Description

A fast, flavorful, and crispy version of Mongolian Beef that uses simple pantry ingredients. This weeknight savior features tender flank steak coated in cornstarch and tossed in a sweet, savory, and spicy sauce.

Ingredients

Scale

1.5 lbs flank steak
3 tablespoons cornstarch
2 tablespoons soy sauce (for beef)
2 tablespoons neutral oil (avocado or canola)
3 tablespoons brown sugar
1/4 cup low-sodium soy sauce (for sauce)
1/4 cup chicken broth
1 tablespoon rice vinegar
4 cloves garlic, minced
1 tablespoon fresh ginger, grated
1 teaspoon sriracha or chili flakes
3 stalks green onions, sliced
1 tablespoon toasted sesame seeds
1 teaspoon sesame oil

Instructions

Pat the flank steak completely dry with paper towels and slice against the grain into thin, bite-sized strips.
In a medium bowl, toss the beef strips with 3 tablespoons of cornstarch and 2 tablespoons of soy sauce until evenly coated. Let sit for 10 minutes.
In a small bowl, whisk together brown sugar, 1/4 cup soy sauce, chicken broth, rice vinegar, minced garlic, grated ginger, and sriracha until sugar is dissolved.
Heat 2 tablespoons of neutral oil in a large skillet or wok over medium-high heat until shimmering.
Sear the beef in a single layer (working in batches if necessary) for 2-3 minutes per side until golden brown and crispy. Remove beef to a plate.
Reduce heat to medium and pour the sauce mixture into the same pan. Bubble and thicken for 2-3 minutes until it coats the back of a spoon.
Return the crispy beef to the pan and toss quickly to coat in the sauce. Remove from heat immediately.
Garnish with sliced green onions, sesame seeds, and a drizzle of sesame oil. Serve immediately over steamed rice.

Notes

Slice beef against the grain for tenderness. Do not overcrowd the pan to ensure crispiness rather than steaming. Use fresh ginger for best flavor. If using an air fryer, toss beef in cornstarch and air fry at 400°F for 8-10 minutes, shaking halfway, then toss in sauce.

Prep Time: 15 minutes
Cook Time: 15 minutes
Category: Main Course
Cuisine: Chinese

Nutrition

Serving Size: 1/4 of the recipe
Calories: 350
Sugar: 18
Sodium: 800
Fat: 15
Saturated Fat: 5
Carbohydrates: 20
Fiber: 1
Protein: 25

Keywords: Mongolian Beef, Crispy Beef, Weeknight Dinner, Asian Recipe, Flank Steak, Quick Meals, Gluten-Free Option