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Crispy Mongolian Beef Recipe Easy Restaurant Style and Juicy Edges

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This crispy Mongolian beef recipe delivers restaurant-style juicy edges and a sticky, flavorful sauce with a perfect balance of sweet, savory, and a hint of spice. It’s quick, easy, and perfect for busy weeknights or casual dinners.

Ingredients

Scale
  • 1 pound (450 grams) flank steak or sirloin, thinly sliced against the grain
  • 1/2 cup (60 grams) cornstarch
  • 1/4 cup (30 grams) all-purpose flour (optional)
  • 1/2 cup (120 ml) low-sodium soy sauce
  • 1/4 cup (50 grams) brown sugar
  • 3 cloves garlic, minced
  • 1 tablespoon fresh ginger, minced
  • 1/2 cup (120 ml) water
  • Vegetable oil or peanut oil for frying
  • Optional: red pepper flakes or chopped fresh chili
  • Thinly sliced scallions for garnish
  • Toasted sesame seeds for garnish (optional)

Instructions

  1. Trim excess fat from the beef and slice thinly against the grain about 1/4 inch thick.
  2. In a bowl, combine cornstarch and all-purpose flour (if using). Dredge beef slices in the dry mix, shaking off excess.
  3. For extra crispiness, dip coated beef briefly in water, then coat again in the dry mix for a double coating.
  4. Heat oil in a large skillet or wok over medium-high heat until shimmering or about 350°F (175°C).
  5. Fry beef strips in batches for 2-3 minutes per side until deep golden brown and crispy. Remove and drain on paper towels.
  6. In a small bowl, whisk together soy sauce, brown sugar, water, garlic, ginger, and red pepper flakes if using.
  7. Pour out excess oil from the skillet, leaving about 1 tablespoon. Over medium heat, sauté garlic and ginger from the sauce mixture for 30 seconds until fragrant.
  8. Add the soy sauce mixture to the skillet and simmer for 3-5 minutes, stirring occasionally, until thick and glossy.
  9. Return the crispy beef to the pan and toss quickly to coat with the sauce. Cook together for 1-2 minutes to meld flavors while keeping beef crispy.
  10. Remove from heat and sprinkle with scallions and toasted sesame seeds. Serve immediately with steamed jasmine rice or stir-fried vegetables.

Notes

For gluten-free, substitute tamari for soy sauce and arrowroot powder for cornstarch. To thicken sauce if too thin, mix 1 teaspoon cornstarch with 1 tablespoon water and stir into simmering sauce. Slice beef thinly against the grain for tenderness. Fry in batches to avoid overcrowding and maintain oil temperature around 350°F (175°C).

Nutrition

Keywords: Mongolian beef, crispy beef, restaurant style, easy dinner, quick recipe, beef stir fry, Asian cuisine

Find it online: https://lucydishes.com/crispy-mongolian-beef-recipe-easy-restaurant-style-and-juicy-edges/