I finally cracked the method for a crispy homemade Mongolian Beef that’s less sweet than the usual restaurant fare and hides a surprising step that makes all the difference.

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I never thought my Mongolian Beef would outrun takeout, but it did. I start with thinly sliced flank steak and pile on minced garlic so the dish stays savory and a little sharp, not cloying.

I mess up sometimes, like overfrying or under-seasoning, and those blunders taught me tiny fixes that actually made it better, weirdly. People keep coming back, they say it tastes fresher and less syrupy than what they expect, which is why it lives on our Most Popular Recipes list.

If you like crunch with big savory flavor, this one will make you curious enough to try it.

Ingredients

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Lean beef, great protein, iron rich, chewy when thin sliced, fuels muscles
Coating that crisps, mostly carbs, little nutrition, helps thicken sauce, gluten free
Salty umami adds depth, high in sodium so use low salt versions if worried
Sweetens and caramelizes, gives deep molasses notes, adds lots of sugar, not light
Garlic and ginger add sharp aromatic heat, antioxidants and flavor, theyre wake it up
Fresh mild onion flavor, adds color and crunch, tiny vitamins and fiber too
Toasted sesame oil gives nutty aroma, used sparingly, strong flavor, small healthy fats
White rice soaks sauce, mostly carbs for energy, not much fiber, staple side

Ingredient Quantities

1 1/2 pounds flank steak thinly sliced against the grain

1/2 cup cornstarch for coating

1 tablespoon cornstarch for sauce slurry

1/2 cup vegetable oil for frying

1/2 cup low sodium soy sauce

1/4 cup packed dark brown sugar

1/2 cup water

3 cloves garlic minced

1 tablespoon fresh ginger minced

4 green onions sliced

1 teaspoon toasted sesame oil

1/4 teaspoon crushed red pepper flakes optional

1/4 teaspoon salt

1/4 teaspoon black pepper

Cooked white rice for serving about 4 cups

How to Make this

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1. Put the flank steak in the freezer for 20 to 30 minutes to firm up, then slice very thin against the grain, about 1/8 inch thick; season the slices with the 1/4 teaspoon salt and 1/4 teaspoon black pepper.

2. Toss the sliced beef with 1/2 cup cornstarch until every piece is lightly coated, shake off excess, lay pieces in a single layer on a plate or tray.

3. Heat 1/2 cup vegetable oil in a large skillet over medium-high heat until shimmering but not smoking, then fry the beef in batches so it doesn’t overcrowd the pan, about 2 to 3 minutes per batch until edges are crisp and browned; drain on a wire rack or paper towels.

4. While beef is frying, mince the garlic and ginger, slice the green onions (separate whites from greens if you like), and measure out soy sauce, brown sugar and water.

5. Pour out all but a tablespoon of oil from the pan, lower the heat to medium, add the garlic, ginger and the green onion whites, sauté 20 to 30 seconds until fragrant but not burned.

6. Add 1/2 cup low sodium soy sauce, 1/4 cup packed dark brown sugar, 1/2 cup water and 1/4 teaspoon crushed red pepper flakes if using; bring to a simmer so the sugar dissolves.

7. Whisk the 1 tablespoon cornstarch into the sauce until smooth, then pour into the simmering sauce, cook 1 to 2 minutes stirring until sauce becomes glossy and thick enough to coat a spoon.

8. Return the fried beef to the pan, toss quickly to coat every piece in the sauce, cook just until the beef is heated through and the sauce clings, 1 minute or less so the crust stays crispy.

9. Stir in 1 teaspoon toasted sesame oil and most of the sliced green onion greens, reserve a little for garnish, taste and adjust salt or heat, then serve immediately over cooked white rice.

Equipment Needed

1. Freezer or freezer-safe tray to firm the steak for 20 to 30 minutes
2. Sharp chef’s knife for very thin slices, and a sturdy cutting board
3. Large bowl or zip-top bag for tossing beef with cornstarch
4. Large heavy skillet or wok for frying the beef
5. Tongs or a slotted spoon to fry and turn the pieces
6. Wire rack set over a baking sheet, or paper towels, to drain fried beef
7. Measuring cups and spoons for soy sauce, oil, cornstarch, sugar, water
8. Small bowl plus a whisk or fork to mix the cornstarch slurry
9. Spatula or wooden spoon for sautéing the aromatics and stirring the sauce
10. Plate or tray to lay out single layers of coated beef before frying

FAQ

Q: How should I slice the flank steak so it stays tender? A: Pop the steak in the freezer for 20 to 30 minutes so it firms up, then slice very thinly against the grain, about 1/8 to 1/4 inch. A sharp knife helps, and cutting against the grain is the big trick so it won’t be chewy.

Q: Can I use a different cut of beef? A: Yeah, you can use skirt steak, flat iron, or top sirloin. Skirt is closest in texture, sirloin is a bit more tender so you might skip heavy frying. Adjust slicing thickness and watch the cook time since thinner cuts cook fast.

Q: My sauce is too thin, how do I thicken it? A: Mix 1 tablespoon cornstarch with a little cold water to make a slurry, stir it into the simmering sauce and cook a minute or two until it thickens. Make sure the slurry is well mixed so you dont get lumps.

Q: Can I make this ahead or freeze it? A: Yes, you can make the sauce and cooked beef separately, store in airtight containers in the fridge 3 to 4 days. For freezing, put sauce and beef in separate bags up to 2 months. Reheat in a skillet to keep the beef from getting soggy.

Q: How do I make the dish less sweet or spicier? A: To cut sweetness, use less brown sugar or add a splash of rice vinegar to balance it. For more heat add crushed red pepper flakes or a dash of chili paste. Adjust little by little till it tastes right to you.

Q: Any swaps to make it gluten free? A: Use tamari or a certified gluten free soy sauce instead of regular soy sauce, cornstarch and arrowroot are both gluten free for thickening. Check your brown sugar and other packaged items just in case.

Mongolian Beef: One Of Our Most Popular Recipes! Substitutions and Variations

Flank steak: skirt steak, flat iron, or thinly sliced chuck roast work great if you cant get flank. Slice against the grain the same way, and don’t forget to pat the meat dry so the coating sticks.
1/2 cup cornstarch (for coating): potato starch or arrowroot powder give an even crispier fry, 1:1 swap. All purpose flour works too but it wont be as crunchy.
1/2 cup low sodium soy sauce: use regular soy sauce but cut added salt elsewhere, or tamari for gluten free, or coconut aminos if you need soy free; coconut aminos are sweeter so taste and reduce the brown sugar a bit.
1/4 cup packed dark brown sugar: substitute light brown sugar plus 1 teaspoon molasses per 1/4 cup, or use maple syrup or honey (use slightly less liquid sweetener and simmer a little longer to thicken).

Pro Tips

1) Keep the oil temp steady, don’t dump a ton of beef in at once or it will drop and get soggy. Use a thermometer if you got one (around 350 to 375°F is a good range), or test with one small scrap first, and fry in small batches so the oil stays hot.

2) For extra crunch try a quick double-fry. Fry the pieces just till light golden, let them rest a few minutes on a wire rack, then give them a fast second fry to really crisp the crust. It makes a huge difference and the meat stays tender.

3) Make the cornstarch coating more even by shaking the strips in a bowl with the starch, then tapping off excess on a sieve or your hand. A tiny pinch of baking powder mixed into the cornstarch can help the crust puff and get crispier, but don’t overdo it.

4) Finish the sauce carefully so the crust stays crisp. Whisk the slurry smooth and add it slowly, and take the pan off the heat for a second if the sauce starts bubbling too hard so it doesnt get gluey. Brighten the sauce at the end with a splash of rice vinegar or a squeeze of lime and add the sesame oil and green onions at the very last second.