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Easy Sticky Crispy Mongolian Beef delivers restaurant-quality Chinese-American takeout at home in under 30 minutes, with a rich ginger-garlic sauce that clings to perfectly crisped steak pieces.
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In a medium sized bowl, toss the beef slices in salt, pepper and cornstarch. Set aside.
In a small saucepan, whisk together brown sugar, soy sauce, chicken broth, half the ginger and garlic, and simmer over medium heat until reduced by ¼, about 15 minutes.
In a large skillet, wok, or saute pan, heat vegetable oil over medium-high heat and place steak pieces in one layer in batches. Cook for 2 minutes on one side then another minute on the other, the beef should have a brown crispy crust on each piece. Using an Asian spider, scoop each batch up onto a plate lined with paper towels to absorb excess oil.
After all batches are done, discard the excess oil from the wok, leaving about 2 tbsp of oil or so in the pan. Add the rest of the garlic and ginger, half of the green scallions, the sambal oelek (or red pepper flakes or sriracha), into the oil and stir. Let that sizzle for about 2 minutes, until fragrant.
Add our soy sauce mixture into the wok with sesame oil and let the sauce reduce more for 5 minutes over medium heat stirring occasionally. Once reduced into a sticky sauce, add the sesame oil and toss the beef in. Cook for another minute to coat them.
Toss in sesame seeds and the reserved sliced green onion then serve immediately with white rice and vegetables, if desired.
Written automatically by CookOS, not by the creator.
Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop over low heat with a splash of water to restore sauce consistency; beef will soften slightly on reheating.
wok, large skillet, or sauté pan · Asian spider or slotted spoon
Written automatically by CookOS, not by the creator.
Yes. Sirloin, skirt steak, or ribeye work well. Slice thinly against the grain and cut into bite-sized pieces to ensure even cooking and crispness.
Ensure the oil is hot enough before adding steak, cook in a single layer in batches without overcrowding, and don't move the pieces during the first 2 minutes on each side to allow browning.
Sriracha, harissa, chili garlic sauce, or ½ tsp red pepper flakes are direct substitutes. Adjust to taste for your preferred heat level.
Prepare the sauce up to 2 days ahead. Cook the beef fresh and toss with warmed sauce just before serving for best crispness.
Yes. Double or halve all ingredients and cook beef in batches as needed to maintain the single-layer frying method for crispness.
