Mongolian Beef Steak with Crispy Cornstarch Crust | CookOS

Mongolian Beef Steak

Name: Mongolian Beef Steak with Crispy Cornstarch Crust
Prep time: 5 min
Cook time: 10 min
Total time: 15 min
Yield: 2 servings
Cuisine: Asian-inspired
Ingredients: 1 lb thin-cut beef steak (e.g., chuck or flap); 2 tbsp soy sauce, for rubbing; black pepper, to taste; 1/2 cup cornstarch; 3 tbsp vegetable oil; 5 cloves garlic, crushed; 1 inch piece ginger, sliced; 6 dried red chilis; 2 tbsp dry sherry; 1/4 cup soy sauce, for sauce; 1/2 cup water; 2 tbsp brown sugar; 1 tbsp white vinegar

Mongolian beef steak combines a crispy cornstarch-coated sear with a savory, sweet, and spicy sauce of garlic, ginger, and dried chilis. The two-stage cook—pan-fry then simmer—locks in crust while building deep, balanced flavor.

🌍Asian-inspired 🏷️Mongolian beef 🏷️Steak 🏷️Beef steak 🏷️Savory Sweet

About·Privacy·Terms

🏷️

0:00

-0:00

Disabled

Auto

0.25x

0.5x

0.75x

Normal

1.25x

1.5x

1.75x

thatdudecancookonTikTok

Total

15 min

Servings

Difficulty

Easy

Est. Cost

$25–$41

Recipe Source

View original recipe

From TikTok · by thatdudecancook

0:00

-0:00

Disabled

Auto

0.25x

0.5x

0.75x

Normal

1.25x

1.5x

1.75x

thatdudecancookonTikTok

Ingredients

1 lb thin-cut beef steak (e.g., chuck or flap)
2 tbsp soy sauce, for rubbing
black pepper, to taste
1/2 cup cornstarch
3 tbsp vegetable oil
5 cloves garlic, crushed
1 inch piece ginger, sliced
6 dried red chilis
2 tbsp dry sherry
1/4 cup soy sauce, for sauce
1/2 cup water
2 tbsp brown sugar
1 tbsp white vinegar

13 Ingredients

Delivery in as fast as one hour.^*

Prices vary by store

^*Service fees apply. Instacart^® and the Instacart logo are registered trademarks of Maplebear Inc. d/b/a Instacart.

Instructions

1
Rub the steak with soy sauce and season generously with black pepper.
2
Dredge the steak in cornstarch, ensuring it is fully coated on all sides.
3
Heat oil in a large skillet over medium-high heat. Carefully place the coated steak in the hot oil and fry for about 2 minutes per side, until golden brown and crispy.
4
Remove the steak from the pan and set it aside on a wire rack to drain.
5
In the same pan, add the crushed garlic, sliced ginger, and dried chilis. Sauté for 2 minutes until fragrant.
6
Add the sherry to the pan, followed by the soy sauce, water, brown sugar, and white vinegar. Stir to combine and bring the sauce to a simmer for 1 minute.
7
Return the fried steak to the pan. Spoon the sauce over the steak and continue to simmer until the sauce thickens and glazes the steak.
8
Transfer the steak to a serving plate and pour the remaining sauce with the garlic, ginger, and chilis over the top.

Was this recipe helpful?

Tips & Notes

Pro tips

Dry the steak with paper towels after rubbing with soy sauce—excess moisture prevents the cornstarch crust from crisping.
Crush garlic cloves by hand rather than mincing to release more aromatic oils and create larger, chewier pieces in the sauce.
Add the sauce gradually and simmer gently so the steak stays tender; aggressive boiling toughens the meat.
Toast the dried chilis briefly in the pan before adding liquid to deepen their flavor and reduce raw heat.

Substitutions

Flap steak → sirloin tip (slightly leaner, still tender when thin-cut)
Dried red chilis → chili flakes or sriracha (adjust quantity; start with 1 tsp flakes or 1 tbsp sriracha)
Dry sherry → sake or mirin (mirin adds sweetness; reduce soy slightly if using mirin)

Storage & make-ahead

Store refrigerated in an airtight container up to 2 days. Reheat gently in a skillet over medium heat, adding a splash of water to restore sauce consistency.

Common Questions

Can I use a different cut of beef?

Chuck or flap steak work best for this recipe because they're thin-cut and tender when seared quickly. Avoid thick cuts like ribeye, which won't absorb the sauce properly.

Why do you coat the steak in cornstarch?

Cornstarch creates a crispy, golden crust when pan-fried and thickens the sauce naturally as it simmers, without needing a separate slurry.

What can I use instead of dry sherry?

Sake, mirin, or white wine works. Sherry adds subtle sweetness and depth, but these alternatives deliver similar umami and body.

How do I know when the steak is done?

Pan-fry until the cornstarch coating is golden and crispy (2–3 minutes per side for medium-rare). The sauce simmers for 3–5 minutes; steak will be tender but not overcooked.