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- 1 lb flank steak, thinly sliced - 1/2 cup cornstarch - 1/4 cup vegetable oil (for frying) - 3 green onions, chopped into 2-inch pieces - 3 cloves garlic, minced - 1 tablespoon fresh ginger, minced - 1/2 cup soy sauce (low sodium) - 1/4 cup brown sugar - 1 tablespoon rice vinegar - 1 tablespoon sesame oil - 1/2 teaspoon red pepper flakes (adjust for spice preference) - Sesame seeds (for garnish) Choosing great ingredients makes a big difference. Fresh flank steak gives the best flavor and texture. Look for meat that is bright red and firm. This ensures a tender chew. Using low sodium soy sauce is key. It balances the salt and sweetness in the dish. The brown sugar adds a nice caramel note. Together, they create a rich, savory sauce that coats the beef perfectly. This combination enhances every bite. When you make Crispy Mongolian Beef, focus on freshness. Quality ingredients lead to a flavor explosion. You will notice the difference in taste and texture. {{ingredient_image_1}} To start, I slice the flank steak thinly against the grain. This step is key for tenderness. When you cut against the grain, the meat fibers break. This makes each bite softer. Use a sharp knife for clean cuts. Aim for uniform thickness. This helps the beef cook evenly. Thicker pieces will take longer to cook, while thinner ones may burn. Next, I focus on coating the beef with cornstarch. I place the sliced beef in a bowl. Then, I sprinkle the cornstarch over it. Toss the meat well until it is fully coated. This will give the beef that crispy texture we want. Make sure to avoid clumping. If clumps form, break them apart. Clumps will not fry well and will lead to uneven crispiness. Now, it's time to heat the oil. I use a large skillet or wok for this. I heat the vegetable oil over medium-high heat. It should shimmer but not smoke. Once the oil is hot, I add the beef slices in batches. Do not overcrowd the pan. Crowding lowers the oil temperature and leads to soggy beef. I fry each batch for about 2-3 minutes per side. The beef should be golden and crispy. After frying, I remove it and let it drain on paper towels. This step keeps it crispy! To make your beef crispy, use a few key frying techniques. First, coat your flank steak with cornstarch. This gives a great crunch. Next, heat your oil until it's hot. This helps the beef fry quickly and evenly. Fry small batches at a time. If you overcrowd the pan, the beef will steam instead of fry. Factors affecting the crispiness of the beef include the oil temperature and the thickness of your beef slices. Thin slices fry faster and get crispier. If the oil is too cool, the beef will absorb more oil. This makes it soggy instead of crispy. To adjust the sweetness or spiciness of your dish, play with the brown sugar or red pepper flakes. Add more brown sugar for a sweeter sauce. If you like heat, increase the red pepper flakes. Start small and taste as you go. Balancing flavors in the sauce is key. The soy sauce gives saltiness, while the rice vinegar adds tang. These flavors work together well. If the sauce is too salty, add more sugar or vinegar. Taste your sauce before mixing it with the beef for the best results. Pro Tips Slice Against the Grain: For the most tender beef, always slice flank steak against the grain. This shortens the muscle fibers, making each bite easier to chew. Use Cornstarch for Crispiness: Coating the beef in cornstarch before frying creates a crunchy exterior. Make sure each piece is evenly coated for best results. Control the Heat: Maintain a medium-high heat while frying. If the oil is too hot, the beef will burn; too low, and it will become soggy. Monitor the temperature closely. Customize the Sauce: Feel free to adjust the sweetness and spice levels in the sauce by varying the brown sugar and red pepper flakes to suit your taste preferences. {{image_2}} You can swap flank steak for chicken or tofu. For chicken, use boneless, skinless thighs or breasts. Slice them thin, just like the beef. Tofu works well too! Choose firm or extra-firm tofu for the best texture. Press it to remove moisture, then slice it thin. Adjust the cooking time slightly. Chicken cooks faster, while tofu may need a few extra minutes to crisp up. Crispy Mongolian Beef shines next to rice. Jasmine rice is a perfect match. You can also serve it with fried rice for extra flavor. Consider adding steamed broccoli or green beans for color. Garnish with more green onions and sesame seeds for a pop of flavor. Want to get fancy? Try serving it in lettuce cups! It adds crunch and freshness, making it a fun option. To keep your Crispy Mongolian Beef fresh, start with proper cooling. Let it cool down to room temperature. Once cooled, place it in an airtight container. This helps keep the flavors locked in. Store it in the fridge for up to three days. If you want to keep it longer, freeze it. Use a freezer-safe container or bag. Frozen beef can last for up to three months. When you want to enjoy it again, just thaw it in the fridge overnight. When reheating Crispy Mongolian Beef, we want to keep that crunch. The best way is to use an air fryer or oven. Preheat your air fryer or oven to 375°F (190°C). Place the beef in a single layer on a baking sheet. Heat it for about 5-7 minutes. This will help restore the crispiness. Avoid using the microwave for reheating. It tends to make the beef soggy. If you must use a microwave, place a paper towel over the beef. This can help absorb some moisture, but it won’t be as crispy. Mongolian Beef is a popular dish that hails from Chinese-American cuisine. It features tender beef, usually flank steak, coated in a crispy layer. The dish is known for its sweet and savory sauce, made with soy sauce and brown sugar. Many love this dish for its bold flavors and satisfying crunch. It has gained fame in restaurants, making it a go-to choice for many diners. Yes, you can prepare some parts ahead of time. Slice the beef and coat it with cornstarch earlier in the day. Store it in the fridge until you’re ready to fry. For the sauce, you can mix the ingredients and keep them in an airtight container. Just remember to fry the beef fresh for that perfect crispiness. If you don’t have cornstarch, you can use flour or potato starch. Both will give a crispy coating. Just remember that the texture might be slightly different. You can also try using rice flour, which adds a nice crunch. Each option can still give you that tasty, crispy finish you desire. In this post, we explored how to make Crispy Mongolian Beef. We covered important ingredients, like quality flank steak and cornstarch. You learned step-by-step instructions, tips for crispiness, and serving ideas. Remember, fresh ingredients make a big difference. Try different proteins or enhance the flavors as you like. With the right techniques, you can enjoy great meals at home. Now, it's time to cook and share this delicious dish!

Crispy Mongolian Beef

A deliciously crispy beef dish with a savory sauce, perfect for serving over rice.
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Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Course Main Course
Cuisine Asian
Servings 4
Calories 400 kcal

Ingredients
  

  • 1 lb flank steak, thinly sliced against the grain
  • 1/2 cup cornstarch
  • 1/4 cup vegetable oil (for frying)
  • 3 pieces green onions, chopped into 2-inch pieces
  • 3 cloves garlic, minced
  • 1 tablespoon fresh ginger, minced
  • 1/2 cup soy sauce (low sodium)
  • 1/4 cup brown sugar
  • 1 tablespoon rice vinegar
  • 1 tablespoon sesame oil
  • 1/2 teaspoon red pepper flakes
  • to taste sesame seeds (for garnish)

Instructions
 

  • Prepare the Beef: Start by slicing the flank steak thinly against the grain. This will ensure tender bites.
  • Coat the Beef: Place the thinly sliced beef in a bowl and sprinkle the cornstarch over it. Toss the meat until well-coated; this will help achieve a crispy texture.
  • Heat the Oil: In a large skillet or wok, heat the vegetable oil over medium-high heat.
  • Fry the Beef: Once the oil is hot, add the beef slices in batches (do not overcrowd the pan). Fry for about 2-3 minutes on each side, until they are golden and crispy. Remove and set aside on paper towels to drain excess oil.
  • Make the Sauce: In the same skillet, add the chopped green onions, minced garlic, and ginger. Stir-fry for about 30 seconds until fragrant.
  • Combine the Ingredients: In a small bowl, whisk together the soy sauce, brown sugar, rice vinegar, sesame oil, and red pepper flakes. Pour this mixture into the skillet with the sautéed ingredients and bring to a simmer.
  • Thicken the Sauce: Let the sauce simmer for about 2-3 minutes, until it thickens slightly.
  • Combine Beef with Sauce: Return the crispy beef to the skillet, tossing it gently in the sauce until everything is well-coated and heated through.
  • Serve: Transfer to a serving platter and garnish with sesame seeds on top for added texture and flavor.

Notes

Serve over steamed jasmine rice and garnish with green onions and sesame seeds.
Keyword beef, crispy, Mongolian, stir fry