Beef steaks are yum but when wrapped in the sticky sauce to make Spicy Mongolian Beef, they are best. This dish has so much flavor and a lovely dark color. Select the right kind of meat and you’ll love this with plain or garlic rice. This is my go-to fried beef recipe as it is quick, easy to make and delicious.
What is Mongolian sauce made of?
Mongolian sauce is basically made of hoisin sauce, minced ginger, minced garlic, soy sauce, vinegar, brown sugar, sesame oil, and any hot sauce like sriracha, Thai sweet chili, sambal oelek or hot sauce.
Of course, like most chefs you can put your twist on it by adding Worcestershire sauce, dark brown sugar for the extra dark sauce. Or adjust the spice level by switching hot sauce or change cooking oil and play around vinegar choices. I’ve kept the recipe super simple by using limited and easily available sauces for ease.
How do you make Spicy Mongolian beef soft and tender?
The technique that is used to make beef soft and juicy for Mongolian is called velveting. In this technique, you cover the beef with starch and fry it on high flame to lock the juices in the meat.
Remember, we are coating for velveting and not crusting so do not over-coating flour and dust off any excess flour.
What cut of beef is used for Mongolian beef?
The right cut of beef is the key to spicy Mongolian beef. I used tenderloin (also known as under-cut) because is it soft and flavourful. Other cuts that can be used are sirloin steak and flank steak. All these cuts have short cooking time which makes it perfect for the quick frying process of Mongolian beef.
Do not use stewing or pot roast beef (pasanday) or chuck cut for this recipe as they tough cuts and won’t give the same result. Or you’ll have to tenderize meat with papaya or meat tenderizer which will spoil the texture of the meat. Learn more about cuts of beef here.
What is cut across the grain mean?
When you see meat, there are lines in it. These lines are called grain. Cutting across grain means to cut perpendicular to those lines. Cutting across the grain makes the meat less chewy. To cut the meat into thin strips, first cut meat across the grain and then further cut it into thin strips.
What sides goes with Spicy Mongolian beef?
Spicy Mongolian beef is best paired with rice. You can choose from these rice.
Few veggie sides that pair well. You can simply sauté these veggies in the same pan after removing Mongolian beef. Then you can either mix with Mongolian beef or serve on the side.
- Bell pepper ( any color)
How do you make Spicy Mongolian beef from scratch?
This beef is super quick and easy to make. It makes a perfect weekend night dinner. The recipe tastes better than take away if you use tenderloin cut for making Mongolian beef. Tenderloin tastes far better than flank or any other cheaper cut. Moreover freshly cooked beef right in the comfort of your home, it makes it even more delicious.
- Whatever beef cut you choose, flank steak, sirloin, or tenderloin (also called under-cut) cut it across the grains. Wipe off any water with a kitchen towel.
- Add cornflour salt and pepper to the beef strip and mix. ( We are coating it with flour for velveting not crusting.) So dust off any excess flour as we want a thin coat only.
- Fry meat in a nonstick pan with just one tablespoon oil on medium heat. Fry in batches until golden. Add more oil as needed to fry. If there are some burnt bits in the pan, wipe off the pan with a tissue before adding another batch.
- Spread fried meat strip on a kitchen towel to absorb excess oil. Then gather all fried beef strips on a plate.
- For Mongolian sauce, fry ginger, garlic, pepper, chili flakes, and chili slices in little oil for 1 minute until sizzling hot.
- Now add soy sauce, hoisin sauce, and brown sugar. Mix well.
- Make cornflour slurry by mixing cornflour and water. Add to the sauce. Cook until the sauce turns translucent and shines.
- Add the fried beef and mix well. If your beef is under-cooked, you can cook for minutes by covering the pot.
- Add sliced green onions (green parts only) just before serving. Garnish spicy Mongolian beef with toasted sesame seeds and serve.
Hungry For more recipes? Check these!
Spicy Mongolian beef recipe
- 500 grams (1.1 pounds) beef , tenderloin or sirloin or flank steak
- ¼ cup cornflour
- ½ teaspoon black pepper
- ½ teaspoon salt
- Oil, to fry
For Mongolian sauce
- 1 tablespoon oil, preferably sesame oil
- 1 tablespoon minced garlic
- 1 tablespoon minced ginger , or less to taste
- ½ tablespoon red chili flakes , or less to taste
- ½ teaspoon black pepper
- 3 green chilies, deseeded and slit, optional
- 3 tablespoon hoisin sauce
- 3 tablespoon soy sauce , or tamari for gluten-free
- 2 tablespoon brown sugar
- 1 tablespoon cornflour , dissolved in ¼ cup water
- 1 large stalk green onions, sliced (green parts only)
For Fried Beef
- Cut beef steak into thin strips by cutting across the grain on meat. Transfer to a mixing bowl and pat dry with a kitchen towel, if moist.
- Add cornflour, salt and pepper, Mix well.
- Heat 1 tablespoon oil in a non-stick pan or wok. Add ⅓ of beef strips and fry for 1-2 minutes on medium heat until golden. Add another 1-2 tablespoon of oil and fry another batch of the beef strip. (If the pan has any burnt bits, wipe it with a paper towel before introducing next batch and add 1 tablespoon oil as needed to fry.)
- Similarly, fry all the strip in 3-4 batches without crowding the pan. Spread meat strips on kitchen towel to absorb excess oil, set aside.
For Mongolian Sauce
- Wipe off the pan with a kitchen towel and heat 1 tablespoon oil in the same pan. Fry ginger, garlic, pepper, chili flakes and chili slices in oil for 1 minute until sizzling hot.
- Add soy sauce, hoisin sauce, and brown sugar. Mix well.
- Make cornflour slurry by mixing cornflour and water. Add to the sauce. Cook for 1 minutes until sauce thicken and shines.
- Add the fried beef and mix well. (If your beef is under-cooked, you can cook for 2-3 minutes by covering the pot.)
- Just before serving toss in sliced green onions (Green parts only). Garnish with toasted sesame seeds and serve.