Chinese-Americanstir-fryquicktakeout
Mongolian Beef Stir-Fry
25 min 4 servings Easy
This recipe uses Flank beef — specifically Flank Steak (1-2 lbs).
Learn more about all Flank cuts and cooking methods →
Prep
15 min
Cook
10 min
Total
25 min
Mongolian beef is a Chinese-American classic that hits all the right notes: sweet, savory, garlicky, and a little spicy. Thinly sliced flank steak is flash-fried until crispy-edged, then tossed in a glossy, sticky sauce.
What Ingredients Do You Need?
- 1.5 lbs Flank steak, sliced thin against the grain
- 1/4 cup Cornstarch
- 1/3 cup Soy sauce
- 1/3 cup Brown sugar
- 5 cloves Garlic, minced
- 1 tbsp Fresh ginger, grated
- 1/3 cup Water
- 3 tbsp Vegetable oil
- 6 Scallions, cut into 2-inch pieces
- 3-4 Dried red chilies (optional)
How Do You Make Mongolian Beef Stir-Fry?
- 1
Coat beef
Toss sliced flank steak in cornstarch until evenly coated.
- 2
Flash-fry
Fry beef in very hot oil in batches until edges are crispy, about 2 minutes per batch. Remove.
- 3
Make sauce
In the same wok, cook garlic and ginger 30 seconds. Add soy, brown sugar, and water. Simmer until slightly thickened.
- 4
Combine
Return beef, add scallions and chilies. Toss until glazed. Serve immediately over steamed rice.
What Are the Pro Tips for This Recipe?
- 💡 Don't skip the cornstarch — it creates the crispy edges that soak up the sauce.
