Chili Pepper Peanut Mongolian Beef

Chili Pepper Peanut Mongolian Beef


(0 votes) 0 0

Enjoy tender Mongolian beef strips without having to opt for take-out. This simple recipe is coated in a thick and deliciously spicy sauce that will compete with your typical order.

Shared by

Time needed

5 min preparation + 20 min cooking

Serving Size / Yield

4-6 servings


  • 1 lb. flank steak, sliced into strips
  • ¼ C. + 1 T. soy sauce, divided
  • ¼ C. cornstarch
  • 1/3 C. + 2 tsp. vegetable oil, divided
  • 1 tsp. ginger, minced
  • 5 dried red chili peppers, finely diced
  • ½ C. red bell pepper, chopped
  • 4 cloves garlic, minced
  • ½ C. peanuts
  • ½ C. chicken broth
  • ¼ C. brown sugar
  • 1 T. cornstarch mixed with 1 T. water, set to the side

Our Readers Also Loved


In a small bowl, mix 1 tablespoon soy sauce and 2 teaspoons oil, toss in beef strips, and coat strips with cornstarch. Heat 1/3 cup oil in a wok or skillet and sear beef strips on high for about 1 to 2 minutes on each side. Remove from heat and set aside. In a clean skillet, heat 1 tablespoon oil and sauté garlic, ginger, chili peppers, red bell peppers, and peanuts until fragrant. Pour in chicken broth and remaining soy sauce. Stir in brown sugar until dissolved and simmer mixture for 2 to 3 minutes. Stir in cornstarch and water mix and simmer until sauce is thick and significantly reduced. Serve with steamed rice and enjoy!

Around The Web