Mongolian Beef with Scallion Pancakes—Tonight, let’s make delicious Mongolian beef with scallion pancakes and steamed green beans! First, whisk together a flavorful marinade for the flank steak (15-30 minutes). While it marinates, make the scallion pancake dough and let it rest (15 minutes). Steam the green beans while you cook the pancakes until golden and crisp. Finally, stir-fry the beef, thicken the sauce, and serve it all together. Get ready for a flavorful and fun dinner in about 45 minutes!
Step 1: Prepare the Beef Marinade
In a bowl, whisk together soy sauce, hoisin sauce, brown sugar, rice vinegar, minced ginger, minced garlic, sesame oil, ground ginger, and red pepper flakes (if using).
- 1/4 cup low-sodium soy sauce
- 1/4 cup hoisin sauce
- 2 tablespoons brown sugar
- 2 tablespoons rice vinegar
- 1 inch ginger (minced)
- 4 cloves garlic (minced)
- 1 tablespoon sesame oil
- 1/2 teaspoon ground ginger
- 1/4 teaspoon red pepper flakes (optional)
Step 2: Marinate the Beef
Add the sliced flank steak to the marinade and toss to coat. Let it marinate for at least 15 minutes, or up to 30 minutes, while you prepare the scallion pancakes.
- 1 pound flank steak (thinly sliced against the grain)
- Beef marinade from Step 1
Step 3: Make the Scallion Pancake Dough
In a large bowl, mix flour and water until a shaggy dough forms. Knead the dough for 5-7 minutes until smooth and elastic. Cover and let rest for at least 15 minutes.
- 1 cup all-purpose flour
- 1 cup water (plus more as needed for pancakes)
Step 4: Assemble the Scallion Pancakes
Divide the dough into 4 equal pieces. Roll each piece into a thin circle. Brush with vegetable oil and sprinkle generously with the white parts of the sliced scallions and black pepper. Roll the circle into a log, then coil the log into a spiral. Flatten the spiral into a pancake.
- 1/4 cup vegetable oil (plus more for cooking pancakes)
- 4 bunches scallions (thinly sliced, separate white and green parts)
- to taste black pepper
- Dough from step 3
Step 5: Cook the Scallion Pancakes
Heat a tablespoon of vegetable oil in a skillet over medium heat. Cook each pancake for 3-4 minutes per side, until golden brown and crispy. Keep warm.
- Vegetable oil from step 4
- Scallion pancakes from step 4
Step 6: Prepare the Green Beans
While the pancakes are cooking, steam the green beans until tender-crisp, about 5-7 minutes.
- 1 pound green beans (trimmed)
Step 7: Cook the Beef
Heat the remaining vegetable oil in a large skillet or wok over high heat. Remove the beef from the marinade (reserve the marinade) and stir-fry until browned and cooked through, about 3-5 minutes.
- Vegetable oil from step 4
- Marinated beef from Step 2
Step 8: Thicken the Sauce
Pour the reserved marinade into the skillet with the beef. Bring to a simmer and cook until the sauce thickens slightly, about 2-3 minutes. Stir in the cornstarch slurry (cornstarch mixed with 2 tablespoons of water) to thicken further, if needed.
- Reserved marinade from Step 7
- 1/2 cup cornstarch
- 2 tablespoons water
Step 9: Assemble and Serve
Serve the Mongolian beef over the scallion pancakes, garnished with the green parts of the sliced scallions and a side of steamed green beans.
- Cooked beef from step 8
- Cooked scallion pancakes from step 5
- Cooked green beans from step 6
- Green parts of scallions from step 4
Meat & Dairy
- 1 pound flank steak (thinly sliced against the grain)
Fresh Produce
- 4 bunches scallions (thinly sliced, separate white and green parts)
- 1 pound green beans (trimmed)
- 1 inch ginger (minced)
- 4 cloves garlic (minced)
Pantry Items
- 1 cup all-purpose flour
- 1/2 cup cornstarch
- 1/4 cup vegetable oil (plus more for cooking pancakes)
- 1/2 cup low-sodium soy sauce
- 1/4 cup hoisin sauce
- 2 tablespoons brown sugar
- 2 tablespoons rice vinegar
- 1 tablespoon sesame oil
- 1 cup water (plus more as needed for pancakes)
Spices & Herbs
- 1/2 teaspoon ground ginger
- 1/4 teaspoon red pepper flakes (optional)
- to taste black pepper
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