Spicy Mongolian Beef Recipe
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 and come together in less than 30 minutes.
Servings 4 servings
- 500 grams (1.1 pounds) beef tenderloin or sirloin or flank steak
- ¼ cup + 1 tablespoon cornflour divided
- 1 tablespoon soy sauce
- Oil to fry
For Mongolian sauce
- ¼ cup chicken stock low sodium, or water
- 2 tablespoon hoisin sauce
- 2 tablespoon soy sauce or tamari for gluten-free
- ½ tablespoon red chili flakes or to taste
- ¼ cup brown sugar loosely packed
- 1 tablespoon cornflour
- 1 tablespoon oil preferably sesame oil
- ½ tablespoon minced garlic
- 1 teaspoon minced ginger
- 6-8 dried red chili
- 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 and soy sauce to the beef strip and mix. Marinate for 10 minutes.
Dredge meat slices in cornflour to coat lightly for a crisp coating.
Heat the oil in a wok. Add ⅓ of beef strips and shallow fry in beef on high heat with constant stirring for even cooking. Add ⅓ of beef strips and fry for 1-2 minutes on medium heat until crisp. Look for a nice golden color of beef but do not over-cook and dry it too much.
Similarly, fry all the strips in 2-3 batches without crowding the pan. Spread meat strips on the kitchen towel to absorb excess oil and set aside.
For Mongolian Sauce
Mix all the chicken stock, soy sauce, hoisin sauce, brown sugar, 1 tablespoon cornflour, and chili flakes in a bowl in a bowl to make the sauce. Set aside.
Fry ginger, garlic, and dried chili in little oil for 1 minute until sizzling hot. Now add the prepared sauce and mix well. Cook until the sauce turns translucent and shines. Add the fried beef and green onions and mix well.
Simmer for 1 minute and served with rice.
- Beef Slices: Keep the beef slices thin and cut across the grains for soft beef.
- Chicken stock: Use homemade chicken stock or any low-sodium chicken stock. If making chicken stock with chicken bullion use just ¼ cube.
- Hoison sauce: This ingredient is optional but recommended for best taste. It also gives that dark signature Mongolian beef color. If skipping this ingredient or using homemade hoisin sauce, pair it with dark soy sauce to compensate for the color.
- Brown sugar: Brown sugar has a more subtle taste compared to regular white sugar and it adds to the color. You can replace this with jaggery as well.
- Dried Red chili: I used button red chilies, you can use any of your favorite dry red chilies.
- Chili flakes: this is the spicy factor in the recipe. Adjust if as needed, you can also switch it with sambel olek or hot sauce.
- Veggie option: You may add a few scallions, carrots, broccoli, or colored bell peppers.
- Sodium: Hoison sauce, chicken stock, and soy sauce are laden with salt. Try to use low sodium ingredients and do not add any salt to the recipe.
Calories: 455kcal | Carbohydrates: 24g | Protein: 24g | Fat: 29g | Saturated Fat: 10g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 13g | Trans Fat: 2g | Cholesterol: 89mg | Sodium: 1013mg | Potassium: 447mg | Fiber: 1g | Sugar: 16g | Vitamin A: 372IU | Vitamin C: 1mg | Calcium: 48mg | Iron: 3mg