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Crispy Mongolian Beef Copycat Recipe Easy Homemade Sweet Savory Sauce

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This Crispy Mongolian Beef copycat recipe delivers restaurant-quality results at home with a light, crispy coating and a perfectly balanced sweet savory sauce. Ready in about 30 minutes, it’s ideal for quick weeknight dinners or casual gatherings.

Ingredients

Scale
  • 1 lb flank steak, thinly sliced against the grain
  • ½ cup cornstarch
  • Vegetable oil for frying
  • ⅓ cup brown sugar
  • ⅓ cup low-sodium soy sauce
  • ½ cup water
  • 3 cloves garlic, minced
  • 1 tsp fresh ginger, grated
  • 1 tbsp hoisin sauce (optional)
  • ¼ tsp red pepper flakes
  • 2 stalks green onions, sliced
  • 1 tbsp toasted sesame seeds (optional)

Instructions

  1. Trim any excess fat from the flank steak and slice thinly across the grain into strips about ¼-inch thick. (10 minutes)
  2. Place the sliced beef in a bowl and toss with cornstarch until each piece is lightly but evenly coated. Shake off any excess cornstarch to avoid clumps. (5 minutes)
  3. Pour vegetable oil into a large skillet or wok to a depth of about ½ inch. Heat over medium-high until the oil reaches 350°F (175°C). Test by dropping a small piece of beef—if it sizzles and floats, you’re ready. (5 minutes)
  4. Carefully add beef strips in a single layer, avoiding overcrowding. Fry for about 2-3 minutes per batch, turning occasionally, until golden and crispy. Remove with tongs or a slotted spoon and drain on paper towels. Repeat with remaining beef. (15 minutes)
  5. In a clean pan or wok, combine brown sugar, soy sauce, water, minced garlic, grated ginger, hoisin sauce, and red pepper flakes. Bring to a simmer over medium heat, stirring until the sugar dissolves and sauce thickens slightly, about 5 minutes.
  6. Add the fried beef back into the pan with the sauce and toss gently to coat evenly. Cook for 1-2 minutes to let the sauce cling to the beef without losing crispness.
  7. Transfer to a serving dish and sprinkle with sliced green onions and toasted sesame seeds. Serve immediately with steamed rice or noodles. (2 minutes)

Notes

Do not overcrowd the pan when frying to maintain oil temperature and crispiness. Pat beef dry before coating with cornstarch. Use a thermometer to keep oil at 350°F (175°C). If sauce thickens too much, add a splash of water; if too thin, simmer longer but avoid burning. For gluten-free, substitute tamari for soy sauce and check hoisin sauce or omit it. Peanut oil can be used for frying for a nutty aroma. To keep beef crispy when reheating, warm in a 350°F oven for 10 minutes instead of microwaving.

Nutrition

Keywords: Mongolian beef, crispy beef, sweet savory sauce, copycat recipe, quick dinner, easy recipe, homemade takeout

Find it online: https://nadinetable.com/crispy-mongolian-beef-copycat-recipe-easy-homemade-sweet-savory-sauce/