Mongolian Beef with Crispy Flank Steak

If you are craving a dish that perfectly balances tender, flavorful beef with a delightful crispy texture, you’re in for a treat with this Mongolian Beef with Crispy Flank Steak recipe. This dish combines savory, slightly sweet sauces and the irresistible crunch of crispy flank steak, creating a dinner option that feels both comforting and exciting. Whether you’re cooking for your family or impressing friends, this recipe is a fantastic way to enjoy a restaurant-quality meal right at home.

Why You’ll Love This Recipe

• Perfect Texture Combination: Crispy flank steak adds a unique crunch that complements the tender beef slices perfectly.
• Flavor Explosion: The signature sweet and savory Mongolian sauce will have your taste buds dancing.
• Simple Ingredients: Uses easy-to-find ingredients that come together quickly without compromising flavor.
• Impressively Elegant: A dish that looks as wonderful on the plate as it tastes.
• Family-Friendly: Great for weeknights or special dinners — everyone loves it!

Ingredients You’ll Need

Each ingredient plays a vital role in creating the perfect balance of flavor and texture. From the tender flank steak to the fresh garlic and ginger, these components come together to make this Mongolian Beef with Crispy Flank Steak recipe shine right from your kitchen.

• Flank Steak: Choose a thinly sliced flank steak for tenderness and quick cooking.
• Cornstarch: Helps create the crispy outer layer when frying the steak.
• Soy Sauce: Adds salty, umami depth to the sauce base.
• Brown Sugar: Balances the saltiness with sweetness for that authentic Mongolian flavor.
• Garlic and Ginger: Fresh minced garlic and ginger bring warmth and aromatic spiciness.
• Green Onions: Used both in the sauce and as a fresh garnish for color and mild onion flavor.
• Vegetable Oil: Essential for frying the steak to a crisp finish.
• Water or Broth: To thin the sauce and help coat the beef evenly.
• Optional Red Pepper Flakes: Add a subtle kick if you like a bit of heat.

Variations for Mongolian Beef with Crispy Flank Steak

Feel free to tweak this Mongolian Beef with Crispy Flank Steak recipe to suit your taste buds or dietary preferences. It’s very adaptable, so don’t hesitate to experiment with different ingredients or flavors.

• Spicy Variation: Add more red pepper flakes or a splash of sriracha to the sauce for extra heat.
• Gluten-Free Version: Substitute the soy sauce with tamari and use arrowroot powder instead of cornstarch.
• Vegetable Boost: Toss in bell peppers, snap peas, or broccoli for added crunch and nutrition.
• Honey Substitute: Replace brown sugar with honey or maple syrup for a different, natural sweetness.
• Lean Protein Swap: Use thinly sliced chicken breast or turkey breast if you prefer poultry.

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How to Make Mongolian Beef with Crispy Flank Steak

Step 1: Prep the Flank Steak

Slice your flank steak thinly against the grain to ensure tenderness. Toss the slices in cornstarch, coating them evenly, which will give that crispy exterior after frying.

Step 2: Make the Sauce

In a bowl, whisk together soy sauce, brown sugar, minced garlic, grated ginger, and a little water or broth for the perfect sweet-savory base. Set this aside while you cook the beef.

Step 3: Fry the Beef

Heat vegetable oil in a skillet or wok over medium-high heat. Fry the cornstarch-coated beef slices in batches until golden and crispy on the outside but still juicy inside—then drain on paper towels to remove excess oil.

Step 4: Combine and Simmer

Remove most of the oil from the skillet, add the prepared sauce, and bring it to a gentle simmer. Toss the crispy beef back into the pan and stir to coat thoroughly, allowing the sauce to thicken slightly.

Step 5: Finish with Green Onions

Add chopped green onions into the pan for a burst of fresh flavor and color, stirring once more before serving immediately.

Pro Tips for Making Mongolian Beef with Crispy Flank Steak

• Choose the Right Cut: Flank steak is ideal because it’s lean with good texture, but be sure to slice thinly against the grain.
• Don’t Overcrowd the Pan: Fry the beef in smaller batches to maintain crispiness and avoid steaming.
• Use Fresh Aromatics: Fresh garlic and ginger make a huge difference—skip the powders if possible.
• Rest Your Beef: Let cooked beef rest briefly on paper towels to absorb any excess oil before tossing in sauce.
• Adjust Sauce Thickness: If the sauce doesn’t thicken, add a cornstarch slurry (cornstarch mixed with water) a little at a time.

How to Serve Mongolian Beef with Crispy Flank Steak

Garnishes

A sprinkle of finely sliced green onions and toasted sesame seeds make for beautiful garnishes that add texture and fresh flavor to the dish.

Side Dishes

This dish pairs wonderfully with steamed jasmine rice or fluffy brown rice to soak up all that delicious sauce. You could also serve it alongside sautéed or steamed vegetables like bok choy, broccoli, or snap peas for a balanced meal.

Creative Ways to Present

For a fun twist, serve the Mongolian Beef with Crispy Flank Steak over crispy fried rice or inside lettuce wraps for a light, handheld version. Garnish with fresh cilantro or a squeeze of lime to brighten the flavors even more.

Make Ahead and Storage

Storing Leftovers

Store any leftover Mongolian Beef with Crispy Flank Steak in an airtight container in the refrigerator for up to 3 days. Make sure the beef is cooled completely before sealing.

Freezing

You can freeze the cooked beef in a sealed container or freezer bag for up to 2 months. Thaw overnight in the fridge before reheating for best results.

Reheating

To reheat, use a skillet on medium heat to keep the beef crispy. Avoid microwaving if possible, as it can make the texture soggy. Add a splash of water or broth to prevent drying out during reheating.

FAQs

What cut of beef works best for this recipe?

Flank steak is the best option due to its flavor and texture, but skirt steak can work as well. Always slice thinly against the grain for tenderness.

Can I make this recipe gluten-free?

Yes! Use tamari instead of soy sauce and substitute cornstarch with arrowroot powder to keep the recipe gluten-free without losing flavor or texture.

How do I get the beef crispy instead of soggy?

Coating the beef in cornstarch and frying in small batches in hot oil is key to achieving that perfect crispy coating without steaming the meat.

Is it possible to prepare this dish in advance?

You can prepare the beef and sauce separately ahead of time, then combine and heat just before serving to enjoy the freshest crispy texture.

What sides go best with Mongolian Beef with Crispy Flank Steak?

Simple steamed rice and stir-fried greens are classic pairings, but feel free to try grilled vegetables, fried rice, or even noodles for variety.

Final Thoughts

This Mongolian Beef with Crispy Flank Steak recipe is one of those delightful dishes that brings comfort, flavor, and a little excitement to the dinner table. With its perfect balance of crispy meat and rich, savory sauce, it’s destined to become a family favorite. Give it a try—you won’t be disappointed!

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