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crispy Mongolian Beef

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Crispy Mongolian Beef is a flavorful, crunchy dish featuring tender flank steak slices coated in a light cornstarch batter and tossed in a savory-sweet sauce made from soy sauce, brown sugar, fresh garlic, and ginger. Ready in under 30 minutes, this restaurant-quality recipe is perfect for quick weeknight dinners or special occasions, customizable for spice levels and dietary preferences.

Ingredients

Scale

Beef and Coating

  • 1 lb flank steak, thinly sliced against the grain
  • 1/2 cup cornstarch
  • Vegetable oil, for frying (about 1/2 cup)

Sauce

  • 1/3 cup soy sauce (or gluten-free tamari for gluten-free option)
  • 1/4 cup brown sugar (or sugar substitute for low-sugar variation)
  • 1 tbsp fresh ginger, grated
  • 2 cloves garlic, minced
  • 1/4 cup water or beef broth

Garnish

  • 2–3 green onions, thinly sliced

Instructions

  1. Prepare and Slice the Beef: Trim any excess fat from the flank steak. Slice it thinly across the grain to ensure tenderness. Pat the beef slices dry with paper towels to help the cornstarch adhere well.
  2. Coat the Beef with Cornstarch: Place the sliced beef in a bowl. Sprinkle evenly with cornstarch and toss thoroughly to coat every piece lightly but completely, which is key for achieving a crispy texture.
  3. Make the Sauce: In a separate bowl, combine soy sauce, brown sugar, grated fresh ginger, minced garlic, and water or beef broth. Stir until the sugar is fully dissolved, creating a balanced savory-sweet glaze.
  4. Fry the Beef: Heat vegetable oil in a large pan or wok over medium-high heat. When hot, fry the beef slices in batches to avoid overcrowding. Cook each batch for about 2-3 minutes until golden and crispy on the outside. Remove and drain excess oil.
  5. Toss Beef in Sauce: Reduce the pan heat to medium. Pour the prepared sauce into the same pan and simmer until slightly thickened. Return the crispy beef to the pan and toss thoroughly to coat every piece in the glossy sauce.
  6. Garnish and Serve: Sprinkle chopped green onions on top to add freshness and color. Serve immediately to enjoy the best texture and flavor.

Notes

  • Slice beef against the grain to keep it tender and easier to chew.
  • Cook in batches to prevent steaming and ensure the beef crisps evenly.
  • Pat beef dry before coating to promote crispiness.
  • Use fresh garlic and ginger for a vibrant, aromatic flavor.
  • Simmer sauce slowly to thicken without burning or bitterness.

Nutrition

Keywords: Mongolian Beef, crispy beef, Asian beef recipe, quick dinner, savory sweet sauce, homemade takeout, gluten-free Mongolian beef

Find it online: https://emillycooks.com/crispy-mongolian-beef/