18 Spicy Mongolian Beef Recipes Delicious

Just when you thought Mongolian beef couldn’t get any better, we’ve turned up the heat with 18 spicy variations that’ll have your taste buds dancing! Perfect for those nights when you’re craving something quick, flavorful, and with a kick, these recipes are sure to become your new go-to comfort food. Ready to spice up your dinner routine? Let’s dive into these mouthwatering dishes that promise to deliver big on flavor!

Spicy Mongolian Beef Stir Fry

Spicy Mongolian Beef Stir Fry brings bold flavors to your table in under 30 minutes. Sizzling strips of beef meet a fiery sauce for a dish that’s unapologetically flavorful.

Ingredients

• 1 lb flank steak, thinly sliced against the grain
• 2 tbsp cornstarch, for a crispy coating
• 3 tbsp vegetable oil, for high-heat frying
• 4 cloves garlic, minced for pungent aroma
• 1 tbsp fresh ginger, grated for zesty kick
• 1/2 cup soy sauce, rich and savory
• 1/4 cup brown sugar, for caramelized sweetness
• 1 tsp red pepper flakes, for adjustable heat
• 1/2 cup water, to balance the sauce
• 3 green onions, sliced for fresh crunch

Instructions

1. Toss flank steak slices with cornstarch until evenly coated. Let sit for 10 minutes to adhere.
2. Heat vegetable oil in a large wok or skillet over medium-high heat until shimmering, about 2 minutes.
3. Add beef in a single layer. Cook undisturbed for 2 minutes to sear, then stir-fry until browned, about 3 more minutes. Tip: Avoid overcrowding to ensure crispiness.
4. Push beef to one side. Add garlic and ginger to the empty space. Sauté for 30 seconds until fragrant.
5. Pour in soy sauce, brown sugar, red pepper flakes, and water. Stir to combine, scraping up any browned bits.
6. Bring sauce to a boil, then reduce heat to simmer for 3 minutes until slightly thickened. Tip: Simmering melds the flavors.
7. Return beef to the sauce. Toss to coat and heat through, about 1 minute.
8. Remove from heat. Stir in green onions. Tip: Adding onions off heat preserves their color and crunch.

Unleash this dish over steamed rice or noodles for a satisfying meal. The beef stays tender, while the sauce packs a sweet and spicy punch. Garnish with extra green onions for a vibrant finish.

Mongolian Beef with Green Onions

Here’s how to whip up a savory Mongolian Beef with Green Onions that’s packed with flavor and ready in no time.

Ingredients

• 1 lb flank steak, thinly sliced against the grain
• 1/4 cup cornstarch, for a crispy coating
• 3 tbsp vegetable oil, for high-heat frying
• 1/2 cup low-sodium soy sauce, for a balanced saltiness
• 1/2 cup brown sugar, for a deep sweetness
• 1/2 cup water, to create the sauce
• 4 cloves garlic, minced, for a pungent kick
• 1 tsp fresh ginger, grated, for a warm spice
• 6 green onions, cut into 2-inch pieces, for a crisp finish

Instructions

1. Pat the flank steak slices dry with paper towels to ensure the cornstarch sticks well.
2. Toss the steak slices in cornstarch until evenly coated, shaking off any excess.
3. Heat vegetable oil in a large skillet over medium-high heat until shimmering, about 2 minutes.
4. Fry the steak in batches until crispy and golden, about 2 minutes per side. Avoid overcrowding the pan.
5. Remove the steak and set aside, draining all but 1 tbsp of oil from the skillet.
6. In the same skillet, sauté garlic and ginger until fragrant, about 30 seconds, to release their flavors.
7. Add soy sauce, brown sugar, and water, stirring until the sugar dissolves and the sauce thickens slightly, about 2 minutes.
8. Return the steak to the skillet, tossing to coat evenly in the sauce.
9. Add green onions, stirring just until they begin to soften, about 1 minute, to maintain their crunch.

Now, the Mongolian Beef boasts a perfect balance of crispy and tender textures, with a sauce that’s both sweet and savory. Serve it over steamed rice or with a side of stir-fried vegetables for a complete meal.

Slow Cooker Mongolian Beef

Outstanding for busy weeknights, this Slow Cooker Mongolian Beef transforms simple ingredients into a flavorful feast. Tender beef and a savory-sweet sauce come together effortlessly.

Ingredients

– 1.5 lbs flank steak, thinly sliced against the grain
– 1/4 cup cornstarch, for a crispy coating
– 1/2 cup low-sodium soy sauce, for depth of flavor
– 1/2 cup packed brown sugar, for a caramelized sweetness
– 1/2 cup water, to balance the sauce
– 3 cloves garlic, minced, for aromatic punch
– 1 tsp freshly grated ginger, for a spicy kick
– 2 tbsp high-heat oil, like avocado oil, for searing
– 2 green onions, sliced, for fresh garnish

Instructions

1. Toss thinly sliced flank steak with cornstarch until fully coated. Shake off excess.
2. Heat oil in a large skillet over medium-high heat. Sear beef in batches until browned, about 2 minutes per side. Avoid overcrowding for even browning.
3. Transfer seared beef to slow cooker. Add soy sauce, brown sugar, water, garlic, and ginger. Stir to combine.
4. Cover and cook on LOW for 4 hours or HIGH for 2 hours, until beef is tender.
5. Garnish with sliced green onions before serving. For extra crispness, broil the cooked beef on a baking sheet for 2-3 minutes.
Tender beef chunks coated in a glossy, rich sauce make this dish irresistible. Serve over steamed jasmine rice or crisp lettuce wraps for contrasting textures.

Mongolian Beef and Broccoli

Craving a dish that combines tender beef with crisp broccoli in a savory sauce? Mongolian Beef and Broccoli delivers with minimal fuss and maximum flavor.

Ingredients

• 1 lb flank steak, thinly sliced against the grain
• 2 cups fresh broccoli florets, vibrant green and crisp
• 1/4 cup soy sauce, rich and umami-packed
• 2 tbsp hoisin sauce, sweet and tangy
• 1 tbsp fresh ginger, finely grated
• 2 cloves garlic, minced
• 1/2 cup beef broth, low-sodium and robust
• 1 tbsp cornstarch, for thickening
• 2 tbsp vegetable oil, high smoke point
• 1 tsp red pepper flakes, for a subtle heat

Instructions

1. In a bowl, whisk together soy sauce, hoisin sauce, ginger, garlic, beef broth, and cornstarch until smooth. Set aside.
2. Heat 1 tbsp vegetable oil in a large skillet over medium-high heat until shimmering.
3. Add beef slices in a single layer. Cook for 2 minutes per side until browned but not fully cooked. Remove and set aside.
4. In the same skillet, add remaining oil and broccoli. Stir-fry for 3 minutes until bright green and slightly tender.
5. Return beef to the skillet. Pour sauce over and stir to coat. Simmer for 2 minutes until sauce thickens and beef is cooked through.
6. Sprinkle with red pepper flakes. Stir once more and remove from heat.

Hearty and satisfying, this dish pairs the silkiness of beef with the crunch of broccoli. Serve over steamed jasmine rice for a complete meal that’s as visually appealing as it is delicious.

Crispy Mongolian Beef

Just when you thought beef couldn’t get any better, this Crispy Mongolian Beef recipe proves otherwise. It’s a game-changer for weeknight dinners.

Ingredients

• 1 lb flank steak, thinly sliced against the grain
• 1/4 cup cornstarch, for that perfect crisp
• 3 tbsp high-smoke point vegetable oil, like avocado
• 3 cloves garlic, minced to aromatic perfection
• 1/2 cup low-sodium soy sauce, for balanced flavor
• 1/2 cup packed light brown sugar, for a hint of sweetness
• 1/2 cup water
• 1 tsp freshly grated ginger, for a zesty kick
• 2 green onions, sliced diagonally for garnish

Instructions

1. Pat the flank steak slices dry with paper towels to ensure maximum crispiness.
2. Toss the steak slices in cornstarch until fully coated, shaking off excess.
3. Heat vegetable oil in a large skillet over medium-high heat until shimmering, about 2 minutes.
4. Fry the steak in batches until golden and crispy, about 2 minutes per side. Avoid overcrowding the pan.
5. Remove steak and set aside. Drain all but 1 tbsp of oil from the skillet.
6. Add minced garlic and grated ginger to the skillet, sautéing until fragrant, about 30 seconds.
7. Pour in soy sauce, brown sugar, and water, stirring to combine. Bring to a simmer.
8. Return the crispy beef to the skillet, tossing to coat in the sauce until thickened, about 2 minutes.
9. Garnish with sliced green onions before serving.

Serve this Crispy Mongolian Beef over a bed of steamed jasmine rice for a textural contrast. The beef stays remarkably crisp under the glossy sauce, offering a perfect balance of sweet and savory. Try adding a sprinkle of sesame seeds for an extra nutty crunch.

Mongolian Beef Lettuce Wraps

Lettuce wraps offer a fresh, crunchy vessel for savory Mongolian beef, blending textures and flavors effortlessly.

Ingredients

• 1 lb thinly sliced flank steak, marbled for tenderness
• 2 tbsp toasted sesame oil, aromatic and nutty
• 1/4 cup low-sodium soy sauce, rich and umami-packed
• 2 tbsp hoisin sauce, sweet and complex
• 1 tbsp freshly grated ginger, pungent and spicy
• 2 cloves garlic, minced to a fine paste
• 1/2 cup brown sugar, for a caramelized glaze
• 1/2 cup water, to balance the sauce
• 1 tbsp cornstarch, for thickening
• 1 head butter lettuce, leaves separated and chilled for crispness
• 2 green onions, thinly sliced for garnish

Instructions

1. Heat sesame oil in a large skillet over medium-high heat until shimmering.
2. Add flank steak, spreading evenly. Sear for 2 minutes per side until browned. Remove steak.
3. In the same skillet, combine soy sauce, hoisin sauce, ginger, garlic, brown sugar, and water. Bring to a simmer.
4. Mix cornstarch with 1 tbsp water, then stir into the sauce. Cook for 1 minute until thickened.
5. Return steak to the skillet, tossing to coat. Simmer for 2 minutes to infuse flavors.
6. Arrange lettuce leaves on a platter. Spoon beef mixture into leaves, garnish with green onions.

Serve immediately for the best texture contrast. The beef should be sticky-sweet, the lettuce crisp and cool. Try adding a sprinkle of sesame seeds for extra crunch.

Mongolian Beef Noodle Bowl

Whisk together a quick, flavorful sauce and toss with tender beef and chewy noodles for a satisfying meal. This Mongolian Beef Noodle Bowl comes together in under 30 minutes, perfect for busy weeknights.

Ingredients

• 1 lb flank steak, thinly sliced against the grain
• 8 oz wide rice noodles, cooked al dente
• 3 tbsp soy sauce, rich and dark
• 2 tbsp brown sugar, packed
• 1 tbsp hoisin sauce, thick and savory
• 2 cloves garlic, minced
• 1 tsp ginger, freshly grated
• 2 tbsp vegetable oil, high smoke point
• 1/2 cup green onions, sliced
• 1 tsp red pepper flakes, for heat

Instructions

1. In a small bowl, mix soy sauce, brown sugar, hoisin sauce, garlic, and ginger until sugar dissolves. Set aside.
2. Heat vegetable oil in a large skillet over high heat until shimmering. Tip: Ensure the skillet is very hot to sear the beef properly.
3. Add flank steak in a single layer. Cook for 2 minutes without stirring to achieve a golden crust.
4. Stir beef and cook for another 1 minute until no longer pink. Remove beef from skillet.
5. In the same skillet, add the sauce mixture. Simmer for 1 minute until slightly thickened. Tip: Adjust heat to prevent burning.
6. Return beef to skillet, add cooked noodles and green onions. Toss everything together for 2 minutes until well coated. Tip: Use tongs for easy mixing.
7. Sprinkle with red pepper flakes before serving.

Flaky beef and silky noodles soak up the bold, sweet-savory sauce. Serve with extra green onions on top for a fresh crunch.

Easy Mongolian Beef Skillet

Mongolian beef skillet brings bold flavors to your weeknight dinner in under 30 minutes.

Ingredients

• 1 lb flank steak, thinly sliced against the grain
• 1/4 cup cornstarch, for a crispy coating
• 3 tbsp vegetable oil, for high-heat cooking
• 1/2 cup low-sodium soy sauce, for a balanced saltiness
• 1/2 cup brown sugar, packed for a deep sweetness
• 1/2 cup water, to create the sauce
• 3 garlic cloves, minced for aromatic punch
• 1 tsp fresh ginger, grated for a zesty kick
• 1/2 tsp red pepper flakes, for a subtle heat
• 2 green onions, sliced for a fresh garnish

Instructions

1. Toss the sliced flank steak with cornstarch until fully coated. Shake off excess.
2. Heat vegetable oil in a large skillet over medium-high heat until shimmering.
3. Add the steak in a single layer. Cook for 2 minutes per side until crispy. Work in batches to avoid steaming.
4. Remove steak. Drain all but 1 tbsp oil from the skillet.
5. Add minced garlic, grated ginger, and red pepper flakes. Sauté for 30 seconds until fragrant.
6. Pour in soy sauce, brown sugar, and water. Stir and simmer for 3 minutes until slightly thickened.
7. Return the steak to the skillet. Toss to coat evenly in the sauce. Cook for 1 minute to heat through.
8. Garnish with sliced green onions before serving.

Crispy on the outside and tender inside, this Mongolian beef pairs perfectly with steamed rice. For a twist, serve it over crispy fried rice or alongside stir-fried vegetables.

Mongolian Beef with Rice

Just when you thought your weeknight dinner routine couldn’t get any better, this Mongolian Beef with Rice comes along. It’s a game-changer with its bold flavors and quick prep time.

Ingredients

• 1 lb flank steak, thinly sliced against the grain
• 1/4 cup cornstarch, for a crispy coating
• 3 tbsp vegetable oil, for high-heat frying
• 1/2 cup low-sodium soy sauce, for a balanced saltiness
• 1/2 cup brown sugar, packed for a deep sweetness
• 1/2 cup water, to create the sauce
• 4 cloves garlic, minced for aromatic punch
• 1 tsp fresh ginger, grated for a zesty kick
• 1/2 tsp crushed red pepper flakes, for a subtle heat
• 2 cups cooked jasmine rice, fluffy and fragrant
• 2 green onions, sliced for a fresh garnish

Instructions

1. Pat the flank steak slices dry with paper towels to ensure the cornstarch sticks well.
2. Toss the steak slices in cornstarch until evenly coated, shaking off excess for a light layer.
3. Heat vegetable oil in a large skillet over medium-high heat until shimmering, about 2 minutes.
4. Fry the steak in batches for 1-2 minutes per side until crispy and golden. Tip: Avoid overcrowding the pan to ensure even cooking.
5. Remove steak and set aside. Drain all but 1 tbsp of oil from the skillet.
6. In the same skillet, combine soy sauce, brown sugar, water, garlic, ginger, and red pepper flakes. Bring to a simmer over medium heat.
7. Cook the sauce for 3-4 minutes, stirring occasionally, until slightly thickened. Tip: The sauce should coat the back of a spoon.
8. Return the steak to the skillet, tossing to coat in the sauce for 1 minute. Tip: This step melds the flavors together.
9. Serve the Mongolian beef over jasmine rice, garnished with green onions.

Perfectly crispy beef meets a glossy, sweet-savory sauce in this dish. The contrast of textures and flavors makes it a standout, especially when served with extra green onions for a pop of color.

Spicy Mongolian Beef Tacos

Mongolian beef meets tacos in this fiery fusion dish that’s ready in under 30 minutes. Perfect for weeknight dinners that pack a punch.

Ingredients

• 1 lb thinly sliced flank steak, tender and marbled
• 2 tbsp high-smoke point vegetable oil, like avocado
• 3 cloves garlic, minced to aromatic perfection
• 1 tbsp freshly grated ginger, vibrant and zesty
• 1/2 cup low-sodium soy sauce, rich and umami-packed
• 1/4 cup packed brown sugar, for a caramelized glaze
• 1 tbsp sriracha, fiery and bold
• 1 tsp crushed red pepper flakes, for an extra kick
• 8 small flour tortillas, warm and pliable
• 1/2 cup sliced green onions, crisp and fresh
• 1/4 cup chopped cilantro, bright and herbaceous

Instructions

1. Heat oil in a large skillet over medium-high heat until shimmering, about 1 minute.
2. Add steak in a single layer; cook undisturbed for 2 minutes to sear. Flip and cook 1 more minute. Tip: Don’t overcrowd the pan to ensure a good sear.
3. Remove steak; set aside. In the same skillet, add garlic and ginger. Sauté 30 seconds until fragrant.
4. Stir in soy sauce, brown sugar, sriracha, and red pepper flakes. Bring to a simmer over medium heat.
5. Return steak to skillet; toss to coat. Simmer 2 minutes until sauce thickens slightly. Tip: The sauce should cling to the steak without being too thick.
6. Warm tortillas in a dry skillet over medium heat, 20 seconds per side. Tip: Keep them covered with a towel to stay soft.
7. Divide beef among tortillas. Top with green onions and cilantro.

Delight in the contrast of tender beef against the crisp veggies, all wrapped in a soft tortilla. Serve with lime wedges for a zesty finish.

Mongolian Beef and Mushroom Stir Fry

A bold stir fry that combines tender beef with earthy mushrooms for a quick, flavorful meal. Perfect for weeknights when you crave something hearty without the hassle.

Ingredients

• 1 lb thinly sliced flank steak, cut against the grain
• 2 cups sliced cremini mushrooms, fresh and firm
• 3 tbsp soy sauce, rich and aged
• 2 tbsp hoisin sauce, thick and sweet
• 1 tbsp ginger, freshly grated
• 2 cloves garlic, minced
• 1 tbsp cornstarch, fine and powdery
• 2 tbsp vegetable oil, high smoke point
• 1/2 cup green onions, sliced diagonally

Instructions

1. In a bowl, mix sliced flank steak with soy sauce, hoisin sauce, ginger, garlic, and cornstarch. Let marinate for 15 minutes for deeper flavor.
2. Heat vegetable oil in a large skillet over high heat until shimmering, about 1 minute. Tip: The oil should be hot enough to sear the beef quickly.
3. Add the marinated beef in a single layer. Cook undisturbed for 2 minutes to develop a crust, then stir-fry for another 2 minutes until just cooked through. Remove beef from skillet.
4. In the same skillet, add cremini mushrooms. Stir-fry for 3-4 minutes until they release moisture and start to brown. Tip: Don’t overcrowd the skillet to ensure mushrooms brown properly.
5. Return the beef to the skillet with the mushrooms. Add green onions. Stir-fry for 1 minute to combine. Tip: The green onions should remain crisp for texture contrast.

You’ll love the juicy beef paired with the umami-packed mushrooms. Serve over steamed jasmine rice or crisp lettuce cups for a refreshing twist.

Honey Garlic Mongolian Beef

You won’t believe how this Honey Garlic Mongolian Beef transforms your weeknight dinner into a gourmet experience.

Ingredients

– 1 lb thinly sliced flank steak (tender, marbled) – 1/4 cup rich soy sauce – 1/4 cup sweet honey – 2 tbsp minced garlic (aromatic, fresh) – 1 tbsp grated ginger (zesty, pungent) – 1/2 cup cornstarch (fine, powdery) – 1/4 cup vegetable oil (neutral, high-smoke point) – 1/2 cup water – 2 green onions (crisp, thinly sliced)

Instructions

1. Pat the flank steak dry with paper towels to ensure the cornstarch sticks well. 2. Coat each piece of steak evenly with cornstarch, shaking off excess. 3. Heat vegetable oil in a large skillet over medium-high heat until shimmering. 4. Fry the steak in batches until golden brown, about 2 minutes per side. Avoid overcrowding for even cooking. 5. Remove steak and set aside, draining excess oil but leaving about 1 tbsp in the skillet. 6. Sauté garlic and ginger in the same skillet for 30 seconds until fragrant. 7. Stir in soy sauce, honey, and water, bringing to a simmer. 8. Return the steak to the skillet, tossing to coat in the sauce until thickened, about 2 minutes. 9. Garnish with green onions before serving. For an extra kick, add a sprinkle of red pepper flakes. Flaky, tender beef coated in a sticky, sweet, and savory sauce pairs perfectly with steamed jasmine rice or crisp stir-fried vegetables.

Mongolian Beef Ramen

You’ve probably craved something savory and satisfying after a long day. Mongolian Beef Ramen hits the spot with its bold flavors and comforting warmth.

Ingredients

• 8 oz flank steak, thinly sliced against the grain
• 2 packs of instant ramen noodles, seasoning packets discarded
• 2 tbsp vegetable oil, for high-heat cooking
• 3 cloves garlic, minced to release aroma
• 1/4 cup soy sauce, for deep umami flavor
• 1/4 cup brown sugar, packed for sweetness
• 1/2 cup beef broth, rich and savory
• 1 tsp ginger, freshly grated for zing
• 2 green onions, sliced for crisp garnish
• 1 tsp red pepper flakes, for a subtle kick

Instructions

1. Heat vegetable oil in a large skillet over medium-high heat until shimmering.
2. Add thinly sliced flank steak to the skillet. Cook for 2 minutes per side until browned. Remove and set aside.
3. In the same skillet, add minced garlic and grated ginger. Sauté for 30 seconds until fragrant.
4. Stir in soy sauce, brown sugar, beef broth, and red pepper flakes. Bring to a simmer for 3 minutes to thicken slightly.
5. Meanwhile, cook ramen noodles in boiling water for 2 minutes until al dente. Drain and set aside.
6. Return the cooked steak to the skillet. Toss to coat in the sauce and heat through for 1 minute.
7. Divide noodles between bowls. Top with the Mongolian beef and sauce. Garnish with sliced green onions.

A perfect balance of sweet and savory, this dish offers tender beef with a slight chew from the noodles. Serve it with a side of steamed veggies for added crunch.

Mongolian Beef Spring Rolls

A bold twist on classic flavors, these Mongolian Beef Spring Rolls pack a punch with their savory-sweet filling and crispy wrapper.

Ingredients

• 1 lb thinly sliced flank steak, marbled for tenderness
• 2 tbsp rich soy sauce
• 1 tbsp fragrant hoisin sauce
• 1 tbsp sharp minced garlic
• 1 tsp fiery grated ginger
• 2 tbsp sweet brown sugar
• 1 cup crisp shredded carrots
• 1 cup fresh sliced green onions
• 12 spring roll wrappers, ultra-thin
• 1 qt golden vegetable oil, for frying

Instructions

1. In a bowl, combine flank steak, soy sauce, hoisin sauce, garlic, ginger, and brown sugar. Marinate for 30 minutes at room temperature.
2. Heat a large skillet over medium-high heat. Add the marinated beef and cook for 4-5 minutes until browned. Tip: Do not overcrowd the skillet to ensure even cooking.
3. Transfer the cooked beef to a plate. In the same skillet, sauté carrots and green onions for 2 minutes until slightly softened.
4. Lay a spring roll wrapper on a clean surface. Place 2 tbsp of beef and 1 tbsp of vegetable mixture in the center. Fold the sides over the filling and roll tightly. Tip: Use a dab of water to seal the edge.
5. In a deep fryer or heavy pot, heat oil to 350°F. Fry spring rolls in batches for 3-4 minutes until golden brown. Tip: Maintain oil temperature for a crisp finish.
6. Drain on paper towels. Serve immediately.

Not just another appetizer, these spring rolls offer a crunchy exterior with a juicy, flavorful interior. Pair with a spicy dipping sauce for an extra kick.

Mongolian Beef Pizza

Hankering for a twist on pizza night? Mongolian beef pizza combines savory, sweet, and spicy flavors atop a crispy crust. It’s a fusion dish that’ll surprise your taste buds.

Ingredients

• 1 lb thinly sliced flank steak, marinated in soy sauce and brown sugar
• 1 pre-made pizza dough, stretched to 12-inch diameter
• 1/2 cup hoisin sauce, thick and glossy
• 1 cup shredded mozzarella cheese, creamy and mild
• 1/2 cup shredded provolone cheese, sharp and tangy
• 1/4 cup green onions, thinly sliced for a fresh crunch
• 1 tbsp sesame oil, rich and nutty
• 1 tsp red pepper flakes, for a spicy kick

Instructions

1. Preheat oven to 475°F with a pizza stone inside for 30 minutes to ensure a crispy crust.
2. Spread hoisin sauce evenly over the stretched pizza dough, leaving a 1-inch border for the crust.
3. Sprinkle mozzarella and provolone cheeses over the sauce, covering completely.
4. Arrange marinated flank steak slices on top of the cheese, ensuring even distribution.
5. Drizzle sesame oil over the pizza and sprinkle with red pepper flakes for heat.
6. Transfer pizza to the preheated stone and bake for 12-15 minutes, until crust is golden and cheese bubbles.
7. Remove from oven and immediately top with green onions for freshness.

Out of the oven, this pizza boasts a perfect balance of textures—crispy crust, tender beef, and melted cheese. Serve slices with extra hoisin sauce for dipping to amplify the flavors.

Mongolian Beef Stuffed Peppers

Forget takeout—these Mongolian beef stuffed peppers pack all the savory, sweet, and slightly spicy flavors you crave into a wholesome, hand-held meal.

Ingredients

• 1 lb lean ground beef, preferably 90% lean for optimal flavor
• 4 large bell peppers, vibrant colors preferred, tops removed and seeds discarded
• 1/2 cup low-sodium soy sauce, for a balanced saltiness
• 1/4 cup packed dark brown sugar, for a deep, molasses-like sweetness
• 2 tbsp fresh ginger, finely grated for a pungent kick
• 3 garlic cloves, minced to release their aromatic oils
• 1/2 tsp crushed red pepper flakes, for a subtle heat
• 1 tbsp cornstarch, to thicken the sauce to a glossy perfection
• 2 tbsp water, to create a smooth slurry
• 2 green onions, thinly sliced for a crisp, fresh garnish
• 1 tbsp sesame oil, for a nutty, rich finish

Instructions

1. Preheat your oven to 375°F (190°C) to ensure a perfectly cooked pepper.
2. In a large skillet over medium-high heat, brown the ground beef until no pink remains, about 5-7 minutes. Drain excess fat.
3. Add soy sauce, brown sugar, ginger, garlic, and red pepper flakes to the beef. Stir to combine and simmer for 2 minutes.
4. In a small bowl, mix cornstarch and water to create a slurry. Stir into the beef mixture and cook until the sauce thickens, about 1 minute.
5. Stand the prepared bell peppers in a baking dish. Evenly divide the beef mixture among them.
6. Bake for 25-30 minutes, until peppers are tender but still hold their shape.
7. Drizzle with sesame oil and garnish with green onions before serving.

Amazingly tender peppers cradle a juicy, flavorful beef filling with a sauce that’s just the right balance of sweet and spicy. Serve atop a bed of steamed jasmine rice for an extra satisfying meal.

Mongolian Beef Meatballs

Unleash a burst of flavor with these Mongolian Beef Meatballs, combining the boldness of Mongolian sauce with the comfort of meatballs. Perfect for a quick dinner or party appetizer.

Ingredients

• 1 lb ground beef, 80/20 blend for juiciness
• 1/4 cup breadcrumbs, fine and golden
• 1 large egg, farm-fresh and beaten
• 2 cloves garlic, minced to aromatic perfection
• 1 tbsp ginger, freshly grated for zing
• 1/4 cup green onions, thinly sliced for crunch
• 1/2 cup soy sauce, rich and savory
• 1/4 cup brown sugar, packed for sweetness
• 1 tbsp cornstarch, for thickening
• 1/2 cup water, cold
• 2 tbsp vegetable oil, for frying

Instructions

1. Preheat oven to 375°F. Line a baking sheet with parchment paper.
2. In a large bowl, combine ground beef, breadcrumbs, egg, garlic, ginger, and half the green onions. Mix until just combined; overmixing leads to tough meatballs.
3. Shape mixture into 1-inch meatballs, placing them on the prepared sheet. Bake for 20 minutes, or until browned and cooked through.
4. While meatballs bake, whisk soy sauce, brown sugar, cornstarch, and water in a saucepan over medium heat. Stir constantly until sauce thickens, about 5 minutes.
5. Heat vegetable oil in a large skillet over medium-high heat. Add baked meatballs and sauce, tossing to coat evenly. Cook for 2 minutes, allowing flavors to meld.
6. Garnish with remaining green onions. Serve immediately over steamed rice or as a standalone appetizer.

Delight in the tender, juicy meatballs coated in a glossy, sweet-savory sauce. The green onions add a fresh contrast, making every bite a balance of flavors and textures.

Mongolian Beef Fried Rice

Rustle up a quick, flavorful dinner with this Mongolian Beef Fried Rice, combining tender beef and crisp veggies in a savory sauce. Perfect for busy weeknights, it’s a satisfying meal that comes together in minutes.

Ingredients

– 1 lb flank steak, thinly sliced against the grain
– 2 cups cooked jasmine rice, day-old and chilled
– 3 tbsp soy sauce, rich and dark
– 2 tbsp hoisin sauce, thick and glossy
– 1 tbsp brown sugar, packed
– 2 cloves garlic, minced
– 1 tbsp fresh ginger, grated
– 2 tbsp vegetable oil, high smoke point
– 1 cup frozen peas and carrots, thawed
– 2 green onions, sliced
– 1/2 tsp red pepper flakes, for heat

Instructions

1. In a small bowl, whisk together soy sauce, hoisin sauce, and brown sugar until smooth. Set aside.
2. Heat 1 tbsp vegetable oil in a large skillet over high heat until shimmering. Add steak slices in a single layer; cook undisturbed for 2 minutes for a sear.
3. Flip steak; cook 1 minute more. Transfer to a plate.
4. Reduce heat to medium; add remaining oil. Sauté garlic and ginger for 30 seconds until fragrant.
5. Stir in peas and carrots; cook 2 minutes until tender-crisp.
6. Push veggies to one side; add rice to the skillet. Break up clumps with a spatula.
7. Pour sauce over rice; toss to coat evenly. Cook 2 minutes until rice is heated through.
8. Return beef to skillet; mix well. Sprinkle with green onions and red pepper flakes.
9. Serve immediately for best texture. Oven-fresh, this dish boasts a perfect balance of chewy rice, tender beef, and crisp vegetables. Try topping with a fried egg for extra richness.

Conclusion

Just like that, we’ve explored 18 mouthwatering Spicy Mongolian Beef recipes that promise to spice up your dinner routine! Whether you’re craving something sweet, savory, or extra spicy, there’s a dish here for everyone. We’d love to hear which recipe stole your heart—drop a comment below with your favorite. Don’t forget to share this flavorful roundup with fellow foodies on Pinterest. Happy cooking!

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