Crispy Mongolian Beef with Garlic is a delicious and flavorful dish that combines tender slices of beef with a rich, savory garlic sauce. This dish is stir-fried to perfection, delivering a beautiful balance of crispy texture and sticky-sweet umami flavor. Served over a bed of steamed white rice, it is a satisfying and comforting meal that is sure to please any fan of Asian-inspired cuisine.
Why You’ll Love This Recipe
This Crispy Mongolian Beef with Garlic is ideal for weeknight dinners or special gatherings. Its crispy texture and bold garlic-soy flavor are both irresistible and memorable. The dish comes together quickly and uses simple pantry ingredients, making it a convenient yet gourmet option for home cooks. Whether you are a fan of Chinese takeout or enjoy experimenting with new recipes, this meal will quickly become a favorite.
Ingredients
(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)
- Flank steak or sirloin, thinly sliced
- Cornstarch
- Vegetable oil for frying
- Garlic, finely minced
- Fresh ginger (optional)
- Soy sauce
- Brown sugar
- Water
- Dried red chili peppers (optional, for heat)
- Green onions, sliced
- Cooked white rice, for serving
Directions
- Slice the beef thinly against the grain and coat the slices in cornstarch. Let it sit for 10–15 minutes.
- Heat oil in a skillet or wok over medium-high heat. Fry the beef in batches until crispy and golden. Remove and set aside.
- In the same pan, remove excess oil, then sauté minced garlic (and ginger, if using) until fragrant.
- Add soy sauce, brown sugar, and a splash of water. Bring the mixture to a simmer until it thickens into a sauce.
- Return the crispy beef to the pan and toss it in the sauce until fully coated. Add green onions and dried chili peppers (if using) and cook for 1–2 more minutes.
- Serve hot over steamed white rice.
Servings and timing
This recipe serves approximately 4 people.
Prep Time: 15 minutes
Cook Time: 15 minutes
Total Time: 30 minutes
Variations
- Spicy Mongolian Beef: Add extra dried red chilies or a spoonful of chili garlic sauce to increase heat.
- Vegetarian Version: Replace beef with crispy tofu slices or mushrooms.
- Low-Sodium: Use a reduced-sodium soy sauce and adjust sugar to taste.
- Gluten-Free Option: Substitute soy sauce with tamari or coconut aminos.
- Add Veggies: Include bell peppers, broccoli, or snap peas for a more balanced meal.
Storage/Reheating
Store leftovers in an airtight container in the refrigerator for up to 3 days.
To reheat, use a skillet over medium heat to maintain the beef’s texture. You can also reheat in the microwave, but the beef may lose some crispiness. Avoid freezing, as the beef may become soggy upon thawing.
FAQs
What cut of beef works best for Mongolian beef?
Flank steak or sirloin are both excellent choices due to their tenderness and ability to absorb flavor.
Can I use pre-minced garlic from a jar?
Yes, but fresh garlic provides a more robust and authentic flavor.
Is this dish very spicy?
Not necessarily. The level of heat can be adjusted by increasing or omitting the chili peppers.
Can I bake the beef instead of frying?
Yes, baking is an option, though the texture may not be as crispy.
How do I make this dish healthier?
Use less oil, opt for lean cuts of beef, and reduce the sugar or soy sauce as desired.
Can I use chicken instead of beef?
Absolutely. Thinly sliced chicken breast or thigh meat can be used as a substitute.
What can I serve with Mongolian beef besides rice?
Steamed vegetables, noodles, or a fresh cucumber salad pair well with this dish.
How do I prevent the beef from becoming tough?
Slice against the grain and avoid overcooking during the frying step.
Can I prepare this dish in advance?
You can prep the sauce and slice the beef ahead of time, but fry the beef just before serving for the best texture.
Is Mongolian beef authentic Chinese cuisine?
Mongolian beef is more of an American-Chinese restaurant dish rather than a traditional Mongolian or Chinese meal.
Conclusion
Crispy Mongolian Beef with Garlic is a restaurant-quality dish that you can easily prepare at home. With its bold garlic-soy glaze and satisfying crunch, it delivers on flavor and texture with minimal effort. Whether you enjoy it as a comforting weeknight dinner or impress guests at your next gathering, this recipe is bound to become a household favorite.
Print
Craving better-than-takeout Mongolian beef? This crispy Mongolian beef recipe is tossed in a bold garlic-soy sauce, packed with spicy chilies, and perfect with fluffy white rice. A must-try for your Asian food nights at home!
- Prep Time: 15 mins
- Cook Time: 15 mins
- Total Time: 30 mins
- Yield: 2–3 servings
- Category: Dinner
- Method: Stir-Fry
- Cuisine: Asian / Chinese-American
Ingredients
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1 lb flank steak, thinly sliced against the grain
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1/4 cup cornstarch
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1/4 cup vegetable oil (for frying)
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4 garlic cloves, minced
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1-inch piece of ginger, grated
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1/2 cup low-sodium soy sauce
Instructions
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Toss the beef strips in cornstarch and shake off excess. Let sit for 10 minutes to help crisp up.
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Heat oil in a pan or wok over medium-high heat. Fry beef in batches until crispy, about 2–3 minutes per side. Remove and drain on paper towels.
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In the same pan, remove excess oil, leaving 1 tablespoon. Add garlic, ginger, and chilies, and stir-fry for 30 seconds.
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Pour in soy sauce, water, and brown sugar. Stir and simmer for 2 minutes until slightly thickened.
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Add crispy beef and toss to coat in sauce. Stir in green onions and cook another minute.
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Serve hot with steamed rice.
Notes
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Want it extra spicy? Add chili flakes or fresh red chilies.
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For gluten-free, use tamari instead of soy sauce.
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Flank steak is key for that perfect texture—slice thinly!