Easy Mongolian Beef: Crispy Flank Steak in 20 Minutes
This easy Mongolian beef recipe features cornstarch-crisped flank steak tossed in a glossy soy, ginger, and garlic glaze. Better than takeout and ready in just 20 minutes.
Stop reaching for the takeout menu. This Mongolian beef recipe delivers that iconic, glossy, sweet-and-savory finish you crave without the soggy texture of a delivery box. The secret is a double-dredge in cornstarch and a lightning-fast sear, which gives the meat those necessary crispy edges that hold up against the rich sauce.
If you are looking for a PF Changs Mongolian beef copycat, this version hits all the right notes: plenty of garlic, a hint of ginger, and that deep brown sugar undertone. It is a remarkably easy Mongolian beef preparation that relies on high heat and thin slicing to get dinner on the table in under half an hour.
The beauty of this dish is its simplicity. By focusing on high-quality flank steak and a heavy scatter of fresh scallions, you create a restaurant-quality meal that is far superior to anything sitting in a plastic container. Serve it over steamed jasmine rice to soak up every drop of that addictive sauce.
Ingredients
The Beef
- 1 lb (450g) flank steak, sliced very thin against the grain
- 1/4 cup (32g) cornstarch
- 1/2 cup (120ml) neutral oil (vegetable or canola) for frying
The Sauce
- 2 tsp (10ml) vegetable oil
- 1 tbsp (8g) fresh ginger, minced
- 3 cloves garlic, minced
- 1/2 cup (120ml) low-sodium soy sauce
- 1/2 cup (120ml) water
- 1/2 cup (100g) dark brown sugar
- 1/4 tsp red pepper flakes (optional)
To Finish
- 2 bunches scallions (green parts only), cut into 2-inch lengths
- Toasted sesame seeds for garnish
Instructions
- 1
Slice the flank steak against the grain into 1/4-inch thick strips.
- 2
Toss the beef strips in a large bowl with the cornstarch until every piece is thoroughly and evenly coated; let it sit for 10 minutes to allow the starch to stick.
- 3
Make the sauce by heating 2 teaspoons of oil in a small saucepan over medium heat, adding the ginger and garlic for 30 seconds until fragrant.
- 4
Stir in the soy sauce, water, and brown sugar, bringing the mixture to a boil for 2-3 minutes until it thickens slightly into a glossy syrup, then set aside.
- 5
Heat the 1/2 cup of neutral oil in a large skillet or wok over medium-high heat until shimmering.
- 6
Add the beef in a single layer (work in batches if necessary) and fry for 1-2 minutes per side until the edges are dark brown and crispy.
- 7
Remove the beef to a paper-towel-lined plate and drain the excess oil from the skillet.
- 8
Return the skillet to the heat, add the beef back in, and pour the prepared sauce over the top.
- 9
Toss for 30-60 seconds to coat the beef, then stir in the scallions just until they start to wilt.
- 10
Serve immediately over rice, garnished with sesame seeds.
Nutrition (per serving)
Estimates only — not medical or dietary advice.
- Calories
- 485 kcal
- Protein
- 26 g
- Carbs
- 36 g
- Fat
- 25 g
- Fiber
- 1 g
- Sugar
- 25 g
- Sodium
- 1180 mg
Tips
- → Freeze the steak for 20-30 minutes before slicing to get those paper-thin, restaurant-style strips.
- → Do not crowd the pan. If you add too much beef at once, the temperature drops and the meat will steam instead of crisping.
- → Use low-sodium soy sauce to control the salt levels; the brown sugar reduces significantly, and regular soy sauce can become overly salty.
- → Wait until the very end to add the scallions so they retain their bright green color and a bit of crunch.
FAQ
Why does my Mongolian beef turn out chewy?
Chewy beef is usually the result of cutting with the grain rather than against it. Look for the long muscle fibers and slice perpendicular to them to shorten the fibers for a tender bite.
Can I use a different cut of meat?
While flank steak is traditional for its flavor, you can use skirt steak or even top sirloin. Avoid tough cuts like stew meat or brisket which require long braising.
How do I make the sauce thicker?
The brown sugar and the residual cornstarch from the beef usually thicken the sauce perfectly. If you want it even thicker, whisk 1 teaspoon of cornstarch with 1 tablespoon of water and stir it into the boiling sauce.
Is Mongolian beef actually from Mongolia?
No, it is a Chinese-American dish. It shares more DNA with Taiwanese barbecue and stir-fry techniques than traditional Mongolian cuisine.
You might also like
Restaurant-Style Shrimp Fried Rice with Garlic and Ginger
Master this shrimp fried rice at home using day-old jasmine rice, a searing-hot pan, and a savory oyster-soy glaze. Better than takeout and ready in just 15 minutes.
Tender Beef and Broccoli with Glossy Garlic-Ginger Sauce
Master this classic beef and broccoli featuring velvet-tender flank steak, crisp florets, and a savory garlic-ginger-oyster sauce that tastes better than your local takeout.
Silky Garlic Oyster Sauce Beef Stir Fry
Master this beef stir fry with velveted flank steak and blistered snap peas. A quick beef stir fry that delivers restaurant-quality tender meat in a punchy garlic-oyster sauce.
Master Stir Fry Sauce Recipe: One Jar for Any Meal
Unlock restaurant-quality dinner with this master stir fry sauce recipe. A 5-minute, all purpose stir fry sauce for beef, tofu, and vegetables.