. I love how the beef turns crispy and tender at the same time, and how the sauce clings to every bite. It’s a reliable, flavor-packed dish that never disappoints, whether I’m feeding guests or just enjoying a cozy dinner at home.

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