Sweet and Spicy Mongolian Beef

Sweet and Spicy Mongolian Beef is a restaurant-style Asian stir-fry dish featuring thinly sliced beef cooked in a glossy, rich sauce made with soy, brown sugar, garlic, ginger, and a touch of chili heat. The sauce perfectly balances sweet, savory, and spicy flavors, coating the tender beef in a sticky, caramelized glaze.

This dish is inspired by popular Mongolian-style Chinese takeout, but it’s even better made fresh at home! It takes less than 30 minutes and uses simple ingredients, yet delivers big flavor and a luxurious texture that’s sure to impress.

Why I Love This Recipe

I absolutely love this recipe because it’s fast, flavorful, and comforting — perfect for those days when you crave restaurant-quality food without leaving your kitchen.

The sauce is what makes it special — sweet from brown sugar, salty from soy sauce, aromatic from garlic and ginger, and spicy from chili flakes. Each bite has the perfect balance of flavors and that irresistible sticky coating on tender beef strips.

Plus, it’s better than takeout, cheaper, and easy to customize — you can adjust the heat, make it saucier, or add veggies. Served over rice or noodles, it’s pure comfort food magic.

Why It’s a Must-Try Dish

• Quick & Easy: Ready in 25 minutes!
• Restaurant-Style Flavor: Bold, rich, and perfectly balanced sauce.
• Customizable Heat: Adjust the spice level to your taste.
• Tender, Crispy Beef: Coated in a caramelized, sticky glaze.
• Perfect for Weeknights: Fast to cook, minimal cleanup.

Recipe Overview

• Preparation Time: 10 minutes
• Cooking Time: 15 minutes
• Total Time: 25 minutes
• Servings: 4 servings
• Calories: ~430 kcal per serving

Cuisine

Asian (Chinese-American)

Course

Main Course / Dinner

Ingredients

For the Beef:

• 1 lb (450 g) flank steak or sirloin, thinly sliced against the grain
• ¼ cup cornstarch
• 2 tbsp vegetable oil

For the Sweet & Spicy Sauce:

• 3 tbsp soy sauce (light or all-purpose)
• 2 tbsp dark soy sauce (optional, for deeper color)
• ¼ cup brown sugar (light or dark)
• 2 tbsp hoisin sauce (optional for richer flavor)
• ½ cup water
• 3 cloves garlic, minced
• 1 tbsp fresh ginger, minced
• ½–1 tsp red chili flakes (adjust to taste)
• 1 tbsp rice vinegar or apple cider vinegar

For Garnish:

• 2 green onions, sliced
• 1 tsp sesame seeds (optional)

Simple Cooking Directions

1. Coat beef in cornstarch and lightly fry until crisp.
2. Prepare the sweet and spicy sauce in a pan.
3. Toss the beef in the sauce until fully coated and caramelized.
4. Garnish and serve hot over rice or noodles.

Step-by-Step Recipe Preparation

Step 1: Prepare the Beef

1. Slice beef thinly against the grain (this ensures tenderness).
2. Pat dry with paper towels to remove excess moisture.
3. Toss the beef slices in cornstarch until evenly coated. Let rest for 5 minutes.

Step 2: Cook the Beef

1. Heat vegetable oil in a large skillet or wok over medium-high heat.
2. Add beef in small batches — don’t overcrowd the pan.
3. Stir-fry for 2–3 minutes until browned and slightly crispy on the edges.
4. Remove beef and set aside on a plate.

Step 3: Make the Sweet & Spicy Sauce

1. In the same pan, remove excess oil, leaving about 1 tablespoon.
2. Add garlic and ginger, sauté for 30 seconds until fragrant.
3. Add soy sauce, brown sugar, hoisin sauce, water, chili flakes, and vinegar.
4. Stir and bring to a gentle simmer until the sauce thickens slightly (2–3 minutes).

Step 4: Combine and Glaze

1. Return the cooked beef to the pan.
2. Toss well to coat every piece in the sauce.
3. Cook for 1–2 minutes until the sauce is thick, sticky, and glossy.

Step 5: Garnish and Serve

1. Turn off heat and stir in sliced green onions.
2. Sprinkle with sesame seeds if desired.
3. Serve hot over steamed rice or noodles.

How to Serve

Serve Sweet and Spicy Mongolian Beef immediately while warm and saucy.
It pairs beautifully with:

• Steamed jasmine or basmati rice
• Fried rice
• Lo mein noodles or rice noodles
• Stir-fried vegetables like broccoli, snap peas, or bell peppers

For presentation, serve it in a bowl with rice on one side and the glossy beef on the other, garnished with extra scallions.

Additional Recipe Tips

• Slice the beef thinly against the grain for the most tender result.
• Cornstarch coating helps achieve a light crispness and thickens the sauce.
• Don’t overcook the beef — quick searing keeps it juicy.
• Adjust chili flakes depending on your spice tolerance.
• For a glossy finish, allow the sauce to simmer until sticky before turning off heat.

Recipe Variations

1. Vegetable Mongolian Stir-Fry: Add broccoli, bell peppers, or snow peas.
2. Chicken or Pork Mongolian Style: Substitute beef with chicken breast or pork tenderloin.
3. Honey Mongolian Beef: Replace half the brown sugar with honey for a floral sweetness.
4. Extra Spicy Version: Add Sriracha or chili paste to the sauce.
5. Low-Sodium Version: Use reduced-sodium soy sauce and less sugar.

Freezing and Storage

To Store:

• Refrigerate leftovers in an airtight container for up to 3–4 days.
• Reheat in a skillet or microwave with a splash of water to loosen the sauce.

To Freeze:

• Freeze cooked beef and sauce together for up to 2 months.
• Thaw overnight in the fridge and reheat on the stove until hot and glossy.

(Note: The beef may lose slight crispness after freezing but will still taste delicious.)

Special Equipment Needed

• Wok or large nonstick skillet
• Sharp knife and cutting board
• Mixing bowl
• Wooden spoon or spatula

Conclusion

Sweet and Spicy Mongolian Beef is a flavor-packed, quick-to-make dish that tastes just like your favorite takeout — but fresher, healthier, and even more satisfying.

The tender beef, caramelized sauce, and hint of chili heat create an unforgettable harmony of flavors that you’ll crave again and again. Whether it’s a weeknight dinner or a special occasion, this dish delivers comfort, elegance, and spice in every bite.

Print Recipe

0 Add to Favorites

Sweet and Spicy Mongolian Beef

Author: Anna Williams Cuisine: Asian Courses: Dinner

Difficulty: Beginner Prep Time 10 mins Cook Time 15 mins Total Time 25 mins

Servings: 4 Calories: 430 kcal per serving

Description

Sweet and Spicy Mongolian Beef is a restaurant-style Asian stir-fry dish featuring thinly sliced beef cooked in a glossy, rich sauce made with soy, brown sugar, garlic, ginger, and a touch of chili heat. The sauce perfectly balances sweet, savory, and spicy flavors, coating the tender beef in a sticky, caramelized glaze.

Ingredients

Scale

1/2x 1x 2x 3x

For the Beef:

• 1 lb (450 g)
• ¼ cup cornstarch
• 2 tbsp vegetable oil

For the Sweet & Spicy Sauce:

• 3 tbsp soy sauce (light or all-purpose)
• 2 tbsp dark soy sauce (optional, for deeper color)
• ¼ cup brown sugar (light or dark)
• 2 tbsp hoisin sauce (optional for richer flavor)
• ½ cup water
• 3 cloves garlic, minced
• 1 tbsp fresh ginger, minced
• 1 tsp ½– red chili flakes (adjust to taste)
• 1 tbsp rice vinegar or apple cider vinegar

For Garnish:

• 2 green onions, sliced
• 1 tsp sesame seeds (optional)

Instructions

1. Step 1: Prepare the Beef : Slice beef thinly against the grain (this ensures tenderness). Pat dry with paper towels to remove excess moisture. Toss the beef slices in cornstarch until evenly coated. Let rest for 5 minutes.
2. Step 2: Cook the Beef : Heat vegetable oil in a large skillet or wok over medium-high heat. Add beef in small batches — don’t overcrowd the pan. Stir-fry for 2–3 minutes until browned and slightly crispy on the edges. Remove beef and set aside on a plate.
3. Step 3: Make the Sweet & Spicy Sauce : In the same pan, remove excess oil, leaving about 1 tablespoon. Add garlic and ginger, sauté for 30 seconds until fragrant. Add soy sauce, brown sugar, hoisin sauce, water, chili flakes, and vinegar. Stir and bring to a gentle simmer until the sauce thickens slightly (2–3 minutes).
4. Step 4: Combine and Glaze : Return the cooked beef to the pan. Toss well to coat every piece in the sauce. Cook for 1–2 minutes until the sauce is thick, sticky, and glossy.
5. Step 5: Garnish and Serve : Turn off heat and stir in sliced green onions. Sprinkle with sesame seeds if desired. Serve hot over steamed rice or noodles.

Keywords: Sweet and Spicy Mongolian Beef