Easy Sticky Crispy Mongolian Beef
Homemade Mongolian Beef in less than 30 minutes! Crispy slices of steak are tossed in a sauce full of ginger, garlic, and rich flavor. Make this popular Chinese take out beef recipe with a sticky, sweet-savory sauce for your weeknight dinner.
Ingredients
- 1 poundflank steak (sliced thinly and cut into bite sized pieces)
- 1/4 cupcornstarch
- 1 teaspoonkosher salt
- 1/2 teaspoonblack pepper
- 1/2 cupsoy sauce (low sodium)
- 1/4 cupchicken broth (low sodium)
- 2 teaspoonginger (freshly grated)
- 4 garlic cloves (minced)
- 1/4 cupdark brown sugar
- 1/2 cupvegetable oil
- 2 green onions (green parts only, chopped)
- 1 teaspoonsambal oelek (or sriracha, harissa, or chili garlic sauce; or 1/2 teaspoon red pepper flakes)
- 2 teaspoonsesame oil
- sesame seeds (for garnish)
- white rice (to serve)
Instructions
- 1
In a medium sized bowl, toss the beef slices in salt, pepper and cornstarch. Set aside.
- 2
In a small saucepan, whisk together brown sugar, soy sauce, chicken broth, half the ginger and garlic, and simmer over medium heat until reduced by 1/4, about 15 minutes.
15:00 - 3
In a large skillet, wok, or saute pan, heat vegetable oil over medium-high heat and place steak pieces in one layer in batches. Cook for 2 minutes on one side then another minute on the other, until the beef has a brown crispy crust. Using an Asian spider, scoop each batch onto a plate lined with paper towels to absorb excess oil.
02:00 - 4
After all batches are done, discard the excess oil from the wok, leaving about 2 tablespoons in the pan. Add the rest of the garlic and ginger, half of the green onions, and the sambal oelek (or red pepper flakes or sriracha) and stir. Let sizzle for about 2 minutes, until fragrant.
02:00 - 5
Add the soy sauce mixture into the wok with the sesame oil and reduce for 5 minutes over medium heat, stirring occasionally, until it forms a sticky sauce.
05:00 - 6
Toss the beef in the reduced sauce and cook for another minute to coat.
- 7
Toss in sesame seeds and the reserved sliced green onion, then serve immediately with white rice and vegetables, if desired.
Notes
Use low sodium soy sauce, since dark or full-sodium soy sauce will make the dish much saltier. Freeze the beef for about 10 minutes before slicing for cleaner cuts. Store leftovers in an airtight container in the fridge for up to 3 days. Reheat in a 375°F (190°C) oven for 10-15 minutes or in an air fryer at 350°F (175°C) for 3-5 minutes to keep it crispy.
Your notes for this recipe live here — saved on this device.