Lighter Spicy Mongolian Beef


If you find yourself jonesing for take out from your favorite local, deep-fryer-loving Asian spot, but ugh, you’ve already made so many healthy resolutions to distance yourself from fortune cookies,


or if you’re just craving a good saucy beef-meets-caramelized brown sugar stir fry, but ugh, you just wish that it would leave you standing upright instead of lying on the couch…

you really need to make this Lighter Spicy Mongolian Beef. I’m telling you, it’s everything you love flavor-wise about the traditional restaurant version, but better for you. And isn’t that the greatest?


Yes. All the flavor with none of the sluggishness afterward. And you don’t even have to put your resolutions on hold :)

Lighter Spicy Mongolian Beef

You really need to make this Lighter Spicy Mongolian Beef. I'm telling you, it's everything you love flavor-wise about the traditional restaurant version, but better for you. And isn't that the greatest?
Prep Time5 minutes
Cook Time10 minutes
Total Time15 minutes
Course: Main Course
Cuisine: Asian, mongolian
Keyword: easy beef stir fry, low calorie beef stir fry, spicy beef stir fry, spicy mongolian beef
Servings: 4 Servings
Calories: 406kcal


  • ½ cup chicken broth
  • 2 tablespoons soy sauce
  • 2 tablespoons hoisin sauce
  • 2 tablespoons brown sugar
  • 2 teaspoons sesame oil
  • 1 tablespoon cornstarch
  • 2 cloves garlic minced
  • 4 teaspoons canola oil divided
  • 1 pound beef top sirloin sliced into thin strips
  • 1 jalapeno pepper sliced
  • 6 cups fresh sliced peppers any color


  • In a small bowl, whisk the broth, soy sauce, hoisin sauce, brown sugar, sesame oil, garlic, and corn starch.
  • In a large nonstick skillet, heat 2 teaspoons of the canola oil over medium-high heat. Add the beef and cook until browned on all sides, about 5 minutes. Remove the beef to a plate.
  • Add the remaining 2 teaspoons of oil to the skillet. Add the jalapeno and the peppers and cook, stirring frequently, until they begin to soften, about 3 minutes. Add the hoisin sauce mixture and bring the pan to a boil. Reduce the heat to a simmer. Return the beef to the pan along with any juices on the plate. Stir until the sauce has thickened enough to coat the beef and vegetables.


Calories: 406kcal | Carbohydrates: 29g | Protein: 38g | Fat: 17g | Sugar: 17g


28 thoughts on “Lighter Spicy Mongolian Beef

  1. Bee (Quarter Life Crisis Cuisine)

    Oooh I was hoping you’d post a recipe soon! I just bookmarked this to add to my list of recipes to try :)

    It looks like it was a wonderful, wonderful year for you and I hope this next one is even better! You deserve it, girl. Thank you so much for being my inspiration :) Much love to you and good luck on your journey!

  2. tK

    My oh my, that sounds delicious! I also love that you appear to enjoy it without rice. While I worship them and will never ever ever give them up, I’ve been trying to add meals to my repertoire that don’t depend on grains and carby things to be delicious. The energy this has given me is incredible!

  3. johnny

    Looks really great, might just try adding that to my diet.

    Again Andie, thank you so much for being here!!!


  4. Michal

    Hi Andie! I’ve been reading your blog for many moons now, and I simply adore it. Thank you for being so reliable with your updates! This latest looks delicious and will be gracing my kitchen shortly. Could I make one request, though? I would love to read some of your archived posts, from the “early days,” but as yet have found no way to access them. Would you be willing to set up a method for giving us curious devotees a peek?

  5. Cadi

    Oh, Andie, you must have heard my stomach’s cries for deep-fried Asian goodness… this is so going to be dinner tomorrow night. If there weren’t already-defrosted chicken breasts that needed cooking today, it would be dinner tonight.

    YOU, by the way, are the most inspiring person I’ve read this last year. Your honesty is a breath of fresh air, and as you’ve been told many, many times you give people hope to mount what feels like the insurmountable when it comes to weight loss. I have 40 pounds to lose and your blog is giving me the strength to do it. Finally. Thank you, and keep the recipes coming!

  6. Erin

    I made this tonight with red, green and yellow peppers, and added onion and broccoli too! It was SLAMMING. Added 1/2 cup of brown rice for a crazy satisfying 9 points plus per serving. Well done, Andie!

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  8. Kcc3

    Omg. I have one word for this = YUMMY!!!!!
    It will be a regular dish around here. Made it with your ginger fried couscous. Thank you!,

  9. Lili Wilde

    Made this today, and everyone loved it. We had some friends over, and they all loved it so so much.
    Thank you very much for the recipe.

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  11. Carol Hansen

    So So So So So good…did I say SOOOOOOO good? Wow this was not only so flavorful…it was easy to make! I always feel Asian meals will be to complicated but this one wasn’t at all!!! Lucky for my hubby and I we have one serving of this and one serving of Coconut Curry Chicken left over so we will heat those up with excitement for dinner tonight and I am going to make your Minted orzo salad with chickpeas and feta as the side…can’t wait!!! Thanks!


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