Mongolian Beef Stir Fry
Elevate your weeknight dinners with this irresistible Mongolian Beef Stir Fry, a quick and flavorful recipe that's ready in just 30 minutes! Tender slices of flank steak are lightly coated in cornstarch, pan-fried to crispy perfection, and then swirled in a luscious savory-sweet sauce made with soy sauce, brown sugar, and a hint of garlic and ginger. The dish is finished with a vibrant sprinkle of scallions for a burst of freshness and optional red pepper flakes for a touch of heat. Perfectly paired with a bed of steamed white rice, this Asian-inspired stir fry balances bold flavors with simplicity, making it an excellent choice for both family meals and entertaining. Enjoy a restaurant-quality dish in the comfort of your home!
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Recipe Information
Ingredients
- 1 pound Flank steak
- 0.25 cup Cornstarch
- 2 tablespoons Vegetable oil
- 3 Garlic cloves, minced
- 1 teaspoon Fresh ginger, minced
- 4 Scallions, chopped (white and green parts separated)
- 0.5 cup Soy sauce
- 0.25 cup Brown sugar
- 0.25 cup Water
- 0.25 teaspoon Red pepper flakes (optional)
- 3 cups Cooked white rice (for serving)
Instructions
Slice the flank steak against the grain into thin strips, approximately 1/4 inch thick.
Place the beef strips in a large bowl and toss with the cornstarch until evenly coated. Let it sit for 10 minutes.
In a small bowl, whisk together soy sauce, brown sugar, water, and red pepper flakes (if using). Set aside.
Heat 1 tablespoon of vegetable oil in a large skillet or wok over medium-high heat.
Working in batches, add the beef strips to the skillet in a single layer. Cook for 1-2 minutes per side until browned and crispy. Remove the beef and set aside. Repeat with the remaining beef, adding more oil if needed.
Once all the beef is cooked, reduce the heat to medium and add the remaining 1 tablespoon of oil to the skillet.
Add the minced garlic, minced ginger, and the white parts of the scallions. Sauté for about 30 seconds until fragrant.
Pour the soy sauce mixture into the skillet and bring it to a simmer. Allow the sauce to thicken slightly, about 2-3 minutes.
Return the cooked beef to the skillet and toss to coat with the sauce. Cook for an additional 2 minutes to heat through.
Stir in the green parts of the scallions and remove from heat.
Serve the Mongolian Beef over hot cooked white rice and enjoy!
Nutrition Facts
Calories |
680 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 23.3 g | 30% | |
| Saturated Fat | 6.6 g | 33% | |
| Polyunsaturated Fat | 5.0 g | ||
| Cholesterol | 103 mg | 34% | |
| Sodium | 1580 mg | 69% | |
| Total Carbohydrate | 77.2 g | 28% | |
| Dietary Fiber | 1.6 g | 6% | |
| Total Sugars | 15.5 g | ||
| Protein | 41.1 g | 82% | |
| Vitamin D | 0.1 mcg | 1% | |
| Calcium | 63 mg | 5% | |
| Iron | 5.8 mg | 32% | |
| Potassium | 613 mg | 13% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
