Super-Simple, Super-Spicy Mongolian Beef Recipe – Asian, Chinese Special
The Super-Spicy Mongolian Beef recipe delivers bold, intense flavor with very little fuss. Thinly sliced beef flank steak is marinated in a sauce of soy, hoisin, sesame oil, garlic, sugar, and red pepper flakes, then stir-fried with green onions in hot peanut oil for a perfect sizzle. It’s an ideal quick weeknight meal, packed with heat, aromatic spice, and tender beef, especially when served over steamed rice or alongside crisp vegetables.
- Prep Time15 min
- Cook Time10 min
- Perform Time1 hr
- Total Time1 hr 25 min
Super-Simple, Super-Spicy Mongolian Beef Ingredients:
- 1/4 cup soy sauce
- 1 tablespoon hoisin sauce
- 1 tablespoon sesame oil
- 2 teaspoons white sugar
- 1 tablespoon minced garlic
- 1 tablespoon red pepper flakes (optional)
- 1 pound thinly sliced beef flank steak
- 1 tablespoon peanut oil
- 2 large green onions, thinly sliced
How To Make Super-Simple, Super-Spicy Mongolian Beef :
In a large bowl, whisk together soy sauce, hoisin sauce, sesame oil, sugar, minced garlic, and red pepper flakes. Add the beef to the marinade, toss well to coat, then cover the bowl and refrigerate for 1 hour to overnight.
Heat peanut oil in a wok or large nonstick skillet over high heat. Stir-fry the green onions in the hot oil for 5 to 10 seconds. Remove the beef from the marinade and add it to the wok with the green onions, discarding the marinade. Stir-fry until the beef is cooked through and starts to brown, about 5 minutes.
Recipe Notes:
Marinate the beef for at least 1 hour (or overnight) to let flavors deeply penetrate the meat.
Use thinly sliced flank steak to ensure the beef cooks quickly and remains tender.
Don’t skip the red pepper flakes if you want real heat; adjust for milder version if needed.
Stir-fry in a very hot wok or skillet using peanut oil to get searing color and flavor.
Add green onions at the end for freshness and crunch.
Discard excess marinade before cooking so it doesn’t burn.
Serve over hot steamed rice or with stir-fried veggies to soak up the spicy sauce.
Leftovers keep well in fridge for up to 2 days; reheat gently to avoid overcooking.
