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One bowl of Mongolian beef: thin seared flank steak strips in a dark soy-garlic glaze with soft sliced onion and plenty of long scallion pieces, beside a neat mound of white jasmine rice (AI-generated photo)

Takeout remakes · Chinese-American takeout

Mongolian Beef

Sweet, garlicky, sticky beef with a pile of scallions.

30 min total27 min activeMakes 4 bowls
High-proteinMethod in Pro

The restaurant version is mostly sugar and frying oil. Here thin-sliced flank steak gets a cornstarch dusting and a hard sear in two batches, so it browns instead of steaming. The sauce reduces in the same pan until it clings.

Ingredients

For 4 bowls.

Beef

  • 2 1/2 lb flank steak
  • 2 tablespoons cornstarch
  • 2 teaspoons canola oil

Sauce

  • 1/4 cup low-sodium soy sauce
  • 1 1/2 tablespoons light brown sugar, packed
  • 1/3 cup water
  • 4 cloves garlic, minced
  • 1 tablespoon minced fresh ginger
  • 1 teaspoon toasted sesame oil

Onion and scallions

  • 1 yellow onion, thinly sliced
  • 8 scallions, cut into 2-inch lengths

Rice

  • 3/4 cup jasmine rice
  • 1 1/4 cups water

Method

  1. Rinse the rice, then bring it to a boil with the water in a small pot. Cover, turn the heat to low and cook 15 minutes. Leave it covered off the heat.

    Timer 15 min

  2. While the rice cooks, slice the flank steak against the grain into strips about 1/4 inch thick. Toss with the cornstarch until every strip is lightly coated.

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Tips

  • Slice across the grain. Twenty minutes in the freezer first firms the flank so the knife glides through.
  • Slice against the grain: look for the long lines in the meat and cut across them.

Food photo is AI-generated to show the finished dish. Recipe written with AI and checked by our QA process; nutrition computed from USDA data.

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