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Spicy Mongolian Beef
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Spicy Mongolian Beef

Salty, fiery, and sweet
Course Meal
Keyword Crushed Red Pepper
Prep Time 20 minutes
Cook Time 20 minutes
Total Time 40 minutes
Servings 4 servings
Calories 553kcal


The Sauce

  • 1/2 cup soy sauce
  • 1/2 cup water
  • 3/4 cup dark brown sugar
  • 1 tablespoon vegetable oil
  • 1 tablespoon garlic minced
  • 1 tablespoon ginger minced

The Steak



Make The Sauce

  • In a mixing bowl, combine the water, soy sauce, and brown sugar and stir thoroughly.
  • In a saucepan over medium heat, sauté the ginger and garlic in 1 tablespoon vegetable oil until aromatic. Approximately 1 minute.
  • Add the soy sauce and brown sugar mix to the ginger and garlic. Stir to combine, then bring the mix to a boil. Lower the heat and allow the sauce to simmer for 15 minutes (or until thickened).

Make The Steak

  • Cut the flank steak into thin slices (approximately 1/4 inch wide), then coat the flank steak pieces with the cornstarch. Place to the side.
  • Heat the vegetable oil (1 cup) in a saucepan over medium-high heat.
  • Once the oil is hot, drop the flank steak slices into the oil (this may take two rounds). Cook the steak for 1 minute, then flip the piece. Cook for another 1 to 2 minutes until the steak is brown and lightly crispy.
  • Remove the flank steak from the oil and add it and crushed red pepper to the sauce. Heat the dish over medium while stirring to coat the meat (approximately 1 minute).


  • Place the cooked rice in a bowl, then top it with the spicy Mongolian steak. Garnish the steak with scallions and sesame seeds.



Calories: 553kcal | Carbohydrates: 58g | Protein: 40g | Fat: 18g | Saturated Fat: 11g | Cholesterol: 102mg | Sodium: 1734mg | Potassium: 723mg | Fiber: 1g | Sugar: 41g | Vitamin A: 210IU | Vitamin C: 1.7mg | Calcium: 84mg | Iron: 3.9mg