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!
Find it online: https://tastyera.com/crispy-mongolian-beef-with-garlic/