Easy Crispy Mongolian Beef
A delightful dish of tender beef strips coated in a crispy batter and tossed in a sweet soy-based sauce, perfect for family dinners.
Ingredients
Beef Preparation
- 1 pound flank steak, sliced thin against the grain
- 1/2 cup cornstarch For coating
Sauce and Seasoning
- 1/2 cup soy sauce
- 1/4 cup brown sugar
- 2 cloves garlic, minced
- 1 tablespoon ginger, minced
Cooking Ingredients
- 2 tablespoons vegetable oil (plus more for frying)
- 3 green onions, sliced For garnish
- Sesame seeds for garnish (optional)
Instructions
Preparation
- Start by slicing your flank steak thinly against the grain. Place the beef into a bowl and cover it with soy sauce. Allow it to marinate for about 15 minutes.
- After marinating, drain the excess soy sauce and toss the beef slices in cornstarch until fully coated.
Cooking
- In a large skillet or wok, add enough vegetable oil to cover the bottom of the pan generously. Heat the oil over medium-high heat until shimmering.
- Carefully add the coated beef slices to the hot oil, frying for about 3-4 minutes until they are golden brown and crispy.
- Remove the crispy beef from the skillet and drain on paper towels. Pour out excess oil from the pan, leaving about a tablespoon.
- In a separate bowl, mix the soy sauce, brown sugar, minced garlic, and ginger. Stir well until the sugar dissolves.
- Add the sauce mixture to the pan and bring it to a slight boil.
- Return the crispy beef to the pan, tossing it gently to coat in the sauce. Toss in the sliced green onions.
Serving
- Plate your delicious Mongolian beef and sprinkle with sesame seeds if desired. Enjoy!
Notes
Store leftovers in an airtight container in the refrigerator for 3 to 4 days. Reheat on a skillet over medium heat with a splash of water or broth.