Name: Mongolian Beef with Green Onions and Soy Sauce Recipe
Prep time: 15 min
Cook time: 10 min
Total time: 35 min
Cuisine: Chinese
Ingredients: 2 teaspoons vegetable oil; 1 tablespoon finely chopped garlic; ½ teaspoon grated fresh ginger root; ⅔ cup dark brown sugar; ½ cup soy sauce; ½ cup water; 1 pound beef flank steak, sliced 1/4 inch thick on the diagonal; ¼ cup cornstarch; 1 cup vegetable oil for frying; 2 bunches green onions, cut in 2-inch lengths

Jump to Recipe

Picture this: the sweet, caramelized aroma of brown sugar mingling with the deep, savory tang of soy sauce fills your kitchen. Tender strips of beef sizzle as they crisp to perfection in bubbling oil, while vibrant green onions add their fresh, peppery kiss. This Mongolian Beef with Green Onions and Soy Sauce Recipe is a dance of textures and flavors that will instantly captivate your senses and warm your heart. Whether you’re craving a comforting dinner or aiming to impress guests with a restaurant-quality dish, this recipe promises a delicious experience that’s both satisfying and memorable.

Why You’ll Love This Mongolian Beef with Green Onions and Soy Sauce Recipe

Quick and Easy: Ready in just 35 minutes from start to finish without sacrificing flavor.
Simple Ingredients: Uses common pantry staples you probably already have on hand.
Perfect for Weeknights: Comes together quickly for a satisfying meal on busy days.
Impressive Presentation: Vibrant green onions and glossy, caramelized sauce create a stunning dish.
Customizable: Easily adapted with your favorite veggies or protein while keeping the signature sauce.

Why This Mongolian Beef with Green Onions and Soy Sauce Recipe Works

The magic of this recipe lies in a trio of culinary techniques and choices that transform simple ingredients into something spectacular. First, coating the beef in cornstarch creates that irresistible crispy crust when fried, locking in the meat’s juiciness. Next, the sauce combines dark brown sugar and soy sauce, delivering a perfect balance of sweetness and umami that clings beautifully to each bite. Finally, briefly cooking the green onions just until tender keeps them bright and fresh, adding a lively contrast to the rich beef. Together, these elements bring a harmony of textures and flavors that are downright unforgettable.

Large white serving bowl filled with a generous portion of stir-fried beef with green scallions and peppers, served over a bed of fluffy steamed white rice, showcasing tender, caramelized beef pieces glistening in a rich savory sauce with vibrant fresh green vegetables, whole dish photographed from a 3/4 angle on a white marble countertop, natural lighting emphasizing texture and color, professional food styling photo taken with an iphone --ar 4:5 --v 7

Ingredients You’ll Need

This recipe keeps things straightforward, relying on a handful of essential ingredients that each play a crucial role in building those unforgettable flavors.

Vegetable oil: For sautéing and frying to achieve the perfect crispy beef texture.
Garlic: Finely chopped to release its pungent, fragrant essence into the sauce.
Fresh ginger root: Grated for a subtle, zesty warmth that brightens the dish.
Dark brown sugar: Adds deep molasses sweetness and helps caramelize the sauce.
Soy sauce: The salty backbone that enriches the sauce with umami depth.
Water: Balances the sauce and prevents it from becoming too thick.
Beef flank steak: Thinly sliced on the diagonal for tenderness and quick cooking.
Cornstarch: Creates a light coating that crisps up beautifully when fried.
Green onions: Cut into 2-inch lengths, adding freshness and crunch at the end.

Ingredient Substitutions & Tips

Beef flank steak: Substitute with sirloin or skirt steak for similar texture and flavor.
Dark brown sugar: Use light brown sugar if that’s what you have; it will be slightly less intense but still delicious.
Soy sauce: For a lower sodium option, select a light or reduced-sodium soy sauce.
Vegetable oil: Can be swapped with canola or peanut oil for frying due to their high smoke points.

👨‍🍳 Pro Tips for Perfect Results

Slice the beef thinly: Cutting the beef on the diagonal into ¼-inch slices ensures quick cooking and tender bites.
Don’t rush the sauce: Cooking the soy sauce mixture until it slightly thickens is key to coating the beef beautifully.
Use a deep skillet or wok: It helps maintain oil temperature and allows the beef to fry evenly without steaming.
Pat beef dry before coating: Removes excess moisture so the cornstarch sticks better, giving a crispier crust.
Maintain medium-high heat: To get that perfect sizzle and prevent the beef from becoming rubbery.

How to Make Mongolian Beef with Green Onions and Soy Sauce Recipe

Step 1: Prepare the Sauce

Start by heating 2 teaspoons of vegetable oil in a saucepan over medium heat. Add the finely chopped garlic and grated fresh ginger, stirring gently until their intoxicating aroma fills your kitchen — about 30 seconds. Then stir in the dark brown sugar, soy sauce, and water. Increase the heat to medium-high and watch as the sauce bubbles and thickens slightly, about 4 minutes. Remove it from the heat and set aside; your flavorful sauce is ready to shine.

💡 Pro Tip: Keep an eye on the sauce as it simmers; it should thicken just enough to coat the back of a spoon without becoming syrupy.

Step 2: Coat the Beef

Place the thinly sliced beef in a large bowl and sprinkle with cornstarch. Mix thoroughly so that every piece is lightly coated, then let it rest for about 10 minutes. This resting time allows the cornstarch to absorb into the beef, setting the stage for that irresistibly crispy texture during frying.

💡 Pro Tip: Shake off any excess cornstarch before frying to avoid clumpy batter and maintain a light crust.

Step 3: Fry the Beef

Heat 1 cup of vegetable oil in a deep skillet to 375 degrees Fahrenheit (190 degrees Celsius). Working in batches, carefully drop the beef slices into the hot oil, stirring briefly. Fry until the edges turn beautifully crisp—roughly 2 minutes per batch. Use a slotted spoon to transfer the beef onto paper towels to drain the excess oil and keep each piece perfectly crunchy.

💡 Pro Tip: Keep the oil hot between batches to ensure even frying and avoid greasy beef.

Step 4: Combine Beef and Sauce

Remove any excess oil from the skillet, then return it to medium heat. Add the fried beef slices back into the skillet and pour in the prepared sauce, stirring carefully to coat all the beef with that luscious, glossy glaze. Toss in the green onions cut into 2-inch lengths and bring everything to a boil. Let the onions cook just until they soften and brighten in color, about 1 to 2 minutes, then remove from heat.

💡 Pro Tip: Don’t overcook the green onions—they add a fresh crunch and vibrancy that balance the savory sauce.

Step 5: Serve and Enjoy

Serve your Mongolian Beef with Green Onions and Soy Sauce over soft rice noodles or fluffy steamed rice. The caramelized sauce will cling to your grains or noodles, making each mouthful utterly indulgent.

💡 Pro Tip: Garnish with extra chopped green onions or a sprinkle of toasted sesame seeds for an added burst of flavor and visual appeal.

Common Mistakes to Avoid

Learn from these common pitfalls:

Beef slices too thick: Thick pieces can become tough and chewy instead of tender and quick-cooking.
Not drying beef before coating: Moisture prevents cornstarch from adhering properly, resulting in soggy coating.
Overcrowding the pan during frying: Crowding lowers the oil temperature, causing greasy or unevenly cooked beef.
Skipping sauce thickening step: Sauce that isn’t thick enough won’t cling to the beef properly, losing that signature glaze.
Overcooking green onions: They lose their bright color and fresh bite when cooked too long.
Using low heat for frying: Low heat prevents crispiness and leads to rubbery beef.

Delicious Variations to Try

Once you’ve mastered the classic version, these variations will add exciting twists without losing the essence of this Mongolian Beef with Green Onions and Soy Sauce Recipe.

Spicy Kick

Add a splash of chili garlic sauce or sprinkle in red pepper flakes during the sauce preparation step to bring some heat that dances on your tongue.

Garlic and Sesame Fusion

Incorporate toasted sesame oil into the sauce for a nutty undertone and finish with a sprinkle of toasted sesame seeds for extra texture.

Veggie Boost

Include thinly sliced bell peppers or snap peas tossed in with the green onions to add vibrant color and a satisfying crunch.

Mushroom Medley

Sauté sliced shiitake or cremini mushrooms separately and mix them in with the beef and sauce for an earthy depth.

Fresh Herb Finish

Garnish with fresh cilantro or chopped Thai basil for a fragrant herbal lift that brightens every bite.

How to Serve Mongolian Beef with Green Onions and Soy Sauce Recipe

Single white bowl containing a close-up serving of savory beef and green onion stir-fry over steamed white rice, the tender beef strips richly coated in a glossy, dark sauce with visible textures and glistening edges, vibrant green scallions interspersed throughout, steam subtly rising from the dish, placed on a white marble surface with natural lighting highlighting the depth and layers of the ingredients, styled as an intimate plated serving photo taken with an iphone --ar 4:5 --v 7

Garnishes

Sprinkle chopped green onions or scallions, toasted sesame seeds, or a few red chili flakes if you like some heat. A wedge of lime on the side can also add a refreshing zest when squeezed over.

Side Dishes

Pair this dish with steamed jasmine rice, fluffy rice noodles, or even garlic fried rice for a hearty meal. Light Asian-inspired slaws or steamed bok choy make fresh, crunchy accompaniments.

Creative Ways to Present

For an elegant touch, serve the Mongolian beef in a shallow bowl with a bed of noodles neatly twirled beneath. Garnish with edible flowers or fresh herbs to impress guests at your next dinner party.

Make Ahead and Storage

Storing Leftovers

Allow the Mongolian beef with green onions and soy sauce to cool completely, then transfer to an airtight container and refrigerate for up to 3 days.

Freezing

This dish freezes well. Place cooled leftovers in freezer-safe containers or bags, removing as much air as possible. Freeze for up to 2 months. Thaw overnight in the fridge before reheating.

Reheating

Reheat gently in a skillet over medium-low heat, stirring occasionally to warm evenly without drying out. Adding a splash of water or broth can help loosen the sauce if it thickens too much.

FAQs

Can I use other cuts of beef?

Yes! Sirloin or skirt steak are excellent alternatives and will cook quickly while staying tender.

Is this recipe gluten-free?

Traditional soy sauce contains gluten, but you can use tamari or gluten-free soy sauce to make this recipe gluten-free.

Can I prepare this recipe without frying the beef?

While frying gives the signature crispiness, you can stir-fry the beef in a hot pan with a bit of oil as a lighter alternative, though the texture will differ.

How spicy is this dish?

This classic version is mild with no chili heat, but you can always add chili flakes or sauces to suit your taste.

What’s the best way to slice the beef?

Slice thinly on the diagonal against the grain for tender, easy-to-chew strips.

Can I use chicken or tofu instead of beef?

Absolutely! Adjust the cooking time accordingly, and this sauce pairs wonderfully with both chicken and firm tofu.

How do I know when the sauce is thick enough?

It should coat the back of a spoon lightly and cling to the beef pieces without pooling in the pan.

Can this recipe be doubled?

Yes, just make sure to cook the beef in batches to avoid overcrowding and maintain crispiness.

Final Thoughts

This Mongolian Beef with Green Onions and Soy Sauce Recipe is a true celebration of bold flavors and satisfying textures, all wrapped up in a bowl of warming delight. Its balance of sweet and savory, the irresistible crunch of perfectly fried beef, and the fresh brightness of green onions make it a standout dish that’s easy to fall in love with. Whether it becomes your go-to weeknight dinner or your signature dish for entertaining, I promise it will bring smiles around your table.

Have you tried this Mongolian Beef with Green Onions and Soy Sauce Recipe? I’d love to hear how it turned out! Leave a comment below. If you loved this recipe, please share it with friends and family. Happy cooking! 😊