• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
  • Recipes
  • Travel
  • About
  • Shop
  • Contact
cook with dana

Cook With Dana

Spicy Stir-Fried Beef (Previous Name: Mongolian Beef)

October 13, 2021

Jump to Recipe Jump to Video Print Recipe

mongolian beef spicy stir fried beef with chili onions green onions white rice

This Spicy Stir-Fried Beef (previously known as Mongolian Beef) recipe is made by my wonderful father. This was one of my favorites at his Chinese restaurant and was loved by many.

Let me convince you how flavorful, tender, and juicy this beef is! For the marinade, we add cornstarch, oil and water to make it extra juicy and soft. My dad’s marinade uses a little bit of baking soda to tenderize the beef. His cooking tip: seal the marinade with a little bit more oil to lock in the moisture. The stir fry process is super quick, so prep all your onions, garlic and chilis before cooking. The dish is cooked on high heat which gives the beef and onions a very nice smoky flavor.

My parents are now retired but I always will remember my dads’ delicious recipe. Hope you guys try to make it at home, you won’t regret it!

mongolian beef spicy stir fried beef with chili onions green onions white rice

What kind of beef should I use?

beef tenderloin or beef chuck for mongolian beef spicy stir fried beef
lean beef like beef tenderloin or beef chuck

Any lean beef (beef tenderloin or beef chuck) will do! To slice thinly, make sure you have a sharp knife. Cut into thin slices and lightly smash the beef with the back of your knife so the slice is even (and more thin!). Make sure you’re using a large knife with lots of surface area (Chinese knife) Watch video in the recipe card for reference.

Why change the name?

We called this dish Mongolian Beef at my parent’s Chinese restaurant and I shortly realized the name of this dish was not culturally appropriate. The dish’s flavors and origins had no relation to Mongolia whatsoever. I don’t know how the name started, but I can share our own personal experience of how this name keeps getting passed down. My parent’s immigrated to America from China without knowing any English. When they took over the Chinese restaurant, the menu already came with dishes that American customers loved and was familiar with. We made Mongolian Beef just the way the previous owners made it with a few modifications of course and never changed the menu. I think we unknowingly passed it down for years to come without thinking much of it and I would say some others have too.

mongolian beef spicy stir fried beef with chili onions green onions white rice

Ingredients you need for your Spicy Stir-Fried Beef:

  • beef tenderloin or beef chuck
  • salt
  • sugar
  • soy sauce
  • shaoxing cooking wine
  • baking soda
  • corn starch
  • water
  • olive oil
  • chicken bouillon
  • white pepper

stir-fry

  • vegetable oil
  • green onions
  • white onion
  • garlic cloves
  • dried red pepper
  • soy sauce
  • sugar

Steps to make the Spicy Stir-Fried Beef:

marinade beef

Step 1. Slice beef tenderloin or beef chuck into thin slices and place in a bowl.

marinade mongolian beef
marinate the sliced beef with the seasonings in step 2 and add oil at the top!

Step 2. For the beef marinade: add 1 teaspoon salt, 1 teaspoon sugar, 1 tablespoon soy sauce, 1 teaspoon shaoxing cooking wine, 1/4 teaspoon baking soda, 1 tablespoon corn starch, 1/4 cup water, 1 teaspoon olive oil, 1/2 teaspoon chicken bouillon, and a pinch of white pepper. Add a little bit of oil on top of the beef to seal in moisture.

Step 3. Marinate beef for a minimum of 30 minutes to 1 hour. After marinating, you will see that the liquid is soaked up. Give the beef a good stir before frying.

Stir Fry

Step 4. Prep your onions/garlic/dried red peppers before cooking the beef. Cut 6-8 green onions in 2 inches. Slice 1 small white onion and 2 garlic cloves. Set aside and prepare the stir fry!

stir fry beef on high heat
fry beef on high heat until it has a nice sear. Then, take it out of the pan and set aside.

Step 5. Heat up your pan or wok on high heat. Once the pan is hot, add 2 tbs oil. Next fry your beef on high heat until the beef has a nice brown sear. Be careful, the beef has moisture so when it hits the oil, there will be some splatter. I recommend to cover the pan with a lid when the oil starts to splatter.

Step 6. Once beef has a nice brown sear, set it aside.

chili peppers garlic stir fry
don’t throw away the oil! fry the red peppers and garlic in the same oil until peppers have deepened in color.

Step 7. In the pan (still on high heat), there should be some leftover oil from frying the beef. The oil has good flavor so don’t throw away ◡̈ Add 6-8 dried red pepper and 2 sliced garlic. Keep stirring to make sure garlic doesn’t burn. We’re looking for a roasted red pepper and slight golden on the garlic. (takes 1 minute)

Step 8. Add sliced white onions in the pan when the dried red pepper has turned a darker red color. Stir fry onions until translucent. (takes 1-2 minutes)

mongolian beef stir fry with onions beef chili peppers and onions
add sliced onions and then add sliced beef. stir fry for 1-2 minutes

Step 9. Add beef back in with the dried red peppers, white onions, garlic. Add green onions, 1 tbs soy sauce, 1/2 tbs sugar and fry for one minute. The dish is yummy and savory. Its perfect when you serve with some white rice ◡̈ Hope you enjoy!

mongolian beef spicy stir fried beef in pan hot add green onions and soy sauce
lastly add green onions, soy sauce and sugar. Fry for 1 more minute.

Sign up for my newsletter (no spam I promise!) so you never miss a new recipe from Cook with Dana ◡̈

best mongolian beef recipe
Print Recipe Pin Recipe
5 from 4 votes

Stir-Fried Spicy Beef (Previously: Mongolian Beef)

Sliced beef marinated in soy and then stir-fried with peppers and onions.
Prep Time45 mins
Cook Time15 mins
Course: Main Course
Servings: 2 people

Ingredients

beef marinade

  • ½ pound beef tenderloin or beef chuck
  • 1 teaspoon salt
  • 1 teaspoon sugar
  • 1 tablespoon soy sauce
  • 1 teaspoon shaoxing cooking wine
  • ¼ teaspoon baking soda
  • 1 tablespoon corn starch
  • ¼ cup water
  • 1 teaspoon light olive oil
  • ½ teaspoon chicken bouillon
  • pinch of white pepper

stir-fry

  • 2 tablespoon vegetable oil
  • 6-8 green onions cut in 2 inch pieces
  • 1 small white onion sliced
  • 2 garlic cloves sliced
  • 6-8 dried red pepper
  • 1 tablespoon soy sauce
  • ½ tablespoon sugar

Instructions

marinade beef

  • Slice beef tenderloin into thin slices and place in a bowl.
    ½ pound beef tenderloin or beef chuck
  • For the beef marinade, add salt, sugar, soy sauce, shaoxing cooking wine, baking soda, corn starch, water, olive oil, chicken bouillon, and a pinch of white pepper. Add a little bit of oil at the top of the beef to seal in moisture.
    1 teaspoon salt, 1 teaspoon sugar, 1 tablespoon soy sauce, 1 teaspoon shaoxing cooking wine, ¼ teaspoon baking soda, 1 tablespoon corn starch, ¼ cup water, 1 teaspoon light olive oil, ½ teaspoon chicken bouillon, pinch of white pepper
  • Marinate beef for a minimum of 30 minutes to 1 hour. After marinating, you will see that the liquid is soaked up. Give the beef a good stir before frying.

stir-fry

  • Prep your onions/garlic/dried red peppers before cooking the beef. Cut green onions in 2 inches. Slice the white onion, and garlic. Set aside and prepare the stir fry!
    6-8 green onions, 1 small white onion, 2 garlic cloves, 6-8 dried red pepper
  • Heat up your pan or wok on high heat. Once the pan is hot, add 2 tbs oil. Next fry your beef on high heat until the beef has a nice brown sear. Be careful, the beef has moisture so when it hits the oil, there will be some splatter. I recommend to cover the pan with a lid when the oil starts to splatter.
    2 tablespoon vegetable oil, ½ pound beef tenderloin or beef chuck
  • After beef has a nice brown sear, set the beef aside.
  • In the pan (still on high heat), there should be some leftover oil from frying the beef. The oil has good flavor so don't throw away ◡̈ Add the dried red pepper and garlic. Keep stirring to make sure garlic doesn't burn. We're looking for a roasted red pepper and slight golden on the garlic. (takes 1 minute)
    2 garlic cloves, 6-8 dried red pepper
  • Add sliced white onions in the pan when the dried red pepper has turned a darker red color. Stir fry onions until translucent. (takes 1-2 minutes)
    1 small white onion
  • Add beef back in with the dried red peppers, white onions, garlic. Add green onions, 1 tbs soy sauce, 1 tbs sugar and fry for one minute. The dish is yummy and savory. Its perfect when you serve with some white rice ◡̈ Hope you enjoy!
    6-8 green onions, 1 tablespoon soy sauce, ½ tablespoon sugar

Video

@cookwithdana

Thanks dad for sharing this amazing recipe! #comfortfood #foodtiktok #chinesefood #easyrecipes #yummyfood #beef

♬ Puzzle piece music box – 🌱

Did you make this recipe? 💖

Please give it a 5-star rating or leave a comment below to share your experience! Tag @cookwithdanaa on instagram to show me your beautiful creations😊


Cook With Dana is a participant in the Amazon Services LLC Associates Program. When you purchase something through my amazon affiliate links, I earn a small commission that helps me produce more cooking content at no cost to you. Thank you for supporting Cook With Dana!

in Recipes, Main Dishes # beef, mongolian beef, spicy food, stir fry beef

Reader Interactions

you may also like
Soy Cured Egg Yolks
Easy Dan Dan Noodles
Easy Ox Bone Soup (Seolleongtang)
Turnip Cake (Loh Bak Go)

Comments

  1. Sue says

    June 19, 2022 at 1:23 pm

    This was great. I doubled the recipe. Everyone raved about this . There were no leftovers. Couldn’t find dried red peppers so used roasted red pepper strips. Been sending this recipe to all my friends. Thank you for a delicious meal

    Reply
    • Cook With Dana says

      June 20, 2022 at 11:51 pm

      Thank you so much Sue! Hope you get to try our other Chinese recipes ◡̈

      Reply
  2. Kathleen says

    June 24, 2022 at 9:37 pm

    Any subs for the chicken bouillon?

    Reply
    • Cook With Dana says

      June 25, 2022 at 5:19 pm

      Vegetable or mushroom bouillon works ◡̈

      Reply
  3. Alana says

    August 29, 2022 at 9:01 pm

    5 stars
    Absolutely delicious! Just found your website thanks to Instagram and I have bookmarked so many things. Fabulous!!

    Reply
    • Cook With Dana says

      August 29, 2022 at 10:38 pm

      Hi! Thank you so much Alana ◡̈

      Reply
  4. Emily says

    September 10, 2022 at 8:42 pm

    5 stars
    Second time cooking this, could not fault it. So so so delicious, my whole family loves this recipe, it’s definitely a favourite!

    Reply
    • Cook With Dana says

      September 12, 2022 at 4:58 pm

      Thank you so much Emily. Glad that your family is enjoying it as well ◡̈

      Reply
  5. Sarah Bae says

    November 17, 2022 at 1:05 pm

    Hello, any substitute for shaoxing wine? we’re not allowed because of religion purposes :)!

    Reply
    • Cook With Dana says

      November 17, 2022 at 5:40 pm

      Hi Sarah! I would omit the shaoxing wine if you can’t have it ◡̈ Not a huge change in flavor.
      -Dana

      Reply
  6. Ruth says

    March 11, 2023 at 3:11 pm

    5 stars
    Delicious

    Reply

Leave a Reply Cancel reply

Your email address will not be published. Required fields are marked *

Recipe Rating




Primary Sidebar

About Me

Hi there, I'm Dana and I create Asian recipes that are yummy and easy for everyone to make! I hope my food reminds you of a little taste of home.

Sign up & never miss a recipe from cook with dana!

Popular Recipes

Featured

soy cured egg yolks rice, green onions, seaweed

Soy Cured Egg Yolks

white long noodles with sliced cucumber, minced pork and peanuts on top. mix with sesame and chili sauce for fragrant noodles

Easy Dan Dan Noodles

Latest ‘Grams

You gotta do a mushroom dance after a bite☺️🍄 We are making a one pot mushroom rice for our recipes series where we cook delicious food using one pot only (and using as little amount of dishes as possible).

for full recipe - google ‘mushroom rice dana’ or click the photo in my link in bio! 🍄🍚

This is an old recipe/video but it’s one of my favorites mainly because of the texture of this dish. I love the chewy and soft mushrooms with the crispness of the bamboo…chef’s kiss!! Don’t even get me started on the fresh basil garnish…It provides SO MUCH FLAVOR! 

Follow @cookwithdanaa & join the ‘i hate dishes’ club! Don’t miss out on episode 3 coming out next week!
——
#vegetarian #easyrecipes #onepotmeal #ihatedishesclub #mushrooms #asianfood #rice
Come join the ‘i hate dishes’ club! Welcome to Come join the ‘i hate dishes’ club! Welcome to episode 1 of my recipes series where we cook delicious food using one pot only and using as little amount of dishes as possible. This is an easy one pot Chinese chicken and rice dish made in a rice cooker!

Stay tuned and follow @cookwithdanaa for more one pot meals!

I marinated the chicken with this spicy bake mix that’s made of ginger powder, white pepper and a little magic powder of course. MAKES THE RICE SOO GOOOD.

full recipe - [https://cookwithdana.com/one-pot-chinese-chicken-rice/] or click the photo in my link in bio! 🍚
——
#onepotmeal #chickenrecipes #rice #deliciousfood #easyrecipes #ricecooker
authentic chinese food that’s not what you see o authentic chinese food that’s not what you see on mainstream media; i wouldn’t say it’s aesthetic, but i can guarentee you that it’s super delicious, homey and healthy! i would say this is a pretty standard cantonese diet for our family! 😜

  what i ate: 
 - breakfast/lunch: pork and chive dumplings, bok choy, rice noodles with tomato soup
 - snack: chicken nuggets (naturally bare from costco!) with chick fil a sauce & grapes
 - dinner: chinese soup, stuffed jalapenos, spareribs, tomato and egg (leftovers from night before), asparagus, bok choy, and hot white rice
 - dessert: oreo and cookie dough ice cream
——
#whatieatinaday #chinesefood #delicious #vlog #asianfood
When I was little, I would take these family cooki When I was little, I would take these family cooking events for granted. Now that I’m an adult, I keep reminiscing on the times that we would get the family together to wrap dumplings.

 🥟 pork and shrimp wonton recipe on the blog (link in bio or google ‘pork and shrimp wontons dana’)
❤️ best potstickers recipe is in our family cookbook (cookwithdana.com/shop or link in bio to purchase)

I know I’m not the best wrapper lol don’t make fun of me pls. 🤓

Cooking Tip: If you make some modifications to the filling, you can make wontons and potstickers all at once. Although, you will need different types of wrappers: thin egg wrappers for wontons and thick ones for potstickers. There is also a difference in cooking methods as wontons are usually boiled while potstickers are pan-fried for a crispy exterior. 
—
#dumplings #potstickers #chinesefood #wontons #dintaifung #asianfood #deliciousfood
The easiest way to achieve flavor town is to add a The easiest way to achieve flavor town is to add a soy cured egg to your rice, noodles or any carb you wish (porridge and toast too!). The raw egg yolks are marinated in soy sauce, mirin & other goodies (bonito, kombu, garlic and onions) for a few hours or overnight. The textures and flavors vary depending on how long you marinate them for. I preferred marinating the eggs overnight (24 hours) to achieve a jammy and umami flavored egg yolk!

See my blog post (link in bio) to see detailed instructions and tips to make the perfect soy cured egg or google ‘soy eggs dana’ for the recipe!
——
#eggs #japanesefood #marinated #rice #asianfood #cookingvideos #deliciousfood
I love adding this teriyaki glaze on everything! E I love adding this teriyaki glaze on everything! Especially on my katsu and donburi (rice) bowls . The teriyaki tastes slightly sweet, savory, and reminds me of donburi bowls in Japan! To get this authentic taste, I cook @mizkanflavors Mirin Sweet Cooking Seasoning, soy sauce, sugar and sake together. Adding extra slices of ginger helps with the gaminess of pork and balances the sweetness of the teriyaki glaze. The sauce is very versatile and can be used on many Japanese traditional dishes such as pork katsu, fish, chicken or steamed vegetables.

One of my favorite donburi is pork katsu! So, I created a tasty recipe that did not require oil frying. This air-fryer recipe comes very close to the fried version and tastes not as heavy. The exterior is crispy and fragrant! The best part is that I eat it with scrambled eggs, fresh rice and teriyaki. Hope you get to try out this delicious recipe!

Servings:  2 people
Ingredients- 

Air-Fryer Pork Katsu:
- 2 pork cutlets (boneless, ½-pound each)
- 1 tablespoon all-purpose flour
- 1 egg, beaten
- ¼ cup panko bread crumbs
- ¼ teaspoon salt and pepper
- 1 tablespoon neutral oil (vegetable or canola)

Teriyaki Glaze:
- ¼ cup soy sauce
- ¼ cup Mizkan® Mirin Sweet Cooking Seasoning
- 1 tablespoon sugar
- 4 slices ginger, ¼ inch thick each approximately x-inch thick
- 1 tablespoon sake

Directions continued in the comments 👇🏻
——
#ad #Mizkan #FlavorofJapan #asianfood #japanesefood #delicious #easymeals
2021 © Cook With Dana
made by soulmuse