Why You’ll Love This Recipe

It comes together quickly—perfect for a weeknight yet impressive enough for guests.
The sauce offers a wonderful balance: sweet from the brown sugar, savory from the soy, aromatic from garlic/ginger, and a kick of heat from chili flakes.
Coating the beef in cornstarch and flash-frying gives it a nicely crisp exterior while keeping the inside tender.
It’s highly customizable: adjust the spice level, swap in different veggies, or use alternate proteins if desired.
Moves beyond standard take-out by giving you full control of flavor and ingredients.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

Beef (flank steak, sirloin, or similar cut), thinly sliced against the grain
Cornstarch (to coat the beef)
Vegetable oil (for frying)
Garlic, minced
Ginger, minced
Red pepper flakes or dried chilies (for heat)
Soy sauce (regular or low-sodium)
Brown sugar (dark preferred for depth)
Chicken broth or water (to build the sauce)
Sesame oil (for flavor)
Green onions (scallions), for garnish
Optional: vegetables such as broccoli, bell pepper, or mushrooms to add bulk

Directions

Prep the beef: Slice the beef thinly (about ¼ inch thick) across the grain to ensure tenderness. Toss slices with a little soy sauce (if using) and then coat evenly with cornstarch. Shake off excess.
Flash-fry the beef: Heat oil in a wok or large skillet over high heat. In small batches (so you don’t overcrowd the pan), fry the beef until the edges are crisp and golden, about 2-3 minutes. Remove and drain on paper towels.
Sear aromatics: Remove excess oil leaving about 1 tbsp. Then add garlic, ginger, and red pepper flakes or dried chilies and sauté briefly (30 seconds-1 minute) until fragrant.
Make the sauce: Add soy sauce, water or broth, brown sugar, a touch of sesame oil, and any extra chili (for more heat). Bring to a boil, then reduce heat and simmer 1-2 minutes until slightly thickened.
Combine: Return the fried beef to the pan, toss to coat evenly with the sauce, and simmer 1-2 minutes so the beef absorbs the glaze. Add optional vegetables at this stage if using, and cook until just tender.
Finish and serve: Stir in the green onions. Serve hot over steamed rice or noodles. Garnish with additional green onions or sesame seeds if desired.

Servings and timing

Serves: Approximately 4 people (depending on portion size and accompaniments).
Active preparation time: ~15 minutes
Cook time: ~10-20 minutes (depending on batch size and vegetable additions)
Total time: ~25-35 minutes

Variations

Lower the spice: Reduce or omit the red pepper flakes or dried chilies for a milder version.
Add vegetables: Broccoli florets, bell pepper slices, snow peas or mushrooms can be added for color and nutrition.
Alternate protein: Swap beef for chicken, pork or even firm tofu if you prefer. Many recipes note beef works best, but alternatives still shine.
Gluten-free option: Use tamari instead of soy sauce, and ensure your cornstarch is gluten-free.
Extra heat: Add fresh sliced chili (e.g., bird’s eye), chili garlic sauce or more chili flakes to up the heat further.
Vegetable-heavy version: Skip the flash-frying step and stir-fry beef and vegetables together in sauce for a more one-pan approach.

Storage/Reheating

Storage: Let the dish cool to room temperature, then transfer to an airtight container and refrigerate for up to 3-4 days.
Freezing: While possible, texture of the cornstarch-coated beef may soften slightly after freezing and reheating; if you freeze, use within ~1 month.
Reheating: For best results, reheat gently in a skillet over medium heat, adding a small splash of water or broth to loosen the sauce if it has thickened. Microwave is acceptable for convenience, but may soften the crisp coating.
Tip: If you anticipate leftovers, you can under-cook the vegetables initially so upon reheating they stay firmer and fresher.

FAQs

1. What cut of beef is best for Spicy Mongolian Beef?

Thinly sliced flank steak, sirloin or similar lean, tender cut works best. It’s important to slice against the grain to enhance tenderness.

2. Do I have to coat the beef in cornstarch and fry it separately?

While you can skip the coating/frying step, doing so gives the beef a texture contrast—crispy exterior with tender interior—and helps the sauce cling. Many recipes highlight this st

3. How can I adjust the spice level?

Adjust the amount of red pepper flakes or dried chilies. To decrease heat, reduce significantly or omit; to increase, add chili flakes or fresh chopped chile.

4. What should I serve it with?

Steamed white or brown rice works exceptionally well, or noodles. You can also serve alongside simple stir-fried vegetables or steamed greens to round out the meal.

5. Can I add more vegetables?

Absolutely. Veggies like broccoli, bell peppers, snap peas or mushrooms can be added either halfway through cooking or in the final combine step. They increase bulk, nutrition and texture.

6. How do I keep the beef from becoming tough?

Slice thinly and against the grain.
Don’t overcrowd the pan when frying—cook in batches to maintain high heat.
Don’t overcook after adding sauce—1-2 minutes is usually enough to heat through and glaze.

7. Can I make this ahead and reheat?

Yes—you can cook the dish, refrigerate, and then reheat. The sauce may thicken in the fridge, so add a little water or broth when reheating. For best texture, reheat on the stove.

8. Is this dish authentically Mongolian?

No. According to sources, despite its name, Mongolian Beef is a dish developed in Taiwanese/Chinese-American cuisine—with no real roots in Mongolian cuisine.

9. Can I make this gluten-free?

Yes. Use tamari instead of soy sauce, ensure cornstarch is gluten-free, and check any broths/stock used. The technique and flavors remain the same.

10. Why does the sauce sometimes turn too sweet?

If you add too much brown sugar or don’t balance with enough savory (soy) or acid, sweetness can dominate. To fix: reduce sugar, add a splash of rice vinegar or more soy sauce, and taste as you go.

Conclusion

This Spicy Mongolian Beef recipe brings restaurant-style flavor into your home kitchen with relative ease and full flavor control. The combination of crisped beef, aromatic garlic and ginger, deep soy/brown-sugar sweetness and a spicy kick delivers a truly satisfying meal. Whether for a quick weekday dinner or a special treat, it checks the boxes for speed, taste and versatility. With the storage and variation tips above, you’re set to make this one again and again—enjoy!

Why You’ll Love This Recipe

Ingredients

Directions

Servings and timing

Variations

Storage/Reheating

FAQs

1. What cut of beef is best for Spicy Mongolian Beef?

2. Do I have to coat the beef in cornstarch and fry it separately?

3. How can I adjust the spice level?

4. What should I serve it with?

5. Can I add more vegetables?

6. How do I keep the beef from becoming tough?

7. Can I make this ahead and reheat?

8. Is this dish authentically Mongolian?

9. Can I make this gluten-free?

10. Why does the sauce sometimes turn too sweet?

Conclusion

Spicy Mongolian Beef

Ingredients

Instructions

Notes

Nutrition