Go Back
Plate of Mongolian beef with glossy dark brown sauced flank steak strips and chopped scallions piled over steamed white rice, steam rising, on a dark wooden table

Mongolian Beef

Thin slices of flank steak with a crisp cornstarch coating in a glossy soy and brown sugar sauce with ginger, garlic, and scallions. Serve over steamed rice.
Print Recipe Pin Recipe
Prep Time 20 minutes
Cook Time 10 minutes
Total Time 30 minutes
Servings: 4 servings
Ingredients Method

Ingredients
  

  • 1 lb (450 g) flank steak
  • 1/4 cup (30 g) cornstarch
  • 1/2 teaspoon kosher salt
  • 1/4 teaspoon black pepper
  • 3 tablespoons neutral oil with a high smoke point divided
  • 4 scallions cut into 2-inch pieces, white and green parts separated
  • 3 cloves garlic minced
  • 1 tablespoon grated fresh ginger
  • 1/2 teaspoon dried red pepper flakes optional
  • 1/3 cup (80 ml) low-sodium soy sauce
  • 1/3 cup (80 ml) water
  • 1/2 cup (100 g) packed dark brown sugar
  • 1 teaspoon toasted sesame oil
  • Cooked rice for serving
  • Toasted sesame seeds optional, for serving

Method
 

  1. Slice the beef thin and across the grain: pat the flank steak dry, slice across the grain into strips about 1/4 inch thick. Toss with salt and pepper, then with cornstarch until every piece has a thin, even coating. Let sit while you mix the sauce.
  2. Mix the sauce: stir together the soy sauce, water, and brown sugar until the sugar dissolves. Set near the stove.
  3. Sear the beef in batches: heat a wok or large skillet over high heat until it just starts to smoke. Add 2 tablespoons oil and swirl. Add half the beef in a single layer, let sit undisturbed 1 minute, then stir-fry 1 to 2 minutes until browned and crisp at the edges. Move to a plate and repeat with remaining beef, adding the last tablespoon of oil if needed.
  4. Build the sauce: lower heat to medium. Add scallion whites, garlic, ginger, and pepper flakes if using. Stir 30 seconds until fragrant. Pour in the sauce and simmer 1 to 2 minutes until slightly thickened and glossy.
  5. Bring it together: return beef and any juices to the pan. Toss 1 minute until coated. Add scallion greens and sesame oil and toss once more. Remove from heat.
  6. Serve over hot rice, scattered with sesame seeds if you like.