Description
Crispy Mongolian Beef is a flavorful and tender stir-fried dish featuring marinated flank steak coated in cornstarch and pan-fried to golden perfection, then tossed with a sweet and savory Mongolian sauce made with soy sauce, brown sugar, garlic, and ginger. This recipe offers a satisfying crunchy texture and a delicious balance of flavors, perfect for serving with steamed rice.
Ingredients
Scale
Beef and Marinade
- 1 lb / 450g flank steak
- 1/2 beaten egg
- 1 tablespoon soy sauce
- 1 teaspoon cornstarch
- 1 tablespoon rice wine (Shaoxing wine or dry sherry)
- 1/4 teaspoon baking soda (or 10g beer)
Mongolian Sauce
- 2 tablespoons soy sauce
- 1/2 cup water
- 3 tablespoons brown sugar
- 1 teaspoon cornstarch
For Cooking
- 2 tablespoons cooking oil (divided)
- 1/4 cup (4 tablespoons) cornstarch/cornflour
- 2 teaspoons fresh ginger, minced
- 1 tablespoon garlic, minced
- 4 stalks scallions, sliced
Instructions
- Prepare the beef: Cut the flank steak against the grain to enhance tenderness. This technique helps break down muscle fibers for a more tender bite.
- Marinate the beef: In a bowl, combine the flank steak with soy sauce, beaten egg, baking soda, and rice wine. Mix well and marinate for at least 10 minutes or overnight for optimal flavor. Add 1 teaspoon cornstarch after the initial 10 minutes and mix again.
- Coat the beef: Spread 4 tablespoons of cornstarch on a plate. Dip both sides of the marinated flank steak pieces into the cornstarch, coating them evenly. Separate the pieces to prevent sticking and allow the coating to become slightly wet for better frying.
- Mix Mongolian sauce: In a small bowl, whisk together brown sugar, 2 tablespoons soy sauce, 1 teaspoon cornstarch, and 1/2 cup water until smooth. Set aside.
- Prepare aromatics and vegetables: Wash and slice the scallions, and mince the ginger and garlic. Set aside.
- Pan-fry the beef: Heat 1 tablespoon of cooking oil in a large wok or skillet over medium heat. Place the coated flank steak pieces in a single layer in the pan. When placing the beef, tilt the pan occasionally so that the oil covers the meat for extra crispiness. Do not turn the beef for 2-3 minutes, allowing it to crisp and brown. After 5-6 minutes, flip to the other side and cook until golden brown and cooked through. Remove the beef from the pan and set aside.
- Fry the aromatics: Using the same pan, add the remaining 1 tablespoon cooking oil. Add minced ginger and garlic and sauté for 10-15 seconds until fragrant.
- Add sauce and simmer: Pour the prepared Mongolian sauce into the pan with the aromatics. Simmer for about 1 minute, allowing the sauce to thicken slightly.
- Return beef to pan: Add the crispy beef back into the pan and toss gently in the Mongolian sauce for about 1 minute. For a crispier texture, avoid mixing too long.
- Add scallions and finish: Stir in the sliced scallions and cook together with the beef and sauce for an additional 20-30 seconds.
- Serve: Serve the Crispy Mongolian Beef immediately with steamed rice or your preferred side dish.
Notes
- Cutting against the grain ensures the meat is more tender by breaking muscle fibers.
- Adding cornstarch after the initial marinate time improves the coating’s adhesion and texture when frying.
- Dipping the beef in cornstarch while slightly wet helps the cornstarch form a crisp crust during frying.
- Pan-frying without stirring too early allows the beef to develop a nice crispy crust.
- Simmering the sauce for a short time thickens it, giving the dish a glossy finish.
- Prep Time: 20 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Method: Frying
- Cuisine: Chinese
Keywords: Mongolian Beef, Crispy Beef, Chinese Stir Fry, Flank Steak Recipe, Asian Beef Dish, Sweet and Savory Beef
