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Spicy Mongolian Beef with Scallions and Sesame Rice

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Prep Time 20 minutes
Cook Time 15 minutes
Total Time 35 minutes
Course Main Course
Cuisine American, Chinese
Servings 4

Equipment

  • 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.

Ingredients
  

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

Instructions
 

Step 1: Cook the Sesame Rice

  1. 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

  1. 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

  1. 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

  1. 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

  1. 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

  1. 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

  1. Spoon the sesame rice into bowls and top with the spicy Mongolian beef. Garnish with additional sesame seeds or scallions if desired. Enjoy immediately.