Mongolian Garlic Steak Recipe

Slice and marinate

Trim any excess fat from the flank steak and slice thinly across the grain into 1/8–1/4-inch strips. Place the sliced beef in a bowl. Add 1/4 cup soy sauce, 2 tablespoons cornstarch, and (if using) 1/4 tsp baking soda. Toss to coat thoroughly. Let marinate at room temperature for 10–15 minutes (or refrigerate up to 1 hour).

Heat a large heavy skillet or wok over high heat until very hot. Add 1–2 tablespoons vegetable oil and swirl. Working in a single layer, sear the beef strips in batches for 45–60 seconds per side until browned but not fully dry. Remove seared beef to a plate and set aside. Do not overcrowd the pan—quick searing preserves tenderness.

Prepare sauce

In a small bowl combine the remaining 1/4 cup soy sauce, 2 tablespoons sugar, 1 teaspoon hoisin (if using), 1/4 cup water, 1/2 tsp sesame oil, 1 tsp minced ginger, and 1/4 tsp chili flakes (if using). Stir until sugar dissolves. Set aside.

With the pan still over high heat, add a thin drizzle of oil if the pan is dry. Add the thinly sliced yellow onion and cook, stirring, for about 1–2 minutes until it begins to soften and brown at the edges. Add the minced garlic and cook 20–30 seconds until fragrant but not burnt.

Pour the prepared sauce into the pan and bring to a rapid simmer. Stir to loosen any browned bits from the bottom of the pan. Let the sauce bubble for about 30–60 seconds to slightly thicken.

Return all the seared beef to the pan along with any collected juices on the plate. Stir to coat the beef with sauce and continue to cook for 1–2 minutes until the sauce clings to the meat and the beef is cooked through. If the sauce seems too thin, stir an additional 1 teaspoon cornstarch into 1 tablespoon water and add to the pan, cooking 30–60 seconds more until thickened.

When beef is nearly done, add the chopped scallions and toss for 15–30 seconds—just long enough to wilt the white parts and warm the greens while keeping some crunch to the scallion tops.

Taste and adjust seasoning: add up to 1 tablespoon soy sauce for saltiness or a pinch more sugar for sweetness as needed. Finish with a light drizzle of sesame oil for aroma.

Transfer to a serving plate, sprinkle toasted sesame seeds over the top, and serve immediately over steamed rice.