Description
This Crispy Mongolian Beef recipe delivers a delightful balance of crispy, savory, and slightly sweet flavors. Tender beef strips coated in a crispy batter are tossed in a rich, aromatic sauce, bringing the taste of takeout right to your kitchen.
Ingredients
Scale
- 1 lb flank steak, cut into thin strips
- 1/2 cup cornstarch
- 2 tablespoons vegetable oil
- 1/4 cup soy sauce
- 1/4 cup brown sugar
- 2 cloves garlic, minced
- 1 teaspoon fresh ginger, grated
- 2 green onions, sliced
- Sesame seeds (optional)
Instructions
- Slice the flank steak into thin strips against the grain for tenderness.
- Place the cornstarch in a bowl and add the beef strips. Toss until evenly coated.
- Heat vegetable oil in a large pan over medium-high heat.
- Add beef in batches, frying until golden brown and crispy (about 3-4 minutes per batch). Remove and place on paper towels.
- Reduce heat in the same pan, add garlic and ginger, sauté until fragrant (about 30 seconds).
- Stir in soy sauce and brown sugar, cook until sugar dissolves and sauce thickens slightly.
- Return crispy beef to the pan, toss to coat evenly in the sauce. Simmer for a couple of minutes.
- Serve hot, garnished with green onions and sesame seeds if desired.
Notes
- Store leftovers in an airtight container in the refrigerator for up to three days.
- Reheat in a skillet over medium heat to maintain crispiness.
- Can be frozen for future meals.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Method: Stir-fry
- Cuisine: Asian
Nutrition
- Serving Size: 1 serving
- Calories: 450 kcal
- Sugar: N/A
- Sodium: N/A
- Fat: N/A
- Saturated Fat: N/A
- Unsaturated Fat: N/A
- Trans Fat: N/A
- Carbohydrates: N/A
- Fiber: N/A
- Protein: N/A
- Cholesterol: N/A