Mastering the Perfect Mongolian Beef

Coating the Beef

Cornstarch gives the beef a crispy texture when stir-fried.

Searing to Perfection

Cooking in batches ensures crispy, caramelized beef pieces.

Balancing the Sauce

A perfect blend of sweet, savory, and spicy elements.

Final Touch

Green onions and sesame seeds enhance both taste and presentation.

Pro Tips for the Best Spicy Mongolian Beef

For extra crispiness, double-fry the beef by cooking it a second time after the first sear.

Adjust spice levels by increasing or decreasing red pepper flakes and sriracha.

For a low-carb version, serve over cauliflower rice or zucchini noodles.

Spicy Mongolian Beef

Name: Spicy Mongolian Beef
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Yield: 4 servings
Cuisine: Asian
Ingredients: 1 lb flank steak, thinly sliced against the grain; 1/4 cup cornstarch; 2 tablespoons vegetable oil; 3 cloves garlic, minced; 1-inch ginger, grated; 1/2 cup low-sodium soy sauce; 1/2 cup water; 1/3 cup brown sugar; 1 teaspoon sesame oil; 1 tablespoon rice vinegar; 1 teaspoon red pepper flakes (adjust for spice level); 1 tablespoon sriracha (optional for extra heat); 1/2 teaspoon black pepper; 1/2 teaspoon white pepper; 3 green onions, sliced; 1 teaspoon sesame seeds (for garnish)

A bold and flavorful Mongolian beef dish with a spicy kick, featuring tender beef slices stir-fried in a rich, savory sauce.

Prep Time

15 Minutes

Cook Time

15 Minutes

Total Time

30 Minutes

Chef

JUE

Ingredients

Custard Cream

1 lb flank steak, thinly sliced against the grain

1/4 cup cornstarch

2 tablespoons vegetable oil

3 cloves garlic, minced

1-inch ginger, grated

1/2 cup low-sodium soy sauce

1/2 cup water

1/3 cup brown sugar

1 teaspoon sesame oil

1 tablespoon rice vinegar

1 teaspoon red pepper flakes (adjust for spice level)

1 tablespoon sriracha (optional for extra heat)

1/2 teaspoon black pepper

1/2 teaspoon white pepper

3 green onions, sliced

1 teaspoon sesame seeds (for garnish)

Instructions

Toss the thinly sliced flank steak in cornstarch, ensuring each piece is coated evenly. Let sit for 10 minutes.

Heat vegetable oil in a wok or large pan over medium-high heat.

Sear the beef in batches, cooking for about 2 minutes per side until crispy. Remove and set aside.

In the same pan, add garlic and ginger, stirring until fragrant (about 30 seconds).

Pour in soy sauce, water, and rice vinegar. Stir in brown sugar, sesame oil, red pepper flakes, sriracha, black pepper, and white pepper.

Simmer for 2-3 minutes until the sauce thickens slightly.

Return the beef to the pan and toss to coat in the sauce.

Stir in green onions and cook for 1 more minute.

Garnish with sesame seeds and serve hot over rice or noodles.

Spicy Mongolian Beef

JUE

Essential Ingredients Selection

Creating Your Masterpiece

Mastering the Perfect Mongolian Beef

Spicy Mongolian Beef

Ingredients

Instructions