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Easy Crispy Mongolian Beef Stir-Fry

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A quick and easy Mongolian beef stir-fry featuring crispy flank steak coated in cornstarch and tossed in a sweet, savory, and sticky sauce. Perfect for satisfying weeknight dinners with minimal fuss.

Ingredients

Scale
  • 1 pound flank steak, thinly sliced across the grain
  • ½ cup cornstarch
  • ¼ cup vegetable oil (canola or peanut oil)
  • ⅓ cup low-sodium soy sauce
  • ¼ cup brown sugar, packed
  • 2 teaspoons minced garlic (about 2 cloves)
  • 1 teaspoon freshly grated ginger
  • 2 tablespoons water
  • ½ teaspoon red pepper flakes (optional)
  • 3 stalks green onions, sliced thinly
  • 1 tablespoon toasted sesame seeds (optional)
  • Optional veggies: thinly sliced bell peppers or snap peas

Instructions

  1. Slice 1 pound of flank steak thinly across the grain into bite-sized strips and pat dry with paper towels.
  2. Toss the beef strips in ½ cup cornstarch until lightly coated; shake off excess cornstarch.
  3. In a separate bowl, whisk together ⅓ cup low-sodium soy sauce, ¼ cup brown sugar, 2 teaspoons minced garlic, 1 teaspoon grated ginger, 2 tablespoons water, and ½ teaspoon red pepper flakes (if using). Set aside.
  4. Heat ¼ cup vegetable oil in a large skillet or wok over medium-high heat until shimmering but not smoking (about 3-4 minutes).
  5. Fry the coated beef strips in batches for 2-3 minutes per batch, turning occasionally, until golden and crispy. Transfer to a paper towel-lined plate to drain excess oil.
  6. Remove excess oil from the pan, leaving about 1 tablespoon. Pour in the prepared sauce and simmer over medium heat for 2 minutes until thickened and glossy.
  7. Return the crispy beef to the skillet and toss to coat evenly in the sauce. Cook for another minute to soak up the sauce without losing crispiness.
  8. Remove from heat and garnish with sliced green onions and toasted sesame seeds. Serve immediately over steamed rice or with stir-fried veggies.

Notes

Dry beef slices thoroughly before coating to ensure crispiness. Fry in batches to avoid overcrowding the pan and maintain oil temperature. If sauce thickens too much, add a splash of water to loosen. For gluten-free, substitute soy sauce with tamari and optionally use arrowroot powder instead of cornstarch.

Nutrition

Keywords: Mongolian beef, crispy beef, stir-fry, quick dinner, weeknight meal, easy recipe, flank steak, sweet and savory sauce

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