Crispy Mongolian Beef
A quick and easy recipe for crispy, savory, and slightly sweet Mongolian beef that promises to tantalize your taste buds.
Ingredients
Main Ingredients
- 1 lb flank steak, cut into thin strips Slice against the grain for tenderness.
- 1/2 cup cornstarch For coating the beef.
- 2 tablespoons vegetable oil For frying.
Sauce Ingredients
- 1/4 cup soy sauce Provides the salty base for the sauce.
- 1/4 cup brown sugar Adds sweetness to the sauce.
- 2 cloves garlic, minced For flavoring the sauce.
- 1 teaspoon fresh ginger, grated For a zesty kick.
Garnish
- 2 pieces green onions, sliced For garnish.
- to taste tablespoons sesame seeds Optional, for garnish.
Instructions
Preparation
- Slice the flank steak into thin strips against the grain.
- Place the cornstarch in a bowl and add the beef strips. Toss until evenly coated.
Cooking
- In a large pan, heat the vegetable oil over medium-high heat. Once hot, add the beef in batches, frying until golden brown and crispy, about 3-4 minutes per batch. Remove and place on a paper towel to absorb excess oil.
- In the same pan, reduce the heat and add garlic and ginger, sautéing until fragrant (about 30 seconds). Stir in the soy sauce and brown sugar, cooking until the sugar dissolves and the sauce slightly thickens.
- Return the crispy beef to the pan, tossing to coat it in the sauce evenly. Allow everything to simmer together for a couple of minutes.
Serving
- Dish up the Crispy Mongolian Beef and garnish with green onions and sesame seeds, if using.
Notes
Store leftovers in an airtight container in the refrigerator for up to three days. Reheat in a skillet to maintain crispiness. Can be frozen for future meals.