I just nailed a Simple Mongolian Beef Recipe that gives you outrageously crispy, sweet-savory beef and had everyone sneaking seconds before I could blink.

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I can’t shut up about this Mongolian beef. I love how the sauce gets glossy and clingy, the kind that makes you scrape the plate.

I’m obsessed with the sweet-salty hit and the little sting if you add chili flakes. This is why I make a Simple Mongolian Beef Recipe when I want dinner that actually feels like a treat, and it turns into a Mongolian Beef Bowl Recipe when I want leftovers that still slap.

I crave the chew of 1 lb flank steak, thinly sliced against the grain and the deep molasses note of 1/2 cup packed brown sugar. Hot, sticky, messy, and impossible to resist every time.

Ingredients

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Flank steak, the tender protein you’ll chew happily, meaty and satisfying.
Cornstarch coating, gives a crisp edge and slightly silky sauce cling.
Salt and pepper, simple seasoning that makes the beef actually taste like beef.
Neutral oil, for frying without fuss, lets the crust get golden.
Soy sauce, salty backbone that makes everything savory and familiar.
Brown sugar, adds sticky sweetness and caramel notes you crave.
Water, thins things out so the sauce isn’t too heavy.
Rice vinegar or lime, basically a tiny bright pop to cut richness.
Garlic, punchy aroma that smells like home cooking instantly.
Ginger, zippy warmth that keeps the dish fresh tasting.
Green onions, crisp bite and a fresh green finish.
Toasted sesame oil, nutty drizzle that smells amazing in small doses.
Red pepper flakes, a mild kick if you like a little heat.
Cornstarch slurry, thickens the sauce so it clings perfectly to beef.

Ingredient Quantities

1 lb flank steak, thinly sliced against the grain

1/2 cup cornstarch, for coating the beef

1/2 tsp salt and 1/4 tsp black pepper, for seasoning the beef

3 to 4 tbsp neutral oil (vegetable or canola) for frying

1/2 cup low sodium soy sauce

1/2 cup packed brown sugar

1/2 cup water

1 tbsp rice vinegar or a squeeze of lime juice (optional, but nice)

3 large garlic cloves, minced

1 tbsp fresh ginger, minced or grated

4 to 5 green onions, sliced on the diagonal (separate whites and greens if you like)

1 tsp toasted sesame oil

1/4 tsp red pepper flakes or a small pinch of chili flakes, optional for a mild kick

1 tsp cornstarch mixed with 1 tbsp water for a quick slurry, to thicken the sauce

How to Make this

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1. Pat the flank steak dry and slice thinly against the grain, then toss the slices with 1/2 tsp salt, 1/4 tsp black pepper and 1/2 cup cornstarch until each piece is lightly coated and a little clumpy.

2. Heat 3 to 4 tbsp neutral oil in a large skillet or wok over medium high heat until shimmering but not smoking. Fry the beef in batches so it wont steam, about 2 minutes per side, until crisp and browned; drain on paper towels.

3. Pour off all but about 1 tbsp oil from the pan, lower heat to medium, then add the minced garlic, grated ginger and the white parts of the green onions. Stir for 30 to 45 seconds until fragrant but not burned.

4. Add 1/2 cup low sodium soy sauce, 1/2 cup packed brown sugar, 1/2 cup water and 1 tbsp rice vinegar or a squeeze of lime juice if using. Stir to dissolve the sugar and bring to a gentle simmer.

5. Mix 1 tsp cornstarch with 1 tbsp water to make the slurry, then whisk it into the simmering sauce. Cook 1 to 2 minutes until the sauce thickens to a glossy coating.

6. Stir in 1/4 tsp red pepper flakes if you want a mild kick, and 1 tsp toasted sesame oil for extra flavor.

7. Return the crispy beef to the pan, toss quickly to coat with the sauce, cooking just until everything is warmed through and the sauce clings to the meat, about 1 minute.

8. Add most of the sliced green onion greens, reserve a few for garnish, taste and adjust a little salt or sugar if needed.

9. Serve immediately over rice or noodles so the beef stays crispy. Tip: slice the steak very thin and use a hot pan for best crispiness, and dont overcrowd the pan when frying.

Equipment Needed

1. Large skillet or wok, big enough so you can fry in batches
2. Sharp chef’s knife for slicing the flank steak thin against the grain
3. Cutting board (preferably a second one for resting the meat)
4. Measuring cups and spoons for the soy, sugar, cornstarch and seasonings
5. Wide plate or shallow bowl for tossing the beef in cornstarch
6. Tongs or chopsticks to turn and move the beef while frying
7. Small bowl and whisk or fork to make the cornstarch slurry
8. Spatula or wooden spoon and paper towels for draining the fried beef

FAQ

Q: Can I use a different cut of beef?

A: Yes, but pick something lean and thinly slice it against the grain for tenderness. Skirt steak, sirloin flap, or top round work fine, but they may need slightly different cooking times.

Q: How do I get the beef crispy and not soggy?

A: Pat the slices very dry, coat well with cornstarch, fry in hot oil in a single layer, don't overcrowd the pan. If needed, fry in batches, drain on paper towels, then toss with the sauce at the end so it stays crispish.

Q: Is the sauce too sweet, can I make it less sweet?

A: Absolutely. Cut the brown sugar by a third, or swap half for honey or a sugar substitute. Add a little extra soy or a splash of rice vinegar to balance sweetness if you reduce sugar.

Q: Can I make this ahead or freeze it?

A: You can make the sauce ahead and store in the fridge for up to 4 days. Cooked beef gets soggy in the fridge, so store beef and sauce separately. Freezing cooked Mongolian beef is not ideal, but you can freeze raw sliced beef in marinade for up to 3 months.

Q: What can I serve with Mongolian beef?

A: Steamed rice is classic, but it also pairs well with fried rice, noodles, or roasted vegetables. Sprinkle green onion tops for freshness right before serving.

Q: How do I make the sauce thicker if it seems thin?

A: Stir the cornstarch slurry well then add a little at a time to the simmering sauce until it coats the back of a spoon. Cook another minute so the raw cornstarch taste cooks off.

Mongolian Beef Recipe Substitutions and Variations

Flank steak: swap for skirt steak or sirloin tip for similar texture; for a vegetarian version use extra-firm tofu pressed and patted dry (slice into strips) — cooks a bit faster so watch it.
1/2 cup cornstarch (for coating): use potato starch or arrowroot powder for a crispier crust, or plain all-purpose flour if thats all you have (won’t be quite as light).
1/2 cup low sodium soy sauce: substitute tamari for gluten free cooking, or coconut aminos for a milder, slightly sweeter and less salty option; Worcestershire can work in a pinch but changes the profile.
1/2 cup packed brown sugar: use dark brown sugar for a deeper molasses note, or honey/maple syrup for a more complex sweet flavor (reduce water a little if using liquid sweeteners).

Pro Tips

1. Slice the steak super thin and keep it a little chilled so it slices easier; if the pieces are uneven some will overcook while others are still chewy. Pat them really dry right before coating so the cornstarch sticks and you get maximum crisp.

2. Fry in small batches and don’t be shy with the oil. If the pan is crowded the beef will steam, not crisp. Let the oil get shimmering hot, but not smoking, and give each piece room so it browns quickly. Drain on paper towels and don’t toss them back in too long or the crust will go soggy.

3. Balance the sauce at the end. Brown sugar plus soy is sweet and salty, so taste after you add the slurry and adjust with a little more vinegar or a squeeze of lime if it feels flat, or a pinch more sugar if it’s too sharp. Add toasted sesame oil off heat so it keeps its flavor.

4. Prep everything first. Once you start cooking the sauce it moves fast, so have the cornstarch slurry measured, garlic and ginger minced, and green onions sliced before you heat the pan. Saves you frantic chopping and a burned garlic panic.

Mongolian Beef Recipe

Recipe by Sarah level

0.0 from 0 votes

I just nailed a Simple Mongolian Beef Recipe that gives you outrageously crispy, sweet-savory beef and had everyone sneaking seconds before I could blink.

Servings

servings

Calories

487

kcal

Equipment: 1. Large skillet or wok, big enough so you can fry in batches
2. Sharp chef’s knife for slicing the flank steak thin against the grain
3. Cutting board (preferably a second one for resting the meat)
4. Measuring cups and spoons for the soy, sugar, cornstarch and seasonings
5. Wide plate or shallow bowl for tossing the beef in cornstarch
6. Tongs or chopsticks to turn and move the beef while frying
7. Small bowl and whisk or fork to make the cornstarch slurry
8. Spatula or wooden spoon and paper towels for draining the fried beef

Ingredients

1 lb flank steak, thinly sliced against the grain
1/2 cup cornstarch, for coating the beef
1/2 tsp salt and 1/4 tsp black pepper, for seasoning the beef
3 to 4 tbsp neutral oil (vegetable or canola) for frying
1/2 cup low sodium soy sauce
1/2 cup packed brown sugar
1/2 cup water
1 tbsp rice vinegar or a squeeze of lime juice (optional, but nice)
3 large garlic cloves, minced
1 tbsp fresh ginger, minced or grated
4 to 5 green onions, sliced on the diagonal (separate whites and greens if you like)
1 tsp toasted sesame oil
1/4 tsp red pepper flakes or a small pinch of chili flakes, optional for a mild kick
1 tsp cornstarch mixed with 1 tbsp water for a quick slurry, to thicken the sauce

Directions

Pat the flank steak dry and slice thinly against the grain, then toss the slices with 1/2 tsp salt, 1/4 tsp black pepper and 1/2 cup cornstarch until each piece is lightly coated and a little clumpy.
Heat 3 to 4 tbsp neutral oil in a large skillet or wok over medium high heat until shimmering but not smoking. Fry the beef in batches so it wont steam, about 2 minutes per side, until crisp and browned; drain on paper towels.
Pour off all but about 1 tbsp oil from the pan, lower heat to medium, then add the minced garlic, grated ginger and the white parts of the green onions. Stir for 30 to 45 seconds until fragrant but not burned.
Add 1/2 cup low sodium soy sauce, 1/2 cup packed brown sugar, 1/2 cup water and 1 tbsp rice vinegar or a squeeze of lime juice if using. Stir to dissolve the sugar and bring to a gentle simmer.
Mix 1 tsp cornstarch with 1 tbsp water to make the slurry, then whisk it into the simmering sauce. Cook 1 to 2 minutes until the sauce thickens to a glossy coating.
Stir in 1/4 tsp red pepper flakes if you want a mild kick, and 1 tsp toasted sesame oil for extra flavor.
Return the crispy beef to the pan, toss quickly to coat with the sauce, cooking just until everything is warmed through and the sauce clings to the meat, about 1 minute.
Add most of the sliced green onion greens, reserve a few for garnish, taste and adjust a little salt or sugar if needed.
Serve immediately over rice or noodles so the beef stays crispy. Tip: slice the steak very thin and use a hot pan for best crispiness, and dont overcrowd the pan when frying.

Notes

Below you’ll find my best estimate of this recipe’s nutrition facts. Treat the numbers as a guide rather than a rule—great food should nourish both body and spirit. Figures are approximate, and the website owner assumes no liability for any inaccuracies in this recipe.