Description
This Crispy Mongolian Beef is a restaurant-quality dish that you can make in just 30 minutes! Tender strips of beef are coated in a perfectly crispy crust, then tossed in a sweet, savory, and slightly spicy garlic-ginger sauce. Serve it with steamed rice or noodles for an irresistible meal that’s better than takeout!
Ingredients
- 1 lb flank steak, thinly sliced against the grain
- ¼ cup cornstarch
- 2 tablespoons vegetable oil
- 3 cloves garlic, minced
- 1 teaspoon fresh ginger, grated
- ½ cup low-sodium soy sauce
- ½ cup water
- ½ cup brown sugar
- ½ teaspoon red pepper flakes (optional, for heat)
- 1 teaspoon sesame oil
- 2 green onions, sliced
- 1 tablespoon sesame seeds (for garnish)
Instructions
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Prepare the Beef: In a bowl, toss the sliced flank steak with cornstarch until evenly coated. Let it sit for 10 minutes.
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Heat the Oil: In a large skillet or wok, heat vegetable oil over medium-high heat.
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Cook the Beef: Add the coated beef in batches, frying for about 2-3 minutes per side until crispy. Remove and set aside.
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Make the Sauce: In the same pan, add garlic and ginger, sautéing for 30 seconds. Then add soy sauce, water, brown sugar, and red pepper flakes. Bring to a simmer.
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Thicken & Combine: Let the sauce cook for 3-4 minutes until slightly thickened. Add the crispy beef and toss to coat evenly.
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Finish & Serve: Drizzle with sesame oil, then garnish with green onions and sesame seeds. Serve immediately with rice or noodles.
Notes
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- Best Cut of Beef: Flank steak works best, but sirloin or ribeye can also be used.
- Extra Crispiness: Double fry the beef for a crunchier texture.
- Storage: Leftovers can be stored in an airtight container for up to 3 days. Reheat in a skillet for best results.
- Gluten-Free Option: Use tamari instead of soy sauce.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Method: Stir-Fry
- Cuisine: Asian, Chinese-American