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Homemade Sticky Mongolian Beef with Scallion Rice recipe photo

Sticky Mongolian Beef with Scallion Rice

This Sticky Mongolian Beef with Scallion Rice is bursting with bold flavors and tender beef, perfect for a quick, indulgent weeknight dinner everyone will love.
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Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings: 4 servings
Course: Main Course
Cuisine: Asian
Ingredients Equipment Method Notes

Ingredients
  

  • 1 pound flank steak thinly sliced against the grain
  • 2 tablespoons soy sauce low sodium preferred
  • 2 tablespoons hoisin sauce adds a sweet, tangy depth
  • 2 tablespoons brown sugar for sticky sweetness
  • 1 tablespoon ginger minced, fresh preferred
  • 3 cloves garlic minced
  • 2 tablespoons vegetable oil for stir-frying
  • 1 cup scallions chopped
  • 2 cups cooked rice ideally day-old
  • salt and pepper to taste
  • sesame seeds for garnish, optional

Equipment

  • Sharp chef’s knife
  • Cutting board
  • Large skillet or wok
  • Measuring spoons
  • Mixing bowls
  • Spatula or wooden spoon

Method
 

Prepare the Steak
  1. 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.
Whip Up the Sauce
  1. 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.
Cook the Scallion Rice
  1. 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.
Stir-fry the Beef
  1. 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.
Add the Sauce
  1. 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.
Plate and Garnish
  1. 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.