Description
A quick and tasty recipe for Sticky Crispy Mongolian Beef that is both flavorful and easy to prepare.
Ingredients
Scale
- 1 pound flank steak, thinly sliced against the grain
- 1/4 cup cornstarch
- 1/4 cup vegetable oil
- 3 cloves garlic, minced
- 1/2 teaspoon fresh ginger, grated
- 1/2 cup soy sauce
- 1/2 cup brown sugar
- 1/4 cup water
- 1/4 teaspoon red pepper flakes (optional)
- 3 green onions, chopped
- Sesame seeds for garnish
Instructions
- In a large bowl, toss the sliced flank steak with cornstarch until evenly coated. Let it sit for about 10 minutes to allow the cornstarch to adhere to the meat.
- Heat the vegetable oil in a large skillet or wok over medium-high heat. Once hot, add the beef in a single layer (you may need to do this in batches) and cook for about 2-3 minutes on each side until crispy and browned. Remove the beef from the skillet and set aside.
- In the same skillet, add the minced garlic and grated ginger. Sauté for about 30 seconds until fragrant.
- Stir in the soy sauce, brown sugar, water, and red pepper flakes (if using). Bring the mixture to a simmer and let it cook for about 2-3 minutes until slightly thickened.
- Return the crispy beef to the skillet and toss to coat it in the sauce. Cook for an additional 1-2 minutes until heated through.
- Remove from heat and stir in the chopped green onions. Serve hot, garnished with sesame seeds.
Notes
- For a healthier version, substitute the flank steak with chicken breast or tofu.
- Add vegetables like bell peppers or broccoli to the stir-fry for extra nutrition and color.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Main Dish
- Method: Stir-fry
- Cuisine: Asian
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 15g
- Sodium: 800mg
- Fat: 20g
- Saturated Fat: 3g
- Unsaturated Fat: 17g
- Trans Fat: 0g
- Carbohydrates: 18g
- Fiber: 1g
- Protein: 28g
- Cholesterol: 70mg