Mongolian Beef Stir-Fry

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Mongolian Beef Stir-Fry AI-generated image
25 minTotal time
EasyDifficulty
450kcal / serving

Ingredients

For 1 serving

Ingredient substitutions

  • Beef flank steak Thinly sliced skirt steak
  • Scallions Thinly sliced yellow onion
  • Vegetable oil Canola oil

Nutrition per serving

Estimated values for 1 serving, 450 kcal

Protein27 g
Carbohydrates57 g
Fat12 g

Fiber 1 g · Sugar 8 g · Sodium 1450 mg

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A savory and sweet Mongolian beef dish featuring tender slices of beef cooked with scallions and a flavorful soy-based sauce. Perfect for a quick and satisfying main dish.

Main Dish Mongolian

Steps

  1. Mix soy sauce, brown sugar, and water in a small bowl; set aside.
  2. Heat vegetable oil in a pan over medium-high heat.
  3. Add garlic and ginger, sauté until fragrant.
  4. Add beef slices and stir-fry until browned.
  5. Pour in the soy sauce mixture and bring to a simmer.
  6. Add scallions and cook for 2 minutes.
  7. Stir in cornstarch slurry to thicken the sauce.
  8. Cook for another minute until sauce coats the beef.
  9. Serve hot over cooked rice.

Tips for Mongolian Beef Stir-Fry

  • Pat the beef dry before cooking; excess moisture can make it steam instead of brown.
  • Keep the beef slices in a loose single layer so they brown evenly; cook in batches if your pan is crowded.
  • The sauce should look glossy and cling to the beef; too much simmering after thickening can make it overly sticky.

Drink pairing

A medium-bodied red like a Rioja
Its ripe fruit and moderate structure complement the savory-sweet soy sauce without overwhelming the beef.

0% option: Chilled jasmine tea

Storage

Refrigerate leftovers within 2 hours in a covered container and use within 3–4 days. Reheat until steaming hot; rice is best stored separately if possible.

Frequently asked questions

How can I tell when the beef is done?
The thin slices should be browned outside and no longer look raw in the center; avoid prolonged cooking, which can make them tough.

Can I make this ahead?
For the best texture, prepare it just before serving. You can mix the sauce ingredients and slice the scallions ahead, then keep them covered and chilled.

What should I serve with Mongolian beef besides rice?
Steamed broccoli or crisp-tender green beans pair well with the sweet-savory sauce and add a fresh contrast.
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