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Easy Crispy Mongolian Beef Stir-Fry Recipe with Jasmine Rice

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A quick and easy weeknight dinner featuring crispy seared beef strips coated in cornstarch and tossed in a sweet, savory, and slightly spicy homemade Mongolian sauce, served over fragrant jasmine rice.

Ingredients

Scale
  • 1 lb flank steak or sirloin, thinly sliced against the grain
  • ½ cup cornstarch (65 g)
  • 3 tablespoons vegetable or canola oil
  • ½ cup soy sauce (120 ml), low sodium recommended
  • ¼ cup packed brown sugar (50 g)
  • 2 teaspoons fresh ginger, grated
  • 3 cloves garlic, minced
  • ½ teaspoon crushed red pepper flakes (optional)
  • ¼ cup water or beef broth (60 ml)
  • 3 green onions, sliced diagonally
  • ½ cup shredded carrots or thinly sliced bell peppers (75 g)
  • 1 ½ cups jasmine rice (280 g), rinsed
  • 1 ¾ cups water (415 ml) for rice cooking

Instructions

  1. Slice the beef thinly against the grain into ¼ inch thick strips and set aside.
  2. Place cornstarch in a shallow bowl and dredge the beef strips, shaking off excess.
  3. Heat 3 tablespoons vegetable oil in a large skillet over medium-high heat until shimmering, about 2 minutes.
  4. Fry the coated beef strips in batches for 2-3 minutes per side until golden and crispy. Remove and drain on paper towels.
  5. In a small bowl, whisk together soy sauce, brown sugar, grated ginger, minced garlic, crushed red pepper flakes (if using), and water or beef broth.
  6. Remove excess oil from the pan, leaving about 1 tablespoon. Sauté green onions and carrots or bell peppers over medium heat for 2-3 minutes until tender and fragrant.
  7. Pour the sauce into the pan with veggies, bring to a simmer, and let thicken slightly for about 2 minutes.
  8. Return the crispy beef to the pan and toss to coat evenly in the sauce. Cook for an additional 1-2 minutes.
  9. Meanwhile, rinse jasmine rice until water runs clear. Combine rice and water in a saucepan, bring to a boil, reduce to low simmer, cover, and cook for 15 minutes without lifting the lid.
  10. Remove rice from heat, let sit covered for 5 minutes, then fluff with a fork.
  11. Serve the crispy Mongolian beef over jasmine rice, garnished with extra sliced green onions if desired.

Notes

Pat beef dry before coating to ensure crispiness. Avoid overcrowding the pan when frying to maintain oil temperature and achieve a golden crust. Adjust sauce thickness with additional water or broth if needed. For extra crunch, sprinkle toasted sesame seeds on top. Jasmine rice can be substituted with basmati or brown rice. For gluten-free, use tamari and substitute cornstarch with rice or almond flour.

Nutrition

Keywords: Mongolian beef, crispy beef, stir-fry, jasmine rice, quick dinner, weeknight meal, easy recipe, beef stir-fry

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