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crispy mongolian beef stir fry

Irresistibly Crispy Mongolian Beef Stir-Fry Recipe

This restaurant-style Mongolian beef delivers perfectly crispy, tender beef coated in a glossy sweet and savory sauce. With simple ingredients and foolproof techniques, you'll create an impressive dish that rivals your favorite takeout in just over an hour.
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Course: Main Course
Cuisine: Asian
Keyword: Beef
Prep Time: 15 minutes
Cook Time: 15 minutes
Marinating Time: 1 hour
Total Time: 1 hour 30 minutes
Servings: 4
Calories: 425kcal

Equipment

Chef's Knife
Chopping Board
Mixing Bowl
Medium Saucepan
Wok

Ingredients

For the Marinade:

  • 1 lb flank steak thinly sliced against the grain
  • 2 tsp neutral oil vegetable, canola, or avocado
  • 2 tsp Shaoxing wine or dry cooking sherry, optional
  • 1 tsp soy sauce
  • 1 tbsp cornstarch
  • 1 tbsp water
  • 1/4 tsp baking soda

For the Sauce:

  • 1/4 cup light brown sugar
  • 3/4 cup hot water or stock
  • 1/4 cup soy sauce
  • 1 tsp dark soy sauce optional
  • For Coating and Frying:
  • 1/2 cup cornstarch
  • 2/3 cup neutral oil

Instructions

  • Marinate the sliced flank steak with 2 tsp oil, Shaoxing wine, soy sauce, 1 tbsp cornstarch, water, and baking soda for 1 hour.
  • Prepare the sauce by dissolving brown sugar in hot water, then stir in soy sauces until combined.
  • Remove beef from marinade and dredge each piece in the remaining 1/2 cup cornstarch until evenly coated.
  • Heat 2/3 cup oil in a wok over medium-high heat and fry beef slices in batches until crispy and golden brown.
  • Remove excess oil from wok, leaving about 1 tablespoon.
  • Add the prepared sauce to the wok and heat until thick and bubbling.
  • Return the crispy beef to the wok and toss to coat evenly with the sauce before serving.

Notes

Slice beef against the grain for maximum tenderness and freeze for 30 minutes before slicing for easier cutting
The baking soda in the marinade helps tenderize the meat, but don't exceed the recommended amount
Dark soy sauce adds color to the dish but can be omitted if unavailable
Oil temperature should be around 350°F for ideal crispiness without burning
If sauce becomes too thick, add a splash of water or stock to thin it out
Leftover beef can be stored in the refrigerator for 3 days and reheated in a skillet to restore crispiness

Nutrition

Calories: 425kcal | Carbohydrates: 28g | Protein: 24g | Fat: 25g | Saturated Fat: 6g | Cholesterol: 75mg | Sodium: 890mg | Potassium: 320mg | Sugar: 13g