Super-Simple, Super-Spicy Mongolian Beef

Super-Simple, Super-Spicy Mongolian Beef

247 Reviews 29 Pics
  • Prep

    15 m
  • Cook

    6 m
  • Ready In

    1 h 21 m
Recipe by  Ang

“This is a great-tasting recipe that is easy to prepare ahead and takes minutes to actually cook it! Serve with rice and veggie side for a nice family dinner!”

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Adjust Servings

Original recipe yields 4 servings



  1. Whisk together soy sauce, hoisin sauce, sesame oil, sugar, garlic, and red pepper flakes in a bowl. Toss beef with marinade, cover, and refrigerate 1 hour to overnight.
  2. Heat peanut oil in a wok or large, nonstick skillet over high heat. Add the green onions, and cook for 5 to 10 seconds before stirring in the beef. Cook and stir until the beef is no longer pink and is beginning to brown, about 5 minutes.

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Reviews (247)

Rate This Recipe
Robb M.

Robb M.

This was awesome. I marinated the meat for 24 hours. Instead of red pepper flakes I used 1 Tbl of Mongolian Fire Oil, which added a hint of fire but nothing you need a drink close by for. I also cooked half a white onion, half a red onion, 1/2 a cup of left over red bell pepper and some julienned carrots. Cooked the Onions and Peppers separately in a Tbl. Sesame oil and a Tbl. of Mongolian Fire oil (found in the Asian section of your local grocery) and a Tsp of minced garlic. I used sirloin instead cutting into thin strips. Mixed the Veggies back in at the end and then served it over Oven Brown Rice (found on this side). I have an excellent local Mongolian restaurant we love, sad to say I can now make it better, cheaper, and faster at home. This dish is defiantly going into the dinner rotation!



Very very good. I would make it again . Works very well in the crock pot. The beef comes out very tender and full of flavor. My husband loved it and ask me to make it again real soon.



I've tried a few other Mongolian Beef recipes, but this is the best one so far! I used sirloin steak and reduced the garlic and definitely decreased the red pepper like the other reviewers said. I only used 1/2 tsp and it was perfect. This was so good and even got the approval of my husband! I will definitely be making this again!

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Amount Per Serving (4 total)

  • Calories
  • 200 cal
  • 10%
  • Fat
  • 11.9 g
  • 18%
  • Carbs
  • 7.9 g
  • 3%
  • Protein
  • 15.4 g
  • 31%
  • Cholesterol
  • 25 mg
  • 8%
  • Sodium
  • 996 mg
  • 40%

Based on a 2,000 calorie diet



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Beef Bulgogi


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Thai Beef