Name: Sizzling Mongolian Stir-Fry Recipe
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Cuisine: Asian
Ingredients: Thinly sliced beef (flank steak or sirloin) or chicken or tofu – 1 lb; Cornstarch – 3 tablespoons; Soy sauce – 1/4 cup; Brown sugar – 2 tablespoons; Water or broth – 1/4 cup; Hoisin sauce (optional) – 1 tablespoon; Garlic (minced) – 3 cloves; Fresh ginger (grated) – 1 tablespoon; Green onions (cut into 2-inch pieces) – 4; Oil for frying (vegetable or canola) – 3 tablespoons; Optional toppings: sesame seeds, chili flakes – to taste; Cooked rice or noodles – for serving

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Introduction

Sizzling Mongolian is a flavorful and quick stir-fry featuring tender slices of beef, chicken, or tofu coated in a savory, sweet sauce. This dish is perfect for a satisfying weeknight meal served over rice or noodles.

The image shows a cooked dish with several layers in a round white bowl. The bottom layer consists of chopped, light green cabbage pieces with slightly browned edges. On top of this, there are small chunks of cooked brown meat scattered throughout. Mixed within the meat are translucent, soft onion slices and dark green leafy vegetables. There are also small bits of light brown garlic and thin pieces of orange carrot spread evenly. The overall dish looks glossy, likely from a light sauce coating all ingredients. The background is a white marbled texture. The photo taken with an iphone --ar 4:5 --v 7

Ingredients

Thinly sliced beef (flank steak or sirloin), chicken, or tofu
Cornstarch (for coating)
Oil for frying (vegetable or canola)
Garlic (minced)
Fresh ginger (grated)
Soy sauce
Brown sugar
Water or broth
Hoisin sauce (optional)
Green onions (cut into 2-inch pieces)
Cooked rice or noodles (for serving)
Optional toppings: sesame seeds, chili flakes

Instructions

Step 1: Toss the sliced protein in cornstarch until it is evenly coated.
Step 2: Heat oil in a wok or large skillet over medium-high heat. Cook the protein in batches until browned and crispy. Remove and set aside.
Step 3: In the same pan, sauté garlic and ginger until fragrant, about 30 seconds.
Step 4: Whisk together soy sauce, brown sugar, water, and hoisin sauce if using. Add this mixture to the pan and simmer for 2–3 minutes until slightly thickened.
Step 5: Return the cooked protein to the pan and toss it in the sauce until well coated.
Step 6: Stir in the green onions and cook for another 1–2 minutes.
Step 7: Serve hot over steamed rice or noodles. Garnish with sesame seeds or chili flakes if desired.

Tips & Variations

For extra crispiness, pat the protein dry before coating with cornstarch.
Substitute tofu for a vegetarian version; press it well to remove excess moisture.
Add bell peppers or snap peas to the stir-fry for more texture and color.
If you prefer less heat, omit chili flakes or serve them on the side.

Storage

Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently in a skillet over medium heat to retain crispness, adding a splash of water if the sauce has thickened too much.

How to Serve

A close-up view of a sizzling black cast iron pan filled with stir-fried pieces of brown glazed meat mixed with light beige bean sprouts and thin red chili slices. The dish is topped with fresh chopped green onions and sprinkled with white sesame seeds, creating a colorful and appetizing mix. Steam rises from the hot pan, and a woman's hands are seen holding the handles on both sides. The background is a white marbled texture. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use other types of meat for this dish?

Yes, besides flank steak or sirloin, chicken works well too. Just slice it thinly for quick cooking. Pork or shrimp can also be good alternatives.

Is hoisin sauce necessary?

Hoisin sauce adds a rich, slightly sweet depth to the sauce, but you can omit it if you don’t have it on hand. The dish will still be flavorful with just soy sauce and brown sugar.