If you crave a dish that is bursting with bold flavors, tender beef, and a hint of sweetness, Sticky Mongolian Beef with Scallion Rice is your new go-to meal. This recipe combines the rich, savory notes of a homemade Mongolian sauce with the fresh crunch of scallions, all served over fluffy, fragrant rice. It’s a weeknight wonder that feels indulgent but comes together quickly, making it perfect for both busy evenings and casual dinner parties. Whether you’re a seasoned cook or just starting out, this dish promises a satisfying experience that everyone at the table will love.
Why Cooks Rave About It
The magic of this dish lies in its balance of textures and flavors. The flank steak is thinly sliced and cooked to tender perfection, soaking up a luscious sauce made from soy sauce, hoisin, and brown sugar that caramelizes into a sticky glaze. The minced garlic and ginger add layers of aromatic freshness, while the scallion rice provides a bright, slightly crisp contrast that elevates every bite.
What makes it even better? The simplicity in ingredients and technique. Unlike complicated stir-fries that require a dozen sauces, this recipe uses just a handful of staples you likely already have on hand. The result is a satisfying dish that’s easy to master and endlessly versatile. Plus, it pairs beautifully with other Asian-inspired dishes like Teriyaki Glazed Meatballs Turkey With Rice or Golden Chicken Katsu With Sticky Rice Oven Baked for a complete meal.
What You’ll Need
- 1 pound flank steak, thinly sliced against the grain
- 2 tablespoons soy sauce – look for low sodium for better control
- 2 tablespoons hoisin sauce – adds a sweet, tangy depth
- 2 tablespoons brown sugar – for that signature sticky sweetness
- 1 tablespoon ginger, minced – fresh is best for robust flavor
- 3 cloves garlic, minced – for aromatic punch
- 2 tablespoons vegetable oil – for stir-frying
- 1 cup scallions, chopped – the star of the rice
- 2 cups cooked rice – ideally day-old for better texture
- Salt and pepper to taste
- Sesame seeds for garnish – optional but adds a lovely crunch
Cook’s Kit
- Sharp chef’s knife – essential for thinly slicing the flank steak and chopping scallions
- Cutting board – preferably one dedicated to meats for safety
- Large skillet or wok – for stir-frying the beef and cooking the rice
- Measuring spoons – to get the sauce balance just right
- Mixing bowls – to marinate the steak and toss ingredients
- Spatula or wooden spoon – for stirring without scratching your cookware
Cook Sticky Mongolian Beef with Scallion Rice Like This
Step 1: Prepare the Steak
Start by slicing your flank steak thinly against the grain. This helps keep the meat tender and easier to chew. Place the slices in a bowl and toss with 1 tablespoon soy sauce and a pinch of pepper. Set aside to marinate while you prep the other ingredients.
Step 2: Whip Up the Sauce
In a small bowl, combine the remaining soy sauce, hoisin sauce, brown sugar, minced ginger, and garlic. Stir well until the sugar dissolves, creating a sticky, flavorful sauce base that will coat the beef beautifully.
Step 3: Cook the Scallion Rice
Heat 1 tablespoon vegetable oil in a skillet over medium heat. Add the chopped scallions and sauté for about 2 minutes until fragrant and slightly softened. Add the cooked rice, season with salt and pepper, and stir-fry for 3-4 minutes to heat through and let the flavors meld. Transfer the scallion rice to a warm bowl and keep aside.
Step 4: Stir-fry the Beef
In the same skillet, add the remaining tablespoon of vegetable oil and turn the heat up to medium-high. Add the marinated flank steak slices, spreading them out to avoid overcrowding. Cook for about 3-4 minutes without stirring to get a nice sear, then stir-fry until the beef is nearly cooked through.
Step 5: Add the Sauce
Pour the prepared sauce over the beef and stir well to coat every piece. The sauce will bubble and thicken quickly, becoming sticky and glossy. Keep stirring for about 2 minutes until the beef is fully coated and the sauce has reduced slightly.
Step 6: Plate and Garnish
Serve the sticky Mongolian beef over a bed of scallion rice. Sprinkle sesame seeds on top for a burst of texture and a beautiful finishing touch. Pair it with sides like Sticky Orange Chicken Thighs With Fried Rice for an extra flavor boost.
Quick Replacement Ideas
- Beef Alternative: Use thinly sliced chicken breast or turkey breast for a lighter option.
- Rice Substitute: Swap cooked rice with cauliflower rice for a lower-carb version.
- Oil Swap: Use sesame oil instead of vegetable oil for a nuttier aroma.
- Sauce Twist: Add a splash of rice vinegar or lime juice for a tangier tang.
Easy-to-Miss Gotchas
- Make sure to slice the flank steak thinly and against the grain to avoid toughness.
- Don’t overcrowd the pan when cooking the beef; this ensures proper searing instead of steaming.
- Use day-old rice if possible—freshly cooked rice tends to be too soft and sticky for stir-frying.
- Watch the sauce carefully as it reduces; it can burn quickly once the sugar starts caramelizing.
Storage Pro Tips
Store any leftovers in an airtight container and refrigerate for up to 3 days. When reheating, add a splash of water or broth to loosen the sauce and warm gently over medium heat to avoid drying out the beef. The scallion rice reheats best in a skillet or microwave with a cover to retain moisture. For longer storage, freeze the beef and rice separately in freezer-safe containers for up to 2 months.
Ask the Chef
Can I prepare the sauce ahead of time?
Absolutely! The sauce can be mixed up to 24 hours in advance and kept refrigerated. This actually helps the flavors meld, making your cooking process even quicker.
What cut of beef works best for this recipe?
Flank steak is ideal due to its lean texture and flavor, but you can also use skirt steak or sirloin tip. The key is slicing it thinly against the grain for tenderness.
Is it necessary to use hoisin sauce?
Hoisin sauce adds a unique sweet and tangy flavor, but if you don’t have it, you can substitute with a mix of soy sauce and a small amount of honey or molasses. The taste will be slightly different but still delicious.
How can I make the dish spicier?
Add red pepper flakes or a drizzle of chili garlic sauce when cooking the beef to give it a spicy kick that complements the sticky sweetness perfectly.
More from the Kitchen
- Teriyaki Glazed Meatballs Turkey With Rice – a crowd-pleaser with a sweet-savory twist
- Golden Chicken Katsu With Sticky Rice Oven Baked – crispy, comforting, and oven-friendly
- Sticky Orange Chicken Thighs With Fried Rice – tangy, sweet, and perfect with your favorite fried rice
Ready to Cook?
There’s nothing quite like the aroma of sizzling ginger and garlic filling your kitchen, paired with the irresistible sight of glossy, sticky beef and vibrant scallion rice. This recipe is a fantastic way to bring bold Asian flavors into your home without fuss or confusion. With just a few pantry staples and a bit of chopping, you can have a dinner that tastes like it came from your favorite restaurant. So grab your skillet, sharpen your knife, and dive into making this unforgettable Sticky Mongolian Beef with Scallion Rice. Your taste buds—and your family—will thank you!
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Sticky Mongolian Beef with Scallion Rice
Ingredients
Equipment
Method
- Start by slicing your flank steak thinly against the grain. Toss the slices with 1 tablespoon soy sauce and a pinch of pepper. Set aside to marinate.
- In a small bowl, combine the remaining soy sauce, hoisin sauce, brown sugar, minced ginger, and garlic. Stir until the sugar dissolves, forming a sticky sauce base.
- Heat 1 tablespoon vegetable oil in a skillet over medium heat. Sauté chopped scallions for about 2 minutes until fragrant. Add cooked rice, season with salt and pepper, and stir-fry for 3-4 minutes. Transfer to a warm bowl.
- In the same skillet, heat the remaining tablespoon of vegetable oil over medium-high heat. Add the marinated flank steak slices, spreading them out to avoid overcrowding. Cook for 3-4 minutes without stirring to sear, then stir-fry until nearly cooked through.
- Pour the prepared sauce over the beef and stir to coat every piece. Cook for about 2 minutes until the sauce thickens and becomes sticky and glossy.
- Serve the sticky Mongolian beef over scallion rice. Sprinkle sesame seeds on top for texture and a beautiful finish.
Notes
- Slice the flank steak thinly and against the grain to ensure tenderness.
- Use day-old rice for the scallion rice to achieve better texture during stir-frying.
- Do not overcrowd the pan when cooking the beef to get a proper sear instead of steaming.
- Store leftovers in an airtight container in the fridge for up to 3 days; reheat gently with a splash of water or broth.
- Substitute chicken or turkey breast for a lighter protein option, or use cauliflower rice for a low-carb version.
