Easy Sticky Crispy Mongolian Beef
User Reviews
4.7
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Prep Time
10 mins
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Cook Time
15 mins
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Total Time
25 mins
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Servings
4 servings
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Calories
295 kcal
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Cuisine
Chinese-American Fussion
Easy Sticky Crispy Mongolian Beef
Description
Easy Sticky Crispy Mongolian Beef features thin pieces of flank steak dusted with cornstarch and quickly pan-fried until a brown, crispy crust forms. A sauce simmered from soy sauce, chicken broth, brown sugar, fresh ginger, garlic, and a chili element is combined with the crispy beef, creating a balance of sweetness, umami, and a gentle heat. The addition of sesame oil and sesame seeds adds a toasty note, while green onion greens contribute a fresh finish.
The beef's crispy crust contrasts with its tender interior, and the reduced sauce clings nicely, coating each bite. Cooking the beef in batches ensures even crispiness without crowding the pan. The flavor melds with the ingredients to create a dish that pairs well with steamed white rice, which absorbs the sticky sauce effectively.
For best results when reheating leftovers, using an oven or air fryer helps regain the crisp texture instead of a microwave. The recipe suggests tossing the beef in salt, pepper, and cornstarch before cooking, and using low sodium soy sauce to keep saltiness balanced. Slightly freezing the beef before slicing aids in clean cuts. These practical tips assist in achieving the intended texture and flavor.
Ingredients
- 1 pound flank steak sliced thinly and cut into bite sized pieces
- ¼ cup cornstarch
- 1 tsp kosher salt
- ½ tsp black pepper
- ½ cup soy sauce low sodium
- ¼ cup chicken broth low sodium
- 2 tsp ginger freshly grated
- 4 garlic minced, cloves
- ¼ cup dark brown sugar
- ½ cup vegetable oil
- 2 green onions green parts only, chopped
- 1 tsp sambal oelek or sriracha, harissa, or chili garlic sauce; or 1/2 tsp red pepper flakes
- 2 tsp sesame oil
- sesame seeds for garnish
- white rice to serve
Instructions
- In a medium sized bowl, toss the beef slices in salt, pepper and cornstarch. Set aside.
- 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 ¼, about 15 minutes.
- 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, the beef should have a brown crispy crust on each piece. Using an Asian spider, scoop each batch up onto a plate lined with paper towels to absorb excess oil.
- After all batches are done, discard the excess oil from the wok, leaving about 2 tbsp of oil or so in the pan. Add the rest of the garlic and ginger, half of the green scallions, the sambal oelek (or red pepper flakes or sriracha), into the oil and stir. Let that sizzle for about 2 minutes, until fragrant.
- Add our soy sauce mixture into the wok with sesame oil and let the sauce reduce more for 5 minutes over medium heat stirring occasionally. Once reduced into a sticky sauce, add the sesame oil and toss the beef in. Cook for another minute to coat them.
- Toss in sesame seeds and the reserved sliced green onion then serve immediately with white rice and vegetables, if desired.
Notes
- Store leftovers in an airtight container in the refrigerator for up to 3 days.
- Reheat in an oven at 375°F for 10-15 minutes or in an air fryer at 350°F for 3-5 minutes to restore crispiness instead of microwaving.
- Use low sodium soy sauce to avoid excessive saltiness in the sauce.
- Freezing the beef for about 10 minutes before slicing helps get clean, uniform pieces.
- This dish can be cooked in a wok or a large frying pan with similar results.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4servings
Amount Per Serving
Calories 295 kcal
% Daily Value*
| Serving | 1g | |
| Calories | 295kcal | 15% |
| Carbohydrates | 24g | 8% |
| Protein | 28g | 56% |
| Fat | 9g | 14% |
| Saturated Fat | 3g | 15% |
| Polyunsaturated Fat | 2g | 12% |
| Monounsaturated Fat | 4g | 20% |
| Cholesterol | 68mg | 23% |
| Sodium | 2349mg | 98% |
| Potassium | 507mg | 11% |
| Fiber | 1g | 4% |
| Sugar | 14g | 28% |
| Vitamin A | 63IU | 1% |
| Vitamin C | 3mg | 3% |
| Calcium | 53mg | 5% |
| Iron | 3mg | 17% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.7
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