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Spicy Mongolian Beef

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A quick and flavorful stir-fry featuring thinly sliced beef coated in a crispy cornstarch crust, tossed in a spicy, sweet, and savory soy-based sauce with garlic, ginger, brown sugar, and chili for the perfect balance of heat and flavor.

Ingredients

  • 1 lb flank steak or sirloin, thinly sliced against the grain
  • 3 tbsp cornstarch
  • 3 tbsp vegetable oil (for frying)
  • 3 garlic cloves, minced
  • 1 tbsp fresh ginger, minced
  • 1–2 tsp red pepper flakes or 2 dried chilies (adjust to taste)
  • 1/2 cup soy sauce (regular or low-sodium)
  • 1/3 cup brown sugar (dark preferred)
  • 1/4 cup chicken broth or water
  • 1 tsp sesame oil
  • 2–3 green onions, sliced (for garnish)
  • Optional: 1 cup mixed vegetables (broccoli, bell peppers, mushrooms, snow peas)

Instructions

  1. Slice the beef thinly (about 1/4 inch) across the grain and toss lightly with a bit of soy sauce if desired. Coat evenly with cornstarch and shake off any excess.
  2. Heat oil in a wok or large skillet over high heat. Fry the beef in small batches for 2–3 minutes until crisp and golden. Remove and drain on paper towels.
  3. Pour off excess oil, leaving about 1 tablespoon in the wok. Add garlic, ginger, and red pepper flakes (or chilies), sautéing 30 seconds to 1 minute until fragrant.
  4. Add soy sauce, broth (or water), brown sugar, and sesame oil. Bring to a boil, then reduce heat and simmer for 1–2 minutes until slightly thickened.
  5. Return the fried beef to the wok, tossing to coat evenly in the sauce. Simmer another 1–2 minutes so the glaze adheres to the beef.
  6. Add any optional vegetables and cook briefly until just tender but still vibrant.
  7. Stir in green onions, mix well, and remove from heat. Serve hot over steamed rice or noodles, garnished with extra green onions or sesame seeds if desired.

Notes

  • Slice beef thinly and against the grain for tenderness.
  • Adjust spice level by varying the amount of chili flakes.
  • For a gluten-free version, use tamari instead of soy sauce.
  • Add vegetables like broccoli, bell pepper, or mushrooms for more bulk and nutrition.
  • For extra crispiness, fry beef in smaller batches and do not overcrowd the pan.

Nutrition

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