The Ultimate Crispy Mongolian Beef Recipe
Forget takeout menus! Tonight, we’re recreating that restaurant-favorite, the legendary Mongolian Beef, right in our own kitchens, and I promise you, it’s going to be better than you’ve ever had.
This isn’t a slow-cooked dish; it’s a fast and furious stir-fry that is all about incredible texture and a sauce that hits every single flavor note.
The star of the show is impossibly tender slices of beef with an unbelievably crispy coating. The secret is a simple cornstarch crust that gets flash-fried to perfection.
Then we’ll toss it all in a glistening, savory-sweet sauce made from soy sauce, brown sugar, and a generous amount of fresh garlic and ginger. It’s a flavor explosion that is utterly addictive.
This dish comes together in a flash once you have your ingredients prepped, so get everything ready. Let’s fire up that wok and create some magic!
Quick Recipe Snapshot
Here’s a quick look at what it takes to get this amazing dish on your dinner table.
| Prep time | Cook time | Total time | Yield | Skill level | Spice level |
|---|---|---|---|---|---|
| 20 minutes | 15 minutes | 35 minutes | 4 servings | Easy | Mild-Medium |
Ingredients
The key to great Mongolian Beef is using the right ingredients for both the crispy beef and the signature sauce.
For the Crispy Beef:
- Beef – Flank steak is the classic choice because it’s lean and becomes very tender when sliced thinly against the grain. Sirloin steak is also an excellent alternative.
- 2 servings: 1 lb
- 4 servings: 2 lbs
- Cornstarch – This is the secret ingredient for that light, crispy coating on the beef. Do not substitute with flour.
- 2 servings: ¼ cup
- 4 servings: ½ cup
- Neutral Oil – For shallow frying. Use an oil with a high smoke point, like canola, vegetable, or peanut oil.
- Servings: About 1 cup
For the Mongolian Sauce:
- Soy Sauce – Use a low-sodium soy sauce to better control the saltiness of the final dish.
- 2 servings: ½ cup
- 4 servings: 1 cup
- Brown Sugar – This provides the signature sweetness that balances the salty soy sauce. Dark or light brown sugar will work.
- 2 servings: ⅓ cup, packed
- 4 servings: ⅔ cup, packed
- Aromatics – These build the fragrant foundation of the sauce. Do not use powdered versions; fresh is essential here.
- Garlic: 4-6 cloves, minced
- Ginger: A 2-inch piece, peeled and minced
- Water or Beef Broth – To balance the intensity of the sauce.
- 2 servings: ¼ cup
- 4 servings: ½ cup
- Sesame Oil – A small amount of toasted sesame oil adds a wonderful nutty aroma at the end.
- Servings: 1 tsp
- Dried Red Chilies (optional) – For a touch of heat.
- Servings: 4-6 whole chilies
For Serving:
- Scallions (Green Onions) – Cut into 2-inch pieces.
- Servings: 1 bunch
Spice Profile Breakdown
The flavor of Mongolian Beef is more savory and aromatic than purely spicy, built on a few key fresh ingredients.
| Spice/Aromatic | Flavor Role | Optional Substitution |
|---|---|---|
| Garlic | Provides a pungent, savory, and aromatic foundation for the sauce. | Using pre-minced garlic from a jar is acceptable, but freshly minced offers the best flavor. |
| Ginger | Adds a warm, zesty, and slightly peppery bite that cuts through the richness of the sauce. | There is no good substitute for fresh ginger; ground ginger has a very different, duller flavor. |
| Dried Red Chilies | Imparts a mild, smoky heat and visual appeal without making the dish overwhelmingly spicy. | A pinch (⅛ to ¼ tsp) of red pepper flakes can be used instead. |
| Scallions | Added at the end, they provide a mild, fresh oniony bite and a crisp texture. | Chives can offer a similar mild flavor, but lack the same texture. |
Essential Tools
A successful stir-fry is all about having the right tools ready to go.
- A wok or a large, high-sided skillet
- Large mixing bowl
- Small bowl or measuring cup for the sauce
- Slotted spoon or spider strainer
- Sharp knife and cutting board
Cooking Instructions
This dish moves fast once you start cooking, so have all your ingredients prepped and ready by the stove—a practice called mise en place.
Step 1: Slice and Coat the Beef
The secret to tender beef is slicing it correctly. Place your flank steak in the freezer for 15-20 minutes to firm it up, which makes it much easier to slice. Identify the direction of the muscle fibers (the grain) and use a very sharp knife to slice the beef very thinly (about ¼-inch thick) against the grain. Place the sliced beef in a large mixing bowl. Sprinkle the cornstarch over the beef and toss it thoroughly until every single piece is evenly coated in a thin, dry layer.
Step 2: The Flash-Fry for Crispy Perfection
Pour about an inch of neutral oil into your wok or large skillet and heat it over medium-high heat. The oil is ready when a small piece of beef sizzles immediately (about 350-375°F). Carefully add half of the cornstarch-coated beef to the hot oil in a single layer. Fry for just 1-2 minutes per side, until it’s golden brown and wonderfully crispy. Do not overcook it! Use a slotted spoon to remove the crispy beef and let it drain on a wire rack or a paper towel-lined plate. Repeat with the second batch of beef.
Step 3: Craft the Signature Sauce
Carefully pour out all but one tablespoon of the hot oil from the wok. Reduce the heat to medium. Add the minced garlic and ginger to the wok and stir-fry for about 30 seconds until they are incredibly fragrant. Be careful not to let them burn. Pour in the soy sauce, water (or beef broth), and brown sugar. Bring the sauce to a simmer, stirring constantly, and let it bubble for 2-3 minutes. It will start to thicken into a beautiful, glossy glaze.
Step 4: Bring It All Together
Once the sauce has thickened, add the crispy fried beef back into the wok along with the dried red chilies (if using) and the chopped scallions. Gently toss everything together for about one minute, just long enough to coat every piece of beef in that irresistible, glistening sauce. The goal is to coat, not to cook further. Stir in the toasted sesame oil right at the very end, turn off the heat, and serve immediately while the beef is at its crispiest.
Recipe Variations
This classic recipe is a fantastic base for experimentation.
- Adjusting the Spice: While traditional Mongolian Beef is not overly spicy, you can easily increase the heat. Add a pinch of red pepper flakes to the sauce or slice a few of the dried red chilies in half before adding them to release more of their oils.
- Add Vegetables: To make this a one-pan meal, you can stir-fry some vegetables after the beef is cooked. Sauté broccoli florets, sliced bell peppers, or onions in the wok before you make the sauce, then add them back in with the beef at the end.
- Protein Swaps: This cooking method and sauce are also fantastic with chicken. Use thinly sliced chicken breast and follow the same steps for coating and frying. You could also try it with large shrimp, but be sure to reduce the frying time to avoid overcooking.
Serving Suggestions
Mongolian beef is best served simply to let its incredible flavor and texture shine.
- Steamed Rice: A bed of fluffy, white jasmine rice is the perfect canvas for this dish, soaking up any extra sauce.
- Steamed Greens: A side of simple steamed broccoli or bok choy provides a fresh, healthy contrast to the rich and savory beef.
- Noodles: Serve over a bed of simple lo mein or chow mein noodles for a heartier meal.
Storage & Reheating Tips
Mongolian beef is at its absolute best when served immediately, but leftovers are still delicious.
- Storage: Store any leftovers in an airtight container in the refrigerator for up to 3 days.
- Reheating: The beef will lose its crispiness upon refrigeration. The best way to reheat it is in a hot skillet or wok for a few minutes until warmed through. You can also use a microwave, but the texture will be softer.
- Sauce Note: The sauce may thicken in the fridge. You may want to add a splash of water when reheating to loosen it up.
Common Mistakes & Fixes
Here are some tips to ensure your Mongolian Beef turns out perfectly every time.
| Mistake | Fix |
|---|---|
| My beef is tough and chewy. | This is almost always because it was sliced with the grain instead of against it. Slicing against the grain shortens the muscle fibers, which is the key to tender stir-fry beef. |
| The beef coating is soggy, not crispy. | Your oil was not hot enough, or you crowded the pan. Make sure the oil is shimmering hot before adding the beef, and always fry in batches to maintain the oil temperature. |
| The sauce is too thick or clumpy. | If you added extra cornstarch to the sauce, it may have clumped. For a smooth sauce, always dissolve cornstarch in a little cold water first before whisking it into a hot liquid. |
| The sauce is too salty. | Always use low-sodium soy sauce to control the salt level. If it’s still too salty, you can add a bit more water or a squeeze of lemon juice to balance it out. Using more brown sugar can also help. |
| I burned the garlic and ginger. | Minced garlic and ginger can burn very quickly. Keep your heat on medium and stir them constantly for just 30 seconds before immediately adding the liquid sauce ingredients to the pan. |
FAQs
Here are answers to a couple more common questions.
What is the difference between Mongolian Beef and Szechuan Beef?
Mongolian Beef is primarily savory and sweet, getting its flavor from soy sauce and brown sugar, and is not traditionally very spicy. Szechuan (or Sichuan) Beef is known for its bold, fiery heat and the unique numbing sensation from Sichuan peppercorns.
Why is it called Mongolian Beef?
Despite its name, the dish does not come from Mongolia. It is a Chinese-American dish, likely first developed in Taiwan in the mid-20th century. The name was likely chosen to evoke images of exotic, hearty barbecue flavors.
How do I get the sauce to be that perfect glossy, thick consistency?
The sauce thickens naturally as the sugar caramelizes and the liquid reduces. As the beef is coated in cornstarch, a small amount of that starch also gets into the sauce during the final toss, helping it thicken and cling to the meat beautifully.
Time to Make Some Magic!
And there you have it – the secrets to making an absolutely irresistible, restaurant-quality Mongolian Beef at home. This is one of those dishes that is so incredibly rewarding to make and even more fun to eat. I really hope you try these Mongolian beef recipes and see just how easy it is to create that crispy texture and perfectly balanced sauce. Let me know how yours turns out in the comments!
