Mongolian Beef with Crispy Flank Steak
Crispy cornstarch-coated flank steak tossed in a glossy garlic, ginger and soy glaze with scallions. Less sugary than takeout; ready in 22 minutes.
45% of it needs you at the counter
- Hands-on
- 10 min
- Cooking
- 12 min
- Serves
- 4
- Calories
- 450
- Protein
- 33 g
- Per serving
- $4.83
Why this recipe works
Mongolian beef is an American Chinese restaurant dish rather than a traditional Mongolian one, and it's one of the most popular takeout orders for good reason. The home version is quicker than delivery: slice, coat, sear and glaze.
- A thin cornstarch coating gives each slice a crisp edge and thickens the sauce as it simmers.
- Searing in small batches keeps the pan hot, so the beef browns instead of stewing.
- Five tablespoons of brown sugar with low-sodium soy keeps the glaze savory, where many versions turn out cloyingly sweet.
Ingredients
You will need
- 12-inch skillet or wok
- Slotted spoon
Method
Tap a step number to mark it done.
Coat the beef
Pat the beef dry and toss it with the cornstarch until every piece is lightly coated. Shake off the excess.
Sear in batches
Heat 2 tablespoons of the oil in the skillet over medium-high heat until shimmering. Sear the beef in 2 or 3 batches in a single layer until browned and crisp at the edges, 1 to 2 minutes per side. Move to a plate.
Make the sauce
Lower the heat to medium. Add the remaining oil with the garlic and ginger and stir for 30 seconds. Add the soy sauce, brown sugar, water and red pepper flakes and simmer until slightly syrupy, 2 to 3 minutes.
Glaze
Return the beef with the scallions and toss until the sauce thickens and coats every piece, about 1 minute. Serve right away over rice.
Techniques in this recipe
- Fish and seafood145°F / 63°C
- Pork chops, tenderloin, whole cuts of beef145°F / 63°C
- Ground beef, pork and sausage160°F / 71°C
- Chicken and turkey (all cuts)165°F / 74°C
Source: USDA safe minimum internal temperatures. Measure the thickest part, away from bone. Is it done? Safe temperatures
The internal temperatures that tell you chicken, pork, beef, fish and ground meat are cooked safely, and when to pull them early for juicier results.
Read the full guideAlong the grain: long, chewy fibers Across the grain: short, tender fibers Slice against the grain
Find the direction of the muscle fibers and cut across them. It turns chewy cuts like flank and sirloin tender, in seconds and for free.
Read the full guideCrowded: steams and turns grey Spaced out: browns and crisps Don't crowd the pan
Give food space in the pan or on the sheet pan so moisture can escape. Crowded food steams and turns grey; spaced-out food browns and crisps.
Read the full guide
Cook's notes
- Freeze the steak for 20 minutes before slicing. It firms up and slices much thinner.
- Slice across the long muscle lines, not along them, so the strips are tender rather than chewy.
- Serve with steamed rice and broccoli to round it into a full meal.
Nutrition per serving
450 calories
$4.83 estimated cost per serving
Where the calories come from
| Protein | 30% of calories | 33 g |
|---|---|---|
| Carbs | 26% of calories | 29 g |
| Fat | 44% of calories | 22 g |
| Fiber | 1 g | |
| Sodium | 1140 mg |
Calculated from USDA FoodData Central values for the listed ingredients and amounts; not lab-tested. Cost estimated from average US retail prices.
Questions people ask
What is the best cut of beef for Mongolian beef?
Flank steak is the classic: lean, beefy and tender when sliced thin against the grain. Sirloin and skirt steak also work.
Is Mongolian beef actually from Mongolia?
No. It was created in Chinese restaurants in Taiwan and the United States, and the name describes a style rather than an origin.
Is Mongolian beef gluten-free?
Not as written, because soy sauce contains wheat. Use tamari or a gluten-free soy sauce to make it gluten-free.
