Spicy Mongolian Beef
User Reviews
4.9
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Prep Time
20 mins
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Cook Time
20 mins
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Total Time
40 mins
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Servings
4
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Calories
449 kcal
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Course
Main Course
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Cuisine
Chinese
Spicy Mongolian Beef
Description
Spicy Mongolian Beef starts by marinating thin beef slices with soy sauce and salt, then coating them in cornstarch to develop a slight crust upon frying. The beef is fried in batches over high heat until edges brown, ensuring a caramelized texture. Aromatics including minced garlic, ginger, dried red chilies, and chili flakes are sautéed in residual oil to release fragrance.
The distinctive Mongolian sauce combines all-purpose and dark soy sauces, brown sugar, chicken broth, and sesame oil, creating a savory-sweet base. After simmering and gradually thickening with a cornstarch slurry, the fried beef is returned to the pan and coated evenly. Garnishing with sliced green onions adds fresh bite, and extra chili flakes can boost the heat. This dish offers a textured meat experience with a sticky, spicy glaze.
Serving with plain steamed rice balances the robust flavors and provides a complete meal. Substitute beef with chicken if preferred, and adjust chili quantities to suit tolerance.
Ingredients
- 500 g beef sliced into ¼inch (0.5cm) pieces
- 1 tablespoon soy sauce all-purpose
- ½ teaspoon salt or to taste
- ¼ cup cornflour see notes
- ¼ cup vegetable oil
- 2-3 cloves garlic minced
- 1 teaspoon ginger minced
- 6-8 dried red chili
- 1-2 teaspoon red chili flakes
- 2 spring onions green part cut into 1 inch (2.5cm) pieces
Mongolian Sauce
- 3 tablespoon soy sauce all-purpose
- 1 tablespoon dark soy sauce
- 3-4 tablespoon brown sugar
- ½ cup chicken broth
- 1 teaspoon sesame oil
Cornflour Slurry
- 1 tablespoon cornflour see notes
- 2 tablespoon water
Instructions
- 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.
Notes
- Use flank steak, sirloin, or filet, slicing thinly across the grain for tenderness.
- Substitute beef with chicken for a different protein while maintaining flavor.
- Cornflour is known as cornstarch in the USA; either can be used.
- If chicken broth is not available, dissolve half a chicken stock cube in half a cup of water as a substitute.
- Adjust or omit chili to control spiciness according to personal preference.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4Serving
Amount Per Serving
Calories 449 kcal
% Daily Value*
| Calories | 449kcal | 22% |
| Carbohydrates | 17.1g | 6% |
| Protein | 41.3g | 83% |
| Fat | 22.9g | 35% |
| Saturated Fat | 5.9g | 30% |
| Cholesterol | 112mg | 37% |
| Sodium | 1520mg | 63% |
| Potassium | 616mg | 13% |
| Fiber | 1g | 4% |
| Sugar | 7.8g | 16% |
| Calcium | 18mg | 2% |
| Iron | 24mg | 133% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.9
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