Dinner

Crispy Mongolian Beef with Sweet and Savory Garlic Ginger Sauce Recipe

ByRita Bennet October 21, 2025October 21, 2025

Introduction

Crispy Mongolian Beef is a delicious dish featuring tender flank steak coated in a crispy shell, tossed in a sweet and savory garlic ginger sauce. Perfect for a weeknight dinner, it combines bold flavors with an irresistible texture that pairs wonderfully with steamed rice or noodles.

A close-up view of a black bowl filled with dark brown, glossy pieces of meat covered in a thick sauce, layered densely with small white sesame seeds scattered on top. Bright green sliced scallions are placed in the center and around the meat, along with a whole red chili peeking from one side. In the background, slightly out of focus, there is a white bowl filled with fluffy white rice topped with a few sesame seeds. Both bowls rest on a white marbled surface. photo taken with an iphone --ar 4:5 --v 7

Ingredients

1 lb flank steak (thinly sliced against the grain)
1/4 cup cornstarch

2 tablespoons vegetable oil
3 cloves garlic (minced)

1 teaspoon fresh ginger (grated)
1/2 cup low-sodium soy sauce

1/3 cup brown sugar
1/2 cup water
1 teaspoon rice vinegar

1/2 teaspoon red pepper flakes (optional)
3 stalks green onions (chopped)
1 teaspoon sesame seeds

Instructions

Step 1: In a bowl, toss the thinly sliced flank steak with cornstarch until each piece is evenly coated. Let it sit for 10 minutes to absorb moisture, which helps create a crispy texture when cooked.
Step 2: Heat vegetable oil in a large wok or skillet over medium-high heat. Add the beef slices in a single layer and cook for 2 to 3 minutes on each side until they turn crispy and golden brown. Remove the beef from the pan and set aside.
Step 3: In the same pan, add the minced garlic and grated ginger. Stir for about 30 seconds until fragrant but not burnt, releasing their aromatic flavors.

Step 4: Pour in the soy sauce, brown sugar, water, rice vinegar, and red pepper flakes if using. Stir well and let the sauce simmer for 3 to 4 minutes until it slightly thickens into a glaze.
Step 5: Return the crispy beef to the pan and toss it evenly in the sauce. Continue cooking for another 1 to 2 minutes until the beef is heated through and well-coated with the flavorful sauce.
Step 6: Garnish with chopped green onions and sprinkle sesame seeds on top. Serve immediately alongside steamed rice or noodles for a complete meal.

Tips & Variations

For extra crispiness, double coat the beef with cornstarch or add a little baking powder to the coating.
Swap flank steak for sirloin or skirt steak if preferred; just adjust cooking time accordingly.
Add bell peppers or broccoli to the sauce for a colorful vegetable boost.

Adjust the sweetness or heat by varying the amount of brown sugar or red pepper flakes to suit your taste.

Storage

Store leftover Mongolian beef in an airtight container in the refrigerator for up to 3 days. Reheat gently in a skillet over medium heat or in the microwave until warmed through. Avoid overheating to keep the beef tender and the sauce flavorful.

How to Serve

A close-up image of two white bowls on a white marbled surface; the larger bowl in the foreground holds dark brown glazed pieces of fried meat coated with a shiny sauce, garnished with several long green onion slices and a whole red chili pepper, all sprinkled with white sesame seeds. The smaller bowl in the background contains a serving of white rice topped with black and red spices. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use a different cut of beef?

Yes, sirloin or skirt steak can be used as alternatives. Just make sure to slice thinly against the grain and adjust cooking time to avoid toughness.

How do I make the beef extra crispy?

Coating the beef well with cornstarch and frying it in hot oil until golden brown helps achieve crispiness. Letting the coated beef sit before frying also improves the texture.