Why You Will Love This Recipe
If you’re craving takeout but want something fresher and more flavorful, this Sweet and Spicy Mongolian Beef is your answer! It combines tender slices of beef with a sticky, glossy sauce that balances sweetness from brown sugar and a kick of heat from red pepper flakes. It’s faster to make than waiting for delivery, and I promise it’ll become a regular in your weeknight dinner rotation.
Ingredients:
- 1 lb flank steak, thinly sliced
- 1/4 cup low-sodium soy sauce
- 1/4 cup cornstarch
- 3 tbsp brown sugar
- 2 tbsp hoisin sauce
- 1 tbsp rice vinegar
- 1 tsp grated fresh ginger
- 3 garlic cloves, minced
- 1/2 tsp red pepper flakes (adjust for spice preference)
- 1/4 cup water
- 2 tbsp vegetable oil
- 4 green onions, chopped (white and green parts separated)
Ingredient Prep Guide
Flank steak: Slice the meat against the grain into 1/4-inch strips. This ensures tenderness. If the steak feels slippery, pat it dry with paper towels before slicing for better grip.
Cornstarch: Toss the sliced beef in cornstarch until evenly coated. Let it sit for 5 minutes so the coating sticks—this helps create that crispy outer layer when cooking.
Garlic and ginger: Mince the garlic finely to avoid overwhelming bites. Grate fresh ginger with a microplane or the fine side of a box grater—it blends better into the sauce than chopped ginger.
Green onions: Keep the white and green parts separate. The whites add punch to the sauce, while the greens are for garnish.
Equipment & Tools
- Large skillet or wok
- Mixing bowls (one small, one medium)
- Tongs or a wooden spatula
- Measuring spoons and cups
- Sharp knife and cutting board
Step-by-Step Instructions
Step 1: In a medium bowl, toss the sliced flank steak with cornstarch until every piece is evenly coated. Set aside while you make the sauce. This step is key for achieving crispy beef later!
Step 2: Whisk together soy sauce, brown sugar, hoisin sauce, rice vinegar, ginger, garlic, red pepper flakes, and water in a small bowl. Taste and adjust the sweetness or spice if needed.
Step 3: Heat vegetable oil in a large skillet over medium-high heat. Add the beef in a single layer (work in batches to avoid steaming!) and cook for 2-3 minutes per side until golden brown. Remove the beef and set aside.
Step 4: Reduce the heat to medium. Add the white parts of the green onions and sauté for 1 minute until fragrant. Pour in the sauce and let it simmer for 2-3 minutes until it thickens slightly.
Step 5: Add the cooked beef back to the skillet. Toss everything together for 1-2 minutes until the sauce coats the beef evenly. Remove from heat and sprinkle with green onion tops.
Key Details
Total Time: 30 mins (Prep: 15 mins | Cook: 15 mins)
🍽️ Servings: 4 people
⚙️ Equipment: Skillet, mixing bowls, tongs
Serving Suggestions
Serve this Sweet and Spicy Mongolian Beef over steamed jasmine rice or noodles for a satisfying meal. For a low-carb option, pair it with cauliflower rice. Garnish with extra green onions or sesame seeds for crunch. This dish works great for weeknight dinners, but it’s also impressive enough for weekend guests!
Pro Tips
Slice smartly: Always cut flank steak against the grain (look for the lines running through the meat and slice perpendicular to them). This breaks up the muscle fibers, making each bite tender instead of chewy.
Control the heat: Love spice? Add an extra 1/2 tsp of red pepper flakes. Prefer milder flavors? Reduce the flakes or omit them entirely. The sauce is flexible!
Prep ahead: Mix the sauce and slice the beef up to a day in advance. Store them separately in the fridge to cut cooking time in half when you’re ready to eat.
Storage and Reheating Instructions
Store leftovers in an airtight container in the fridge for up to 3 days. Reheat in a skillet over medium heat with a splash of water to revive the sauce’s texture. Avoid microwaving—it can make the beef rubbery.
Troubleshooting
Sauce too thin? Mix 1 tsp cornstarch with 2 tsp cold water and stir it into the simmering sauce. Let it cook for 1-2 minutes to thicken.
Beef turned chewy? Overcooking flank steak makes it tough. Cook it just until browned and crispy, then let the residual heat finish cooking it when you toss it back in the sauce.
Frequently Asked Questions
Can I use a different cut of beef?
Yes! Sirloin or ribeye work well, but flank steak is ideal for its balance of tenderness and flavor. Avoid tougher cuts like chuck roast.
Is this recipe gluten-free?
Use tamari instead of soy sauce and double-check that your hoisin sauce is gluten-free. Many brands offer GF options!
Can I make this vegetarian?
Replace the beef with portobello mushrooms or extra-firm tofu. Press and cube the tofu, then coat it in cornstarch as you would the beef.
Sweet and Spicy Mongolian Beef
Ingredients
- 1 lb flank steak thinly sliced
- 1/4 cup low-sodium soy sauce
- 1/4 cup cornstarch
- 3 tbsp brown sugar
- 2 tbsp hoisin sauce
- 1 tbsp rice vinegar
- 1 tsp grated fresh ginger
- 3 garlic cloves minced
- 1/2 tsp red pepper flakes adjust for spice preference
- 1/4 cup water
- 2 tbsp vegetable oil
- 4 green onions chopped (white and green parts separated)
Instructions
- In a medium bowl, toss the sliced flank steak with cornstarch until every piece is evenly coated. Set aside while you make the sauce.
- Whisk together soy sauce, brown sugar, hoisin sauce, rice vinegar, ginger, garlic, red pepper flakes, and water in a small bowl. Taste and adjust the sweetness or spice if needed.
- Heat vegetable oil in a large skillet over medium-high heat. Add the beef in a single layer (work in batches to avoid steaming!) and cook for 2-3 minutes per side until golden brown. Remove the beef and set aside.
- Reduce the heat to medium. Add the white parts of the green onions and sauté for 1 minute until fragrant. Pour in the sauce and let it simmer for 2-3 minutes until it thickens slightly.
- Add the cooked beef back to the skillet. Toss everything together for 1-2 minutes until the sauce coats the beef evenly. Remove from heat and sprinkle with green onion tops.
