Mongolian Beef Stir-Fry with Scallions and Garlic

By , Test Kitchen Director · Reviewed by AislePrompt Editorial · ·

Tender strips of beef stir-fried with garlic and scallions in a savory sweet soy sauce glaze, inspired by popular Midlothian Chinese cuisine. This chinese-inspired beef ready in about 30 minutes pairs cornstarch, vegetable oil, minced garlic cloves for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 350 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Prep: 15 min Cook: 15 min Serves 4 Chinese cuisine 350 cal/serving
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Ingredients

Instructions

  1. Step 1: Toss 1 lb thinly sliced flank steak with 2 tbsp cornstarch until evenly coated and set aside for 10 minutes.
  2. Step 2: Heat 3 tbsp vegetable oil in a large skillet over medium-high heat until shimmering. Add the coated beef in a single layer and sear for 2 minutes without stirring to get a caramelized edge, then stir and cook for another 2 minutes until browned but slightly pink inside, then remove beef to a plate.
  3. Step 3: Reduce heat to medium, add 4 minced garlic cloves and 1 tbsp grated ginger to the skillet, sauté for 30 seconds until fragrant and golden.
  4. Step 4: Stir in 1/3 cup soy sauce, 3 tbsp brown sugar, 1/4 cup water, and 1/2 tsp red chili flakes. Cook for 3-4 minutes, stirring occasionally, until the sauce thickens and coats the back of a spoon.
  5. Step 5: Return the beef and 4 cut scallions to the skillet, tossing to coat evenly in the sauce. Cook for 1 minute until the scallions soften slightly but remain vibrant green. Serve immediately over steamed rice or noodles.

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Frequently asked questions

How long does Mongolian Beef Stir-Fry with Scallions and Garlic take to make?

Total time is about 30 minutes (15 min prep + 15 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.

How do I store leftover Mongolian Beef Stir-Fry with Scallions and Garlic?

Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep cornstarch from drying out.

Can I substitute ingredients in Mongolian Beef Stir-Fry with Scallions and Garlic?

Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.

How do I scale Mongolian Beef Stir-Fry with Scallions and Garlic for a different number of people?

The recipe is written for 4 servings. Multiply each ingredient by (your serving target / 4). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.

What goes well with Mongolian Beef Stir-Fry with Scallions and Garlic?

Chinese beef like this pair well with a simple grain (rice, couscous, or crusty bread), a quick salad with acid (lemon vinaigrette, pickled onions), and a pan sauce or yogurt-based dip. Tap "Plan a meal with the AI" to get specific side suggestions.

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