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Mongolian Beef

Paper-thin slices of flank steak seared until caramelized, then coated in a sweet-savory soy glaze with scallions. Better than takeout, ready in 20 minutes.

🕐 Prep 10m🔥 Cook 10m🍽️ Serves 4🌶️ Quick● easy⚡ 380 kcal

Mongolian Beef

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Ingredients

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1½ lbFlank steak or sirlointhinly sliced against the grain

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4 stalksScallionscut into 2-inch pieces

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3 clovesGarlicminced

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1 tbspFresh gingerminced

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¼ cupSoy saucetamari for GF

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2 tbspBrown sugar

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1 tbspCornstarchfor coating beef

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2 tbspVegetable oil

Method

Step 1

1

Coat Beef

Toss beef slices with cornstarch until evenly coated. Shake off excess.

Step 2

2

Sear Beef

Heat 1 tbsp oil in a nonstick skillet over high heat. Sear beef in a single layer, 45 seconds per side until caramelized. Remove.

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Step 3

3

Cook Aromatics

Add remaining 1 tbsp oil. Sauté garlic and ginger 20 seconds until fragrant.

Step 4

4

Make Sauce

Pour soy sauce and brown sugar into the skillet. Stir 30 seconds until sugar dissolves and sauce bubbles vigorously.

Step 5

5

Combine & Serve

Return beef. Add scallions. Toss 1 min until beef is glazed. Serve immediately over rice.

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Rate This Recipe

4.8 ★ from 312 cooks

Nutrition Per Serving

Calories380 kcal

Protein35g

Carbs15g

Fat20g

Sodium750mg

Fiber1g

💡 Pro Tips

💡 Partially freeze the beef for 20 min before slicing for paper-thin pieces.

💡 The cornstarch coating creates a velvety crust — a light dusting is all you need.

💡 Sauce too thick? Add 1 tbsp water. Too thin? Simmer 30 seconds longer.

🔬 Diet Adaptations

Gluten-FreeUse tamari instead of soy sauce.

Low-SugarReplace brown sugar with 1 tbsp monk fruit sweetener.

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🛒 Tools for This Recipe

Carbon Steel Wok (14-inch)

Bamboo Steamer (10-inch)

Spider Strainer (Stainless)

Chinese Chef Cleaver (8-inch)

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