Easy Crispy Mongolian Beef Recipe
A quick and easy recipe for crispy Mongolian beef with a sweet-savory sauce, perfect for weeknight dinners and family gatherings.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Yield: 4 servings 1x
- Category: Main Course
- Cuisine: Asian
Ingredients
Scale
- 1 lb flank steak or sirloin, thinly sliced against the grain
- ½ cup cornstarch (60 g) for coating
- 1 cup vegetable oil (240 ml) for shallow frying
- ½ cup low-sodium soy sauce (120 ml)
- ⅓ cup brown sugar (65 g)
- 1 tsp grated fresh ginger
- 2 cloves garlic, minced
- ½ cup water (120 ml)
- 3 stalks green onions, sliced thinly
- Optional: red pepper flakes for heat
Instructions
- Slice the beef thinly, about ¼ inch thick, cutting against the grain to keep it tender.
- Coat the sliced beef with ½ cup cornstarch in a large bowl, shaking off excess cornstarch.
- Heat vegetable oil in a skillet or wok to about ½ inch depth over medium-high heat until shimmering (about 350°F). Fry the beef in batches for 2-3 minutes per batch until golden and crispy. Drain on paper towels.
- In a small saucepan, combine soy sauce, brown sugar, grated ginger, minced garlic, and water. Bring to a gentle boil over medium heat, stirring until sugar dissolves. Simmer for 4-5 minutes until sauce thickens slightly.
- Add the crispy beef to the sauce and toss quickly to coat evenly. Sprinkle sliced green onions on top and toss again. Serve immediately over steamed rice or noodles.
Notes
Fry beef in batches to keep it crispy and avoid steaming. Toss beef in sauce off the heat to prevent sogginess. Use fresh ginger and garlic for best flavor. If sauce thickens too much, add a splash of water to loosen it.
Nutrition
- Serving Size: 1 serving (about 1/4
- Calories: 350
- Fat: 18
- Carbohydrates: 15
- Protein: 25
Keywords: Mongolian beef, crispy beef, easy dinner, quick recipe, Asian-inspired, weeknight meal, sweet-savory sauce