This Crispy Homemade Mongolian Beef recipe brings restaurant-quality flavor to your home kitchen. Made with tender flank steak, flash-fried for the perfect crispy bite, and coated in a rich, sweet-savory sauce with a hint of heat, this dish is a takeout favorite that’s surprisingly simple to master. Pair it with rice or noodles for an easy and satisfying meal.

Full Recipe:

Ingredients

For Marinating the Beef:

• 1 lb flank steak, sliced against the grain (¼-inch thick)

• 2 tsp neutral oil (e.g., vegetable, canola)

• 2 tsp Shaoxing wine (or dry sherry, optional)

• 1 tsp soy sauce

• 1 tbsp cornstarch

• 1 tbsp water

• ¼ tsp baking soda

For the Sauce:

• ¼ cup light brown sugar

• ¾ cup hot water (or hot low-sodium chicken or beef stock)

• ¼ cup soy sauce

• 1 tsp dark soy sauce (optional)

For Coating and Searing the Beef:

• ½ cup cornstarch

• ⅔ cup neutral oil (for frying)

For the Rest of the Dish:

• 1 tsp minced ginger

• 8 dried red chili peppers (optional)

• 3 garlic cloves, finely chopped

• 4 scallions, white and green parts separated, cut into 2-inch pieces

• 1½ tbsp cornstarch mixed with 2 tbsp water (slurry)

Directions

1. Marinate the Beef

   • Combine sliced beef with oil, Shaoxing wine, soy sauce, cornstarch, water, and baking soda.

   • Marinate for at least 1 hour (the beef should remain moist; add more water if dry).

2. Make the Sauce

   • Dissolve brown sugar in hot water or stock.

   • Stir in soy sauce and dark soy sauce (if using). Set aside.

3. Coat and Sear the Beef

   • Dredge marinated beef in cornstarch until well coated.

   • Heat ⅔ cup oil in a wok over high heat.

   • Sear beef slices in batches, 1 minute per side, until crispy. Transfer to plate.

4. Sauté Aromatics

   • Drain most of the oil, leaving 1 tbsp in the wok.

   • Add ginger and chili peppers; sauté for 15 seconds.

   • Add garlic and white scallions; stir another 15 seconds.

5. Simmer the Sauce

   • Pour in the sauce mixture and bring to a simmer for 2 minutes.

   • Stir in cornstarch slurry and cook until thickened.

6. Combine and Serve

   • Add seared beef and green scallions to the wok. Toss for 30 seconds until well coated.

   • Serve hot with steamed rice.

Nutrients (Per Serving)

• Calories: 550 kcal

• Protein: 35g

• Fat: 30g

• Saturated Fat: 5g

• Carbohydrates: 50g

• Sugar: 15g

• Fiber: 3g

• Sodium: 1200mg

• Cholesterol: 80mg

Origins and Evolution of Mongolian Beef

Despite its name, Mongolian Beef has no direct connection to Mongolian cuisine. The dish was popularized in Taiwan in the mid-20th century at Mongolian-style barbecue restaurants. These venues offered diners a theatrical experience—grilling meats over large, circular iron griddles. The flavor profiles were inspired more by Chinese techniques and American palate preferences than by Mongolian ingredients.

When the dish migrated to Western Chinese restaurants, it evolved into the rich, soy-based beef stir-fry we know today. Typically made with flank steak, a sugary soy-based glaze, and scallions, it became an instant classic among those who loved sweet-meets-savory cuisine. In the U.S., it became especially beloved as part of the American-Chinese takeout menu, alongside dishes like General Tso’s Chicken and Orange Beef.

Why You’ll Love Crispy Mongolian Beef

Mongolian Beef is all about contrast—and this homemade version delivers it in every bite. The exterior of the flank steak is seared to a golden crisp thanks to the cornstarch coating, while the inside remains juicy and tender. Then comes the sauce: a bold, glossy glaze that’s rich with soy sauce, just sweet enough from brown sugar, and deeply savory with garlic, ginger, and a touch of heat from dried chilies if you like it spicy.

The crispy texture combined with that addictive sticky sauce makes it incredibly satisfying. It’s the type of dish that looks and tastes like it took hours to prepare, but actually comes together fast, especially with a bit of prep ahead of time. Whether it’s a weeknight dinner or a weekend feast, it feels like a treat.

You’ll also love how customizable it is. Want more heat? Toss in extra chilies. Prefer it less sweet? Reduce the sugar. Need to avoid gluten? Swap in tamari for soy sauce. This flexibility makes the dish endlessly adaptable to your tastes and dietary needs.

Health Benefits

While Mongolian Beef is considered indulgent, you can make it healthier at home without sacrificing flavor. Using flank steak ensures a lean cut of beef that’s high in protein and low in saturated fat when trimmed properly. Protein is essential for muscle maintenance, metabolism, and immune health.

Garlic and ginger, which form the aromatic base of the sauce, have well-documented health benefits. Garlic is known for its anti-inflammatory and heart-supporting properties, while ginger aids digestion and fights nausea and inflammation.

Controlling the oil and sugar levels at home allows you to reduce excess fat and calories compared to restaurant versions. For an even lighter version, you can air-fry or pan-sear the beef instead of deep-frying it.

Pairing Mongolian Beef with fiber-rich sides like steamed broccoli or brown rice enhances its nutritional profile, turning it into a balanced meal packed with protein, fiber, vitamins, and antioxidants.

Serving Suggestions

Crispy Mongolian Beef is best served fresh and hot, right after it’s tossed in the sauce. It pairs beautifully with steamed jasmine rice or brown rice, both of which absorb the sauce and balance the bold flavors. If you’re looking for a low-carb option, try serving it over cauliflower rice or zucchini noodles.

For a complete takeout-style spread, serve it alongside other dishes like vegetable spring rolls, steamed dumplings, or egg drop soup. A side of stir-fried bok choy, Chinese broccoli, or snap peas makes a great, crunchy contrast and adds freshness to the meal.

If you’re entertaining, present the beef on a large platter garnished with sliced green onions and toasted sesame seeds for a polished touch. Add a few sliced red chilies on top for extra color and a hint of heat.

Common Mistakes to Avoid

The most common mistake when making Mongolian Beef is overcooking the meat. Flank steak is tender when cooked quickly over high heat, but turns chewy if overcooked. Slice it against the grain and keep the cooking time short—just enough to sear and crisp the edges.

Another misstep is not drying the beef well before coating it in cornstarch. Excess moisture will prevent the beef from crisping properly. Make sure the slices are evenly coated and the oil is hot before frying.

Avoid overcrowding the pan during frying, which can lower the oil temperature and make the beef soggy. Work in small batches and place fried pieces on a wire rack, not paper towels, to keep them crisp.

Lastly, don’t let the sauce over-reduce before adding the beef. You want a thick, pourable glaze—not a sticky mess—so monitor the consistency and stir in the slurry only once the sauce is hot and bubbling.

Ingredient Spotlight: Flank Steak

Flank steak is the perfect cut for this recipe thanks to its strong beefy flavor and ability to absorb marinades well. It’s also relatively lean, making it a healthier option. The key to tenderness is slicing it against the grain—this shortens the muscle fibers and ensures each bite is melt-in-your-mouth soft.

Because of its long, uniform grain and quick cooking time, flank steak crisps beautifully when coated in cornstarch and seared. It’s also budget-friendly and easy to find in most grocery stores, making it a great choice for weeknight meals or special dinners alike.

Similar Recipes to Try

If you love Mongolian Beef, you’ll likely enjoy other takeout-inspired dishes such as Beef and Broccoli, Orange Beef, or Sesame Chicken. These dishes also feature tender meat with bold sauces, offering variations on sweetness, tang, and crunch.

For a spicier option, try Kung Pao Beef or Spicy Szechuan Beef, both of which bring extra heat and complexity. If you prefer chicken, General Tso’s Chicken or Honey Garlic Chicken offer a similar crispy-and-saucy vibe.

Vegetarian? Swap the beef for crispy tofu or seitan and use the same sauce for a plant-based version that’s just as satisfying.

Cooking Tips for the Best Results

Marinate the beef for at least one hour to allow the baking soda and wine to tenderize the meat and build flavor. Don’t skip this step—the marinade is what gives Mongolian Beef its signature texture and depth.

Always preheat your wok or skillet until it’s hot before adding the oil. This helps sear the beef quickly and prevents it from sticking. Keep all your ingredients prepped and within arm’s reach, as stir-frying happens fast and demands constant attention.

To achieve that signature restaurant-style sauce, use dark soy sauce in addition to regular soy sauce. It adds color and umami depth. Don’t over-thicken the sauce with slurry; add it gradually while stirring to get the right consistency.

Finally, serve the dish immediately after tossing the beef in the sauce to preserve the crispy coating. Leftovers are still tasty, but the texture is best right after cooking.

Conclusion

Crispy Homemade Mongolian Beef delivers everything you want from your favorite takeout dish—intense flavor, satisfying crunch, and a mouthwatering sweet-savory glaze—all from the comfort of your own kitchen. With simple ingredients and a few chef-level tricks, this dish transforms humble flank steak into a restaurant-caliber meal that’s perfect for both casual weeknights and impressive dinners.

It’s customizable, crave-worthy, and endlessly satisfying. Once you master this dish, you’ll be reaching for it again and again, whether you’re treating yourself or sharing with others. Serve it hot, enjoy every bite, and bask in the joy of homemade takeout that rivals the real deal.