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Crispy Mongolian Beef

Crispy Mongolian Beef
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This Crispy Mongolian Beef recipe delivers tender, juicy beef strips fried to golden crispness and coated in a rich, sticky sweet and savory sauce with garlic and ginger. Ready in under 30 minutes, it’s perfect for quick weeknight dinners or impressing guests with minimal effort. Served best over steamed rice, noodles, or cauliflower rice for a low-carb option, it offers a delightful balance of textures and bold flavors that satisfy the whole family.

Ingredients

Scale

Main Ingredients

  • 1 lb flank steak, thinly sliced across the grain
  • ½ cup cornstarch
  • 2 tablespoons vegetable oil

Sauce Ingredients

  • ⅓ cup soy sauce (or tamari for gluten-free)
  • ¼ cup brown sugar
  • 2 cloves garlic, minced
  • 1 tablespoon fresh ginger, minced
  • ¼ cup water or broth

Garnish

  • 2 green onions, chopped
  • Optional: toasted sesame seeds or fresh cilantro

Instructions

  1. Prepare the Beef: Slice the flank steak thinly across the grain to ensure tenderness. Pat the beef slices dry with paper towels to remove excess moisture, helping the cornstarch adhere better for a crisp coating.
  2. Coat the Beef: Place the beef slices in a bowl and toss with enough cornstarch to lightly but thoroughly coat each piece, creating a thin layer that fries up crisp.
  3. Fry Until Crispy: Heat vegetable oil in a large skillet or wok over medium-high heat. Fry the beef in batches without overcrowding for about 2-3 minutes per batch until golden and crispy. Remove and drain on paper towels.
  4. Make the Mongolian Sauce: In the same pan, discard excess oil but leave a small amount for flavor. Sauté the minced garlic and ginger briefly until fragrant. Stir in soy sauce, brown sugar, and water or broth. Simmer the sauce until slightly thickened and glossy.
  5. Combine and Coat: Return the crispy beef to the pan with the sauce. Toss quickly to evenly coat every piece with the sticky, flavorful sauce.
  6. Garnish and Serve: Sprinkle chopped green onions over the beef. Serve immediately over steamed rice, noodles, or cauliflower rice, and enjoy the harmonious blend of textures and flavors.

Notes

  • Patting the beef dry is key to achieving a crispy texture.
  • Fry the beef in small batches to maintain hot oil and ensure crispiness.
  • Use fresh garlic and ginger for the best aromatic flavor.
  • If the sauce is too thin, simmer longer to thicken; if too thick, add a splash of water or broth.
  • Serve immediately for optimal crispness; the beef will soften if left too long.

Nutrition

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

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