Crispy Mongolian Beef in 30 Minutes

If you like Chinese-American takeout, you are going to like this tender Mongolian Beef direction. It's quick, it's easy, and it satisfies each to-go food desire you may ever have.

Mongolian Beef is one among the foremost common dishes on the restaurant's menu. So, if you are the kind to order an equivalent factor anytime you go there as a result of you only cannot get enough, you are on the point of be psyched as a result of you'll create a mortal version reception.

Crispy Mongolian Beef in 30 Minutes
Crispy Mongolian Beef in 30 Minutes

This version uses low-sodium soy, that permits you higher management over what proportion your intense. Whereas feeding out, you do not have a lot of management in the slightest degree.

The quick sear on the stove high followed by a pleasant simmer within the sauce offers you a pleasant tender nonetheless tender beef that's simply to-die-for!

Crispy Mongolian Beef in 30 Minutes


  • 3 lbs Flank Steak
  • 2/3 cup Low Sodium Soy Sauce
  • 3/4 cup Dark Brown Sugar Packed
  • 1 tsp Hoisin
  • 1/3 cup Rice Wine Vinegar
  • 2 tsp Sesame Oil
  • 3/4 cup Cornstarch
  • 1 tbsp Ginger minced
  • 4-5 cloves garlic minced (about 2 tbsp)
  • crushed red pepper flakes optional
  • 1/2 cup Water
  • 1 1/2 tsp Cornstarch
  • 3 stalks scallions sliced
  • Canola Oil for frying


  1. Cut Flank Steak against the grain into 1-inch pieces. The thinner the slice, the crispier the steak will be.
  2. In a large Ziplock bag, toss sliced steak with 3/4 cup cornstarch to fully coat.
  3. Heat oil in a large frying pan over medium-high heat. Fry the steak in batches, shaking off excess cornstarch before submerging in the oil. Be careful not to crowd the steak. Sear on each side for 1-2 minutes. Remove from pan and set aside to drain on a paper towel.
  4. Heat sesame oil in the same pan. Add minced garlic and ginger and cook for 15-20 seconds.
  5. Stir in the Soy Sauce, Rice Wine, Hoisin and Crushed Red Pepper Flakes (optional) and bring to a boil.
  6. Create a slurry using the water and 1 1/2 tsp Cornstarch.
  7. Add the slurry and packed Dark Brown Sugar to the mixture and continue to boil for 30 seconds, stirring consistently.
  8. Lower the heat to medium-low and add the fried steak to the sauce. Simmer for an additional 1-2 minutes, until steak is fully coated and sauce is thickened to your liking. Add 1/2 of the sliced scallions, stir and remove from heat.
  9. Top with additional scallions and serve. Pairs well with white rice!

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