Stir-Fried Mongolian Beef with Scallions and Sweet Soy Glaze

By AislePrompt Test Kitchen · Reviewed by AislePrompt Editorial · ·

Tender slices of flank steak seared until caramelized and coated in a glossy sweet soy sauce, accented with fresh scallions for a classic Mongolian beef experience. 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 380 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 380 cal/serving
Plan a meal with the AI → Shop this recipe on Instacart → Shop equipment ↓

Ingredients

Instructions

  1. Step 1: Toss 1 lb thinly sliced flank steak with 3 tbsp cornstarch until each slice is evenly coated, then let rest 10 minutes to create a light crust.
  2. Step 2: Heat 2 tbsp vegetable oil in a large skillet over medium-high heat until shimmering. Add the coated beef in a single layer and sear for 2-3 minutes per side until dark brown and crispy edges develop, then transfer to a plate.
  3. Step 3: Reduce heat to medium and add 3 minced garlic cloves and 1 tbsp minced ginger to the pan, sauté for 30 seconds until fragrant but not browned.
  4. Step 4: Stir in 1/3 cup soy sauce, 1/4 cup packed brown sugar, and 1/2 cup water, simmering gently for 2-3 minutes until the sauce thickens and becomes glossy.
  5. Step 5: Return the beef to the skillet along with 4 sliced scallions and 1/4 tsp red pepper flakes if using. Toss everything together over medium heat for 1-2 minutes until scallions soften slightly and beef is fully coated with the sauce.
  6. Step 6: Serve immediately with steamed rice or noodles to soak up the rich sauce.

Equipment for this recipe

Top-rated tools to make this recipe successfully.

More Knives & cutting boards → Shop all kitchen tools →

Frequently asked questions

How long does Stir-Fried Mongolian Beef with Scallions and Sweet Soy Glaze 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 Stir-Fried Mongolian Beef with Scallions and Sweet Soy Glaze?

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 Sweet Soy Glaze?

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 Sweet Soy Glaze 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 Sweet Soy Glaze?

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.

Related recipes