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Crispy Mongolian Beef

Crispy Mongolian Beef: Flavor-Packed Dinner in 20 Minutes

This Crispy Mongolian Beef recipe delivers a flavorful dining experience in under 20 minutes.
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Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes
Servings: 4 servings
Course: Dinner
Cuisine: Chinese
Calories: 350
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Beef
  • 1 pound Beef Tenderloin or Beef Chuck Feel free to use chicken or pork for a different twist.
  • 1/2 cup Cornstarch/Cornflour Coating that provides that irresistible crunchy texture.
For Frying
  • 2 cups Oil for Deep Frying Opt for vegetable or peanut oil.
  • 1 tablespoon Cooking Oil Any neutral oil works just fine.
For the Sauce
  • 1 tablespoon Ginger (finely chopped) Fresh is best.
  • 1 tablespoon Garlic (finely chopped) Fresh garlic is highly recommended.
  • 1/4 cup Soy Sauce Tamari is a great gluten-free alternative.
  • 2 tablespoons Rice Vinegar Apple cider vinegar also works if needed.
  • 1 tablespoon Hoisin Sauce (optional) Feel free to omit if you prefer a lighter flavor.
  • 1 tablespoon Brown Sugar Can reduce for less sweetness or swap with coconut sugar.
  • 1/2 cup Water Helps achieve desired sauce consistency.
  • 1 tablespoon Cornstarch (for thickening) Use the same type as in frying.
  • 1/2 teaspoon Red Chili Flakes (optional) Increase for more spice.
  • 2 tablespoons Green Onion Scallions can be a perfect substitute.

Equipment

  • Large pan
  • Deep fryer
  • saucepan
  • Slotted spoon
  • Thermometer

Method
 

Step‑by‑Step Instructions
  1. Slice beef into thin strips and toss in cornstarch until evenly coated. Set aside.
  2. Heat oil over medium-high heat until 350°F (175°C). Fry beef strips in batches for 4-5 minutes until golden brown.
  3. In a separate pan, heat cooking oil and sauté ginger and garlic for about 10 seconds until fragrant.
  4. Add soy sauce, rice vinegar, and water to the aromatics; bring to boil. Add hoisin sauce if using.
  5. Stir in brown sugar and cornstarch. Mix until sugar dissolves and sauce thickens.
  6. Return fried beef to the sauce and toss to coat. Simmer for 2 minutes.
  7. Add green onions, toss, and cook for another minute.
  8. Serve hot over steamed rice with optional vegetables or salad.

Nutrition

Serving: 1servingCalories: 350kcalCarbohydrates: 25gProtein: 24gFat: 18gSaturated Fat: 3gPolyunsaturated Fat: 2gMonounsaturated Fat: 13gCholesterol: 75mgSodium: 800mgPotassium: 400mgFiber: 1gSugar: 5gVitamin A: 100IUVitamin C: 2mgCalcium: 20mgIron: 2mg

Notes

Leftovers can be stored in an airtight container for up to 3 days. Reheat in a skillet to maintain crispiness.

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