Stir-Fried Mongolian Beef with Scallions and Garlic

By AislePrompt Test Kitchen · Reviewed by AislePrompt Editorial · ·

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 ready in about 27 minutes pairs cornstarch, vegetable oil, minced garlic 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

Instructions

  1. Step 1: Toss 1 lb thinly sliced flank steak with 2 tbsp cornstarch until coated evenly and set aside for 10 minutes.
  2. 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.
  3. 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.
  4. 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.
  5. 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.

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Frequently asked questions

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

Total time is about 27 minutes (15 min prep + 12 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 Stir-Fried Mongolian Beef 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 Stir-Fried Mongolian Beef 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 Stir-Fried Mongolian Beef 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 Stir-Fried Mongolian Beef 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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