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Easy Crispy Mongolian Beef Recipe Perfect for Homemade Dinner

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A quick and easy recipe featuring crispy, tender flank steak coated in a sticky, caramelized Mongolian sauce. Perfect for busy weeknights and homemade dinners.

Ingredients

Scale
  • 1 pound (450g) flank steak, thinly sliced against the grain
  • ½ cup (60g) cornstarch
  • ¼ cup (60ml) vegetable oil (can substitute with canola or peanut oil)
  • ¼ cup (60ml) soy sauce
  • ⅓ cup (70g) brown sugar, packed
  • ½ cup (120ml) water
  • 3 cloves garlic, minced
  • 1 teaspoon ginger, freshly grated (optional)
  • 1 teaspoon cornstarch mixed with 1 tablespoon water (slurry)
  • 3–4 stalks green onions, sliced thinly
  • Pinch of red pepper flakes (optional)

Instructions

  1. Slice the beef thinly against the grain into about ¼-inch (6mm) thick slices. Chill slightly for easier slicing.
  2. Toss the sliced beef in ½ cup cornstarch until fully coated. Shake off excess.
  3. Heat ¼ cup vegetable oil in a large skillet or wok over medium-high heat until shimmering but not smoking.
  4. Fry the beef slices in batches for 2-3 minutes per side until golden brown and crispy. Remove with a slotted spoon and drain on paper towels.
  5. In a bowl, whisk together soy sauce, brown sugar, water, minced garlic, and grated ginger until sugar dissolves.
  6. Remove excess oil from the skillet, leaving about 1 tablespoon. Pour the sauce mixture into the skillet and bring to a simmer over medium heat.
  7. Mix 1 teaspoon cornstarch with 1 tablespoon water to make a slurry. Slowly stir into the simmering sauce and cook for 2-3 minutes until thick and glossy.
  8. Return the crispy beef to the skillet and toss gently to coat with the sauce. Add sliced green onions and red pepper flakes if using. Stir for another minute.
  9. Taste and adjust seasoning if needed with more soy sauce or sugar.
  10. Serve immediately over steamed rice or noodles.

Notes

Fry beef in batches to avoid overcrowding and sogginess. Use tamari and arrowroot powder for gluten-free version. Reheat leftovers in a skillet to keep beef crispy. Sauce can be prepared ahead and stored up to 2 days.

Nutrition

Keywords: Mongolian beef, crispy beef, homemade dinner, quick recipe, stir-fry, flank steak, easy dinner, sweet and savory sauce

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