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Crispy Mongolian Beef - Sweet Tea & Thyme
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Crispy Mongolian Beef

Prep Time10 minutes
Cook Time15 minutes
Total Time25 minutes
Course: Beef, Main Dish
Cuisine: Chinese-American
Servings: 4 servings
Calories: 468kcal
Author: Britt Anne

Ingredients

  • 1 lb. flank steak sliced thinly and into bite sized pieces
  • ¼ cup cornstarch
  • ½ teaspoon kosher salt
  • ½ teaspoon black pepper
  • 2 tablespoon sesame oil
  • cup light sodium soy sauce
  • ½ cup water
  • 2 teaspoon freshly grated ginger
  • 3 large garlic cloves 4 small ones, pressed or minced
  • ½ cup dark brown sugar
  • ½ cup vegetable oil
  • ¼ teaspoon red pepper flakes optional
  • 2-3 green onions green parts only, chopped
  • Sesame seeds for garnish

Instructions

  • In a small saucepan over medium heat, mix sesame oil, soy sauce, water, sugar, ginger, garlic, and red pepper flakes. Let simmer for 7-10 minutes, until it is ¼ reduced. Take off heat and set aside.
  • In a medium sized bowl, toss the beef slices in salt, pepper and cornstarch.
  • In a large skillet or saute pan, heat vegetable oil over medium-high heat and place steak pieces in one layer in batches. Cook for 2 minutes on one side then another minute on the other, the beef should have a brown crispy crust on each piece. Scoop each batch up onto a plate lined with paper towels to absorb excess oil.
  • After each batch is done, discard the excess oil from the pan. Add soy sauce mixture and beef into the pan and let the sauce reduce for 2-5 minutes (or more, you want it to thicken and reduce as a glaze but don't let it completely evaporate and burn) over medium/medium low heat.
  • Toss in sesame seeds and green onion slices then serve immediately with white rice.

Nutrition

Calories: 468kcal