Stir-Fried Mongolian Beef with Scallions and Garlic

By AislePrompt Editorial · Published 2026-05-21 · Updated 2026-05-21

How this recipe was made — this recipe was drafted by AislePrompt's AI-assisted pipeline from technique templates and USDA-sourced nutrition data, and published by AislePrompt Editorial — see how AislePrompt recipes are developed and reviewed.

Tender strips of beef are quickly seared and tossed in a savory-sweet sauce with fresh scallions and garlic for a restaurant-style stir fry at home. This Chinese-inspired beef recipe, ready in about 27 minutes, pairs flank steak, cornstarch, vegetable oil for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 320 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: 12 min Serves 4 Chinese cuisine 320 cal/serving

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Ingredients

1 lb, thinly sliced against the grain flank steak
2 tbsp cornstarch
3 tbsp vegetable oil
4 cloves, minced garlic
1 tbsp, minced ginger
6, sliced into 2-inch pieces scallions
1/4 cup soy sauce
2 tbsp brown sugar
1/2 cup water
1/4 tsp (optional) red pepper flakes

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Instructions

Step 1: Toss 1 lb thinly sliced flank steak with 2 tbsp cornstarch until coated evenly and set aside for 10 minutes.
Step 2: Heat 3 tbsp vegetable oil in a large wok or skillet over high heat until shimmering. Add the steak in a single layer and sear for 2 minutes without stirring until the edges are browned, then stir-fry for an additional 1 minute until mostly cooked. Remove beef and set aside.
Step 3: In the same wok, reduce heat to medium and add 4 minced garlic cloves and 1 tbsp minced ginger. Stir-fry for 30 seconds until fragrant but not browned.
Step 4: Add 1/4 cup soy sauce, 2 tbsp brown sugar, 1/2 cup water, and 1/4 tsp red pepper flakes, stirring to combine. Bring sauce to a simmer and cook for 2 minutes until slightly thickened.
Step 5: Return the beef to the pan along with 6 sliced scallions. Toss everything together and stir-fry for 1-2 minutes until the sauce coats the beef and scallions are tender-crisp.