This quick and simple recipe for spicy Mongolian beef has a delicious flavor and only takes a few minutes to cook. For a great family dinner, serve with rice and a vegetable side dish.
| Prep Time: | 15 mins |
| Cook Time: | 10 mins |
| Additional Time: | 1 hr |
| Total Time: | 1 hr 25 mins |
| Servings: | 4 |
Ingredients
- ¼ cup soy sauce
- 1 tablespoon hoisin sauce
- 1 tablespoon sesame oil
- 2 teaspoons white sugar
- 1 tablespoon minced garlic
- 1 tablespoon red pepper flakes (Optional)
- 1 pound beef flank steak, thinly sliced
- 1 tablespoon peanut oil
- 2 large green onions, thinly sliced
Instructions
- Whisk together soy sauce, hoisin sauce, sesame oil, sugar, garlic, and red pepper flakes in a large bowl. Toss beef with marinade; cover the bowl and refrigerate for 1 hour to overnight.
- Heat peanut oil in a wok or large, nonstick skillet over high heat. Cook and stir green onions in hot oil for 5 to 10 seconds. Remove beef from marinade and add to green onions in the wok; discard marinade. Cook and stir until beef is no longer pink and begins to brown, about 5 minutes.
Nutrition Facts
| Calories | 200 kcal |
| Carbohydrate | 8 g |
| Cholesterol | 25 mg |
| Dietary Fiber | 1 g |
| Protein | 15 g |
| Saturated Fat | 3 g |
| Sodium | 996 mg |
| Sugars | 4 g |
| Fat | 12 g |
| Unsaturated Fat | 0 g |
Reviews
Nice very nice
I use reduced salt soy sauce yet it was still too salty. I also reduced the pepper flakes to a teaspoon, glad I did. I’d have to reduce the soy sauce if I make it again.
I decreased the red pepper flakes to 1 teaspoon and added 3 cut up baby bok choy for more veggies.
Made for the first time and I added, peppers, onions and snow peas…husband loved it. My only concern was the sodium as was salty. Any way to make it less salty? I used the Braggs amino and Hoison sauce.
I added some brown sugar and pepper. Marinated for a day. Came out nicely.
So easy and flavorful, this one tastes a lot like good takeout/has been added to my regular rotation.
Wonderful – an instant hit. A little less on the red-pepper flakes. Used oyster sauce instead of hoisin , as I was out. Sauteed bamboo shoots, bean sprouts and green onions in sauce.
it was delicious! The only thing I did, based on other rivers is double the marinade so we would have more sauce. I didn’t use as much crushed red pepper
I really liked how it came out but adjusted to 1 tsp for red pepper flakes because I can handle a little bit of spiciness but not too much. My friends and family liked it too. I also marinated it overnight so the sauce could really soak in.
Who knew flank steak could be so tender? i sliced super thin before marinating. It was excellent over rice. I usually eat more chicken than beef but I for sure will make this again! I added a little siracha to give my serving a tad more heat.
This tastes just like my favorite Chinese restaurant version except that it needs 6 green onions per each 1/2 pound beef to be the same. Also, reduce red pepper flakes a little.
I follow this recipe but ended up tweaking by adding a little too. Didn’t have hoisin sauce so used katsu. Also cooked baby carrots, cut onions and green pepper in a wok in sesame oil. Took that off to the side and cooked the meat in the marinade. Took meat off after a few min to let the meat rest but left sauce in wok and Added veggies back in. I served over ramen noodles so used beef packets from those straight into marinade sauce. Mixed beef in w veggies and served over ramen noodles with green onions sprinkled on top. Total 5 star. Oh and I would triple sauce next time as kids wanted more.
This recipe is excellent. Love the spice! Very easy to adjust heat by removing pepper flakes. I made this because my family doesn’t like seafood so they won’t eat the recipes that I normally stir fry. So I am adding to my list of recipes that have beef and chicken. This comes out great when I cook it on my 60,000 BTU set up.
This dish has become one of our Go-To dinners for my household! I think my only alterations were the use of garlic powder as opposed to minced garlic when I marinate for less time and the addition of chili oil for a bit of an extra kick
This was beyond AMAZING!! My guys loved this!! The only changes I made were: used only 1 tsp of red pepper flakes per pound of flank steak, doubled the sauce and thickened it with 2 1/2 tsp of flour per 2 lbs of flank (a must), and sprinkled sesame seeds over the beef while cooking. Also followed another persons addition of matchstick carrots and yellow onions sauté in sesame oil with garlic. I used 4 carrots, 3 onions, and 3 tsp. garlic per 2lbs of flank steak. Thank you for this DELICIOUS recipe!!
i made it with leftover steak
Pretty good, but way too much heat for my taste! Just need to decrease the pepper flakes! Glad that I tried it though!
I make this recipe for everyone. I do however make 4 times the sauce and buy 2 plus pounds of flank steak. We save 1/2 the marinade to pour over rice and steak when finished to give it a lot more flavor. I don’t add 4 x’s the garlic or red pepper flakes though otherwise it gets way too spicy.
I had no hoisin sauce, so added tbsp of mirin, 2 tsp peanut butter, additional tbsp roasted sesame oil. The heat was just right, though next time I will use low sodium soy sauce. It was a little too salty.
My husband really enjoyed this! I even added asparagus. I’ve tried it with flank steak and sirloin. I prefer flank steak.
Made this tonight for the first time. It was really good! I marinated the meat all day, and I think that helped tenderize the meat. Good flavor! Thank you!