Crispy Mongolian Beef is one of those dinners I make when everyone is hungry, impatient, and hovering around the kitchen asking how long it will take. This crispy Mongolian beef recipe hits that sweet spot. Fast, crunchy, a little sweet, a little savory, and always gone way too quickly. I have made this on weeknights when I was tempted to order takeout, and every single time it saved dinner.
If you love bold Asian inspired flavors but want something simple enough for a busy night, this crispy Mongolian beef belongs in your rotation. It is ready in about 25 minutes and uses ingredients I almost always have on hand.
Ingredients
Beef And Coating
- 1 lb thinly sliced flank steak or sirloin
- ½ cup cornstarch
- Vegetable oil, for frying, about 1 to 2 cups
Sauce
- ¼ cup soy sauce, use tamari for gluten free
- 3 tablespoons brown sugar
- 2 cloves garlic, minced
- 1 tablespoon fresh ginger, minced
Garnishes And Optional
- 2 green onions, sliced
- Red pepper flakes, optional
Instructions
Prepare The Beef
Slice the beef thinly against the grain. This step makes a huge difference for tender bites. Toss the beef strips in cornstarch until every piece is well coated. I like to do this in a large bowl so nothing sticks together
Fry The Beef
Heat the vegetable oil in a deep skillet or wok over medium high heat. The oil should be hot but not smoking. Fry the beef in small batches so the pieces stay crispy instead of steaming. Cook each batch for 2 to 3 minutes until golden and crunchy. Transfer to paper towels to drain.
Make The Sauce
Carefully remove most of the oil from the pan, leaving about one tablespoon behind. Add the garlic and ginger and stir for about 30 seconds until fragrant. Add the soy sauce and brown sugar, stirring until the sugar dissolves. Let the sauce simmer for 2 to 3 minutes until it thickens slightly and looks glossy.
Combine And Cook
Add the crispy beef back to the pan and toss until every piece is coated in sauce. Cook for one more minute so the flavors come together.
Garnish And Serve
Sprinkle with green onions and red pepper flakes if using. Serve immediately for the best crispy texture.
Notes And Tips
- Always slice the beef against the grain for tender results.
- Fry in batches. Overcrowding the pan will make the beef soggy.
- Fresh garlic and ginger add the best flavor here.
- Let the sauce simmer just long enough to cling to the beef.
- This dish is best served right away while the beef is crispy.
- If storing leftovers, keep the sauce and beef separate if possible.
- Reheat in a skillet over medium heat instead of the microwave.
Nutrition
Serving Size: 1 cup
Calories: 320 kcal
Sugar: 8 g
Sodium: 850 mg
Fat: 15 g
Saturated Fat: 3 g
Unsaturated Fat: 10 g
Trans Fat: 0 g
Carbohydrates: 20 g
Fiber: 1 g
Protein: 25 g
Cholesterol: 70 mg
FAQs
Yes. Use tamari instead of regular soy sauce and make sure your cornstarch is certified gluten free.
Flank steak and sirloin both work great. Slice thin and against the grain for the best texture.
Frying gives the crispiest results, but you can bake the beef on a wire rack at 425 degrees if you want a lighter option.
📖 Recipe
Crispy Mongolian Beef
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Total Time: 25 minutes
- Yield: 4 servings 1x
- Category: Main Course
- Method: Frying
- Cuisine: Asian
- Diet: Gluten Free
Description
Crispy Mongolian Beef features tender, thinly sliced beef coated in cornstarch and fried to a perfect golden crisp, tossed in a savory-sweet sauce with soy, garlic, and brown sugar. Ready in under 30 minutes, this recipe is customizable, quick, and full of bold flavor and addictive texture.
Ingredients
- 1 lb thinly sliced flank steak or sirloin
- ½ cup cornstarch
- Vegetable oil, for frying (about 1-2 cups)
- ¼ cup soy sauce (or tamari for gluten-free)
- 3 tablespoons brown sugar
- 2 cloves garlic, minced
- 1 tablespoon fresh ginger, minced
- 2 green onions, sliced
- Red pepper flakes (optional, to taste)
Instructions
- Slice the beef thinly against the grain. Toss evenly with cornstarch to coat all sides.
- Heat vegetable oil in a skillet or wok over medium-high heat. Fry beef in batches, 2–3 minutes per batch, until crispy and golden. Remove and drain on paper towels.
- Pour out excess oil, leaving about 1 tablespoon in the pan. Sauté garlic and ginger for 30 seconds until fragrant.
- Combine soy sauce and brown sugar, add to the pan. Simmer 2–3 minutes until slightly thickened and glossy.
- Return beef to pan and toss in sauce to coat thoroughly. Cook 1 more minute to blend flavors.
- Garnish with sliced green onions and optional red pepper flakes. Serve immediately.
Notes
- Slice beef across the grain for extra tenderness.
- Fry in small batches to keep the coating crispy.
- Simmer sauce until just thick enough to cling to the beef.
- For leftovers, store beef and sauce separately to maintain crispiness.
- Reheat in a skillet instead of microwaving for best texture.
Nutrition
- Serving Size: 1 cup
- Calories: 320
- Sugar: 8g
- Sodium: 850mg
- Fat: 15g
- Saturated Fat: 3g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 1g
- Protein: 25g
- Cholesterol: 70mg
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