Spicy Mongolian Beef Salad

Why You’ll Love This Recipe

If you enjoy bold flavors with a balance of freshness, this salad is for you. The beef is marinated to perfection, then seared until tender and juicy. Tossed with crisp greens, cucumbers, radishes, and carrots, every bite delivers crunch and zest. The light yet spicy dressing gives the salad a signature Mongolian flair without being overly heavy.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

1/4 cup olive oil
2 tablespoons rice vinegar
1 tablespoon reduced-sodium soy sauce
1 tablespoon sesame oil
2 teaspoons minced fresh gingerroot
1 small garlic clove, minced
1 teaspoon sugar

BEEF:
1 tablespoon reduced-sodium soy sauce
2 garlic cloves, minced
2 teaspoons sugar
1 to 2 teaspoons crushed red pepper flakes
1 teaspoon sesame oil
1 beef top sirloin steak (1 pound), cut into 1/4-inch strips
1 tablespoon olive oil

SALAD:
8 cups torn mixed salad greens
1 cup shredded carrots
1/2 cup thinly sliced cucumber
4 radishes, thinly sliced

Directions

1. In a small bowl, whisk together olive oil, rice vinegar, soy sauce, sesame oil, ginger, garlic, and sugar to make the dressing. Set aside.
2. In another bowl, combine soy sauce, garlic, sugar, crushed red pepper flakes, and sesame oil. Add beef strips and toss to coat. Cover and marinate for at least 30 minutes in the refrigerator.
3. Heat 1 tablespoon olive oil in a large skillet over medium-high heat. Add beef and cook for 3–4 minutes, stirring frequently, until browned and cooked through. Remove from heat.
4. In a large serving bowl, combine salad greens, carrots, cucumber, and radishes.
5. Add the cooked beef on top of the salad mixture.
6. Drizzle with prepared dressing and toss gently to combine.
7. Serve immediately.

Servings and timing

This recipe serves 4 people.
Prep time: 40 minutes (including marinating)
Cook time: 10 minutes
Total time: 50 minutes

Variations

• Use chicken or shrimp instead of beef for a lighter twist.
• Add bell peppers or snap peas for more crunch and color.
• Swap the mixed greens for romaine, spinach, or arugula.
• Adjust the spice level by adding more or less crushed red pepper flakes.
• For a heartier meal, serve over cooked rice or noodles.

Storage/Reheating

Store leftover beef separately from the salad greens to prevent sogginess. Refrigerate in airtight containers for up to 2 days. Reheat the beef in a skillet or microwave until warmed through, then combine with fresh greens and dressing just before serving.

FAQs

Can I make this salad ahead of time?

You can prep the dressing, marinate the beef, and slice the vegetables ahead, but cook the beef and assemble the salad just before serving for the best texture.

What cut of beef works best?

Top sirloin is ideal, but flank steak or skirt steak also work well for this recipe.

Is this salad very spicy?

The spice level depends on how much crushed red pepper flakes you use. You can adjust it to your preference.

Can I grill the beef instead of pan-cooking?

Yes, grilling works great and adds a smoky flavor to the beef.

What can I substitute for rice vinegar?

Apple cider vinegar or white wine vinegar can be used as a substitute.

Can I make the dressing in advance?

Yes, the dressing can be made up to 3 days ahead and stored in the refrigerator. Whisk before using.

How can I make this salad gluten-free?

Use tamari or coconut aminos instead of soy sauce.

What other vegetables can I add?

Bell peppers, snap peas, shredded cabbage, or cherry tomatoes would complement the salad well.

Can I use pre-shredded carrots?

Yes, pre-shredded carrots save time and work perfectly in this recipe.

How long should I marinate the beef?

At least 30 minutes is recommended, but for deeper flavor you can marinate up to 4 hours.

Conclusion

Spicy Mongolian Beef Salad is a flavorful, protein-packed dish that pairs tender beef with crisp, refreshing vegetables. The bold dressing with hints of ginger and sesame elevates every bite, while the spice adds a satisfying kick. Perfect for a light dinner or hearty lunch, this salad is both nutritious and delicious.

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