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Spicy Mongolian Beef

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A bold, sweet-spicy stir-fry featuring tender, crispy beef coated in a sticky, garlicky sauce with soy, ginger, and chili. Quick to make and packed with takeout-style flavor.

  • Author: Julia
  • Prep Time: 10 minutes
  • Cook Time: 15 minutes
  • Total Time: 25 minutes
  • Yield: 4 servings
  • Category: Main Dish
  • Method: Stir-Fry
  • Cuisine: Asian
  • Diet: Low Lactose

Ingredients

  • 1 lb flank steak or sirloin, thinly sliced against the grain
  • 1/4 cup cornstarch
  • 2–3 tbsp vegetable or sesame oil
  • 3 cloves garlic, minced
  • 1 tbsp fresh ginger, minced
  • 1/3 cup low-sodium soy sauce
  • 1/4 cup brown sugar
  • 1/4 cup water or beef broth
  • 1–2 tsp chili paste or red pepper flakes (adjust to taste)
  • 2 green onions, sliced (for garnish)
  • Cooked rice or noodles (optional, for serving)

Instructions

  1. In a bowl, toss thinly sliced beef with cornstarch until evenly coated. Let it sit while preparing the sauce.
  2. In a separate bowl, mix soy sauce, brown sugar, water or broth, and chili paste or flakes.
  3. Heat oil in a large skillet or wok over high heat. Sear the beef in batches until browned and crispy on the edges. Remove and set aside.
  4. In the same pan, add a bit more oil and sauté garlic and ginger until fragrant, about 30 seconds.
  5. Pour in the sauce mixture and bring to a simmer. Let it bubble for 2–3 minutes until it thickens slightly.
  6. Return the beef to the pan and toss to coat in the sauce until heated through.
  7. Top with sliced green onions and serve immediately over rice or noodles if desired.

Notes

  • Add bell peppers or snap peas for extra veggies and texture.
  • Use honey instead of brown sugar for a natural sweetener.
  • Chicken or tofu can be substituted for beef.
  • Store leftovers in the fridge for up to 3 days; reheat with a splash of water.
  • Make gluten-free by using tamari or certified GF soy sauce.

Nutrition

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