Mongolian Beef is the perfect weeknight meal because it is cooked in 20 minutes. Tender, juicy pieces of flash-fried beef are coated in a sticky, spicy Mongolian sauce which is seasoned with chili for that fiery kick, ginger garlic for aroma and brown sugar to balance it all.
Mongolian Beef is served in Chinese restaurants and is especially very popular at P.F Chang’s. It has no similarity to the Mongolian cuisine. The name has been derived from a Mongolian barbecue dish that originated in Taiwan.
Chinese dishes are so quick and easy. And this one is the quickest of them all because you won’t be chopping a lot of vegetables. You can definitely include a side of stir-fried veggies. Steamed broccoli is often served with Spicy Mongolian Beef.
And I have to say, this is the BEST Mongolian Beef out there. Seriously! It is neither too sweet nor too spicy. The flavours are bold but perfectly balanced.
Crispy, tender pieces of beef combined with a spicy, sweet and salty sauce that has thick, sticky consistency is an addicting combination. You guys have to give it a shot and drop in your feedback in the comments.
Also, if like me, you live for spice then you have to try my 10-minute Garlic Chili Oil Noodles!
Velveting the Beef
‘Velveting’ is a Chinese cooking technique used to keep the meat tender and juicy. After marination, the beef is fried in hot oil to lock in the moisture. These are ingredients you need for the beef marinade:
- Soy Sauce
- Cornflour (Cornstarch in US)
How To Make Mongolian Sauce
Combine the following ingredients in a bowl and keep your sauce ready before you start cooking:
- All-purpose Soy Sauce
- Dark Soy Sauce
- Brown Sugar
- Chicken Broth
- Sesame Oil
Tips To Make Spicy Mongolian Beef
- Use flank steak, sirloin or filet. Any cut of beef used for quick cooking will work here. Use undercut if you are in Pakistan.
- Cut thin ¼inch (0.5cm) pieces of the beef across the grain. If you find it harder to slice put the slab of beef in the freezer for 15-20 minutes. Read more about how and why to cut meat against the grain.
- Flash fry in hot oil and cook in batches. Don’t overcrowd. If the beef starts to release a lot of juices it will get tough.
- The cornflour/cornstarch makes the beef tender from the inside and crispy from the outside.
What To Serve With Mongolian Beef
Serve it with steamed rice, Chinese Egg Fried Rice or even on a bed of plain fried noodles. And you can also include a side of steamed or stir-fried veggies.
How To Make Mongolian Beef Saucy
Add 1 to 2 cups of chicken broth for a saucier Mongolian Beef and thicken with cornflour slurry. Double the amount of cornflour slurry if your sauce is runny.
Can You Skip The Chili
Absolutely! If you don’t like spicy food feel free to reduce the amount of chili or entirely omit it. You will still love the flavours in this Mongolian Beef
Watch How To Make It
Other Chinese Dishes
Spicy Mongolian Beef
- 500 g beef sliced into ¼inch (0.5cm) pieces
- 1 tablespoon all-purpose soy sauce
- ½ teaspoon or to taste salt
- ¼ cup cornflour see notes
- ¼ cup vegetable oil
- 2-3 cloves garlic minced
- 1 teaspoon ginger minced
- 6-8 dried red chilies
- 1-2 teaspoon red chili flakes
- 2 spring onions green part cut into 1 inch (2.5cm) pieces
- 1 tablespoon cornflour see notes
- 2 tablespoon water
- Add soy sauce and salt to the beef and leave for 10 minutes.
- Then coat with cornstarch and leave for an additional 15 minutes.
- Heat the oil in a wok or big pan. On high heat, add half of the beef and fry till the edges start to brown. Remove from the pan and keep aside. Repeat for the remaining beef.
- Leave around 2 tablespoon of oil in the same pan and add the ginger, garlic, dried red chilies and chili flakes. Saute for 2 minutes.
- Pour the sauce and bring to a simmer. Then gradually add the cornflour slurry while stirring continuously.
- When the sauce has thickened toss in the fried beef.
- Turn off heat and mix in the green onion.
- Sprinkle some extra red chili flakes, if desired and serve with rice.
Use flank steak, sirloin or filet and cut thin slices across the grain.
- If you don't eat/like beef you can use chicken. This dish will still taste amazing.
- Cornflour in Europe/UK is called cornstarch in USA.
If you don't have chicken broth on hand, dissolve half a chicken stock cube in ½ cup water.
- Omit or reduce the chili according to how you desire.
PIN IT FOR LATER