I crafted this dish to deliver a unique twist on a classic. The thinly sliced flank steak, dusted in cornstarch, creates a delightful crunch when paired with low sodium soy sauce, brown sugar, garlic, and ginger. This take on Mongolian Beef Recipes is refreshingly bold and full of flavor.

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I love exploring new ways to update classic dishes, and this Crispy Mongolian Beef recipe is one of my favorites right now. I started with 1 lb flank steak, thinly sliced against the grain, then coated it in 1/4 cup cornstarch with some salt and pepper before frying until it turned irresistibly crispy.

The secret to this dish is in the sauce: I mix together 1/2 cup low sodium soy sauce, 1/2 cup water, and 1/2 cup brown sugar with 4 cloves of minced garlic, 1 tablespoon fresh ginger, and 1 teaspoon red chili flakes. This sauce packs a punch while keeping a sweet balance that you don’t normally get from takeout.

When you serve it with rice and your favorite steamed veggies, it brings that genuine homemade touch to Chinese cooking that I just can’t get enough of. Enjoy every bite!

Why I Like this Recipe

I love this recipe because it makes me feel like I’m getting the perfect balance of sweet and spicy flavors. The way the beef comes out so crispy on the outside but still tender on the inside is just amazing. I also enjoy how the sauce really kicks in with garlic and ginger that makes every bite interesting, and it reminds me of that takeout flavor but with a homemade twist. Another thing I like is that its flexible enough to pair with rice and veggies, making it a fun dinner to whip up when i’m too tired to order in. Lastly, even though it takes a few steps, the process itself makes me appreciate my cooking skills more every time i do it.

Ingredients

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Flank steak is a lean protein that helps build muscles and keep you strong.
Soy sauce gives a salty tang and deep umami flavor for a tasty kick.
Brown sugar adds rich sweetness and a glossy caramel finish to the beef.
Garlic infuses a sharp aroma and boosts health with natural antioxidants.
Fresh ginger gives a zesty bite that helps soothe and stimulates digestion.
Red chili flakes impart mild heat that intensifies flavor without overpowering other seasonings.
Cornstarch gives beef a crisp coating for that irresistible crunchy texture.
Vegetable oil deepfries beef to lock in juiciness and perfect crispness.
Green onions add freshness and color, enhancing both flavor and presentation.
Sesame seeds offer a nutty crunch, subtly elevating the beef’s overall appeal.

Ingredient Quantities

1 lb flank steak, thinly sliced against the grain

1/4 cup cornstarch

Salt and pepper to taste

1/2 cup low sodium soy sauce

1/2 cup water

1/2 cup brown sugar

4 cloves garlic, minced

1 tablespoon fresh ginger, grated

1 teaspoon red chili flakes

2-3 cups vegetable oil for frying

2 green onions, sliced

Sesame seeds for garnish (optional)

How to Make this

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1. First, season your thinly sliced flank steak with a pinch of salt and pepper then coat every piece evenly in cornstarch.

2. In a bowl, mix together the soy sauce, water, brown sugar, minced garlic, grated ginger and red chili flakes until the sugar is mostly dissolved.

3. Heat the vegetable oil in a deep pan or wok until it’s hot enough for frying (around medium-high heat).

4. Carefully add the beef in small batches to avoid overcrowding and fry until they turn crispy and golden; this should take about 2-3 minutes per batch.

5. Use a slotted spoon to remove the beef and let it drain on some paper towels to get rid of the extra oil.

6. In another pan or a clean wok, pour the sauce mixture over a medium heat and let it simmer for a couple minutes until it thickens a bit.

7. Once the sauce is thickened, add the crispy beef back into the pan so that each piece gets a nice glaze.

8. Stir in the sliced green onions and let everything cook together for just a minute so the flavors combine.

9. Check the seasoning, and adjust if you need a little extra salt or pepper.

10. Serve your crispy Mongolian beef hot over rice with your favorite steamed vegetables and garnish with sesame seeds if you desire. Enjoy!

Equipment Needed

1. A sharp knife and cutting board for slicing the steak and green onions
2. A mixing bowl to combine the soy sauce, water, brown sugar, garlic, ginger, and red chili flakes
3. Measuring cups to accurately measure the soy sauce, water, and brown sugar
4. A deep pan or wok for frying the beef in vegetable oil
5. A slotted spoon to lift the beef from the oil safely
6. Paper towels to drain the extra oil after frying
7. A second pan or a clean wok to simmer the sauce and reheat the beef
8. A spatula or wooden spoon to stir the beef and sauce together during cooking

FAQ

What kind of beef works best for this recipe?

The recipe uses flank steak because it's tender and packs a lot of flavor. You can try skirt steak too, but make sure to slice it thin against the grain.

How do i get the beef extra crispy?

Coat the beef evenly with cornstarch and fry in enough hot oil. Just be careful not to overcrowd the pan, cause that can drop the temperature and make it soggy.

Can i adjust the spiciness of the dish?

Yes, feel free to adjust the red chili flakes. If you like it milder, use less; if you love a bit of heat, add a little more to suit your taste.

Is it normal for the sauce to be on the sweeter side?

Yup, the brown sugar and soy sauce work together to create a balance of sweet and savory. Just follow the measurements and it should come out great.

Can i prepare parts of this recipe ahead of time?

You can prep the beef and even mix the sauce ingredients in advance, but its best to fry the beef and toss with the sauce right before serving for maximum crispiness.

Crispy Mongolian Beef Recipe Substitutions and Variations

Flank steak: You can use skirt steak or sirloin steak if you cant get flank steak handy its a good substitute
Cornstarch: If you dont have cornstarch, try using arrowroot powder or rice flour for a similar crisp texture
Low sodium soy sauce: Tamari or coconut aminos works well as a replacement if you’re leanin toward a gluten-free option
Brown sugar: Honey or maple syrup can be used instead of brown sugar if you want a slightly different sweet kick
Vegetable oil: If you’re out of vegetable oil, peanut oil or canola oil is an acceptable swap for frying

Pro Tips

1. One thing that works wonders is frying the beef in small batches so you dont overcrowd the pan – this helps the pieces get really crispy instead of steaming in the oil. Try testing the oil with a tiny bit of cornstarch first; if it sizzles right away, then its hot enough.

2. Another tip is to let the beef rest on paper towels immediately after frying even if it sounds tedious. This extra step prevents the meat from absorbing too much oil, which makes the final dish way cleaner and less greasy.

3. When you are prepping the sauce, give it a good taste and adjust the seasoning as needed. A little extra salt or pepper once it thickens can really balance out the sweetness, so dont be afraid to tweak it to your liking.

4. Lastly, add the green onions just at the very end. Overcooked onions tend to lose their crunch and color, so tossing them in at the final moment keeps the dish looking and tasting fresh.