Name: Sizzling Mongolian
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Cuisine: Asian-inspired
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

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Sizzling Mongolian is one of those dishes that instantly grabs attention the moment it hits the table—hot, savory, and full of that sweet-salty umami flavor I crave. Whether I make it with beef, chicken, or tofu, it’s all about the caramelized sauce, tender protein, and crisp veggies served over rice or noodles. It’s quick, satisfying, and tastes just like takeout—but better.

Why You’ll Love This Recipe

I love how this dish combines simple pantry ingredients into something that tastes restaurant-quality. The sauce is rich and bold with soy sauce, garlic, and brown sugar, and it clings to the seared protein perfectly. It’s easy to make in one pan, comes together in under 30 minutes, and always delivers that sizzling, crave-worthy bite. Whether I’m cooking for myself or guests, this is one of those meals that never fails to impress.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

Thinly sliced beef (flank steak or sirloin) or 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, for extra depth)
Green onions (cut into 2-inch pieces)
Cooked rice or noodles (for serving)
Optional toppings: sesame seeds, chili flakes

Directions

I start by tossing the thinly sliced beef in cornstarch until it’s well coated. This gives it that crispy texture when seared.
I heat oil in a large skillet or wok over medium-high heat and cook the beef in batches until it’s browned and crispy on the edges. I remove it and set it aside.
In the same pan, I sauté the garlic and ginger for about 30 seconds until fragrant.
I whisk together soy sauce, brown sugar, water, and hoisin sauce (if using), then pour it into the pan. I let it simmer for 2–3 minutes until it thickens slightly.
I return the beef to the pan and toss it in the sauce to coat evenly.
I stir in the green onions just before serving, letting them soften slightly in the heat of the sauce.
I serve it sizzling hot over steamed rice or noodles and top it with sesame seeds if I’m feeling fancy.

Servings and timing

Serves: 4
Prep time: 10 minutes
Cook time: 15 minutes
Total time: 25 minutes

Variations

I like to switch things up depending on what I have on hand:

I use tofu or mushrooms for a vegetarian version
I make it spicy with red chili flakes or a spoonful of chili paste
I add bell peppers or snap peas for crunch and color
I serve it over noodles instead of rice for a twist
I throw in a splash of rice vinegar or lime juice at the end for a little zing

storage/reheating

I store any leftovers in an airtight container in the fridge for up to 3 days. When I’m ready to reheat, I do it on the stove or in the microwave with a splash of water to loosen the sauce. The flavor holds up beautifully, and it makes a great next-day lunch or dinner.

FAQs

What’s the best cut of beef for Mongolian dishes?

I like using flank steak or sirloin because they’re tender when sliced thin and cook quickly in a hot pan.

Can I make this gluten-free?

Yes, I use tamari instead of soy sauce and make sure all other ingredients, like hoisin sauce, are labeled gluten-free.

Do I need a wok for this recipe?

Not at all. I use a large skillet or frying pan with high sides and it works just as well for stir-frying.

Can I prepare the sauce ahead of time?

Yes, I often mix the sauce ingredients ahead and store it in the fridge for up to 3 days to save time during busy weeknights.

Is it really supposed to be “sizzling”?

The name comes from how it’s served piping hot, sometimes on a hot cast iron plate. I can get that effect at home by serving it straight from the pan while it’s still bubbling.

Conclusion

Sizzling Mongolian is one of my favorite quick and flavorful meals. The tender meat, sticky-sweet sauce, and aromatic garlic and ginger all come together in a dish that tastes like it came straight from a sizzling platter at a restaurant. Whether I’m making it with beef, chicken, or tofu, this is a recipe I always keep in rotation.

Sizzling Mongolian

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This sizzling Mongolian stir-fry brings restaurant-quality flavor to your kitchen in under 30 minutes. With tender beef (or chicken or tofu), a sticky-sweet soy garlic sauce, and crisp green onions, it’s bold, satisfying, and endlessly customizable. Serve it piping hot over rice or noodles for a takeout-style dinner that sizzles with every bite.

Author: Mayaa
Prep Time: 10 minutes
Cook Time: 15 minutes
Total Time: 25 minutes
Yield: Serves 4
Category: Main Course
Method: Stir-Fry
Cuisine: Asian-inspired
Diet: Low Lactose

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

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Instructions

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