Mongolian Beef

This is a crispy, sweet with a little heat, tender beef recipe that the kids will come back for seconds...they do at our house!

Crispy Mongolian beef made with Diamond R flank steak in a sweet and spicy sauce, garnished with cilantro

Mongolian Beef


Ingredients:


Beef Marinade:

  • 1 Diamond R Flank Steak, or 3 Diamond R Sirloins
  • 1/4c soy sauce
  • 1/4c lime juice
  • 1/4c good olive oil
  • 1T minced garlic

Sauce:

  • 1/4c brown sugar
  • 1t Better than Bouillon Beef
  • 1c hot water
  • 1t sesame oil

Remaining Ingredients

  • 1c vegetable oil
  • 1t fresh grated fresh ginger
  • 3 serrano peppers, or something similar
  • 1T minced garlic
  • 3/4c corn starch
  • 1.5T corn starch
  • 1/2c water
  • Cilantro for garnish


Directions:


Marinate the Beef:

  1. Thinly slice the beef across the grain and place it in a ziplock bag.
  2. In a bowl, combine all the marinade ingredients, stir, and pour over the beef.
  3. Seal the bag and refrigerate for 1 hour (no more than 2). Turn the bag a few times while marinating.

Prepare the Sauce:

  1. Dissolve the Better than Bouillon in hot water, stirring until fully mixed.
  2. Add the remaining sauce ingredients, stir well, and set aside.

Cook the Beef:

  1. Heat oil in a cast iron skillet or wok over high heat.
  2. Remove the beef from the marinade and let it drain for a few minutes. Discard the marinade.
  3. Put the beef and ¾ cup of cornstarch back into the ziplock bag and toss to coat the beef evenly.
  4. Once the oil is hot (almost smoking), fry the beef in two batches. Let the beef brown, then remove it and drain on a paper towel. Careful, it will cook FAST.
  5. Discard all but 1 tablespoon of the hot oil.

Cook the Sauce:

  1. Lower the heat to medium.
  2. Add the serrano peppers and sauté for a few minutes. For extra heat, slice the peppers in half to release the seeds.
  3. Sauté the garlic until it just begins to brown, being careful not to overcook, add the ginger and cook for one minute.
  4. Add the sauce mixture you prepared earlier and let it simmer for a few minutes.
  5. Mix ½ cup of water with 1½ tablespoons of cornstarch to create a slurry.
  6. Slowly stir the slurry into the sauce and cook until the sauce thickens to your liking.

Combine and Serve:

  1. Add the cooked beef back into the pan or wok with the thickened sauce.
  2. Cook for a few minutes until the beef is heated through.
  3. Garnish with chopped cilantro or green onions.

Serving Suggestions:
Serve the beef with fried rice and sautéed broccoli for a complete meal.

How to Get That Crispy, Tender Bite

Two things make this dish work. First, slice the flank steak thin and across the grain. Pop the steak in the freezer for about 20 minutes before slicing and it firms up just enough to cut clean, thin pieces. Second, coat the beef in cornstarch and fry it in small batches in hot oil. Crowding the pan drops the temperature and steams the meat instead of crisping it. Let each batch brown, then drain it on a paper towel while you cook the next.

Adjust the Heat to Your Table

Three serrano peppers give this a gentle background heat. Leave the seeds in and slice the peppers open for more kick, or swap in a milder pepper for the kids. The sweet brown sugar sauce balances the spice, so even folks who shy away from heat usually come back for seconds. They do at our house.

What to Serve With Mongolian Beef

Serve it over fried rice with a side of sauteed broccoli and dinner is done. If you like cooking flank steak this way, our beef stir-fry is another quick, high-heat favorite, and the same cut shines in our marinated flank steak fajitas.

This recipe lives or dies on the beef. Order Diamond R flank steak and start with tender, single-source, grain-finished beef raised on our family ranch in Independence, Kansas, with no antibiotics and no added hormones.

Frequently Asked Questions

What cut of beef is best for Mongolian beef?

Flank steak is our first choice because it stays tender when sliced thin across the grain and fried fast. Sirloin works too; use about three Diamond R sirloins in place of one flank steak. Both take the marinade well and crisp up nicely in the cornstarch coating.

Why is my Mongolian beef not crispy?

The usual reasons are oil that is not hot enough and a crowded pan. Heat the oil until it is almost smoking and fry the beef in two small batches. Make sure the beef is coated in cornstarch and drained of its marinade first so it browns instead of steams.

How spicy is this Mongolian beef?

With three serrano peppers it lands at a mild to medium heat that most kids will eat. For more fire, slice the peppers open to release the seeds. For less, use fewer peppers or a milder variety. The brown sugar sauce keeps the heat balanced either way.

Can I make Mongolian beef ahead of time?

You can slice and marinate the beef up to 2 hours ahead and mix the sauce in advance. The fried beef is best served right away while it is crisp. If you have leftovers, reheat them quickly in a hot pan rather than the microwave to hold on to some of the texture.

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