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Spicy Mongolian Beef (Extra Chili)

Spicy Mongolian Beef (Extra Chili)

An extra-spicy take on the classic Mongolian beef, featuring tender, cornflour-coated beef strips seared until caramelized and tossed in a savory-sweet sauce with dried red chilies, fresh green chilies, garlic, and ginger. Quick to prepare and bursting with heat and flavor.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 4 servings
Course: Main Course
Cuisine: American
Calories: 350
Ingredients Method Notes

Ingredients
  

  • 500 g beef sirloin or flank steak thinly sliced against the grain
  • 2 tablespoons cornflour cornstarch
  • 1 tablespoon neutral oil like vegetable or sunflower oil, plus extra for frying
  • 1 medium onion thinly sliced
  • 6-8 dried red chilies e.g., Sichuan chilies, stems removed
  • 3 cloves garlic minced
  • 1 tablespoon fresh ginger grated
  • 2 green chilies e.g., bird's eye, thinly sliced (deseed for less heat)
  • 100 ml soy sauce light
  • 80 g light brown sugar
  • 60 ml water or beef stock
  • 1 tablespoon rice vinegar
  • 1 teaspoon sesame oil
  • Spring onions sliced, for garnish
  • Toasted sesame seeds for garnish

Method
 

  1. Prepare the Beef: In a medium bowl, toss the thinly sliced beef with 2 tablespoons of cornflour until each piece is lightly coated. Then, add 1 tablespoon of neutral oil and mix well. The beef should look slightly pasty and slick, ready for searing. This cornflour coating is our secret to tender beef and a thicker sauce.
  2. Make the Sauce: In a separate bowl, whisk together the soy sauce, light brown sugar, water or beef stock, rice vinegar, and sesame oil. Stir until the sugar is completely dissolved. The mixture should be a deep brown liquid, smelling sweet and savoury. Set this aside.
  3. Sear the Beef: Heat a large frying pan or skillet over high heat. Add enough neutral oil to generously coat the bottom (about 2-3 tablespoons). Once the oil is shimmering and you see a slight wisp of smoke, add about half of the beef in a single layer. Don't overcrowd the pan! Sear for 1-2 minutes per side until the beef is beautifully browned and caramelised, with a delicious sizzle and a rich, meaty aroma filling your kitchen. Remove the seared beef to a plate and repeat with the remaining beef.
  4. Sauté Aromatics and Chilies: Reduce the heat to medium. Add the sliced onion to the same pan and cook for 3-4 minutes until softened and translucent, emitting a sweet, pungent smell. Add the dried red chilies, minced garlic, grated ginger, and sliced green chilies. Sauté for another 1-2 minutes until the garlic is fragrant and the chilies start to release their vibrant spice, making your nose tingle pleasantly. Be careful not to burn the garlic.
  5. Combine and Thicken: Pour the prepared sauce mixture into the pan with the aromatics. Bring it to a gentle simmer, stirring constantly. You'll notice the sauce starting to thicken within a minute or two, transforming into a glossy, dark amber liquid that coats the back of your spoon. This is the cornflour from the beef working its magic!
  6. Finish the Dish: Return the seared beef to the pan, tossing gently to coat every piece evenly with the rich, spicy sauce. Cook for just 1-2 minutes more, ensuring the beef is heated through and shimmering with the sauce. The sound of the sauce bubbling around the beef and the sight of its glossy finish tells you it's ready.

Notes

For less heat, deseed the green chilies. Use a high smoke-point oil for searing. Do not overcrowd the pan when searing the beef to ensure a good caramelized crust.