Print

Crispy Mongolian Beef Recipe Easy Homemade with Savory Caramelized Sauce

crispy mongolian beef - featured image
Print Recipe

A quick and easy crispy Mongolian beef recipe featuring tender flank steak with a rich, caramelized soy and brown sugar sauce, accented by fresh garlic and ginger for a perfect balance of sweet, savory, and a hint of spice.

Ingredients

Scale
  • 1 pound flank steak, thinly sliced against the grain
  • ½ cup cornstarch (60g)
  • ¼ cup vegetable oil (60ml), plus extra for shallow frying
  • ½ cup soy sauce (120ml), preferably low sodium
  • ⅓ cup brown sugar (70g), packed
  • 3 cloves garlic, minced
  • 1 tablespoon fresh ginger, finely grated
  • 3 stalks green onions, sliced thinly
  • ¼ teaspoon red pepper flakes (optional)
  • ½ cup water (120ml)
  • 1 teaspoon sesame oil (optional)

Instructions

  1. Trim any excess fat from the flank steak, then slice thinly about 1/8 inch (3mm) thick against the grain.
  2. Place the sliced beef in a mixing bowl, sprinkle with cornstarch, and toss until each piece is lightly coated evenly.
  3. Heat about ¼ cup (60ml) vegetable oil in a non-stick skillet or wok over medium-high heat until shimmering but not smoking.
  4. Fry the beef in batches to avoid overcrowding, cooking each side for 2-3 minutes until golden and crispy. Remove and drain on paper towels.
  5. In a separate bowl, whisk together soy sauce, brown sugar, minced garlic, grated ginger, water, and red pepper flakes if using until sugar dissolves.
  6. Remove excess oil from the pan, leaving about 1 tablespoon. Pour the sauce mixture into the hot pan and cook over medium heat, stirring often, until thickened and glossy, about 5 minutes.
  7. Return the crispy beef to the pan and toss gently to coat each piece evenly with the sauce. Cook for another minute to heat through.
  8. Drizzle sesame oil over the beef, sprinkle sliced green onions, and toss once more.
  9. Serve immediately over steamed rice or alongside sautéed vegetables.

Notes

Fry beef in batches to keep it crispy and avoid sogginess. Keep the sauce at a gentle simmer to prevent bitterness. Use freshly grated ginger and garlic added last for vibrant flavor. For gluten-free, substitute soy sauce with tamari and cornstarch with arrowroot powder. Reheat leftovers in a hot skillet or under a broiler to restore crispiness.

Nutrition

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

Find it online: https://bitematrix.com/crispy-mongolian-beef-recipe-easy-homemade-with-savory-caramelized-sauce/