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Crispy Mongolian Beef Recipe: A Delicious Culinary Delight

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!
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Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings: 4 servings
Course: Main Course
Cuisine: Asian, Chinese-American
Ingredients Method Notes

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

Method
 

  1. Prepare the Beef: In a bowl, toss the sliced flank steak with cornstarch until evenly coated. Let it sit for 10 minutes.
  2. Heat the Oil: In a large skillet or wok, heat vegetable oil over medium-high heat.
  3. Cook the Beef: Add the coated beef in batches, frying for about 2-3 minutes per side until crispy. Remove and set aside.
  4. 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.
  5. Thicken & Combine: Let the sauce cook for 3-4 minutes until slightly thickened. Add the crispy beef and toss to coat evenly.
  6. Finish & Serve: Drizzle with sesame oil, then garnish with green onions and sesame seeds. Serve immediately with rice or noodles.

Notes

    • 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.

 

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