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Easy Crispy Blackstone Mongolian Beef Recipe Perfect for Quick Dinners

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A quick and easy Mongolian beef recipe that delivers crispy edges and a sticky, savory glaze, perfect for busy weeknights and outdoor cooking on a Blackstone griddle.

Ingredients

Scale
  • 1 pound (450g) flank steak, thinly sliced against the grain
  • 1/4 cup (30g) cornstarch
  • 2 tablespoons vegetable oil
  • 1/2 cup (120ml) soy sauce
  • 1/4 cup (50g) brown sugar
  • 1/4 cup (60ml) water
  • 3 cloves garlic, minced
  • 1 teaspoon fresh ginger, grated (optional)
  • 2 teaspoons sesame oil
  • 1/2 teaspoon crushed red pepper flakes (optional)
  • 2 green onions, thinly sliced
  • Sesame seeds, toasted
  • Steamed rice or noodles for serving

Instructions

  1. Slice 1 pound (450g) of flank steak thinly against the grain into strips about 1/4-inch (6mm) thick.
  2. Toss the beef in 1/4 cup (30g) cornstarch until each piece is lightly coated. Set aside for 10 minutes.
  3. In a bowl, combine 1/2 cup (120ml) soy sauce, 1/4 cup (50g) brown sugar, 1/4 cup (60ml) water, 3 minced garlic cloves, 1 teaspoon grated ginger, 2 teaspoons sesame oil, and 1/2 teaspoon crushed red pepper flakes if using. Stir until sugar dissolves and set aside.
  4. Preheat Blackstone griddle to medium-high heat (around 375°F / 190°C). Add 2 tablespoons vegetable oil and heat until shimmering.
  5. Spread coated beef strips in a single layer on the griddle without crowding. Cook undisturbed for 2-3 minutes until edges are crispy and golden.
  6. Flip beef and cook the other side for another 2 minutes. Cook in batches if necessary.
  7. Pour prepared sauce over beef on the griddle. Stir quickly to coat all pieces evenly. Cook for 2-3 minutes until sauce thickens and becomes glossy, stirring frequently.
  8. Remove beef from griddle and transfer to serving plate. Sprinkle with sliced green onions and toasted sesame seeds.
  9. Serve immediately over steamed rice or noodles.

Notes

If sauce thickens too fast, splash a little water to loosen it. Avoid flipping beef too early to maintain crispy edges. For gluten-free, substitute tamari or coconut aminos for soy sauce and arrowroot powder for cornstarch. Reheat leftovers in a skillet over medium heat to keep crispiness.

Nutrition

Keywords: Mongolian beef, Blackstone griddle, quick dinner, crispy beef, easy recipe, weeknight meal, savory sauce

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