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Crispy Mongolian Beef

Crispy Mongolian Beef
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Crispy Mongolian Beef is a flavorful dish featuring thinly sliced beef double-coated in cornstarch and fried to a perfect crunch, tossed in a balanced sweet and savory sauce made with soy sauce, brown sugar, garlic, and ginger. Ready in under 30 minutes, this recipe delivers restaurant-quality results at home with a crispy texture and rich caramelized glaze, making it an impressive and satisfying meal for the whole family.

Ingredients

Scale

Beef and Coating

  • 1 lb flank or sirloin beef, thinly sliced against the grain
  • 1/2 cup cornstarch (or rice flour for gluten-free)

Sauce

  • 1/3 cup soy sauce (or tamari for gluten-free)
  • 1/4 cup brown sugar
  • 3 cloves garlic, minced
  • 1 tablespoon fresh ginger, grated
  • 1/4 cup water or beef broth

For Cooking and Garnish

  • Vegetable oil, for frying (about 1-2 cups as needed)
  • 2–3 green onions, chopped for garnish

Instructions

  1. Prepare the Beef: Slice beef thinly against the grain for tenderness. Pat dry thoroughly to remove excess moisture, then toss evenly in cornstarch to coat each piece completely.
  2. Make the Sauce: In a small bowl, whisk together soy sauce, brown sugar, minced garlic, grated ginger, and water or beef broth until well combined and balanced in flavor.
  3. Fry the Beef: Heat vegetable oil in a skillet or wok over medium-high heat. Fry the coated beef slices in batches without overcrowding, allowing them to crisp evenly. Drain cooked beef on paper towels to remove excess oil.
  4. Cook the Sauce and Combine: Remove excess oil from the skillet, then pour in the prepared sauce mixture. Let it simmer gently until it thickens slightly. Return the crispy beef to the skillet and toss gently to coat all pieces evenly with the glossy sauce.
  5. Garnish and Serve: Sprinkle chopped green onions over the dish just before serving for a burst of freshness and color. Serve immediately over steamed rice or with stir-fried vegetables.

Notes

  • Pat your beef dry thoroughly before coating to maximize crispiness.
  • Fry beef in small batches to avoid overcrowding and maintain high heat.
  • Use fresh garlic and ginger for the best flavor and aroma.
  • Adjust sweetness of the sauce to your taste by tasting before simmering.
  • Serve immediately to enjoy the crispy texture at its best.
  • For gluten-free version, substitute tamari for soy sauce and rice flour for cornstarch.
  • If sauce isn’t thickening, simmer longer or add a cornstarch slurry gradually.
  • Leftovers keep well refrigerated for up to 3 days and can be frozen separately from sauce for up to 2 months.
  • Reheat gently in a skillet rather than microwave to maintain crispiness.

Nutrition

Keywords: Mongolian beef, crispy beef, quick Asian recipe, sweet and savory beef, gluten free Mongolian beef, dinner, stir-fry

Find it online: https://marycorner.com/crispy-mongolian-beef/