Description
Mongolian Beef with Crispy Flank Steak is a delicious dish combining tender, thinly sliced flank steak coated in cornstarch and fried to crispy perfection, tossed in a savory and slightly sweet Mongolian-style sauce made with soy sauce, brown sugar, fresh garlic, and ginger. Finished with fresh green onions, this recipe delivers an irresistible balance of texture and bold flavor, perfect for a family dinner or impressing guests with restaurant-quality flavors at home.
Ingredients
Scale
Main Ingredients
- 1 lb flank steak, thinly sliced against the grain
- ½ cup cornstarch (or arrowroot powder for gluten-free)
- 3 tablespoons vegetable oil, for frying
- 4 green onions, chopped (for sauce and garnish)
Sauce Ingredients
- ⅓ cup soy sauce (or tamari for gluten-free)
- ¼ cup brown sugar (or honey/maple syrup as substitute)
- 3 cloves garlic, minced
- 1 tablespoon fresh ginger, grated
- ¼ cup water or beef broth
- Optional: ¼ teaspoon red pepper flakes (or to taste)
Instructions
- Prep the Flank Steak: Slice the flank steak thinly against the grain for tenderness. Toss the slices evenly in cornstarch to coat thoroughly, which will help create a crispy exterior when fried.
- Make the Sauce: In a bowl, whisk together the soy sauce, brown sugar, minced garlic, grated ginger, red pepper flakes if using, and water or broth until the sugar dissolves. Set the sauce aside while cooking the beef.
- Fry the Beef: Heat vegetable oil in a skillet or wok over medium-high heat. Fry the cornstarch-coated beef slices in small batches, ensuring not to overcrowd the pan, until they are golden and crispy on the outside but still juicy inside. Drain the cooked beef on paper towels to remove excess oil.
- Combine and Simmer: Remove most of the oil from the skillet, leaving a little to sauté. Pour in the prepared sauce and bring it to a gentle simmer. Add the crispy beef back into the pan and toss to coat thoroughly, cooking until the sauce thickens slightly and clings to the beef.
- Finish with Green Onions: Stir the chopped green onions into the pan for a fresh burst of color and flavor. Give the mixture one last toss and serve immediately.
Notes
- Choose the right cut: Flank steak is ideal for its lean texture; slice thinly against the grain for best results.
- Don’t overcrowd the pan while frying to keep the beef crispy and avoid steaming.
- Use fresh garlic and ginger instead of powders for the best flavor.
- Rest cooked beef on paper towels to absorb excess oil before tossing in the sauce.
- If sauce is too thin, add a cornstarch slurry (mix cornstarch with cold water) gradually to thicken it.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Method: Frying
- Cuisine: Asian
Nutrition
- Serving Size: 1 cup
- Calories: 350 kcal
- Sugar: 8 g
- Sodium: 900 mg
- Fat: 15 g
- Saturated Fat: 4 g
- Unsaturated Fat: 10 g
- Trans Fat: 0 g
- Carbohydrates: 25 g
- Fiber: 1 g
- Protein: 30 g
- Cholesterol: 75 mg