Crispy Mongolian Beef: A Delicious Recipe for Perfectly Fried Flavor

Crispy Mongolian Beef is a dish that never fails to impress, whether you’re hosting a dinner party or simply treating yourself to a delightful meal at home. The moment you take your first bite, the perfect balance of sweet and savory flavors, combined with the satisfying crunch of the beef, transports you to a bustling Asian street market. This dish has its roots in Chinese-American cuisine, where it has become a beloved staple due to its rich flavors and quick preparation time.

People adore Crispy Mongolian Beef not just for its taste, but also for its delightful texture. The crispy exterior of the beef, paired with a luscious sauce, creates a mouthwatering experience that keeps you coming back for more. Plus, it’s incredibly convenient to whip up in your own kitchen, making it a go-to recipe for busy weeknights or special occasions. Join me as we explore the steps to create this irresistible dish that will surely become a favorite in your household!

Ingredients:

• 1 pound flank steak, thinly sliced against the grain
• 1/4 cup cornstarch
• 1/4 cup vegetable oil (for frying)
• 2 tablespoons soy sauce
• 2 tablespoons oyster sauce
• 1 tablespoon hoisin sauce
• 1 tablespoon rice vinegar
• 1 tablespoon brown sugar
• 3 cloves garlic, minced
• 1-inch piece of ginger, grated
• 1/2 cup green onions, chopped (white and green parts separated)
• 1/2 teaspoon red pepper flakes (optional, for heat)
• Sesame seeds (for garnish)

Preparing the Beef

1. Start by slicing the flank steak. I find it easiest to freeze the steak for about 30 minutes before slicing; this firms it up and makes it easier to cut thinly. Once it’s slightly frozen, take it out and slice it against the grain into thin strips, about 1/4 inch thick. 2. Place the sliced beef in a bowl and sprinkle the cornstarch over it. Toss the beef until it’s evenly coated. The cornstarch will help create that crispy texture we’re aiming for when frying. 3. Let the beef sit for about 15-20 minutes. This resting time allows the cornstarch to adhere better to the meat.

Making the Sauce

4. While the beef is resting, let’s whip up the sauce. In a medium bowl, combine the soy sauce, oyster sauce, hoisin sauce, rice vinegar, and brown sugar. Whisk everything together until the sugar is dissolved and the mixture is well combined. 5. Add the minced garlic, grated ginger, and red pepper flakes (if using) to the sauce. This will give it a nice kick and depth of flavor. Set the sauce aside for now.

Cooking the Beef

6. In a large skillet or wok, heat the vegetable oil over medium-high heat. You want the oil to be hot enough that it shimmers but not smoking. 7. Once the oil is hot, carefully add the beef in batches. Avoid overcrowding the pan, as this will cause the beef to steam instead of fry. Cook the beef for about 2-3 minutes on each side until it’s golden brown and crispy. 8. Once the beef is cooked, use a slotted spoon to remove it from the skillet and place it on a plate lined with paper towels to drain any excess oil. Repeat this process until all the beef is cooked.

Combining Everything

9. After all the beef is cooked and resting, drain any excess oil from the skillet, leaving about 1 tablespoon in the pan. 10. Add the white parts of the green onions to the skillet and sauté for about 30 seconds until fragrant. 11. Pour the sauce mixture into the skillet and bring it to a simmer. Let it cook for about 2-3 minutes, stirring occasionally, until it thickens slightly. 12. Once the sauce has thickened, add the crispy beef back into the skillet. Toss everything together until the beef is well coated in the sauce. 13. Cook for an additional 1-2 minutes, allowing the beef to absorb some of the sauce flavors.

Serving the Dish

14. Once everything is well combined, remove the skillet from the heat. 15. Transfer the Mongolian beef to a serving platter. I like to garnish it with the green parts of the chopped green onions and a sprinkle of sesame seeds for a nice touch. 16. Serve the crispy Mongolian beef hot, alongside steamed rice or noodles. It’s a perfect dish for a cozy dinner or to impress guests!

Tips for Success

– Make sure to slice the beef thinly and against the grain for the best texture. – Don’t skip the cornstarch coating; it’s key to achieving that crispy exterior. – Adjust the level of heat by adding more or fewer red pepper flakes according to your preference. – If you want to add some vegetables, bell peppers or broccoli can be sautéed along with the green onions for added color and nutrition. Enjoy your homemade crispy Mongolian beef! It’s a delightful dish that’s sure to become a favorite in your household.

Conclusion:

In conclusion, this Crispy Mongolian Beef recipe is an absolute must-try for anyone looking to elevate their weeknight dinners or impress guests at a gathering. The combination of tender beef, a sweet and savory sauce, and that irresistible crispy texture creates a dish that is not only delicious but also visually stunning. Whether you serve it over a bed of fluffy rice, alongside steamed broccoli, or even in a lettuce wrap for a fun twist, the possibilities are endless. Feel free to experiment with variations by adding your favorite vegetables like bell peppers or snap peas, or even swapping out the beef for chicken or tofu for a different take. I encourage you to give this recipe a go and make it your own! Once you’ve tried it, I’d love to hear about your experience. Share your thoughts, any tweaks you made, or even a photo of your creation. Let’s spread the love for this Crispy Mongolian Beef together! Happy cooking! Print