There is no need to grab take out once you see how quick and easy it is to make Spicy Mongolian Beef at home!
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For the longest time I was sure that I would not be able to make my own version of take out food at home. At least not anything that would even be close in comparison. I still think that’s true for some things. I do not think that’s true any longer when it comes to Spicy Mongolian Beef!
This recipe is actually really simple and takes only 30 minutes, or less, to make! It’s another impressive meal for those busy weeknights! I prefer it spicy, but if you have kids, it can easily be made mild.
Spicy Mongolian Beef
Start cooking your rice (or noodles) in a separate sauce pan.
I buy beef already cut in thin strips to save time. If you need to, cut your beef into small strips. Toss the beef and cornstarch in a bowl and set aside. Slice the scallions into thin strips. Have all your other ingredients out and ready to go, as well as a deep skillet or wok.
This meal comes together pretty quickly so be sure to do all the prep work needed first.
Heat the oil in the skillet over medium heat. Add the garlic and ginger and cook a minute or two, then add the beef. Cook until the beef is just cooked through, about 3-4 minutes. The beef may look like there is gravy on it from the cornstarch – this is okay! Remove the beef from the skillet and set aside. Clean out the skillet and return it to the burner on medium heat.
Add the soy sauce, water, and hoisin sauce to the pan. Stir in the brown sugar and red pepper flakes, then add the beef back in. Simmer until the sauce thickens to your liking.
Spicy Mongolian Beef is delicious over rice or noodles. Top with slice scallions to add a little color to the plate!
Spicy Mongolian Beef
- Toss the beef strips and cornstarch in a bowl and set aside.
- Heat the olive oil in a large, deep skillet or wok over medium heat.
- Add the garlic and ginger and cook for 1-2 minutes.
- Stir in the beef and cook until just done, about 3-5 minutes. Remove the beef to a plate and wipe out the skillet.
- Return the skillet to medium heat and add the soy sauce, water, and hoisin sauce.
- Stir in the brown sugar and red pepper flakes, then add the beef back in as well.
- Cook until everything is heated through and sauce thickens to your liking.
- Serve over rice or noodles.
Tips and Techniques for the Best Spicy Mongolian Beef
- Buy pre-sliced beef strips to save time.
- Omit or lessen the red pepper flakes for a more mild version.
- This recipe can be made gluten free using gluten free soy sauce and gluten free hoisin sauce.
- Store leftovers in an air-tight container in the refrigerator. Use within 3-5 days.