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Spicy Mongolian Beef

A quick and delicious Spicy Mongolian Beef recipe that balances sweet and spicy flavors with crispy beef, perfect for a comforting weeknight meal.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: American, Chinese
Calories: 350
Ingredients Method Notes

Ingredients
  

Beef and Coating
  • 1 lb flank steak, thinly sliced Slice against the grain for tenderness.
  • 1/4 cup cornstarch For coating the beef.
  • 1/4 cup vegetable oil For frying; use a light oil.
Sauce and Seasoning
  • 1 tbsp garlic, minced Fresh for the best flavor.
  • 1 tbsp ginger, minced Fresh works wonders.
  • 1/2 cup soy sauce Low-sodium recommended.
  • 1/4 cup water To mix the sauce.
  • 1/4 cup brown sugar For sweetness.
  • 1 tsp red pepper flakes Adjust to taste.
Garnish & Serving
  • 2 green onions, chopped For garnish.
  • cooked rice To serve; jasmine or basmati are great options.

Method
 

Preparation
  1. Slice the flank steak thinly against the grain, aiming for slices about 1/4 inch thick. Toss the steak pieces in cornstarch until evenly coated. Set aside.
Cooking
  1. Heat the vegetable oil in a large skillet over medium-high heat until shimmering.
  2. Add the beef in batches and fry until golden brown and crispy, about 2 to 3 minutes per side. Remove the beef from the skillet and drain on paper towels.
  3. Reduce the oil in the skillet to about 1 tablespoon. Add the minced garlic and ginger, sauté for 30 seconds to 1 minute until fragrant.
  4. Add soy sauce, water, brown sugar, and red pepper flakes to the skillet. Stir well and bring to a boil, then let simmer for 2 to 3 minutes.
  5. Return the crispy beef to the skillet, stir to coat in the sauce, and let simmer for another 2 to 3 minutes until the sauce thickens.
Serving
  1. Garnish with chopped green onions and serve hot over cooked rice.

Notes

Ensure all ingredients are fresh for the best flavor. You can customize the heat level with more or less red pepper flakes. Storage: Store leftovers in an airtight container for up to 3 days, and can freeze for up to 3 months.