Spicy Mongolian Beef
Experience the bold and irresistible flavors of Spicy Mongolian Beef, a quick and satisfying stir-fry that's perfect for weeknight dinners or special occasions. This recipe features tender slices of beef flank steak lightly coated in cornstarch for a perfectly seared crust and then smothered in a rich, glossy sauce made with soy sauce, brown sugar, and a hint of fiery red chili flakes. Fragrant garlic and fresh ginger elevate the dish, while sliced green onions add a crisp, refreshing finish. Ready in just 30 minutes, this restaurant-style favorite is served over fluffy white rice and can be garnished with sesame seeds for a nutty twist. Perfectly spicy, savory, and slightly sweet, this easy homemade Mongolian beef recipe will become a staple in your kitchen! Keywords: Spicy Mongolian Beef, easy stir-fry recipe, quick weeknight dinner, Asian-inspired beef recipe, homemade takeout.
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Recipe Information
Ingredients
- 1 lb beef flank steak
- 1.5 tbsp cornstarch
- 3 tbsp vegetable oil
- 4 cloves garlic
- 1 tbsp fresh ginger
- 0.333 cup low-sodium soy sauce
- 0.333 cup water
- 0.25 cup brown sugar
- 1 tsp red chili flakes
- 3 green onions
- 1 tbsp sesame seeds (optional garnish)
- 4 cups cooked white rice (for serving)
Instructions
Thinly slice the beef flank steak against the grain into bite-sized pieces.
In a large bowl, toss the beef slices with the cornstarch until evenly coated. Let rest for 10 minutes.
Heat 2 tablespoons of vegetable oil in a large skillet or wok over medium-high heat. Once hot, cook the beef slices in batches, ensuring not to overcrowd the pan. Sear each side for about 1-2 minutes or until browned. Remove cooked beef and set aside.
In the same skillet, add the remaining 1 tablespoon of vegetable oil. Reduce heat to medium and sauté the minced garlic and grated ginger for 30 seconds, or until fragrant.
Stir in the soy sauce, water, and brown sugar, and bring the mixture to a gentle simmer. Add the red chili flakes to the sauce for heat, adjusting the amount to your spice preference.
Return the cooked beef to the skillet, tossing well to coat the slices in the sauce. Simmer for another 2-3 minutes, allowing the sauce to thicken slightly and fully coat the beef.
Add sliced green onions to the skillet, reserving a few for garnish, and stir briefly.
Remove the skillet from heat. Garnish with additional green onion slices and sesame seeds, if desired.
Serve the Spicy Mongolian Beef over bowls of warm cooked white rice. Enjoy!
Nutrition Facts
Calories |
2765 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 88.6 g | 114% | |
| Saturated Fat | 24.1 g | 120% | |
| Polyunsaturated Fat | 25.2 g | ||
| Cholesterol | 318 mg | 106% | |
| Sodium | 2937 mg | 128% | |
| Total Carbohydrate | 332.2 g | 121% | |
| Dietary Fiber | 6.8 g | 24% | |
| Total Sugars | 37.2 g | ||
| Protein | 163.2 g | 326% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 325 mg | 25% | |
| Iron | 28.5 mg | 158% | |
| Potassium | 2127 mg | 45% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
