Spicy Mongolian Beef - the best 30-minute recipe

Yes, you can make this quick and easy Spicy Mongolian Beef recipe that’s ready in under 30 minutes. The tender beef sirloin strips are packed with flavor thanks to the savory sauce made with hoisin sauce and garlic chili paste for a little spice. If it’s your first time making this stir-fry beef, you can’t go wrong with the best Mongolian beef recipe.

Mongolian Beef is a popular dish found in many Chinese restaurants around the world. But this Mongolian beef recipe is extremely easy to make at home with simple ingredients like beef sirloin, garlic chili paste, and hoisin sauce. Here’s how to make Mongolian beef in your own kitchen, perfect for busy weeknights or when you’re just craving Chinese takeout!

This was inspired by my other Asian recipes on this site like Crispy Beef Rice Bowl, Beef Pepper Rice, or my favorite Filipino Beef Stir Fry - Beef Salpicao. 

Jump to:

• Why you will love this recipe
• What is “Velveting” 
• Ingredients
• How to make Spicy Mongolian Beef
• Substitutions
• Variations
• Equipment
• How to reheat and store this Spicy Mongolian Beef
• Top tips for success
• Spicy Mongolian Beef - FAQs
• Related
• Pairing
• Thanks for coming by!
• Spicy Mongolian Beef - the best 30-minute recipe
• Food safety

Why you will love this recipe

• Family-friendly: This easy Mongolian beef recipe is great for everyone in the family because it’s not too spicy but still has just enough kick. And you can always omit the chilis if you want for more kid-friendly meal.
  
• Healthy-ish: This is made at home. Using real ingredients. You can control the amount of oil and salt while getting a protein-packed meal that doesn’t skimp on flavor. Serve it with white rice or stir-fry noodles for a complete meal! So much better than takeout.
  
• Quick and simple: From start to finish, this is one of my easiest Asian-inspired recipes that’s ready in under 30 minutes! The ingredients for Mongolian beef are accessible and affordable too.

What is “Velveting” 

Velveting is a Chinese culinary technique where meat, often poultry or beef, is marinated in a mixture containing cornstarch and sometimes egg whites. This technique helps to tenderize the meat, keeping it moist and succulent during cooking, particularly in stir-fries.

This technique can turn tough cuts of beef and lean chicken breasts into tender and juicy meat! It is a game changer. 

Ingredients

• Beef top sirloin
• Cornstarch
• Grapeseed oil
• Garlic
• Green onions
• Dried chilis
• Ginger
  

See recipe card for quantities.

How to make Spicy Mongolian Beef

Prepare the Beef

• Start by preparing the beef through a process called "velveting" to ensure it stays tender. In a bowl, combine 2 tablespoons of water, 1 tablespoon of cornstarch, and 1 tablespoon of soy sauce. Mix until the cornstarch is fully dissolved.
  
• Add the sliced beef strips to the mixture and toss until they are evenly coated. Let the beef marinate in this mixture for about 15-20 minutes.

Prepare the Mongolian Beef Sauce

• In a separate bowl, whisk together ½ cup of water, 4 tablespoons of hoisin sauce, 2 tablespoons of oyster sauce, 1 tablespoon of soy sauce, 2 teaspoons of cornstarch, 1 tablespoon of sambal oelek (optional for extra spice), and 1 teaspoon of black pepper. Set this sauce mixture aside for later.
  

Cooking

• Heat 2 tablespoons of avocado oil in a large skillet or wok over medium-high heat. Once the oil is hot, add the marinated beef strips in batches, making sure not to overcrowd the pan. Cook each batch for about 1-2 minutes per side until they are browned and cooked through. Remove the cooked beef from the pan and set aside.
  
• In the same skillet or wok, add the remaining 2 tablespoons of avocado oil. Add the smashed garlic cloves, dried chilis (if using), and julienned ginger. Stir-fry for about 1-2 minutes until fragrant.
  
• Add the white parts of the green onions to the skillet and stir-fry for another minute.

• Return the cooked beef to the skillet and pour in the Mongolian beef sauce mixture. Stir everything together and let it simmer for 2-3 minutes until the sauce thickens and coats the beef evenly.
  
• Finally, add the green parts of the green onions to the skillet and stir them in. Cook for an additional minute, then remove the skillet from the heat.

Serve

• Serve the Spicy Mongolian Beef hot, garnished with additional sliced green onions if desired. You can serve it over steamed rice or noodles for a complete meal.

Substitutions

• Beef sirloin steak: Use flank steak, ribeye steak, skirt steak, or beef tenderloin.
  
• Cornstarch: You can replace cornstarch with other alternatives with similar thickening properties like tapioca starch or potato starch.
  
• Grapeseed oil: Use any neutral cooking or vegetable oil. Avocado oil is one of my favorites.  
  
• Green onions: If you don't have green onions, you can substitute spring onions or shallots.
  
• Dried chilis: You can replace dried chilis with fresh red chilis, red pepper flakes, or cayenne pepper. Adjust the amount according to your desired level of spiciness.
  
• Soy sauce: You can substitute regular soy sauce with low sodium soy sauce or tamari/coconut aminos if you prefer a gluten-free option.
  
• Sambal oelek: You can replace it with sriracha sauce or any other chili sauce with garlic like sriracha or red chili flakes.

Variations

• NOT spicy: If you’re not into spicy food, simply omit the garlic chili paste and add an extra tablespoon of hoisin sauce to the sauce.
  
• Vegetarian: Instead of beef slices, use your mushrooms, extra-firm tofu, or plant-based protein like tempeh with your favorite vegetables like red bell pepper, carrots, green beans, and zucchini.

• Korean-style: To make a Korean-style Mongolian beef, replace the hoisin sauce with gochujang and add ½ teaspoon of sesame oil to the marinade.

Equipment

• Wok or Large Skillet
• Bowl
• Measuring spoon
• Spatula
• Knife
• Cutting board

How to reheat and store this Spicy Mongolian Beef

Store: Place leftover Mongolian beef in an airtight container in the refrigerator for up to 3 days. The sauce will thicken as it cools, so heat it up gently before serving.

Reheat: Since the sauce thickens in storage, heat it on the stove or in the microwave. Add a little water to the sauce. 

Spicy Mongolian Beef - FAQs

Related

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Pairing

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Food safety

• Cook to a minimum temperature of 145 °F
• Do not use the same utensils on cooked food, that previously touched raw meat
• Wash hands after touching raw meat
• Don't leave food sitting out at room temperature for extended periods
• Never leave cooking food unattended
• Use oils with high smoking point to avoid harmful compounds
• Always have good ventilation when using a gas stove

See more guidelines at USDA.gov.