If you’ve ever found yourself craving the bold, sweet-and-savory punch of your favorite takeout dish, this Spicy Mongolian Beef with Scallions and Sesame Rice will satisfy that urge—and then some. This recipe brings together tender strips of beef coated in a glossy Mongolian beef sauce, caramelized just enough for a sticky finish, and balanced with the gentle heat of red chili flakes. Tossed with vibrant green scallions and served over fragrant sesame-infused rice, this dish feels restaurant-worthy but is actually one of the easier meals you can throw together on a busy weeknight. Inspired by classic Chinese beef recipes and the deep umami flavors found in Asian beef recipes, it’s the kind of meal that disappears fast—and has everyone asking for seconds.
Spicy Mongolian Beef with Scallions and Sesame Rice
Prep Time 20 minutes mins
Cook Time 15 minutes mins
Total Time 35 minutes mins
Course Main Course
Cuisine American, Chinese
Wok or large nonstick skillet A wok is ideal for high-heat stir-frying, but a large sauté pan works well too.
Medium saucepan For cooking the rice.
Sharp knife and cutting board You’ll want your beef sliced thinly and cleanly.
Measuring spoons and cups For accuracy in sauce prep.
Small bowl For mixing the Mongolian beef sauce.
Tongs or Chopsticks To toss the beef in the pan without breaking the delicate strips.
For the Spicy Mongolian Beef
- 1 lb flank steak or sirloin thinly sliced against the grain
- 1/4 cup cornstarch for dredging
- 2 tablespoons vegetable oil
- 4 garlic cloves finely minced
- 1 tablespoon fresh ginger grated
- 1/2 teaspoon crushed red pepper flakes adjust to taste
- 1/3 cup low sodium soy sauce
- 1/3 cup dark brown sugar
- 1/4 cup water
- 1 tablespoon hoisin sauce optional, for added depth
- 6 scallions cut into 2-inch pieces
- 1 teaspoon sesame oil
For the Sesame Rice
- 1 cup jasmine rice
- 2 cups water
- 1 tablespoon toasted sesame oil
- 1 teaspoon sesame seeds white or black
- Pinch of salt
Step 1: Cook the Sesame Rice
Start with the rice since it takes the longest. Rinse the jasmine rice under cold water until it runs clear. Combine the rice and water in a medium saucepan with a pinch of salt. Bring to a boil, then reduce to low, cover, and simmer for 15 minutes. Once done, fluff with a fork and stir in the toasted sesame oil and sesame seeds.
Step 2: Prep the Beef
Slice the beef thinly against the grain—this helps it stay tender during cooking. Lightly dredge each slice in cornstarch, shaking off the excess. This step gives the beef a light, crispy texture when seared and helps the sauce cling to it later.
Step 3: Make the Mongolian Sauce
In a small bowl, combine soy sauce, brown sugar, water, hoisin (if using), and red pepper flakes. Stir until the sugar dissolves. This is your Mongolian beef sauce base—simple, bold, and delicious.
Step 4: Sear the Beef
Heat 1 tablespoon of vegetable oil in your wok or skillet over medium-high heat. Add the beef in a single layer—do it in batches if necessary to avoid overcrowding. Sear for about 1–2 minutes per side until crispy and browned. Remove from pan and set aside.
Step 5: Build the Sauce
Lower the heat slightly and add the remaining tablespoon of oil. Sauté the garlic and ginger until fragrant (about 30 seconds), then pour in the sauce mixture. Let it simmer for 2–3 minutes, stirring occasionally, until it thickens slightly into a glossy glaze.
Step 6: Combine and Finish
Return the cooked beef to the pan, toss to coat evenly in the sauce, and stir in the scallions. Cook for an additional minute, just until the scallions are slightly wilted but still bright green. Drizzle with sesame oil and give it one final toss.
Step 7: Serve
Spoon the sesame rice into bowls and top with the spicy Mongolian beef. Garnish with additional sesame seeds or scallions if desired. Enjoy immediately.
Pairings
This spicy Mongolian beef is bold enough to stand on its own, but here are a few additions that round out the meal perfectly:
- Steamed or stir-fried bok choy: Adds a fresh crunch and a mild bitterness that balances the sweetness of the sauce.
- Asian cucumber salad: Cool, crisp, and slightly tangy—ideal to cut through the heat.
- Egg drop soup or a miso broth: Light and warming, great for chilly nights or a full Asian-inspired dinner.
- Chilled jasmine tea or light lagers: These beverages refresh your palate between bites.
- Mongolian noodles recipe: If you’re not in the mood for rice, toss the beef with lo mein or thick wheat noodles instead.
FAQs
1. What cut of beef works best for Mongolian beef?
Flank steak is the most popular option due to its tenderness and strong beef flavor, especially when sliced thinly against the grain. Sirloin is a good alternative. Avoid tougher cuts like chuck unless you’re doing a slow cooker variation, like slow cooker Mongolian beef or crock pot Mongolian beef.
2. Can I make this dish with chicken or pork instead?
Absolutely. If you're looking for chicken breast recipes, thinly sliced boneless skinless chicken breast works beautifully with the same sauce. For a pork variation, try pork tenderloin or thin-cut pork chops. You can even take inspiration from Mongolian pork recipes and tweak the seasoning slightly for richness.
3. Is this recipe very spicy?
This version has a noticeable kick, thanks to the red pepper flakes, but it’s easy to adjust. Reduce or omit them for a milder flavor—or add fresh chili paste for extra fire. The sweetness of the brown sugar balances the heat nicely.
4. Can I use pre-made sauce?
You can, but it’s best to make your own for a fresher taste. Store-bought Mongolian beef sauce can be handy in a pinch, but making it from scratch only takes a few minutes and lets you control the flavor.
5. Can I turn this recipe into a make-ahead meal?
Yes! You can cook the beef and sauce in advance, store them separately in the fridge, and then reheat and combine just before serving. It also freezes well. For meal prep, consider making a batch of Mongolian meatballs recipe or even freezing pre-sliced beef with sauce in a bag for a future quick dinner.
