Crispy Mongolian Beef Recipe

I perfected an Easy Crispy Mongolian Beef with sticky-sweet heat and shatteringly crisp edges that anyone exploring Mongolian Beef Recipes will want to read more about.

I never thought I could get takeout this good at home but this Crispy Mongolian Beef made me eat my words. I use flank steak thinly sliced against the grain so each bite stays tender and every edge gets gloriously crunchy.

The sauce is all about low sodium soy sauce that sneaks in sweet salty and a little heat, it clings to the beef like it was made for it. Sometimes I mess up the timing and it gets extra crisp or a bit soft, but both ways are addicting.

I call it my go to Mongolian Beef Recipes winner.

Ingredients

• Flank steak: lean beef full of protein gives chewy texture and meaty flavor.
• Cornstarch: coats the beef to crisp up mostly carbs light and gluten free.
• Soy sauce: salty umami backbone, adds savory depth and its a little sodium.
• Brown sugar: gives sweet caramel notes balances salty sauce and creates glaze.
• Garlic: pungent and aromatic brings savory brightness and subtle health benefits.
• Ginger: spicy warmth, cuts richness and helps brighten the whole dish.
• Green onions: fresh crunch and mild oniony zip, it’s great for color and bite.
• Sesame oil: nutty aroma, used sparingly for flavor not cooking, boosts richness.
• White rice: simple carb base, soaks sauce and makes the meal filling.

Ingredient Quantities

• 1 pound flank steak thinly sliced against the grain
• 3/4 cup cornstarch for coating
• Vegetable oil for frying about 1 1/2 cups
• 2 tablespoons vegetable oil for the sauce
• 1/2 cup low sodium soy sauce
• 1/2 cup packed light brown sugar
• 1/2 cup low sodium beef broth or water
• 2 teaspoons cornstarch for slurry mixed with 2 tablespoons water
• 3 cloves garlic minced
• 1 tablespoon fresh ginger minced
• 4 large green onions sliced into 1 inch pieces
• 1/4 to 1/2 teaspoon crushed red pepper flakes for heat
• 1 teaspoon toasted sesame oil
• 1 tablespoon sesame seeds for garnish
• 4 cups cooked white rice for serving

How to Make this

1. Slice 1 pound flank steak thin against the grain, pat pieces very dry with paper towels, then toss them in 3/4 cup cornstarch until well coated and shake off the excess cornstarch.

2. Pour about 1 1/2 cups vegetable oil into a heavy skillet or wok and heat over medium high until shimmering and about 350 to 375 F if you have a thermometer, or when a small piece of coated beef sizzles and floats. Fry the beef in single layers in batches, do not crowd the pan, about 2 to 3 minutes per batch until deep golden and crispy. Use a slotted spoon and drain on paper towels.

3. When all the beef is fried, wipe out most of the frying oil leaving about 2 tablespoons in the pan or use a clean skillet. Heat the 2 tablespoons vegetable oil over medium heat.

4. Add 3 cloves minced garlic and 1 tablespoon minced fresh ginger and saute about 30 seconds until fragrant but not brown, you want them aromatic.

5. Stir in 1/2 cup low sodium soy sauce, 1/2 cup packed light brown sugar, 1/2 cup low sodium beef broth or water, and 1/4 to 1/2 teaspoon crushed red pepper flakes. Bring the mixture to a gentle simmer and stir so the sugar dissolves.

6. Mix 2 teaspoons cornstarch with 2 tablespoons water to make a slurry and whisk that into the simmering sauce; simmer 1 minute until the sauce thickens and becomes glossy.

7. Turn off the heat and stir in 1 teaspoon toasted sesame oil, then add the crispy beef back to the pan and toss quickly to coat so the crust stays mostly crisp but the sauce clings.

8. Add the 4 large green onions sliced into 1 inch pieces to the pan and toss one more time to warm them slightly, about 30 seconds to 1 minute.

9. Serve immediately over 4 cups cooked white rice, sprinkle 1 tablespoon sesame seeds on top and adjust crushed red pepper flakes if you want more heat. Tip if you want extra crispness serve the sauce on the side and spoon just enough over each plate so the beef stays crunchy longer.

Equipment Needed

1. Sharp chef’s knife and sturdy cutting board (for slicing the flank steak against the grain)
2. Heavy skillet or wok and an instant read thermometer if you have one (for frying)
3. Long tongs plus a slotted spoon or spider skimmer to lift the beef out of the oil
4. Two mixing bowls: one to toss beef in cornstarch, one to mix the cornstarch slurry
5. Measuring cups and spoons for the soy, brown sugar, broth and cornstarch
6. Wire rack set over a sheet pan or a platter lined with paper towels to drain the fried beef
7. Whisk and a wooden spoon or heatproof spatula for the sauce
8. Small prep bowl and microplane or garlic press for the garlic and ginger

FAQ

Crispy Mongolian Beef Recipe Substitutions and Variations

• Flank steak (1 pound)
  • Skirt steak – very similar grain and flavor, just slice thin against the grain
  • Top sirloin or sirloin tip – leaner, slice extra thin so it stays tender
  • Ribeye or boneless chuck – more marbling, richer and juicier if you want that
  • Extra-firm tofu or seitan – press tofu or use seitan for a vegetarian option, freeze-thaw tofu for better bite
• Cornstarch for coating (3/4 cup)
  • Potato starch – crispiest substitute, behaves very similarly
  • Tapioca starch – gives good crisp and slight chew
  • Rice flour – lighter, a bit drier crust
  • All purpose flour – ok in a pinch, wont be as crispy but still works
• Low sodium soy sauce (1/2 cup)
  • Regular soy sauce – saltier, just taste the sauce and dial back any extra salt
  • Tamari – gluten free and very close in flavor
  • Coconut aminos – lower sodium and sweeter, good if you avoid soy
  • Liquid aminos – similar to tamari, a bit stronger, use to taste
• Light brown sugar (1/2 cup)
  • Dark brown sugar – deeper molasses flavor, swap 1:1
  • Coconut sugar – less sweet, slightly caramel notes, use 1:1
  • Maple syrup or honey – liquid option, use about 3/4 cup and reduce the broth a touch to keep sauce thickness
  • Granulated sugar + 1 tsp molasses – easy way to mimic brown sugar if youre out

Pro Tips

1. Pat the steak really dry and let it sit a few minutes after slicing so the cornstarch sticks better, otherwise you’ll end up with soggy spots. If you have time, toss the slices with a teaspoon of baking powder and a pinch of salt before the cornstarch for extra crispness.

2. Fry in small batches at steady heat, and keep a thermometer handy. Crowding drops the oil temp fast and makes the beef greasy. Drain on a wire rack not paper towels when you can, paper soaks but rack keeps the crust crisper.

3. Don’t over-thicken the sauce. Whisk the slurry in slowly and simmer just until glossy, then pull off heat and add the sesame oil. Too long and the sauce goes past glossy and gets gummy.

4. If you want to keep things crisp for serving, either toss the beef in only a little sauce right before plating, or serve the sauce on the side so people can drizzle. Green onions are best added at the end so they stay bright and not limp.