Crispy Mongolian Beef in 15 Minutes Tips, FAQ & printable recipe

Tips for success

For the crispiest beef, make sure the oil is at the correct temperature before adding the meat. If the oil isn't hot enough, the cornstarch coating will absorb oil and become greasy.

Use a deep-fry thermometer for accuracy, and don't rush the heating process. Also, pat the steak dry before coating with cornstarch—excess moisture can cause the coating to steam instead of crisp.

The glaze can be made ahead and stored in the refrigerator for up to a week. When ready to cook, simply whisk it again before using.

If you prefer a spicier kick, add a pinch of red pepper flakes or a drizzle of sriracha to the glaze. For a thicker glaze, let it bubble for a few extra seconds before adding the beef. For a thinner glaze, add a tablespoon of water.

Variations

• Spicy Mongolian Beef: Add 1-2 teaspoons of sriracha or chili garlic sauce to the glaze for a spicy kick. Garnish with sliced red chilies if desired. Adjust the heat level to taste.
• Chicken Mongolian: Substitute boneless, skinless chicken thighs or breasts, sliced thin. Cook until the chicken reaches 165°F (74°C) in the center. The cooking time may be slightly longer.
• Vegetable Mongolian: Replace the beef with extra-firm tofu, cubed and coated in cornstarch. Add broccoli, bell peppers, or snap peas during the final toss. Cook tofu until golden and crispy.
• Gluten-Free Mongolian Beef: Use tamari or coconut aminos instead of soy sauce, and ensure the cornstarch is certified gluten-free. Serve with gluten-free soy sauce or omit any wheat-based condiments.

Storage and make-ahead

Fridge

Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in a hot wok or skillet to refresh the crispy texture.

Freezer

Freeze cooked Mongolian beef in a freezer-safe container for up to 2 months. Thaw overnight in the refrigerator and reheat in a wok or microwave until hot.

Reheat

Reheat in a wok or skillet over high heat for 1-2 minutes, stirring, until hot and slightly crispy.

Store leftover Mongolian beef in an airtight container in the refrigerator for up to 3 days. Reheat in a wok or skillet over high heat for 1-2 minutes to restore some crispness, or in the microwave for a quicker option. The scallions may lose some brightness, but the flavor will still be delicious.

The glaze can be prepared up to 3 days in advance and stored in the refrigerator. The steak can be sliced and coated with cornstarch a few hours ahead, then kept chilled in the refrigerator.

When ready to cook, bring the steak to room temperature for 15 minutes before frying, and proceed with the recipe.

Serving ideas

Serve this crispy Mongolian beef over steamed jasmine rice or noodles to soak up the glossy glaze. Garnish with extra sliced scallions or sesame seeds if desired. For a complete meal, pair with steamed broccoli or a simple cucumber salad for a refreshing contrast to the rich, sweet-savory beef.

This dish is best enjoyed immediately after cooking, when the beef is at its crispiest. If serving for a crowd, keep the beef warm on a baking sheet in a low oven (200°F) for up to 20 minutes, but note that the coating may soften slightly.

For a family-style dinner, place the beef in a large bowl and let everyone help themselves.

Frequently asked questions

Recipe card

Crispy Mongolian Beef in 15 Minutes

Prep 10 minCook 5 minTotal 15 minServes 4

Ingredients

• 1 1/2 lb flank steak, sliced thin against the grain
• 1/2 cup cornstarch
• 1/2 cup low-sodium soy sauce
• 1/2 cup dark brown sugar
• 1 tbsp fresh ginger, minced
• 4 cloves garlic, minced
• 1 bunch scallions, cut into 2-inch batons
• 3 cups vegetable oil, for frying

Instructions

1. Slice the flank steak thinly against the grain into 1/4-inch strips. Place the strips in a large bowl and toss with the cornstarch until each piece is evenly coated. In a separate small bowl, whisk together the soy sauce, brown sugar, ginger, and garlic until the sugar is mostly dissolved and the glaze is smooth.
2. Pour the vegetable oil into a wok or large heavy skillet. Heat over high heat until the oil reaches 385°F (196°C) on a deep-fry thermometer. While the oil heats, set a wire rack over a baking sheet near the stove for draining the fried beef.
3. Working in batches, add the coated steak strips to the hot oil in a single layer. Fry for 90 seconds, turning once, until the edges are golden brown and crispy. Use tongs to transfer the beef to the wire rack. Repeat with the remaining beef, allowing the oil to return to 385°F (196°C) between batches. Let it rest for 3 minutes before slicing.
4. Carefully pour out the frying oil, leaving about 1 tablespoon in the wok. Return the wok to high heat and add the glaze. Let it bubble for about 30 seconds, then add the fried beef and scallion batons. Toss everything vigorously for 45 seconds until the beef is evenly coated and the scallions are slightly charred. Let it rest for 3 minutes before slicing.
5. Remove the wok from the heat. Transfer the Mongolian beef to a serving platter. Let it rest for 3 minutes before serving so the beef stays juicy. Serve hot, with extra scallions if desired.

Contains: gluten, soy

Estimated nutrition per serving

Calories

480

Protein

28 g

Carbohydrates

42 g

Fat

22 g

Automatic estimate from the ingredient list, not laboratory-verified.