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Easy Crispy Mongolian Beef Recipe with Green Onions Perfect for Dinner

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A quick and easy recipe for crispy Mongolian beef with a sweet-savory sauce and fresh green onions, perfect for a flavorful weeknight dinner.

Ingredients

Scale
  • 1 lb flank steak, thinly sliced against the grain
  • ½ cup cornstarch (64 g)
  • 1½ cups vegetable oil (350 ml) for frying
  • Salt and black pepper to taste
  • ½ cup low sodium soy sauce (120 ml)
  • ⅓ cup dark brown sugar (70 g)
  • 3 cloves garlic, minced
  • 1 tablespoon fresh ginger, minced
  • ½ cup water (120 ml)
  • Cornstarch slurry: 1 tablespoon cornstarch mixed with 2 tablespoons water
  • 4–5 stalks green onions/scallions, thinly sliced
  • Red pepper flakes (optional, pinch)

Instructions

  1. Slice 1 lb (450 g) flank steak thinly against the grain into strips about ¼-inch thick. Season lightly with salt and pepper. Toss the beef strips in ½ cup (64 g) cornstarch until fully coated. Shake off excess cornstarch to avoid clumps.
  2. Pour about 1½ cups (350 ml) vegetable oil into your skillet or wok. Heat over medium-high until it reaches around 350°F (175°C). Test oil by dropping a small piece of cornstarch-coated beef; it should sizzle and rise immediately.
  3. Carefully add half of the beef strips to the hot oil, frying in batches to avoid overcrowding. Fry for about 2 minutes until crisp but not browned. Remove with a slotted spoon and drain on paper towels. Repeat with remaining beef.
  4. In a bowl, whisk together ½ cup (120 ml) soy sauce, ⅓ cup (70 g) dark brown sugar, 3 minced garlic cloves, 1 tablespoon minced fresh ginger, and ½ cup (120 ml) water.
  5. Drain the oil from the pan, leaving just a tablespoon. Pour in the sauce mixture and bring to a simmer over medium heat. Stir occasionally. When simmering, add the cornstarch slurry and stir until thickened, about 2-3 minutes.
  6. Return the fried beef to the pan with the sauce. Toss quickly to coat every strip with the sticky sauce. Add in the sliced green onions and optional red pepper flakes. Cook for another minute to heat through but keep the green onions crisp.
  7. Serve the crispy Mongolian beef hot, garnished with extra green onions if desired. It pairs well with steamed rice or stir-fried vegetables.

Notes

Double-frying the beef is key to achieving a crispy texture without drying it out. Keep oil temperature around 350°F (175°C) and fry in batches to avoid overcrowding. Toss beef with sauce just long enough to coat to maintain crispiness. For gluten-free, substitute soy sauce with tamari or coconut aminos and ensure cornstarch is gluten-free.

Nutrition

Keywords: Mongolian beef, crispy beef, quick dinner, easy recipe, green onions, sweet and savory, double-fried beef

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