Mongolian Beef with Crispy Flank Steak

If you are craving a dish that perfectly balances tender, crispy textures with a deeply savory, slightly sweet sauce, this Easy Mongolian Beef with Crispy Flank Steak recipe is exactly what you need. Packed with bold flavors and a satisfyingly crunchy exterior, this recipe will quickly become one of your go-to meals. Whether you’re cooking for family, friends, or yourself, this dish delivers tender slices of flank steak coated in a sticky, mouthwatering sauce that’s bursting with umami. It’s simple to prepare, uses everyday ingredients, and brings that restaurant-quality flare right to your kitchen.

Why You’ll Love This Recipe

• Quick and Easy: Ready in less than 30 minutes, perfect for busy weeknights without sacrificing flavor.
• Perfectly Crispy Texture: The flank steak crisps up beautifully, adding a delightful crunch to every bite.
• Savory Sweet Sauce: The signature Mongolian sauce is sticky, savory, and just the right amount of sweet to keep you coming back.
• Family-Friendly: This recipe is a hit with all ages and pairs wonderfully with simple rice or steamed veggies.
• Customizable: Easily adjusted to suit your preferred spice levels or dietary preferences.

Ingredients You’ll Need

Using straightforward ingredients is key to great flavor and texture in this Mongolian Beef with Crispy Flank Steak recipe. Each component plays an important role — from the tender flank steak to the soy-based sauce that ties it all together with that classic Mongolian flair.

• Flank Steak: Thinly sliced for quick cooking and crispy results when coated properly.
• Cornstarch: Essential for creating that irresistibly crisp crust on the beef.
• Soy Sauce: The salty backbone of the sauce, providing deep umami flavor.
• Brown Sugar: Adds the perfect sweetness to balance the soy and garlic.
• Garlic and Ginger: Freshly minced to impart fragrant, zesty notes.
• Green Onions: For vibrant color and a mild onion crunch as garnish.
• Vegetable Oil: For frying the steak until crisp and golden.
• Optional Chili Flakes: To add a gentle heat if you like a little kick.

Variations for Mongolian Beef with Crispy Flank Steak

One of the best parts about this recipe is its flexibility! You can tweak ingredients or styles to make it your own, whether you’re catering to dietary needs or just playing with flavors.

• Swap Steak for Chicken: Use thinly sliced chicken breast or thighs for a different protein twist.
• Vegetarian Version: Replace flank steak with crispy tofu or seitan to keep it plant-based.
• Spicy Kick: Add fresh chilies or more chili flakes when cooking the sauce for extra heat.
• Sweet Mirin Substitute: Use a splash of mirin or honey instead of brown sugar for a different sweetness profile.
• Veggie Boost: Stir in bell peppers, snap peas, or broccoli for a colorful and nutritious addition.

How to Make Mongolian Beef with Crispy Flank Steak

Step 1: Prepare the Flank Steak

Begin by slicing the flank steak thinly against the grain. This helps with tenderness and ensures quick, even cooking. Toss the slices with cornstarch until they’re thoroughly coated — this is what will give the crisp exterior after frying.

Step 2: Make the Sauce

In a separate bowl, whisk together soy sauce, brown sugar, minced garlic, and fresh ginger. This simple sauce mixture packs all the savory and sweet flavors that define Mongolian beef.

Step 3: Fry the Steak

Heat vegetable oil in a large skillet over medium-high heat. Fry the cornstarch-coated steak slices in batches, making sure not to crowd the pan. Cook until golden and crispy on each side, then remove and drain on paper towels.

Step 4: Combine and Simmer

Remove extra oil from the pan, leaving about a tablespoon. Pour the sauce into the skillet and bring to a simmer. Add the crispy steak back into the pan and toss well, letting the sauce thicken and coat every piece beautifully.

Step 5: Garnish and Serve

Toss in chopped green onions and optional chili flakes for freshness and mild heat. Serve immediately over steamed rice or your favorite noodles for a truly comforting meal.

Pro Tips for Making Mongolian Beef with Crispy Flank Steak

• Slice Thin and Uniform: Uniform slices ensure even cooking and better texture.
• Don’t Skip the Cornstarch: It’s key to achieving the crispy crust that sets this dish apart.
• High Heat Frying: Use a hot pan to create that golden crisp without overcooking the beef.
• Batch Cooking: Fry the steak in small batches to avoid steaming and maintain crunch.
• Fresh Garlic and Ginger: They elevate the sauce, so avoid pre-minced alternatives when possible.

How to Serve Mongolian Beef with Crispy Flank Steak

Garnishes

Chopped green onions add a bright, fresh crunch to this dish, while a sprinkle of toasted sesame seeds provides a nutty flavor and an attractive finishing touch.

Side Dishes

Pair your Mongolian Beef with Crispy Flank Steak with steamed jasmine rice, brown rice, or even garlic fried rice. For a veggie complement, stir-fried broccoli or sautéed snap peas work beautifully.

Creative Ways to Present

Try serving the beef over a bed of baby spinach or mixed greens for a lighter option, or pile it into steamed bao buns for a fun, handheld twist that’s perfect for sharing at parties.

Make Ahead and Storage

Storing Leftovers

Place any leftover Mongolian Beef with Crispy Flank Steak in an airtight container and refrigerate. It keeps well for up to 3 days without losing its delicious flavor or texture.

Freezing

This dish can be frozen for up to 2 months by storing it in a freezer-safe container, though the crispy texture will soften slightly upon thawing.

Reheating

For best results, reheat gently in a skillet over medium heat to bring back some crispness or microwave covered, adding a splash of water to keep the sauce from drying out.

FAQs

Can I use other cuts of beef for this recipe?

Absolutely! While flank steak is ideal for its texture and quick cooking time, sirloin or skirt steak can also work well when sliced thinly.

Is this recipe gluten-free?

Traditional soy sauce contains gluten, but you can easily substitute with tamari or a gluten-free soy sauce alternative to make this dish gluten-free.

How can I make this dish spicier?

Add chili flakes or fresh chopped chilies during the sauce step. Adjust the amount based on your preferred heat level.

Can I prepare the sauce in advance?

Yes, the sauce can be mixed ahead of time and stored in the fridge for up to 3 days to save time when cooking.

What is the best way to slice flank steak for this recipe?

Slice the steak thinly against the grain to ensure tenderness and ease of chewing.

Final Thoughts

This Easy Mongolian Beef with Crispy Flank Steak recipe is a wonderful way to bring restaurant-style deliciousness into your home kitchen. Its perfect balance of crispy texture and sweet-savory sauce creates a comforting yet exciting meal that everyone will love. Whether you’re a weeknight cook or an adventurous foodie, this recipe is worth making again and again!

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