recipes

Easy Crispy Mongolian Beef

12 min read

Introduction

Crispy Mongolian Beef is a popular takeout favorite that features tender slices of beef coated in a light, crispy batter, then tossed in a savory-sweet, sticky sauce with a hint of spice. This dish offers an irresistible combination of textures: a crunchy exterior contrasted with juicy, flavorful beef inside, all enveloped in a rich sauce that perfectly balances sweet and savory notes with a touch of heat.

In this recipe, we’ll walk you through every step in detail. You’ll learn how to choose the right cut of beef, create a marinade that tenderizes and flavors the meat, and prepare a coating that will turn out irresistibly crisp when fried. We’ll then cover the cooking process, including frying techniques to achieve the perfect crunch without deep frying, and finishing the dish by tossing the crispy beef in a luscious Mongolian sauce.

Whether you’re a seasoned home cook or a beginner looking to recreate your favorite takeout dish, this guide is designed to help you master Crispy Mongolian Beef. We’ve also included several variations, tips for success, and answers to frequently asked questions, ensuring you have everything you need to impress family and friends with this delicious recipe.

Ingredients

For the Beef and Marinade:

  • 1 lb (450g) flank steak or sirloin steak, thinly sliced against the grain
    • (For best results, partially freeze the steak for 30-45 minutes before slicing, which makes it easier to cut thinly.)
  • 2 tablespoons soy sauce
  • 1 tablespoon rice vinegar (or apple cider vinegar)
  • 1 tablespoon Shaoxing wine (optional, for authenticity)
  • 2 teaspoons cornstarch
  • 1 teaspoon sesame oil
  • 1/2 teaspoon ground ginger
  • 2 cloves garlic, minced
  • 1/4 teaspoon black pepper

For the Crispy Coating:

  • 1/2 cup all-purpose flour
  • 1/4 cup cornstarch
  • 1 teaspoon baking powder
  • 1/2 teaspoon salt
  • 1/4 teaspoon white pepper (or black pepper)
  • 1/4 cup cold water (adjust as needed for a batter consistency)
  • Optional: 1/2 teaspoon paprika for color

For the Mongolian Sauce:

  • 1/2 cup soy sauce (low sodium preferred)
  • 1/3 cup brown sugar (packed)
  • 3 cloves garlic, minced
  • 1 tablespoon fresh ginger, finely grated
  • 1/4 cup water
  • 1 tablespoon rice vinegar
  • 1/2 teaspoon red pepper flakes (adjust to taste)
  • 2 teaspoons cornstarch (mixed with 2 teaspoons water to form a slurry)
  • 1 teaspoon sesame oil

Garnish:

  • Sesame seeds
  • Chopped green onions

Oil for Frying:

  • Vegetable oil (or any neutral oil) for deep frying or shallow frying

Equipment Needed

  • Sharp knife and cutting board
  • Large mixing bowls
  • Whisk
  • Shallow dish for the batter
  • Deep frying pan or wok (if deep frying) or a large skillet (for shallow frying)
  • Slotted spoon or tongs
  • Paper towels (for draining excess oil)
  • Small saucepan (for preparing the sauce)
  • Measuring cups and spoons

Instructions

Step 1: Preparing the Beef

  1. Thaw and Slice the Beef:

    • If your beef is frozen, partially freeze it for 30-45 minutes. This will make slicing easier.
    • Using a sharp knife, slice the beef thinly against the grain. Thin slices allow the beef to cook quickly and become tender.

  2. Marinate the Beef:

    • In a large mixing bowl, combine the soy sauce, rice vinegar, Shaoxing wine (if using), cornstarch, sesame oil, ground ginger, minced garlic, and black pepper.
    • Add the sliced beef to the marinade, ensuring every piece is evenly coated.
    • Cover the bowl and refrigerate for at least 30 minutes, preferably 1-2 hours. The marinade helps tenderize the beef while infusing it with flavor.

Step 2: Preparing the Crispy Coating Batter

  1. Mix Dry Ingredients:

    • In a shallow dish, combine the all-purpose flour, cornstarch, baking powder, salt, white pepper, and paprika if using. Whisk together until well combined.

  2. Add Cold Water:

    • Slowly add cold water to the dry mixture, stirring continuously. The goal is to achieve a smooth, lump-free batter with a consistency similar to a thick pancake batter. Adjust the water quantity as necessary.

  3. Coat the Beef:

    • Remove the marinated beef from the refrigerator. Let the excess marinade drip off.
    • Dredge each piece of beef in the crispy batter, ensuring that it is completely coated. Shake off any excess batter.
    • For best results, work in batches to keep the process manageable and to avoid the batter drying out.

Step 3: Frying the Beef

  1. Preheat the Oil:

    • In a deep frying pan or wok, heat vegetable oil to 350°F (175°C). Use enough oil to fully submerge the beef pieces if deep frying; for shallow frying, ensure the oil covers the bottom of the pan sufficiently.

  2. Fry in Batches:

    • Carefully add the battered beef slices to the hot oil. Avoid overcrowding the pan to ensure even frying.
    • Fry the beef for 2-3 minutes per batch, or until golden brown and crispy. The thin slices cook quickly, so monitor closely to avoid overcooking, which can make the beef tough.
    • Use a slotted spoon or tongs to remove the fried beef from the oil, and place them on a plate lined with paper towels to drain excess oil.

  3. Maintaining Oil Temperature:

    • Between batches, allow the oil to return to the target temperature. Maintaining a consistent oil temperature is key to achieving a uniformly crispy coating.

  4. Optional Shallow Frying:

    • If you prefer a less oily version, you can opt for shallow frying. Heat a thin layer of oil in a large skillet over medium-high heat and fry the beef pieces in batches, turning once to achieve a crisp, golden exterior.

Step 4: Preparing the Mongolian Sauce

  1. Combine Sauce Ingredients:

    • In a small saucepan, combine 1/2 cup soy sauce, 1/3 cup brown sugar, minced garlic, grated ginger, and 1/4 cup water. Stir well to combine.
    • Bring the mixture to a simmer over medium heat, stirring frequently until the sugar dissolves completely and the sauce begins to thicken slightly.

  2. Add Vinegar and Red Pepper Flakes:

    • Stir in 1 tablespoon rice vinegar and 1/2 teaspoon red pepper flakes. Continue to simmer for another 2-3 minutes.

  3. Thicken the Sauce:

    • Gradually add the cornstarch slurry (2 teaspoons cornstarch mixed with 2 teaspoons water) to the sauce, whisking continuously. Allow the sauce to simmer until it reaches a glossy, thick consistency. Remove the sauce from heat and stir in 1 teaspoon sesame oil.

  4. Taste and Adjust:

    • Taste the sauce and adjust seasonings if necessary. The final sauce should be a balance of sweet, salty, and tangy flavors with a hint of spice.

Step 5: Assembling the Dish

  1. Toss the Beef in Sauce:

    • In a large mixing bowl, place the crispy, fried beef pieces.
    • Pour the hot Mongolian sauce over the beef. Toss gently but thoroughly, ensuring every piece is well-coated with the sauce. The sauce should cling to the crispy coating, adding a sticky, flavorful glaze.

  2. Garnish:

    • Transfer the sauced beef to a serving platter. Sprinkle with toasted sesame seeds and chopped green onions for added crunch, color, and freshness.
    • If desired, you can add a drizzle of extra sesame oil or a squeeze of fresh lime juice for an additional burst of flavor.

Step 6: Serving Suggestions

  1. Plate the Dish:

    • Serve the Crispy Mongolian Beef immediately while still hot and crispy. The contrast between the crunchy exterior and the tender, flavorful beef inside makes for an irresistible combination.

  2. Side Dishes:

    • Pair this dish with steamed rice or noodles to soak up the extra sauce.
    • Serve with a side of stir-fried vegetables (such as broccoli, bell peppers, or snap peas) to create a well-balanced meal.
    • A simple green salad with a light vinaigrette can also complement the rich flavors of the Mongolian beef.

  3. Garnishing:

    • Garnish with extra chopped green onions and a sprinkle of sesame seeds just before serving.
    • Optionally, serve with lime wedges on the side to add a tangy twist when squeezed over the top.

Tips for Perfect Crispy Mongolian Beef

  • Slice Thinly:
    Slicing the beef thinly against the grain is crucial. It ensures that the meat cooks quickly, remains tender, and allows the marinade to penetrate deeply.

  • Marination:
    Marinate the beef for at least 30 minutes, but preferably 1-2 hours, to allow the flavors to infuse thoroughly. For an even more robust flavor, marinate overnight in the refrigerator.

  • Batter Consistency:
    The crispy batter should be smooth and slightly thick, enough to coat the beef without clumping. Adjust the water or dry ingredients as needed to achieve the desired consistency.

  • Oil Temperature:
    Maintaining the proper oil temperature (around 350°F/175°C) is critical for a crisp, non-greasy finish. Too low a temperature will result in greasy, soggy beef, while too high can burn the coating.

  • Avoid Overcrowding:
    Fry the beef in small batches to ensure even cooking. Overcrowding lowers the oil temperature and prevents the batter from crisping up.

  • Sauce Integration:
    When tossing the fried beef in the sauce, do so while the beef is still hot. This ensures that the sauce adheres well, forming a sticky glaze over the crispy coating.

  • Serving Immediately:
    Crispy Mongolian Beef is best enjoyed immediately after tossing in the sauce. The crispiness of the batter is at its peak when served hot.

Variations and Creative Ideas

Variation 1: Spicy Mongolian Beef

  • Extra Heat:
    Increase the amount of red pepper flakes or add a dash of sriracha to the marinade and sauce. This will give the dish an extra kick, balancing the sweetness of the brown sugar.
  • Chili Oil:
    Drizzle a bit of chili oil over the finished dish for a spicier, more robust flavor profile.

Variation 2: Vegetable-Enhanced Mongolian Beef

  • Add Vegetables:
    Incorporate thinly sliced bell peppers, onions, or snap peas into the stir-fry along with the beef. This not only adds color and texture but also increases the nutritional value of the dish.
  • Stir-Fry Method:
    After frying the beef, quickly stir-fry the vegetables in the same pan to absorb the flavors from the beef, then combine with the sauced beef.

Variation 3: Asian Fusion Twist

  • Soy Variation:
    Replace part of the soy sauce in the marinade and sauce with hoisin sauce for a sweeter, more complex flavor.
  • Garnish with Fresh Herbs:
    Top the dish with fresh cilantro and basil for an aromatic finish.
  • Add Noodles:
    Toss the sauced beef with stir-fried noodles or rice noodles for an entirely different twist, making it a complete meal.

Variation 4: Crispy Tofu Option

  • Vegetarian Alternative:
    For a vegetarian version, substitute the beef with firm tofu. Press and slice the tofu into thin pieces, marinate similarly, and coat with the crispy batter.
  • Frying Adjustments:
    Fry the tofu until golden and crispy. Toss in the same Mongolian sauce and garnish with sesame seeds and green onions. This variation provides a delightful texture and works well for those looking for a plant-based option.

Variation 5: Extra Crispy Coating

  • Double-Dip Technique:
    For an extra-thick, crispy coating, dip the marinated beef slices into the batter, let them rest for 2 minutes, then dip them again in the egg wash and coat a second time in the dry mixture.
  • Panko Addition:
    Mix a small amount of panko breadcrumbs into the dry batter to create a more textured, crunchy exterior that contrasts beautifully with the tender beef inside.

Frequently Asked Questions (FAQs)

Can I Use a Different Cut of Beef?

Yes, while flank steak or sirloin is recommended for its tenderness and flavor, you can also use skirt steak or even thinly sliced ribeye. The key is to slice the beef thinly against the grain to ensure tenderness.

How Long Should I Marinate the Beef?

For optimal flavor, marinate the beef for at least 30 minutes. However, marinating for 1-2 hours or even overnight in the refrigerator will yield deeper flavor and more tender meat.

Is Deep Frying Better Than Oven Frying?

Deep frying yields a very crispy texture, but it uses more oil. Oven frying or air frying is a healthier alternative that still produces excellent results. This recipe is designed to achieve maximum crispiness without deep frying.

How Do I Maintain the Crispy Coating?

To maintain the crispy coating, serve the beef immediately after tossing in the sauce. If you need to keep it warm, use a low-temperature oven (around 200°F or 90°C) but be aware that prolonged holding may soften the crispiness.

Can I Make This Dish Ahead of Time?

While the dish is best enjoyed fresh, you can prepare some components ahead. Marinate the beef and prepare the sauce in advance. However, the fried beef should be assembled with the sauce just before serving to preserve its crispy texture.

What Side Dishes Pair Well with Crispy Mongolian Beef?

Crispy Mongolian Beef pairs wonderfully with steamed rice, stir-fried vegetables, or even a simple green salad. Noodles (such as lo mein or rice noodles) are also an excellent accompaniment, allowing you to soak up any extra sauce.

Conclusion

This Crispy Mongolian Beef recipe is a delightful fusion of crispy, crunchy beef and a rich, sticky sauce that perfectly balances sweet, salty, and spicy flavors. By following this comprehensive guide—from selecting and marinating the beef, creating the perfect crispy batter, and frying the beef to perfection, to preparing a luscious Mongolian sauce—you can recreate a dish that rivals your favorite takeout. The recipe is designed to be flexible, allowing you to experiment with different variations, adjust spice levels, and even substitute ingredients to cater to your preferences.

Whether you’re preparing a meal for a family dinner, hosting friends, or simply craving a delicious Asian-inspired dish, this recipe provides all the details you need for success. Enjoy the process of making your own Crispy Mongolian Beef, and don’t hesitate to get creative with the variations and garnishes. With every bite, you’ll savor the contrast between the crunchy exterior and the tender, flavorful beef inside, all coated in a sumptuous sauce that ties the dish together beautifully.

Happy cooking, and may your culinary adventures bring you countless delicious meals and memorable gatherings!

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