Mongolian Beef with Green Onions and Soy Sauce Recipe
This Mongolian Beef with Spring Onions recipe features tender slices of beef flank steak coated in cornstarch and fried to a crisp, then tossed in a savory and sweet soy-based sauce with garlic, ginger, and dark brown sugar. The dish is finished by cooking briefly with fresh green onions to preserve their bright color and slight crunch, making it perfect for serving over steamed rice or soft rice noodles.
- Prep Time: 15 mins
- Cook Time: 10 mins
- Total Time: 35 mins
- Yield: 4 servings 1x
- Category: Main Dish
- Method: Frying
- Cuisine: Chinese
Ingredients
Scale
For the Sauce
- 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
For the Beef
- 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
Instructions
- Prepare the Sauce: Heat 2 teaspoons of vegetable oil in a saucepan over medium heat. Add the finely chopped garlic and grated fresh ginger; cook and stir until fragrant, about 30 seconds. Stir in the dark brown sugar, soy sauce, and water. Increase heat to medium-high and stir until the sauce boils and slightly thickens, about 4 minutes. Remove from heat and set aside.
- Coat the Beef: Place the sliced beef flank steak in a large bowl. Add the cornstarch and mix until the beef is thoroughly coated. Let it sit for about 10 minutes to absorb most of the cornstarch.
- Fry the Beef: Heat the vegetable oil in a deep skillet or wok to 375°F (190°C). Shake off any excess cornstarch from the beef slices. Fry the beef pieces in batches, a few at a time, stirring briefly and frying until the edges become crisp, approximately 2 minutes. Remove with a slotted spoon and drain on paper towels.
- Combine and Cook: Remove excess oil from the skillet, then heat over medium heat. Add the fried beef slices and stir in the prepared sauce. Add the green onions and bring to a boil. Cook for 1 to 2 minutes until the onions are just softened and bright green.
- Serve: Serve the Mongolian beef hot, ideally over steamed rice or soft rice noodles. Enjoy your flavorful homemade Chinese-inspired dish!
Notes
- Use flank steak or a similar cut that is good for quick cooking and slicing thinly.
- Make sure the oil reaches 375°F to achieve a crispy exterior on the beef.
- Do not overcook the green onions as they should remain bright and slightly crisp.
- This dish pairs wonderfully with steamed rice or rice noodles to soak up the flavorful sauce.
- For lower sodium, use a reduced-sodium soy sauce.
Keywords: Mongolian beef, Chinese beef recipe, beef with green onions, soy-based sauce, fried beef, quick Asian dinner