Print

Easy Sticky Mongolian Beef Recipe with Scallions Over Rice

easy sticky mongolian beef - featured image
Print Recipe

A quick and flavorful Mongolian beef dish with a sticky caramelized sauce, tender beef strips, and fresh scallions served over steamed jasmine rice. Perfect for busy weeknight dinners.

Ingredients

Scale
  • 1 lb flank steak or skirt steak, thinly sliced against the grain
  • 1/2 cup soy sauce (120 ml)
  • 1/3 cup packed brown sugar (67 g)
  • 1/2 cup water (120 ml)
  • 3 cloves garlic, minced
  • 1 tsp freshly grated ginger (optional)
  • 2 tbsp cornstarch (16 g)
  • 4–5 scallion stalks, sliced thin on the diagonal
  • 2 tbsp vegetable or canola oil
  • About 3 cups cooked steamed white jasmine rice
  • Optional: thinly sliced red chili or bell pepper for garnish
  • Optional: toasted sesame seeds or chopped nuts for garnish

Instructions

  1. Pat the flank steak dry and slice thinly against the grain into strips about 1/4-inch thick. Set aside.
  2. In a medium bowl, whisk together soy sauce, brown sugar, water, minced garlic, and grated ginger if using until sugar dissolves. Set aside.
  3. Sprinkle cornstarch over the beef strips and toss until each strip is lightly coated.
  4. Heat 2 tablespoons of oil in a large skillet or wok over medium-high heat until shimmering but not smoking.
  5. Add beef strips in a single layer (cook in batches if needed) and sear for 2-3 minutes per side until browned but not fully cooked. Remove beef from pan and set aside.
  6. Lower heat to medium. Pour prepared sauce into the pan and bring to a simmer. Cook for 3-4 minutes, stirring frequently, until sauce thickens and becomes glossy.
  7. Return beef to the pan and toss to coat evenly with the sticky sauce. Cook for another 1-2 minutes until beef is cooked through and sauce clings to each strip.
  8. Stir in most of the sliced scallions, reserving a few for garnish.
  9. Serve the sticky Mongolian beef over steamed jasmine rice and sprinkle with remaining scallions. Add optional red chili slices or sesame seeds if desired.

Notes

Slice beef thinly against the grain for tenderness. Do not overcrowd the pan to ensure proper searing. Keep stirring the sauce while simmering to prevent burning. For gluten-free, use tamari and gluten-free cornstarch. Sauce can be prepared ahead and stored refrigerated for up to 2 days. Leftovers keep well refrigerated for 3 days or frozen for up to 2 months.

Nutrition

Keywords: Mongolian beef, sticky beef, scallions, quick dinner, Asian recipe, weeknight meal, caramelized sauce

Find it online: https://novanosh.com/easy-sticky-mongolian-beef-recipe-with-scallions-over-rice-perfect-for-dinner/