Mongolian Beef
Tender slices of seared beef tossed in a glossy, sweet-savory soy-ginger sauce with plenty of fresh scallions. An American Chinese takeout classic that comes together faster than delivery and delivers that perfect balance of savory, sweet, and aromatic flavors.
For 4 servings
- prep
Slice the beef and coat with cornstarch.
1.Slice the flank steak thinly against the grain into strips about 3mm thick.2.Pat the beef slices dry with paper towels — this helps the cornstarch stick.3.Toss the beef slices with ¼ cup cornstarch in a bowl until every piece is evenly coated.TIPPartially freezing the steak for 20 minutes makes slicing paper-thin pieces much easier. - prep
Mix the sauce and cornstarch slurry.
1.In a small bowl, stir together soy sauce, water, and brown sugar until the sugar dissolves. Set aside.2.In a separate small bowl, mix 1 tbsp cornstarch with 2 tbsp water to make a slurry. Set aside. - fry · ~5 min
Sear the beef in batches.
1.Heat ½ cup oil in a wok or large skillet over high heat until shimmering.2.Add half the coated beef in a single layer. Do not crowd the pan.3.Fry for 45–60 seconds per side until deeply browned and crispy at the edges.4.Remove beef with a slotted spoon and drain on paper towels. Repeat with remaining beef.5.Carefully pour off all but 1 tbsp of the oil from the wok.TIPHigh heat is key — sear the beef fast so it crisps without overcooking. Crowding the pan creates steam and ruins the crust. - saute · ~2 min
Build the aromatic sauce.
1.Return the wok with the reserved 1 tbsp oil to medium heat.2.Add the minced ginger, garlic, and red chili flakes. Stir-fry until fragrant, about 30 seconds.3.Pour in the soy sauce mixture and bring to a simmer, scraping up any browned bits.TIPWatch the garlic carefully — it can burn quickly and turn bitter. - simmer · ~1 min
Thicken the sauce.
1.Give the cornstarch slurry a quick stir, then drizzle it into the simmering sauce while stirring.2.Let the sauce bubble and thicken for about 1 minute until glossy and coats the back of a spoon.3.Stir in the pinch of salt. - saute · ~2 min
Toss beef and scallions in the sauce.
1.Add the seared beef back to the wok and toss well to coat every piece.2.Add the white parts of the scallions and stir-fry for 1 minute.3.Add the green scallion parts and toss for 30 seconds until they just begin to wilt.TIPAdd the green scallion tops last so they keep their fresh color and slight crunch. - garnish
Garnish with sesame seeds and serve immediately.
1.Transfer to a serving plate and sprinkle with toasted sesame seeds.2.Serve hot over steamed rice.
What to keep in mind.
6 tips from the recipe — small details that make a real difference to the final dish.
- 1Partially freeze the flank steak for 20 minutes to achieve paper-thin slices.
- 2Pat the beef completely dry before coating to ensure the cornstarch adheres evenly.
- 3Sear the beef in a single layer over high heat — crowding creates steam and ruins the crust.
- 4Stir the cornstarch slurry just before adding it, as it settles quickly.
- 5Add green scallion tops in the final 30 seconds to preserve their fresh color and crunch.
- 6For extra crispiness, double-coat the beef: toss in cornstarch, shake off excess, then coat again.
Adapt it for your goals.
Mild version
Omit the red chili flakes entirely for a kid-friendly, non-spicy dish that still has plenty of savory-sweet punch.
VegetarianVegetarian
Replace beef with 450g of extra-firm tofu (pressed, cubed, and coated in cornstarch) — sear until crispy and proceed with the same sauce and scallions.
Gluten freeGluten-free
Use tamari or certified gluten-free soy sauce in place of regular soy sauce. Everything else is naturally gluten-free.
SpicySpicy
Increase red chili flakes to 1 teaspoon or add 1 chopped fresh red bird's eye chili with the garlic for extra heat.
Why this is on our healthy list.
High-Quality Protein
Flank steak is a lean cut of beef, providing a generous serving of complete protein to support muscle maintenance and satiety.
Rich in Iron
Red meat is an excellent source of heme iron, which is easily absorbed by the body and helps prevent iron-deficiency fatigue.
Ginger Aids Digestion
Fresh ginger has natural anti-inflammatory properties and is commonly used to soothe the digestive system.
Garlic Supports Immunity
Garlic contains allicin, a compound associated with immune-boosting and antimicrobial effects.
Frequently asked questions
Yes — sirloin, ribeye, or even tenderloin work well. The key is to slice thinly against the grain for tenderness.
