Mongolian Beef with Crispy Flank Steak and Scallions
This better-than-takeout Mongolian beef features cornstarch-crisped flank steak tossed in a glossy, savory-sweet ginger soy glaze with a heavy scatter of fresh scallions.
Skip the delivery apps tonight because this Mongolian beef is faster, crispier, and significantly better than what comes in the cardboard box. By slicing flank steak thin and tossing it in cornstarch, you get those jagged, crunchy edges that hold onto the glossy glaze without needing a deep fryer.
If you have been searching for a PF Changs Mongolian beef copycat, this version hits all the right notes: it’s heavy on the garlic, rich with dark brown sugar, and finished with a mountain of scallions. It is a straightforward, satisfying dinner that feels like a win on a busy weeknight.
This easy Mongolian beef comes together in just 20 minutes. The trick is a screaming hot pan and not overcrowding the meat, ensuring the beef sears and crisps rather than steaming in its own juices.
Ingredients
The Beef
- 1 lb (450g) flank steak, sliced thin against the grain
- 1/4 cup (32g) cornstarch
- 1/4 cup vegetable oil, for frying
The Sauce
- 1/2 cup (120ml) low-sodium soy sauce
- 1/2 cup (100g) dark brown sugar, packed
- 1/2 cup (120ml) water
- 1 tablespoon fresh ginger, minced
- 3 cloves garlic, minced
- 1/2 teaspoon red pepper flakes (optional)
Finishing
- 1 bunch scallions (green onions), cut into 2-inch pieces
- Toasted sesame seeds, for garnish
- Steamed white rice, for serving
Instructions
- 1
Toss the sliced beef in a large bowl with the cornstarch until every piece is evenly coated; let it sit for 5 minutes so the starch adheres.
- 2
Whisk together the soy sauce, dark brown sugar, water, ginger, garlic, and red pepper flakes in a small bowl until the sugar dissolves.
- 3
Heat 2 tablespoons of oil in a large skillet or wok over medium-high heat until shimmering.
- 4
Add the beef in a single layer, working in batches to avoid crowding the pan, and sear for 2 minutes per side until the edges are dark brown and crispy.
- 5
Remove the beef to a plate lined with paper towels and drain any excess oil from the pan, leaving about a teaspoon behind.
- 6
Pour the sauce mixture into the hot skillet and bring to a vigorous boil; simmer for 2-3 minutes until it thickens into a syrupy glaze.
- 7
Return the crispy beef to the pan and toss quickly to coat every piece in the sauce.
- 8
Fold in the scallion pieces and cook for just 30 seconds until they are bright green and slightly softened.
- 9
Serve immediately over steamed rice, garnished with sesame seeds.
Nutrition (per serving)
Estimates only — not medical or dietary advice.
- Calories
- 485 kcal
- Protein
- 26 g
- Carbs
- 44 g
- Fat
- 23 g
- Fiber
- 1 g
- Sugar
- 26 g
- Sodium
- 1180 mg
Tips
- → Freeze the flank steak for 20-30 minutes before slicing; it firms up the muscle fibers making it much easier to get those paper-thin strips.
- → Always slice against the grain (perpendicular to the long muscle fibers) to ensure the beef is melt-in-your-mouth tender rather than chewy.
- → Don't skip the dark brown sugar; the molasses content is what gives the sauce that signature deep color and sticky consistency.
FAQ
What is the best cut of meat for Mongolian beef?
Flank steak is the gold standard because it is lean and easy to slice thin. Sirloin or flat iron steak are excellent substitutes if flank isn't available.
How do I make the beef extra crispy?
The secret is the cornstarch coating and a very hot pan. Make sure the oil is shimmering before adding the beef, and don't stir it too much—let those edges crust up.
Can I make this Mongolian beef gluten-free?
Yes, simply swap the soy sauce for tamari or coconut aminos. Cornstarch is naturally gluten-free, so the crispy texture will remain the same.
Why does my sauce taste too salty?
This usually happens if you use regular soy sauce instead of low-sodium. If it's too salty, add a splash more water or a teaspoon of rice vinegar to balance it out.
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