If you love bold flavors and crave a dish that masterfully combines crunch with a luscious, caramelized sauce, this Crispy Sticky Mongolian Beef Recipe is about to become your new go-to meal. Imagine tender, thinly sliced beef tossed in a perfectly balanced sticky sauce that boasts hints of garlic, ginger, and just the right touch of sweetness and umami. It’s a dish that feels both indulgent and satisfyingly fresh, perfect for a cozy night in or impressing friends with your cooking skills. The magic lies in the crispiness of the beef married with that glossy, flavorful glaze, creating a harmony you’ll want to savor bite after bite.
Ingredients You’ll Need
Gathering your ingredients for the Crispy Sticky Mongolian Beef Recipe is straightforward, and each one plays a crucial role in building the dish’s signature flavors and textures. From the tender beef to the aromatic garlic and ginger, every element is simple yet essential.
- 8 oz / 250g beef steak (rump, scotch, or flank), sliced 1/5″ / 3mm thick: Thin slicing ensures quick cooking and maximum crispiness.
- 1 tsp soy sauce: Adds a subtle depth of umami to the beef marinade.
- 1 tsp cornstarch/cornflour: Lightly coats the beef for that crave-worthy crispy texture.
- 1 tsp vegetable oil: For marinating and initial searing to lock in flavor.
- 2 tsp cornflour/cornstarch: Helps thicken the heavenly sticky sauce.
- 1/4 cup water: Balances the sauce consistency without diluting flavors.
- 2 tbsp soy sauce (light or all-purpose, NOT dark): Gives the sauce its signature savory backbone.
- 1/4 cup chicken broth: Adds richness and depth to the sauce’s flavor.
- 1 1/2 tbsp Chinese cooking wine or dry sherry (or more chicken broth as substitute): Brings subtle complexity and a hint of acidity.
- 3 tbsp / 1/4 cup brown sugar, lightly packed: Sweetens the sauce for that iconic sticky finish.
- 1/4 – 1 1/2 cups vegetable oil: Essential for frying the beef to crispy perfection.
- 1/4 cup cornstarch/cornflour: Additional coating for frying to keep the beef irresistibly crisp.
- 1/2 tsp ginger, finely minced: Adds a fresh, zesty kick that brightens the overall flavor.
- 2 garlic cloves, crushed: Infuses a wonderful aromatic punch to the sauce.
- 2 scallions/shallots, cut into 1 1/2″ / 4cm diagonal pieces: Provides a mild onion flavor and adds a pop of color.
How to Make Crispy Sticky Mongolian Beef Recipe
Step 1: Prepare and Marinate the Beef
Start by thinly slicing your chosen beef into 3mm slices, ensuring they cook quickly and evenly. Place the beef in a bowl and add 1 tsp soy sauce, 1 tsp cornstarch, and 1 tsp vegetable oil. Give it a good mix so each slice is lightly coated — this marination is crucial to infuse flavor and set the stage for that crispy finish. Let it sit for about 10 minutes while you prepare the sauce and other ingredients.
Step 2: Mix the Glorious Sauce
In a separate bowl, whisk together 2 tsp cornflour, 1/4 cup water, 2 tbsp soy sauce, 1/4 cup chicken broth, 1 1/2 tbsp Chinese cooking wine or dry sherry, and 3 tbsp brown sugar. This blend will be your sticky, sweet, and savory sauce that clings brilliantly to the crispy beef. The balance here is key — sweet, salty, and rich with a bit of body from the cornstarch. Set this aside, ready to combine with the beef later.
Step 3: Get the Beef Crispy
Pour about 1/4 to 1 1/2 cups of vegetable oil into a large pan or wok, enough to shallow fry, and heat it until shimmering but not smoking. Meanwhile, toss the marinated beef in an additional 1/4 cup cornstarch until fully coated. Fry the beef in batches, making sure not to overcrowd the pan, until it’s golden brown and crispy on the edges. This should take about 2 to 3 minutes per batch. Remove fried beef and drain on paper towels to keep it beautifully crisp.
Step 4: Build the Flavor in the Sauce
Discard excess oil, leaving about 1 tbsp in the pan. Turn the heat to medium and sauté the minced ginger and crushed garlic for 30 seconds until aromatic. Pour in your pre-mixed sauce and bring it to a gentle simmer. As the sauce thickens to a glossy, sticky consistency, toss in the crispy beef and sliced scallions. Mix quickly so every piece is coated in that irresistible glaze.
Step 5: Final Touch and Serve
Once the beef is evenly coated and the sauce is thick and glossy, take the pan off the heat. The sizzling sauce and crisp meat together make for an unforgettable harmony of textures and flavors. Serve immediately for the best experience!
How to Serve Crispy Sticky Mongolian Beef Recipe
Garnishes
The beauty of Crispy Sticky Mongolian Beef Recipe is how well it takes on simple garnishes that add freshness and contrast. Sprinkle some toasted sesame seeds or finely chopped fresh chili for heat and crunch. Fresh cilantro leaves or extra scallions add a vibrant green hue and burst of herbal brightness. These garnishes not only decorate the dish but also lift its flavor profile.
Side Dishes
This dish pairs wonderfully with a warm bowl of steamed jasmine rice or jasmine rice cooked with coconut milk for subtle sweetness. Steamed or stir-fried vegetables like broccoli, snap peas, or bok choy balance the richness of the beef perfectly. For something more indulgent, garlic fried rice or crispy vegetable spring rolls offer textural contrasts that delight the palate.
Creative Ways to Present
For a casual dinner, serve your Crispy Sticky Mongolian Beef Recipe family-style in a large, shallow bowl with plenty of rice on the side. To impress guests, plate the beef over a nest of lightly sautéed noodles and sprinkle with scallions and sesame seeds. Alternatively, turn this into a fun wrap night by serving with lettuce leaves, shredded carrots, and sliced cucumbers for a fresh, hand-held bite.
Make Ahead and Storage
Storing Leftovers
You can store any leftover beef and sauce in an airtight container in the refrigerator for up to 2 days. Keep in mind that the beef will lose some of its crispiness after refrigeration, but the flavors remain just as intense and delicious.
Freezing
While not ideal due to the texture changes, you can freeze the beef and sauce separately for up to 1 month. Defrost overnight in the refrigerator before reheating. Avoid freezing the fried beef with the sauce together to maintain the best texture.
Reheating
For best results, reheat the beef in a hot skillet to help restore some crispness before pouring the warmed sauce over it. Avoid microwaving if you want to preserve the delightful textural contrast of crispy edges and sticky sauce.
FAQs
Can I use a different cut of beef for the Crispy Sticky Mongolian Beef Recipe?
Absolutely! While rump, scotch, or flank steak are recommended for their tenderness and flavor, you can also use sirloin or skirt steak. Just ensure the slices are thin to cook evenly and maintain crispiness.
Is it necessary to fry the beef, or can I pan-sear it to be healthier?
Frying helps create that signature crispy texture which balances perfectly with the sticky sauce, but you can pan-sear the beef if you prefer less oil. It won’t be as crispy but will still be delicious.
What can I substitute for Chinese cooking wine?
If you don’t have Chinese cooking wine, dry sherry is a great substitute. Alternatively, you can increase the chicken broth slightly though it won’t have the exact same depth of flavor.
Can I adjust the sweetness in the Crispy Sticky Mongolian Beef Recipe?
Yes, feel free to tweak the brown sugar amount to suit your taste. If you prefer less sweet, reduce it slightly; for a more pronounced caramel flavor, add a touch more.
How do I keep the beef crispy when serving leftovers?
To keep the beef as crispy as possible, store the fried beef and sauce separately and only combine them right before serving. Reheat the beef quickly in a hot pan to bring back some crunch.
Final Thoughts
This Crispy Sticky Mongolian Beef Recipe is one of those dishes that feels luxurious but comes together faster than you’d imagine. Its perfect balance of crunchy beef and sticky, flavorful sauce makes it an absolute winner in any household. I encourage you to give it a try—you might find yourself making it again and again because it’s such a crowd-pleaser and genuinely satisfying meal. Trust me, once you dive in, you won’t want to look back!
Print
Crispy Sticky Mongolian Beef Recipe
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Total Time: 25 minutes
- Yield: 2 to 3 servings
- Category: Main Course
- Method: Frying
- Cuisine: Chinese
Description
This Crispy Sticky Mongolian Beef recipe features tender, thinly sliced beef steak coated in a light cornstarch batter, fried to golden perfection, and tossed in a flavorful sticky sauce made of soy sauce, chicken broth, cooking wine, garlic, ginger, and brown sugar. This quick and easy dish combines crispy textures with a savory-sweet glaze, ideal for a satisfying Asian-inspired meal at home.
Ingredients
Beef Preparation
- 8 oz (250g) beef steak (rump, scotch, or flank), sliced into 1/5″ (3mm) slices
- 1 tsp soy sauce
- 1 tsp cornstarch
- 1 tsp vegetable oil
Batter and Coating
- 1/4 cup cornstarch
- 1/4 – 1 1/2 cups vegetable oil (for frying)
Sauce
- 2 tsp cornstarch
- 1/4 cup water
- 2 tbsp soy sauce (light or all purpose, NOT dark)
- 1/4 cup chicken broth
- 1 1/2 tbsp Chinese cooking wine or dry sherry, or additional chicken broth
- 3 tbsp (1/4 cup) brown sugar, lightly packed
Flavorings and Garnish
- 1/2 tsp ginger, finely minced
- 2 garlic cloves, crushed
- 2 scallions (shallots), cut into 1 1/2″ (4cm) diagonal pieces
Instructions
- Marinate the Beef: In a bowl, combine the sliced beef with 1 tsp soy sauce, 1 tsp cornstarch, and 1 tsp vegetable oil. Mix well to evenly coat the beef. Set aside to marinate for at least 10 minutes, allowing the flavors to infuse and the beef to tenderize.
- Prepare the Sauce: In a separate bowl, whisk together 2 tsp cornstarch with 1/4 cup water until smooth. Add 2 tbsp light or all-purpose soy sauce, 1/4 cup chicken broth, 1 1/2 tablespoons Chinese cooking wine or dry sherry (or extra chicken broth), and 3 tablespoons brown sugar. Stir until the sugar is dissolved and the sauce mixture is well combined.
- Fry the Beef: Heat 1/4 to 1 1/2 cups vegetable oil in a deep skillet or wok over medium-high heat for deep frying. Dredge the marinated beef slices evenly in 1/4 cup cornstarch to coat thoroughly. Once the oil is hot (around 350°F/175°C), carefully add the beef in batches to avoid overcrowding. Fry until the beef is crisp and golden brown on all sides, about 2-3 minutes per batch. Remove beef with a slotted spoon and drain on paper towels.
- Sauté Aromatics: Remove excess oil from the pan, leaving about 1 tbsp. Add the finely minced ginger, crushed garlic cloves, and scallion pieces to the pan. Stir-fry briefly over medium heat until fragrant, about 30 seconds to 1 minute.
- Combine Sauce and Beef: Pour the prepared sauce into the pan with the aromatics and bring to a gentle boil, stirring continuously until the sauce thickens and becomes glossy. Immediately add the fried beef slices back into the pan. Toss well to coat the beef evenly with the sticky sauce mixture.
- Serve: Remove from heat and transfer the Mongolian beef to serving plates. Enjoy hot, ideally served with steamed rice or your favorite Asian sides.
Notes
- Choose lean cuts like rump, scotch, or flank steak for optimal tenderness and flavor.
- If you prefer not to use Chinese cooking wine or dry sherry, substitute with additional chicken broth.
- The amount of vegetable oil for frying can be adjusted depending on the size of your pan. Ensure enough oil to deep fry the beef pieces.
- Do not use dark soy sauce, as it will overpower the sauce and darken the color.
- For extra crispiness, double dredge the beef in cornstarch before frying.
