Spicy Mongolian Beef
Qashang published this recipe on chilitochoc.com. SeeMeCook added ingredient weights and nutrition.
Read the original recipeImported by Maira Malik on SeeMeCook
Tender, juicy pieces of flash-fried beef are coated in a sticky, spicy, sweet Mongolian sauce with a kick of chili. A quick and flavorful weeknight meal that rivals restaurant versions.
- Time
- 40 minutes
- Equipment
- Stovetop
- Good for
- Lunch or dinner
- Cuisine
- East Asian
- Contains
- Gluten, sesame, and soy
Diet and allergen details are read from the ingredient names and are not certified.
Ingredients
Beef & Marinade
- 15 g
- 3 g
- 30 g
- 55 g
Aromatics & Spices
- 9 g
- 2 g
- 4 g
- 6 g
- 30 g
Mongolian Sauce
- 45 g
- 15 g
- 50 g
- 120 g
- 5 g
Slurry
- 8 g
- 30 g
Weights are estimates. Together, the ingredients weigh about 930 g before cooking, which is about 235 g per serving.
Steps
Add 1 tablespoon of all-purpose soy sauce and 1/2 teaspoon of salt to the sliced beef and leave to marinate for 10 minutes.
Coat the marinated beef with 1/4 cup of cornstarch and leave for an additional 15 minutes.
In a small bowl, combine the 3 tablespoons all-purpose soy sauce, 1 tablespoon dark soy sauce, brown sugar, chicken broth, and sesame oil to prepare the Mongolian sauce.
Heat the vegetable oil in a wok or large pan over high heat.
Add half of the beef to the pan and fry until the edges start to brown. Remove from the pan and set aside. Repeat the process for the remaining beef.
Drain the oil, leaving around 2 tablespoons in the same pan.
Add the minced ginger, minced garlic, dried red chilies, and chili flakes to the pan. Sauté for 2 minutes until fragrant.
Pour the prepared Mongolian sauce into the pan and bring it to a simmer.
Mix 1 tablespoon of cornflour with 2 tablespoons of water to create a slurry. Gradually add the slurry to the pan while stirring continuously.
When the sauce has thickened, toss the fried beef back into the pan to coat.
Turn off the heat and mix in the green parts of the spring onions.
Sprinkle with extra red chili flakes if desired and serve immediately with rice.
Notes
For the best results, use flank steak, sirloin, or filet. If you are in Pakistan, 'undercut' is the recommended cut. You can serve this with steamed broccoli or stir-fried vegetables. To make it extra tender, some users suggest dusting the beef with baking soda for 30 minutes before rinsing and marinating.
Nutrition
These are estimates per serving, worked out from the ingredients.
- Calories
- 557
- Protein
- 35 g
- Carbs
- 26 g
- Fat
- 35 g
- Fiber
- 1 g
Where the calories come from
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