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Classic Mongolian Beef Stir Fry - Sweet, Savory, and Ready in Minutes

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Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings: 4 servings
Ingredients Method

Ingredients
  

  • 1 lb (450 g) flank steak, thinly sliced against the grain
  • 3 tablespoons cornstarch (for coating)
  • 2 tablespoons neutral oil (such as canola, avocado, or peanut), divided
  • 4 cloves garlic, minced
  • 1 tablespoon fresh ginger, finely grated
  • 1/2 cup low-sodium soy sauce
  • 1/3 cup brown sugar, packed
  • 1/2 cup water (or low-sodium beef broth for extra depth)
  • 1 tablespoon cornstarch (for slurry)
  • 1 teaspoon toasted sesame oil
  • 1/2 teaspoon crushed red pepper flakes (optional, adjust to taste)
  • 5–6 scallions, cut into 1.5-inch pieces (separate whites and greens)
  • 1 teaspoon rice vinegar (optional, for brightness)
  • Cooked rice, for serving
  • Sesame seeds, for garnish (optional)

Method
 

  1. Prep the beef: Freeze the flank steak for 15–20 minutes to firm it up. Slice thinly against the grain. Pat dry with paper towels.
  2. Lightly coat with cornstarch: Toss the beef with 3 tablespoons cornstarch until evenly coated. Shake off any excess. Let it sit 10 minutes so the cornstarch hydrates and clings.
  3. Make the sauce: In a small bowl, mix soy sauce, brown sugar, and water. Stir until the sugar dissolves. In another small bowl, mix 1 tablespoon cornstarch with 1 tablespoon water to form a slurry.
  4. Sear the beef: Heat 1 tablespoon oil in a large skillet or wok over medium-high until shimmering. Add half the beef in a single layer. Sear 1–2 minutes per side until browned at the edges, then transfer to a plate. Repeat with remaining oil and beef.
  5. Aromatics in: Reduce heat slightly. Add garlic, ginger, and scallion whites to the pan. Stir-fry 30–45 seconds until fragrant, taking care not to burn the garlic.
  6. Build the sauce: Pour in the soy-sugar mixture. Bring to a lively simmer. Add the cornstarch slurry, stirring constantly until the sauce thickens and turns glossy, about 30–60 seconds.
  7. Finish the stir fry: Return the beef (and any juices) to the pan. Toss to coat. Add sesame oil, red pepper flakes, and rice vinegar if using. Fold in scallion greens. Cook 30–60 seconds, just until the greens soften.
  8. Taste and adjust: Add a splash of water if the sauce is too thick, or a pinch of sugar if you want more sweetness. Season to taste.
  9. Serve: Spoon over hot rice and garnish with sesame seeds. Eat immediately for best texture.