Mongolian Beef Stir-Fry with Scallions and Ginger

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

Crispy slices of flank steak in a sweet and tangy sauce, paired with fresh scallions and vegetables for a restaurant-quality meal at home. This asian-inspired beef ready in about 25 minutes pairs flank steak, soy sauce, brown sugar for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 320 calories and feeds 2, 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.

★ 4.6 (12 ratings) Prep: 15 min Cook: 10 min Serves 2 Asian cuisine 320 cal/serving
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Ingredients

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Instructions

  1. Step 1: In a medium bowl, whisk together 3 tbsp soy sauce, 2 tbsp brown sugar, 1 tbsp rice vinegar, 1 tbsp cornstarch, 2 minced garlic cloves, and 1 tsp grated ginger until smooth.
  2. Step 2: Place 12 oz thinly sliced flank steak in a bowl and pour the sauce over it. Toss to coat and let marinate for 10 minutes.
  3. Step 3: Heat 1 tbsp vegetable oil in a large skillet or wok over high heat. Add the flank steak and cook for 2-3 minutes per side until browned but still slightly pink in the center. Remove and set aside.
  4. Step 4: In the same skillet, add 1/2 cup sliced bell peppers and 1/2 cup sliced mushrooms. Stir-fry for 3-4 minutes until crisp-tender.
  5. Step 5: Return the flank steak to the skillet along with the white parts of 4 sliced scallions. Stir-fry for 1 minute until heated through. Serve hot, garnished with the green parts of the scallions.

Frequently asked questions

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

Total time is about 25 minutes (15 min prep + 10 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 Ginger?

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 flank steak from drying out.

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

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 Ginger for a different number of people?

The recipe is written for 2 servings. Multiply each ingredient by (your serving target / 2). 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 Ginger?

Asian 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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