Mongolian steak is a Chinese-American restaurant-style dish of tender beef strips coated in a glossy, sweet-savory sauce with garlic and ginger; despite its name, it is not a traditional Mongolian preparation. Versions vary, but this quick stovetop recipe keeps the beef browned, the sauce balanced, and the scallions fresh.
Ingredients
- 1¼ lb flank steak (567 g), trimmed of tough surface tissue
- ⅓ cup cornstarch (about 40 g), for coating the beef
- 3 tbsp neutral high-heat oil (45 ml), such as canola or avocado oil, divided
- ½ cup regular or reduced-sodium soy sauce (120 ml)
- ⅓ cup water (80 ml)
- ⅓ cup packed light brown sugar (about 67 g)
- 1 tbsp peeled, finely grated fresh ginger (about 6 g)
- 3 garlic cloves, finely minced (about 9 g)
- ½ tsp red pepper flakes (about 1 g), optional
- 4 scallions, thinly sliced (about 40 g), divided between cooking and garnish
- 2 tsp toasted sesame oil (10 ml), optional
- Cooked rice, for serving (about 4 cups / 600 g cooked)
Instructions
- Slice and prepare the steak. Put the steak in the freezer for 10 to 15 minutes if it feels too soft to slice neatly; this brief chill is optional and is not included in the timing above, so skip it when working to the stated total. Pat the steak dry with paper towels, then cut it across the grain into strips about ¼ inch (6 mm) thick and 2 to 3 inches (5 to 7.5 cm) long. Cutting across the visible muscle fibers helps make each bite less chewy. If the steak is wide, cut it into manageable sections first. Keep raw beef and its utensils separate from the scallions and other ready-to-eat ingredients.
- Mix the sauce. In a bowl, whisk together the soy sauce, water, brown sugar, ginger, garlic, and red pepper flakes, if using. Stir until the sugar is mostly dissolved. Slice the scallions and set them aside. Measure the cornstarch into a shallow dish. Keeping the sauce ready before you start searing makes it easier to cook the beef in batches without leaving a hot pan unattended.
- Coat and brown the beef. Toss the beef strips with the cornstarch in the shallow dish, separating pieces so they are lightly coated rather than clumped together. Heat 1½ tablespoons (22 ml) of the neutral oil in a large skillet over medium-high to high heat until it shimmers. Shake excess starch from a portion of the beef and arrange the strips in one layer, leaving a little space between them. Sear for about 1 to 2 minutes per side, turning once, until browned. Transfer to a clean plate and repeat with the remaining oil and beef. Depending on your pan, this should take about 6 minutes of searing in total. Avoid crowding the skillet: a crowded pan releases moisture and steams the meat instead of browning it.
- Check the beef temperature and rest it. Use a food thermometer in the thickest strip, inserting it from the side if needed. Whole cuts of beef should reach the USDA FSIS safe minimum internal temperature of 145°F (63°C), followed by a 3-minute rest. Because strips vary in thickness, check more than one of the largest pieces. If any are below temperature, return them to the hot skillet and cook briefly before checking again. Rest the cooked beef on its clean plate for 3 minutes while you make the sauce.
- Thicken the sauce and finish. Carefully pour the sauce mixture into the skillet, scraping up browned bits with a wooden spoon. Bring it to a gentle boil and cook for 2 to 3 minutes, stirring, until it looks glossy and lightly thickened. Add the rested beef and any juices on the plate, then toss for about 1 minute to coat and warm everything through. Stir in the sesame oil, if using, and half of the scallions. Remove the pan from the heat as soon as the sauce clings to the beef; prolonged simmering can make thin strips tough and the sauce overly sticky.
- Serve. Spoon the beef and sauce over hot rice and scatter the remaining scallions on top. Serve promptly, while the coating is glossy and the scallions still have a little bite.
Tips
- Choose and slice the steak well. Flank steak is a dependable choice because its grain is easy to see and it cooks quickly. Sirloin, skirt steak, or flat iron steak can also work; trim any tough membranes, and slice across the grain. If the grain is hard to identify, look for the long lines in the meat and cut across those lines rather than parallel to them.
- Use a hot, roomy pan. A 12-inch (30 cm) skillet or a wok gives the strips enough space to brown. If your pan is smaller, cook three batches instead of two and add a little more oil as needed. The meat should sizzle when it hits the pan. If liquid quickly pools around the strips, lift out some beef and let the pan heat back up before continuing.
- Adjust the salt and sweetness thoughtfully. Reduced-sodium soy sauce gives you more control over the seasoning, but it still contains salt. Taste the sauce after it thickens and before adding the beef. If it tastes too strong, stir in a tablespoon (15 ml) of water; if you want a sweeter finish, add brown sugar a teaspoon (4 g) at a time.
- Keep the coating light. Cornstarch helps the beef brown and gives the sauce something to cling to, but thick clumps can turn gummy. Shake off excess starch before the beef goes into the skillet, and separate strips with your fingers or tongs. Wash hands and any surfaces that touched raw beef before handling the cooked food.
Serving Suggestions
Serve Mongolian steak over steamed jasmine or long-grain rice to catch the sauce. Brown rice is a hearty alternative, while noodles make the meal feel closer to a takeout-style stir-fry; if using noodles, toss them with a small spoonful of the sauce and keep the rest of the beef mixture on top. For a fuller plate, add a simply cooked vegetable such as steamed broccoli, bok choy, snap peas, or green beans. Keep those vegetables lightly seasoned so the sweet-salty beef remains the centerpiece.
Offer extra sliced scallions and red pepper flakes at the table. A squeeze of lime is not traditional to every version, but a small amount can brighten a particularly rich or sweet sauce. If serving several people, keep the beef warm only briefly and bring it to the table soon after cooking; holding it in a hot pan for a long time can reduce its tenderness. Rice and vegetables can be prepared while you slice the steak, then kept covered until the beef is ready.
Variations
Make it less sweet: Reduce the brown sugar to ¼ cup (about 50 g) and add an extra tablespoon (15 ml) of water. The sauce will be more savory and less syrupy, though it may not thicken quite as much. For a deeper flavor, use dark brown sugar, which adds a mild molasses note.
Add vegetables: Sear the beef as directed and move it to a clean plate. Stir-fry 2 cups (about 180 g) of broccoli florets or sliced bell pepper in the skillet with a splash of water, cooking until crisp-tender; remove them if the pan is crowded. Make the sauce, then return both the vegetables and beef to the skillet. Vegetables release moisture, so simmer the sauce until it is glossy again before serving.
Use a different cut or a gluten-free sauce: Sirloin or flat iron can replace flank steak if sliced thinly against the grain. For a gluten-free version, use tamari labeled gluten-free in place of soy sauce. Tamari is often a little more concentrated, so begin with the amount listed, taste the finished sauce, and loosen it with water if needed. Coconut aminos can also replace soy sauce, but they are usually sweeter and less salty; reduce the brown sugar and adjust to taste.
Change the heat: Leave out the red pepper flakes for a mild sauce, or increase them to ¾ teaspoon (about 1.5 g) for noticeable warmth. A small amount of chili crisp can be served at the table, but it may add salt and oil, so taste before adding more soy sauce.
Storage and Reheating
Refrigerate leftover steak within 2 hours of cooking, storing it in a covered, shallow container with the sauce. It keeps for 3 to 4 days in the refrigerator. For the best texture, store rice separately if possible and cool it promptly in its own shallow container. Do not leave the cooked beef at room temperature for more than 2 hours, or more than 1 hour when the surroundings are above 90°F (32°C).
Reheat only the portion you plan to eat. Warm the beef and sauce in a skillet over medium-low heat with a tablespoon (15 ml) of water, stirring gently until steaming hot; check that leftovers reach 165°F (74°C), the USDA FSIS reheating temperature. A microwave also works: cover loosely, heat in short intervals, stir between intervals, and check the center with a food thermometer. The beef may be less tender after reheating, so avoid prolonged cooking. Freeze leftovers in a sealed freezer-safe container for up to 2 months for best quality, then thaw in the refrigerator before reheating to 165°F (74°C).
Frequently Asked Questions
Is Mongolian steak actually from Mongolia?
No. The dish commonly called Mongolian beef or Mongolian steak is associated with Chinese-American restaurant cooking, not a traditional preparation from Mongolia. The name is used for a style of beef served with a sweet-savory sauce, and recipes differ among restaurants and home cooks.
What is the best steak for this recipe?
Flank steak is a practical choice because it is easy to slice across the grain and has a beefy flavor. Sirloin, skirt, or flat iron can also work. Whichever cut you choose, slicing thinly against the grain and avoiding an overcrowded pan are key to getting tender, browned strips.
Can I make the sauce ahead?
Yes. Mix the soy sauce, water, brown sugar, ginger, garlic, and pepper flakes up to 1 day ahead and refrigerate in a covered container. Stir it before using, since brown sugar can settle. For the freshest flavor, slice the scallions shortly before serving, and do not add the sauce to the skillet until the beef has been seared.
Why did my sauce turn too thick or sticky?
It may have simmered too long, or the pan may have been very hot. Take it off the heat once it lightly coats a spoon and the beef, and stir in water a tablespoon (15 ml) at a time if it tightens too much. The sauce will thicken further as it cools, so aim for a slightly looser consistency in the skillet than you want on the plate.
Can I cook Mongolian steak without cornstarch?
You can omit it, but the beef will not have the same lightly crisp surface and the sauce will be thinner. Potato starch can be used in a similar amount as a substitute. Arrowroot also thickens sauce, though it can become slippery if boiled for too long; add it sparingly and keep the sauce at a gentle boil.
Can I prepare this dish completely in advance?
It is best cooked just before serving because the beef is most tender immediately after searing. You can mix the sauce, slice the scallions, and portion the cornstarch ahead, then keep them covered and refrigerated as needed. If you cook the full dish early, cool and refrigerate it promptly, then reheat leftovers to 165°F (74°C; USDA FSIS guidance) rather than holding them warm for an extended period.
More recipes to cook
Safety notes: safe minimum internal temperatures from USDA FSIS; raw and undercooked fish guidance from the U.S. FDA. Food safety notes
Spotted an error? Tell us and we will correct it (corrections policy).