18 Spicy Mongolian Beef Recipes Delicious

Are you ready to turn up the heat in your kitchen with some mouthwatering dishes? Our collection of 18 Spicy Mongolian Beef Recipes is here to spice up your dinner routine, offering a perfect blend of bold flavors and tender beef that’s sure to impress. Whether you’re craving something quick for a weeknight or planning a special meal, these recipes promise deliciousness in every bite. Let’s dive in!

Classic Mongolian Beef with Green Onions

Oh, you’re going to love this Classic Mongolian Beef with Green Onions recipe. It’s a quick, flavorful dish that brings the takeout experience right to your kitchen, with tender beef and crisp green onions in a savory-sweet sauce.

Ingredients

• 1 lb flank steak, thinly sliced against the grain (freeze for 30 minutes for easier slicing)
• 1/4 cup cornstarch (for coating the beef, ensures crispiness)
• 1/2 cup low-sodium soy sauce (or adjust to taste)
• 1/2 cup brown sugar (packed, for that perfect sweetness)
• 1/4 cup water (to adjust sauce consistency)
• 2 tbsp vegetable oil (or any neutral oil)
• 4 green onions, cut into 2-inch pieces (adds freshness and crunch)
• 3 garlic cloves, minced (for aromatic depth)
• 1 tsp ginger, grated (fresh is best for vibrant flavor)

Instructions

1. In a bowl, toss the sliced flank steak with cornstarch until fully coated. Set aside for 10 minutes to allow the coating to adhere.
2. Heat vegetable oil in a large skillet over medium-high heat. Once hot, add the beef in a single layer, working in batches if necessary. Cook for 2-3 minutes per side until crispy and browned. Remove and set aside.
3. In the same skillet, add minced garlic and grated ginger. Sauté for 30 seconds until fragrant, being careful not to burn.
4. Pour in soy sauce, brown sugar, and water. Stir well and bring to a simmer for 2-3 minutes until the sauce slightly thickens.
5. Return the beef to the skillet, adding the green onions. Toss everything together for 1-2 minutes until the beef is reheated and coated in sauce.

Keep in mind, the beef should be crispy on the outside yet tender inside, and the green onions add a fresh contrast. Serve it over steamed rice or with a side of stir-fried veggies for a complete meal that’s sure to impress.

Spicy Mongolian Beef Stir-Fry

Now, if you’re craving something that packs a punch and comes together in a flash, this Spicy Mongolian Beef Stir-Fry is your go-to. It’s got that perfect balance of sweet, spicy, and savory, making it a weeknight winner.

Ingredients

• 1 lb flank steak, thinly sliced against the grain (freeze for 15 minutes to make slicing easier)
• 1/4 cup cornstarch (for that crispy edge)
• 3 tbsp vegetable oil (or any neutral oil)
• 1/2 cup low-sodium soy sauce (adjust to taste)
• 1/4 cup brown sugar (for a hint of sweetness)
• 2 tsp red pepper flakes (kick it up or dial it down)
• 3 cloves garlic, minced (fresh is best)
• 1 tbsp ginger, grated (peel it with a spoon)
• 1/2 cup water
• 2 green onions, sliced (for a fresh finish)

Instructions

1. Toss the sliced flank steak with cornstarch until fully coated. Shake off excess.
2. Heat 2 tbsp of vegetable oil in a large skillet over medium-high heat until shimmering.
3. Add the beef in a single layer. Cook for 2 minutes per side without stirring for a golden crust. Tip: Don’t overcrowd the pan; cook in batches if needed.
4. Remove beef and set aside. Add remaining 1 tbsp oil to the same skillet.
5. Sauté garlic and ginger for 30 seconds until fragrant. Tip: Keep stirring to prevent burning.
6. Stir in soy sauce, brown sugar, red pepper flakes, and water. Bring to a simmer.
7. Return beef to the skillet. Toss to coat and simmer for 2 minutes until sauce thickens. Tip: The sauce should cling to the beef, not pool at the bottom.
8. Garnish with green onions.

Behold, a dish that’s irresistibly tender with a sticky, glossy sauce that clings to every bite. Serve it over steamed rice or pile it into lettuce wraps for a crunchy contrast.

Honey Garlic Mongolian Beef

Ready to whip up something that’ll have everyone asking for seconds? This Honey Garlic Mongolian Beef is a game-changer—quick, packed with flavor, and totally doable on a busy weeknight.

Ingredients

• 1 lb flank steak, thinly sliced against the grain (freeze for 15 minutes to make slicing easier)
• 1/4 cup cornstarch (for that perfect crisp)
• 3 tbsp vegetable oil (or any neutral oil)
• 4 garlic cloves, minced (more if you love garlic)
• 1/3 cup honey (adjust to sweetness preference)
• 1/4 cup soy sauce (low sodium works too)
• 1/2 tsp red pepper flakes (optional, for heat)
• 1/2 cup water
• 2 green onions, sliced (for garnish)

Instructions

1. In a large bowl, toss the sliced steak with cornstarch until fully coated. Let it sit for 5 minutes to adhere.
2. Heat oil in a large skillet over medium-high heat. Once hot, add the beef in a single layer. Cook for 2-3 minutes per side until crispy. Don’t overcrowd—work in batches if needed.
3. Remove beef and set aside. In the same skillet, add garlic and sauté for 30 seconds until fragrant.
4. Stir in honey, soy sauce, red pepper flakes, and water. Bring to a simmer and cook for 2 minutes until slightly thickened.
5. Return the beef to the skillet, tossing to coat in the sauce. Cook for another minute until everything is heated through.
6. Garnish with green onions and serve immediately over steamed rice or noodles.

Heavenly tender beef with a sticky, sweet, and slightly spicy glaze—this dish is a crowd-pleaser. Try serving it with a side of crispy roasted broccoli for a complete meal.

Mongolian Beef with Broccoli

Hey, you’re going to love this Mongolian Beef with Broccoli recipe. It’s a quick, flavorful dish that brings the takeout experience right to your kitchen.

Ingredients

• 1 lb flank steak, thinly sliced against the grain (freeze for 30 minutes for easier slicing)
• 1/4 cup cornstarch (for coating the beef)
• 1/2 cup soy sauce (low sodium works too)
• 1/4 cup brown sugar (packed, or adjust to sweetness preference)
• 1/2 cup water
• 2 tbsp vegetable oil (or any neutral oil)
• 4 cloves garlic, minced (fresh is best)
• 1 tsp ginger, grated (or 1/2 tsp ground ginger)
• 1/2 tsp red pepper flakes (adjust to taste)
• 2 cups broccoli florets (fresh or frozen)
• 2 green onions, sliced (for garnish)

Instructions

1. In a bowl, toss the sliced flank steak with cornstarch until evenly coated. Set aside.
2. In another bowl, whisk together soy sauce, brown sugar, water, garlic, ginger, and red pepper flakes to make the sauce.
3. Heat 1 tbsp of vegetable oil in a large skillet over medium-high heat. Add the beef in a single layer, working in batches if necessary, and cook for 2-3 minutes per side until browned. Remove and set aside.
4. In the same skillet, add the remaining 1 tbsp of oil and the broccoli. Stir-fry for 3-4 minutes until bright green and slightly tender.
5. Return the beef to the skillet, pour the sauce over, and stir to combine. Simmer for 2-3 minutes until the sauce thickens slightly.
6. Garnish with sliced green onions before serving.

Best served hot over a bed of steamed rice. The beef is tender, the broccoli crisp, and the sauce is perfectly balanced between sweet and savory. Try adding a sprinkle of sesame seeds for extra crunch.

Crispy Mongolian Beef Lettuce Wraps

Zesty flavors and a satisfying crunch make these Crispy Mongolian Beef Lettuce Wraps a must-try for any weeknight dinner. You’ll love how the savory beef pairs perfectly with the fresh lettuce, creating a dish that’s both light and packed with flavor.

Ingredients

• 1 lb flank steak, thinly sliced against the grain (freeze for 30 minutes for easier slicing)
• 1/4 cup cornstarch (for that crispy coating)
• 2 tbsp vegetable oil (or any neutral oil)
• 1/2 cup soy sauce (low sodium works too)
• 1/4 cup brown sugar (adjust to taste)
• 2 cloves garlic, minced (fresh is best)
• 1 tsp ginger, grated (or 1/2 tsp dried ginger)
• 1/2 tsp red pepper flakes (for a bit of heat)
• 1 head butter lettuce, leaves separated (for serving)
• 2 green onions, sliced (for garnish)

Instructions

1. In a bowl, toss the sliced flank steak with cornstarch until fully coated. Shake off any excess.
2. Heat vegetable oil in a large skillet over medium-high heat. Once hot, add the beef in a single layer. Cook for 2-3 minutes per side until crispy. Work in batches if needed to avoid overcrowding.
3. Remove the beef from the skillet and set aside. In the same skillet, add soy sauce, brown sugar, garlic, ginger, and red pepper flakes. Stir and cook for 1-2 minutes until the sauce thickens slightly.
4. Return the beef to the skillet, tossing to coat evenly in the sauce. Cook for another minute to ensure everything is heated through.
5. Serve the beef in lettuce leaves, garnished with sliced green onions. Tip: For extra crunch, add some shredded carrots or cucumbers.

With each bite, you’ll get a perfect mix of crispy, savory beef and cool, crisp lettuce. Try serving these wraps with a side of steamed rice for a more filling meal.

Slow Cooker Mongolian Beef

Slow cooker Mongolian beef is your ticket to a fuss-free dinner that’s packed with flavor. Seriously, just toss everything in the slow cooker and let it do all the work while you go about your day.

Ingredients

• 1.5 lbs flank steak, sliced thinly against the grain (for tenderness)
• 1/4 cup cornstarch (to thicken the sauce)
• 1/2 cup soy sauce (low sodium works too)
• 1/2 cup brown sugar (adjust to taste)
• 1/4 cup water
• 2 tbsp vegetable oil (or any neutral oil)
• 3 garlic cloves, minced (more if you love garlic)
• 1 tsp ginger, grated (fresh is best)
• 1/2 tsp red pepper flakes (optional, for heat)
• 3 green onions, sliced (for garnish)

Instructions

1. In a large bowl, toss the sliced flank steak with cornstarch until evenly coated. This helps thicken the sauce later.
2. Heat vegetable oil in a skillet over medium-high heat. Add the coated beef and sear for about 2 minutes on each side, just until browned. You’re not cooking it through here.
3. Transfer the seared beef to your slow cooker. Add soy sauce, brown sugar, water, garlic, ginger, and red pepper flakes. Stir to combine.
4. Cover and cook on low for 4 hours or on high for 2 hours. The beef should be tender and the sauce thickened.
5. Once done, give it a good stir and let it sit for 5 minutes to thicken up a bit more.
6. Garnish with sliced green onions before serving.

Look at that glossy, sticky sauce clinging to each piece of beef. Serve it over a bed of steamed rice or pile it into lettuce wraps for a lighter option. Either way, it’s a win.

Mongolian Beef and Bell Pepper Skillet

Just imagine coming home to a sizzling skillet of Mongolian beef and bell peppers, ready in under 30 minutes. You’ll love how the sweet and savory sauce clings to every bite, making it a weeknight winner.

Ingredients

• 1 lb flank steak, thinly sliced against the grain (freeze for 15 minutes for easier slicing)
• 2 tbsp cornstarch (for tenderizing the beef)
• 3 tbsp vegetable oil, or any neutral oil
• 1 red bell pepper, sliced into strips
• 1 green bell pepper, sliced into strips
• 3 cloves garlic, minced
• 1/2 cup soy sauce, low sodium preferred
• 1/4 cup brown sugar, packed
• 1/2 tsp red pepper flakes, adjust to taste
• 1/2 cup water
• 2 green onions, sliced for garnish

Instructions

1. In a bowl, toss the sliced flank steak with cornstarch until evenly coated. Let it sit for 10 minutes to tenderize.
2. Heat 2 tbsp of vegetable oil in a large skillet over medium-high heat. Add the beef in a single layer and cook for 2-3 minutes per side until browned. Remove and set aside.
3. In the same skillet, add the remaining 1 tbsp of oil. Sauté the bell peppers for 3-4 minutes until slightly softened.
4. Add the minced garlic and cook for 30 seconds until fragrant, stirring constantly to prevent burning.
5. Pour in the soy sauce, brown sugar, red pepper flakes, and water. Stir to combine and bring to a simmer.
6. Return the beef to the skillet, tossing to coat in the sauce. Simmer for 2-3 minutes until the sauce thickens slightly.
7. Garnish with sliced green onions before serving.

Unbelievably tender beef meets crisp bell peppers in a glossy, flavorful sauce that’s perfect over steamed rice or noodles. For a fun twist, serve it in lettuce wraps for a lighter option.

Sweet and Tangy Mongolian Beef

Unbelievably easy to whip up, this Sweet and Tangy Mongolian Beef is your ticket to a flavorful dinner that feels like takeout but is made right in your kitchen. You’ll love how the beef gets perfectly tender and coated in that irresistible sauce.

Ingredients

• 1 lb flank steak, thinly sliced against the grain (freeze for 30 minutes to make slicing easier)
• 1/4 cup cornstarch (for that crispy edge)
• 3 tbsp vegetable oil (or any neutral oil)
• 1/2 cup low-sodium soy sauce (adjust to taste)
• 1/2 cup brown sugar (packed, for that sweet depth)
• 1/4 cup water (to balance the sauce)
• 2 cloves garlic, minced (fresh is best)
• 1 tsp ginger, grated (adds a nice zing)
• 1/2 tsp red pepper flakes (for a subtle heat)
• 3 green onions, sliced (for garnish)

Instructions

1. In a bowl, toss the sliced flank steak with cornstarch until each piece is lightly coated. Shake off any excess.
2. Heat vegetable oil in a large skillet over medium-high heat. Once hot, add the beef in a single layer, working in batches if needed. Cook for 2-3 minutes per side until crispy and browned. Remove and set aside.
3. In the same skillet, lower the heat to medium. Add soy sauce, brown sugar, water, garlic, ginger, and red pepper flakes. Stir until the sugar dissolves and the sauce slightly thickens, about 2 minutes.
4. Return the beef to the skillet, tossing to coat evenly in the sauce. Cook for another 2 minutes to let the flavors meld.
5. Garnish with sliced green onions before serving.

You’ll be amazed at how the beef stays juicy inside with a slight crisp outside, all wrapped in a glossy, sweet, and tangy sauce. Try serving it over a bed of steamed rice or with a side of stir-fried veggies for a complete meal.

Mongolian Beef Noodle Bowl

Zesty and packed with flavor, this Mongolian Beef Noodle Bowl is your ticket to a quick, satisfying meal that doesn’t skimp on taste. You’ll love how the savory sauce clings to every noodle and slice of beef, making each bite better than the last.

Ingredients

• 1 lb flank steak, thinly sliced against the grain (freeze for 30 minutes to make slicing easier)
• 8 oz rice noodles (or any noodles you prefer)
• 2 tbsp vegetable oil (or any neutral oil)
• 3 cloves garlic, minced (more if you love garlic)
• 1/2 cup soy sauce (low sodium works too)
• 1/4 cup brown sugar (adjust to taste)
• 1/2 tsp red pepper flakes (skip if you don’t like heat)
• 1/2 cup water
• 2 green onions, sliced (for garnish)

Instructions

1. Bring a large pot of water to a boil and cook the rice noodles according to package instructions, usually about 3-4 minutes. Drain and set aside.
2. While noodles cook, heat 1 tbsp of vegetable oil in a large skillet over medium-high heat. Add the sliced flank steak and cook until no longer pink, about 2-3 minutes per side. Remove steak and set aside.
3. In the same skillet, add the remaining 1 tbsp of oil and sauté the minced garlic until fragrant, about 30 seconds.
4. Stir in the soy sauce, brown sugar, red pepper flakes, and water. Bring to a simmer and let it thicken slightly, about 2 minutes.
5. Return the cooked steak to the skillet, tossing to coat in the sauce. Cook for another minute to heat through.
6. Divide the cooked noodles among bowls, top with the Mongolian beef, and garnish with sliced green onions.

The noodles soak up the rich, slightly sweet sauce, while the beef stays tender and juicy. Try serving it with a side of steamed broccoli for a complete meal that’s as colorful as it is delicious.

Garlic Butter Mongolian Beef

This Garlic Butter Mongolian Beef is a game-changer for your weeknight dinners. You’ll love how the rich, buttery sauce clings to every tender slice of beef, making each bite better than the last.

Ingredients

• 1 lb flank steak, thinly sliced against the grain (freeze for 30 minutes for easier slicing)
• 1/4 cup cornstarch (for that perfect crisp coating)
• 3 tbsp unsalted butter (adds richness to the sauce)
• 4 garlic cloves, minced (more if you’re a garlic lover)
• 1/2 cup low-sodium soy sauce (or adjust to taste)
• 1/4 cup brown sugar (balances the savory flavors)
• 1/2 cup water (to thin the sauce as needed)
• 2 tbsp vegetable oil (or any neutral oil for frying)
• 1/2 tsp red pepper flakes (optional, for a bit of heat)
• Green onions, sliced (for garnish and freshness)

Instructions

1. In a large bowl, toss the sliced flank steak with cornstarch until fully coated. Let it sit for 10 minutes to ensure the coating sticks.
2. Heat vegetable oil in a large skillet over medium-high heat. Once hot, add the beef in a single layer, working in batches if necessary. Cook for 2-3 minutes per side until crispy and golden. Remove and set aside.
3. In the same skillet, melt butter over medium heat. Add minced garlic and red pepper flakes, sautéing for 30 seconds until fragrant.
4. Pour in soy sauce, brown sugar, and water, stirring to combine. Bring the mixture to a simmer for 2-3 minutes until slightly thickened.
5. Return the beef to the skillet, tossing to coat evenly in the sauce. Cook for an additional 1-2 minutes to heat through.
6. Garnish with sliced green onions before serving.

For an extra touch, serve this Garlic Butter Mongolian Beef over a bed of steamed rice or noodles to soak up all that delicious sauce. The combination of crispy beef and savory, buttery sauce is simply irresistible.

Mongolian Beef with Sesame Seeds

Perfect for those nights when you’re craving something savory with a hint of sweetness, this Mongolian Beef with Sesame Seeds is a game-changer. You’ll love how quickly it comes together, making it ideal for busy weeknights.

Ingredients

• 1 lb flank steak, thinly sliced against the grain (freeze for 30 minutes for easier slicing)
• 1/4 cup cornstarch (for that crispy coating we all love)
• 3 tbsp vegetable oil (or any neutral oil)
• 1/2 cup low-sodium soy sauce (adjust to taste)
• 1/2 cup brown sugar (packed, for that perfect balance of sweet and savory)
• 1/2 cup water
• 2 cloves garlic, minced (fresh is best for maximum flavor)
• 1 tsp ginger, grated (keep some in the freezer for easy use)
• 1 tbsp sesame seeds (toasted, for garnish)
• 2 green onions, sliced (for a fresh finish)

Instructions

1. In a bowl, toss the sliced flank steak with cornstarch until fully coated. Shake off any excess.
2. Heat vegetable oil in a large skillet over medium-high heat until shimmering, about 2 minutes.
3. Add the coated beef in a single layer, working in batches if necessary. Cook for 2-3 minutes per side until crispy and browned. Tip: Don’t overcrowd the pan to ensure even cooking.
4. Remove the beef from the skillet and set aside. Drain any excess oil, leaving about 1 tbsp in the skillet.
5. In the same skillet, add soy sauce, brown sugar, water, garlic, and ginger. Stir and bring to a simmer over medium heat, about 2 minutes. Tip: Keep an eye on the sauce to prevent it from burning.
6. Return the beef to the skillet, tossing to coat in the sauce. Cook for another 2 minutes until the sauce thickens slightly.
7. Remove from heat and sprinkle with sesame seeds and green onions. Tip: Toast the sesame seeds in a dry pan for extra flavor before garnishing.

Here’s how it turns out: the beef is irresistibly crispy on the outside, tender inside, and coated in a glossy, flavorful sauce. Serve it over steamed rice or with a side of stir-fried veggies for a complete meal that’ll have everyone asking for seconds.

Spicy Mongolian Beef Tacos

You’ve probably had Mongolian beef, and you’ve definitely had tacos, but have you ever combined the two? These Spicy Mongolian Beef Tacos are a game-changer, blending the bold flavors of Asian cuisine with the fun, handheld convenience of tacos.

Ingredients

• 1 lb flank steak, thinly sliced against the grain (freeze for 30 minutes for easier slicing)
• 2 tbsp vegetable oil (or any neutral oil)
• 1/2 cup soy sauce (low sodium preferred)
• 1/4 cup brown sugar, packed
• 1 tbsp sriracha (adjust to taste)
• 2 cloves garlic, minced
• 1 tsp ginger, grated
• 1/2 tsp red pepper flakes (optional for extra heat)
• 8 small flour tortillas, warmed
• 1/2 cup green onions, sliced
• 1/4 cup cilantro, chopped

Instructions

1. In a bowl, whisk together soy sauce, brown sugar, sriracha, garlic, ginger, and red pepper flakes to make the marinade.
2. Add the sliced flank steak to the marinade, ensuring each piece is well coated. Let it marinate for at least 15 minutes at room temperature.
3. Heat vegetable oil in a large skillet over medium-high heat until shimmering.
4. Add the marinated beef to the skillet in a single layer, reserving the marinade. Cook for 2-3 minutes without stirring to get a good sear.
5. Stir the beef and continue cooking for another 2-3 minutes until fully cooked.
6. Pour the reserved marinade into the skillet and bring to a boil. Reduce heat and simmer for 1-2 minutes until the sauce thickens slightly.
7. Warm the tortillas according to package instructions for the best texture.
8. Divide the beef among the tortillas, topping with green onions and cilantro.

Just like that, you’ve got a dish that’s bursting with flavor—sweet, spicy, and savory all at once. The beef is tender, the sauce is sticky and rich, and the fresh toppings add a nice crunch. Try serving these tacos with a side of pickled vegetables for an extra tangy contrast.

Mongolian Beef Fried Rice

Unbelievably easy and packed with flavor, this Mongolian Beef Fried Rice is your ticket to a delicious weeknight dinner. You’ll love how the savory beef and fluffy rice come together with just the right amount of sweetness.

Ingredients

• 1 lb flank steak, thinly sliced against the grain (freeze for 30 minutes for easier slicing)
• 2 cups cooked white rice, day-old preferred for better texture
• 2 tbsp vegetable oil, or any neutral oil
• 3 cloves garlic, minced (fresh is best for maximum flavor)
• 1/2 cup soy sauce, low sodium recommended to control saltiness
• 1/4 cup brown sugar, packed (adjust to taste)
• 1/2 tsp ginger powder, or 1 tbsp fresh grated ginger
• 2 green onions, sliced (save some for garnish)
• 1/2 cup frozen peas and carrots, no need to thaw

Instructions

1. Heat 1 tbsp oil in a large skillet or wok over medium-high heat until shimmering, about 1 minute.
2. Add the sliced beef in a single layer. Cook undisturbed for 2 minutes to sear, then stir-fry until no longer pink, about 2 more minutes. Remove beef and set aside.
3. In the same skillet, add remaining 1 tbsp oil. Add garlic and ginger, stir-fry for 30 seconds until fragrant.
4. Add the rice, breaking up any clumps. Stir-fry for 2 minutes until grains are separated and slightly crispy.
5. Pour in soy sauce and sprinkle brown sugar over the rice. Stir well to combine and coat the rice evenly.
6. Add the frozen peas and carrots, stir-fry for 2 minutes until vegetables are heated through.
7. Return the beef to the skillet, add most of the green onions (reserve some for garnish), and toss everything together for 1 minute.
8. Tip: For an extra layer of flavor, drizzle with a little sesame oil before serving.
9. Tip: If the rice sticks to the pan, lower the heat slightly and add a splash of water.
10. Tip: Let the dish sit for a minute off the heat before serving to allow flavors to meld.

This Mongolian Beef Fried Rice is wonderfully savory with a hint of sweetness, and the beef stays tender against the slightly chewy rice. Try serving it in a hollowed-out pineapple for a fun, tropical twist that’ll wow your guests.

Sticky Mongolian Beef Bites

Very few dishes hit the spot like these Sticky Mongolian Beef Bites. They’re the perfect mix of sweet, savory, and just a bit spicy, making them irresistible for any occasion.

Ingredients

• 1 lb flank steak, thinly sliced against the grain (for tenderness)
• 1/4 cup cornstarch (helps crisp up the beef)
• 2 tbsp vegetable oil (or any neutral oil)
• 3 cloves garlic, minced (fresh is best for flavor)
• 1/2 cup soy sauce (low sodium works too)
• 1/2 cup brown sugar (packed, for that sticky sweetness)
• 1/4 cup water (to balance the sauce)
• 1 tsp ginger, grated (adds a nice zing)
• 1/2 tsp red pepper flakes (adjust to taste)
• 2 green onions, sliced (for garnish)

Instructions

1. In a bowl, toss the sliced flank steak with cornstarch until fully coated. This step is key for that crispy exterior.
2. Heat vegetable oil in a large skillet over medium-high heat. Once hot, add the beef in a single layer, working in batches if needed to avoid overcrowding. Cook for 2-3 minutes per side until crispy. Remove and set aside.
3. In the same skillet, add garlic and ginger, sautéing for about 30 seconds until fragrant. Be careful not to burn them.
4. Pour in soy sauce, brown sugar, water, and red pepper flakes. Stir well and bring to a simmer. Let it cook for 2-3 minutes until the sauce thickens slightly.
5. Return the beef to the skillet, tossing to coat evenly in the sauce. Cook for another 2 minutes to let the flavors meld.
6. Garnish with sliced green onions before serving.

Zesty and sticky, these beef bites are a crowd-pleaser with their perfect balance of flavors. Serve them over rice for a hearty meal or as appetizers at your next gathering.

Mongolian Beef and Mushroom Stir-Fry

Ever find yourself craving something savory, a bit sweet, and packed with umami? This Mongolian beef and mushroom stir-fry hits all those notes, and it’s quicker to make than you might think.

Ingredients

• 1 lb flank steak, thinly sliced against the grain (freeze for 15 minutes to make slicing easier)
• 2 cups mushrooms, sliced (shiitake or button both work great)
• 1/4 cup soy sauce (low sodium if you’re watching salt intake)
• 2 tbsp brown sugar (pack it tight for that caramelized goodness)
• 1 tbsp cornstarch (for that glossy, thick sauce)
• 2 cloves garlic, minced (more if you’re a garlic lover)
• 1 tbsp ginger, grated (fresh is best, but 1 tsp dried works in a pinch)
• 2 tbsp vegetable oil (or any neutral oil with a high smoke point)
• 1/2 cup water (to help create the sauce)
• Green onions, sliced (for garnish and a fresh crunch)

Instructions

1. In a bowl, mix soy sauce, brown sugar, and cornstarch until smooth. Set aside.
2. Heat 1 tbsp oil in a large pan over medium-high heat. Add steak in a single layer, cooking for 2 minutes per side until browned. Remove and set aside.
3. In the same pan, add remaining oil. Sauté mushrooms for 3-4 minutes until they start to brown.
4. Add garlic and ginger, stirring for 30 seconds until fragrant.
5. Pour in the soy sauce mixture and water, stirring to combine. Bring to a simmer.
6. Return the beef to the pan, tossing to coat in the sauce. Cook for another 2 minutes until everything is heated through.
7. Garnish with green onions before serving.

Kick back and enjoy the tender beef, earthy mushrooms, and that rich, sticky sauce. Perfect over rice or noodles for a hearty meal that doesn’t skimp on flavor.

Pineapple Mongolian Beef Skewers

Pineapple Mongolian Beef Skewers are the perfect blend of sweet and savory, making them a hit at any BBQ or weeknight dinner. You’ll love how the pineapple caramelizes, adding a juicy burst of flavor to the tender beef.

Ingredients

• 1 lb flank steak, sliced into thin strips (freeze for 15 minutes for easier slicing)
• 1 cup pineapple chunks (fresh or canned, drained)
• 1/4 cup soy sauce (low sodium preferred)
• 2 tbsp brown sugar (packed)
• 1 tbsp sesame oil (or any neutral oil)
• 2 cloves garlic, minced (adjust to taste)
• 1 tsp ginger, grated
• 1/2 tsp red pepper flakes (optional for heat)
• Wooden skewers, soaked in water for 30 minutes

Instructions

1. In a bowl, whisk together soy sauce, brown sugar, sesame oil, garlic, ginger, and red pepper flakes to make the marinade.
2. Add the sliced flank steak to the marinade, ensuring each piece is well coated. Cover and refrigerate for at least 30 minutes, or up to 2 hours for deeper flavor.
3. Preheat your grill or grill pan to medium-high heat (about 400°F).
4. Thread the marinated beef and pineapple chunks alternately onto the soaked skewers.
5. Grill the skewers for 3-4 minutes on each side, or until the beef is cooked to your desired doneness and the pineapple is caramelized.
6. Let the skewers rest for 2 minutes before serving to allow the juices to redistribute.

Here’s the deal: these skewers are irresistibly tender with a perfect char, and the pineapple adds a sweet contrast. Serve them over a bed of rice or with a side of grilled veggies for a complete meal that’s sure to impress.

Mongolian Beef Ramen Soup

Hey, you know those days when you’re craving something hearty, flavorful, and just a tad adventurous? This Mongolian Beef Ramen Soup is your answer, blending the rich, savory notes of Mongolian beef with the comforting warmth of ramen.

Ingredients

• 1 lb flank steak, thinly sliced against the grain (freeze for 30 mins for easier slicing)
• 2 tbsp vegetable oil (or any neutral oil)
• 4 cups beef broth (low sodium preferred)
• 2 packs ramen noodles (discard seasoning packets)
• 3 tbsp soy sauce (adjust to taste)
• 2 tbsp brown sugar
• 1 tbsp hoisin sauce
• 1 tsp ginger, minced (fresh is best)
• 2 cloves garlic, minced
• 2 green onions, sliced (for garnish)
• 1 tsp red pepper flakes (optional, for heat)

Instructions

1. Heat oil in a large pot over medium-high heat. Add steak slices in a single layer, working in batches if needed. Cook for 2-3 minutes per side until browned. Remove and set aside.
2. In the same pot, add garlic and ginger. Sauté for 30 seconds until fragrant.
3. Pour in beef broth, soy sauce, brown sugar, and hoisin sauce. Stir to combine and bring to a simmer.
4. Add ramen noodles to the pot. Cook for 3 minutes, stirring occasionally, until noodles are tender.
5. Return the beef to the pot. Simmer for 1-2 minutes to heat through.
6. Garnish with green onions and red pepper flakes before serving.

Out of the pot, this soup is a beautiful mix of tender beef, slurp-worthy noodles, and a broth that’s just the right balance of sweet and savory. Try topping it with a soft-boiled egg for an extra layer of richness.

Teriyaki-Style Mongolian Beef

Dinner just got a whole lot more exciting with this Teriyaki-Style Mongolian Beef. It’s a quick, flavorful dish that brings the best of both worlds to your table, perfect for those nights when you’re craving something a bit different but don’t want to spend hours in the kitchen.

Ingredients

• 1 lb flank steak, thinly sliced against the grain (freeze for 30 minutes to make slicing easier)
• 1/4 cup soy sauce (low sodium works too)
• 1/4 cup brown sugar, packed
• 2 tbsp water
• 1 tbsp cornstarch
• 2 tbsp vegetable oil (or any neutral oil)
• 3 cloves garlic, minced
• 1 tsp ginger, grated (fresh is best, but 1/2 tsp dried works in a pinch)
• 1/2 tsp red pepper flakes (adjust to taste)
• 2 green onions, sliced (for garnish)

Instructions

1. In a small bowl, whisk together soy sauce, brown sugar, water, and cornstarch until smooth. Set aside.
2. Heat oil in a large skillet over medium-high heat until shimmering, about 1 minute.
3. Add the sliced beef to the skillet, spreading it out in a single layer. Cook undisturbed for 2 minutes to get a nice sear.
4. Stir the beef and continue cooking until no longer pink, about 2 more minutes. Tip: Don’t overcrowd the pan; cook in batches if necessary.
5. Push the beef to one side of the skillet. Add garlic, ginger, and red pepper flakes to the other side. Cook for 30 seconds until fragrant.
6. Pour the sauce over the beef and stir to combine. Bring to a simmer and cook until the sauce thickens, about 2 minutes. Tip: The sauce should coat the back of a spoon.
7. Remove from heat and garnish with sliced green onions.

Perfectly tender beef coated in a glossy, sweet-savory sauce makes this dish a winner. Serve it over steamed rice or noodles for a complete meal that’s sure to impress.

Summary

Unleash a world of flavor with these 18 Spicy Mongolian Beef Recipes, each offering a unique twist on a beloved classic. Perfect for home cooks looking to spice up their meal rotation, these dishes promise delicious results every time. Don’t forget to try your favorites, share your thoughts in the comments, and spread the love by pinning this article on Pinterest. Happy cooking!