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    Cook With Dana » Recipes » Recipes

    Published: Oct 13, 2021 · Modified: Aug 22, 2023 by Dana · This post may contain affiliate links · 14 Comments

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

    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?

    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.

    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.

    Step 2. For the beef marinade: add 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 olive oil, ½ 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!

    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.

    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)

    Step 9. Add beef back in with the dried red peppers, white onions, garlic. Add green onions, 1 tbs soy sauce, ½ 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 with chili onions green onions white rice

    If you’re looking for more beef recipes, check out some of my favorites here:

    • LA galbi (korean marinated short ribs) are sweet and savory, perfect for grilling!
    • beef chow fun tender beef sauteed with chewy rice noodles.
    • steamed eggplant with garlic sauce
      Steamed Chinese Eggplant with Garlic
    • shrimp stuffed tofu
      Chinese Stuffed Tofu – Hakka Style
    • Sticky rice with Chinese sausage, green onions, cilantro, pork belly in a bowl.
      Rice Cooker Chinese Sticky Rice (Lo Mai Fan)
    • General Chicken Recipe
    best mongolian beef recipe
    Print Recipe Pin Recipe
    4.67 from 3 votes

    Stir-Fried Spicy Beef (Previously: Mongolian Beef)

    Sliced beef marinated in soy and then stir-fried with peppers and onions.
    Prep Time45 minutes mins
    Cook Time15 minutes mins
    Total Time1 hour hr
    Course: Main Course
    Cuisine: Chinese
    Servings: 2 people
    Calories: 536kcal
    Author: Dana

    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 – 🌱

    Nutrition

    Calories: 536kcal | Carbohydrates: 19g | Protein: 24g | Fat: 41g | Saturated Fat: 13g | Polyunsaturated Fat: 9g | Monounsaturated Fat: 15g | Trans Fat: 0.1g | Cholesterol: 79mg | Sodium: 2244mg | Potassium: 582mg | Fiber: 2g | Sugar: 9g | Vitamin A: 449IU | Vitamin C: 12mg | Calcium: 59mg | Iron: 4mg
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    Did you make this?Please give it a 5-star rating, or leave a comment to share your experience! Tag @cookwithdanaa on Instagram to show me your beautiful creations! 😊

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    Reader Interactions

    Comments

      4.67 from 3 votes (3 ratings without comment)

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      Recipe Rating




    1. Melissa says

      December 14, 2023 at 10:11 pm

      5 stars
      The first and still my favorite recipe! I love how flavorful this dish is. So happy you shared it.

      Reply
    2. Brandon A says

      December 14, 2023 at 6:39 am

      OMG I love this recipe so much, its definitely a go to for me whenever im not sure what to cook!!

      Reply
    3. Ruth says

      March 11, 2023 at 3:11 pm

      5 stars
      Delicious

      Reply
    4. 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
    5. 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
    6. 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
    7. 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
    8. 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

    Trackbacks

    1. Pichawi Sangrawiakararat UWP1V – Sangrawiakararat's Plate says:
      April 11, 2023 at 5:47 am

      […] some ingredients with healthier alternatives. For example, I recently discovered Dana’s Cook with Dana blog where she posted easy recipes of different dishes. In those recipes, I would cut out some […]

      Reply

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