Description
A homemade version of crispy Mongolian beef that beats takeout. This recipe uses a double-fry technique with flank steak and cornstarch to achieve a shatteringly crisp exterior and a savory-sweet, glossy glaze.
Ingredients
Scale
- 1.5 lbs flank steak, sliced against the grain into thin strips
- ½ cup cornstarch
- Vegetable oil, for frying
- ½ cup soy sauce (low-sodium recommended)
- 1 tablespoon dark soy sauce
- ¼ cup packed brown sugar
- 1 tablespoon rice vinegar
- 1 tablespoon toasted sesame oil
- ½ cup low-sodium chicken broth
- 1 tablespoon fresh ginger, minced
- 4 cloves garlic, minced
- 4 stalks green onions, sliced (whites and greens separated)
- 1 teaspoon dried red chili flakes
Instructions
- Pat the flank steak dry with paper towels and slice it against the grain into thin strips.
- Place the beef strips in a bowl, sprinkle with cornstarch, and toss until evenly coated. Let sit for 10 minutes.
- In a small bowl, whisk together soy sauce, dark soy sauce, brown sugar, rice vinegar, sesame oil, and chicken broth until sugar is dissolved. Stir in minced ginger and garlic.
- Heat about 1 inch of vegetable oil in a wok or large pan over medium-high heat (aim for 350°F).
- Fry the beef in batches in a single layer for 2-3 minutes per side until golden brown and crispy. Do not overcrowd the pan.
- Remove beef with a slotted spoon and drain on paper towels.
- Pour out all but one tablespoon of oil from the pan. Sauté the white parts of the green onions and chili flakes for 30 seconds.
- Pour in the sauce mixture and simmer for 1-2 minutes until slightly thickened.
- Add the crispy beef back into the pan and toss quickly to coat. Turn off heat.
- Garnish with green onion tops and serve immediately over steamed jasmine rice.
Notes
Slice beef while slightly frozen for easier cutting. Ensure oil is hot (350°F) to prevent greasy beef. Do not let beef sit in sauce too long to maintain crispiness. For gluten-free, substitute soy sauce with tamari. Can be air-fried at 400°F for 10 minutes for a lighter option.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Cuisine: Chinese
Nutrition
- Serving Size: 1 serving (approx. 1
- Calories: 450
- Sugar: 18
- Sodium: 1200
- Fat: 22
- Saturated Fat: 6
- Carbohydrates: 28
- Fiber: 1
- Protein: 40
Keywords: Mongolian Beef, Crispy Beef, Homemade Takeout, Wok Cooking, Beef Recipe, Asian Dinner, Quick Meals