Print

Easy Crispy Mongolian Beef Recipe Perfect for Quick Dinner Delight

Easy Crispy Mongolian Beef - featured image
Print Recipe

A quick and easy recipe featuring crispy fried flank steak tossed in a sweet-savory Mongolian sauce, perfect for busy weeknights and satisfying dinners.

Ingredients

Scale
  • 1 pound flank steak, thinly sliced against the grain
  • ½ cup cornstarch (65g)
  • Vegetable oil (for frying, about ½ inch depth)
  • 3–4 garlic cloves, minced
  • 1 tablespoon freshly grated ginger
  • ½ cup soy sauce (120ml), low-sodium preferred
  • ⅓ cup brown sugar (70g)
  • ½ cup water (120ml)
  • 3–4 green onions, sliced diagonally
  • ¼ teaspoon red pepper flakes (optional)
  • Sesame seeds (for garnish)

Instructions

  1. Slice the flank steak into thin strips about ¼ inch thick, cutting against the grain.
  2. Place the sliced beef in a medium bowl and sprinkle cornstarch evenly over the meat. Toss until each piece is lightly coated.
  3. Pour vegetable oil into a skillet or wok to a depth of about ½ inch and heat over medium-high until shimmering but not smoking (around 350°F / 175°C).
  4. Fry the beef strips in batches for 2-3 minutes per batch until golden and crispy. Use tongs to flip pieces as needed. Transfer cooked beef to a paper towel-lined plate to drain excess oil.
  5. In a small bowl, mix soy sauce, brown sugar, and water until the sugar dissolves.
  6. Remove excess oil from the pan, leaving about 1 tablespoon. Over medium heat, add minced garlic and grated ginger and cook for about 30 seconds until fragrant but not browned.
  7. Pour the sauce mixture into the pan with aromatics. Bring to a gentle boil and cook for 2-3 minutes until slightly thickened.
  8. Return the crispy beef to the pan and stir well to coat every piece evenly in the sauce. Add red pepper flakes if using.
  9. Stir in sliced green onions and cook for another 30 seconds to keep them vibrant and slightly crisp.
  10. Serve immediately, garnished with sesame seeds, over steamed rice or noodles.

Notes

Maintain oil temperature around 350°F to keep beef crispy. Fry in small batches to avoid sogginess. Stir sauce continuously to achieve the right thickness. Add green onions at the end to preserve crunch. For gluten-free, use tamari and gluten-free cornstarch. For low-carb, replace brown sugar with keto sweetener and serve over cauliflower rice.

Nutrition

Keywords: Mongolian beef, crispy beef, quick dinner, easy recipe, flank steak, sweet-savory sauce, weeknight meal

Find it online: https://yumyep.com/easy-crispy-mongolian-beef-recipe-perfect-for-quick-dinner-delight/