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Crispy Mongolian Beef with Green Onions

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A quick and easy homemade recipe featuring crispy flank steak strips coated in cornstarch and tossed in a sweet-savory Mongolian sauce with fresh green onions. Perfect for weeknight dinners and crowd-pleasing meals.

Ingredients

Scale
  • 1 lb flank steak, thinly sliced against the grain
  • ½ cup cornstarch
  • About 2 cups vegetable oil, for frying
  • ¾ cup low-sodium soy sauce
  • ½ cup packed brown sugar
  • 1 cup water
  • 2 cloves garlic, minced
  • 1 tsp freshly grated ginger (optional)
  • 4–5 large green onions (scallions), sliced diagonally
  • Sesame seeds (optional)

Instructions

  1. Trim any excess fat from the flank steak and slice it thinly against the grain into ¼-inch strips. Set aside.
  2. Place the cornstarch in a medium bowl. Add the beef strips and toss gently until each piece is fully coated. Shake off any excess cornstarch.
  3. In a large skillet or wok, pour about 2 cups of vegetable oil. Heat over medium-high heat until the oil reaches 350°F (175°C).
  4. Working in batches, fry the beef strips for about 2-3 minutes per batch until golden and crispy. Use a slotted spoon to transfer them to a wire rack or paper towels to drain.
  5. In a small bowl, whisk together soy sauce, brown sugar, water, minced garlic, and ginger. Set aside.
  6. Discard all but about 2 tablespoons of oil from the skillet, leaving any browned bits. Pour the sauce mixture into the pan and bring to a gentle simmer over medium heat. Stir occasionally until the sugar dissolves and the sauce thickens slightly, about 5 minutes.
  7. Return all the fried beef to the pan. Toss quickly to coat each strip in the glossy sauce. Remove from heat immediately.
  8. Stir in sliced green onions, reserving a few for garnish.
  9. Transfer to a serving dish, sprinkle with sesame seeds if using, and garnish with remaining green onions. Serve immediately with steamed rice or your favorite sides.

Notes

Maintain oil temperature at 350°F for best crispiness. Do not overcrowd the pan when frying. Toss beef in sauce just before serving to keep it crispy. For gluten-free, use tamari instead of soy sauce and certified gluten-free cornstarch. Optional: add crushed red pepper flakes for heat or bake beef strips at 425°F for 15 minutes as a healthier alternative.

Nutrition

Keywords: Mongolian beef, crispy beef, green onions, quick dinner, easy recipe, weeknight meal, stir-fry, homemade

Find it online: https://goldensimmer.com/crispy-mongolian-beef-with-green-onions-easy-homemade-recipe-for-dinner/