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Mongolian Beef and Spring Onions

4

35 min

Mongolian Beef and Spring Onions

Mongolian Beef and Spring Onions Photo 1

Category

Beef Recipes

Time

35 min

Serving

4 persons

Calories

391

Rating

4.00★ (1)

Cuisine

Chinese
Author: Victoria Buriak
This Mongolian beef recipe with green onions has a soy-based sauce for a Chinese-style beef dish. Best served over soft rice noodles or rice.

Ingredients

  • vegetable oil: 2 tsp
  • garlic: 1 Tbsp (finely chopped)
  • ginger root: 0.5 tsp (fresh; grated)
  • dark brown sugar: 0.66667 cup
  • soy sauce: 0.5 cup
  • water: 0.5 cup
  • beef flank steak: 1 pound (sliced 1/4 inch thick on the diagonal)
  • cornstarch: 0.25 cup
  • vegetable oil for frying: 1 cup
  • green onions, cut in 2-inch lengths: 2 bunches

Metric Conversion

Stages of cooking

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Mongolian Beef and Spring Onions Photo 6 5
  1. Heat 2 teaspoons of vegetable oil in a saucepan over medium heat. Add garlic and ginger; cook and stir until fragrant, about 30 seconds. Stir in brown sugar, soy sauce, and water. Increase heat to medium-high; stir until sauce boils and slightly thickens, about 4 minutes. Remove sauce from the heat and set aside.
    Mongolian Beef and Spring Onions Photo 2
  2. Place beef into a large bowl; add cornstarch and mix until beef is thoroughly coated. Set aside until most of the cornstarch has been absorbed, about 10 minutes.
    Mongolian Beef and Spring Onions Photo 3
  3. Heat vegetable oil in a deep skillet to 375 degrees F (190 degrees C).
    Mongolian Beef and Spring Onions Photo 4
  4. Shake excess cornstarch from beef slices and drop into hot oil, a few at a time, stirring briefly and frying until edges become crisp, about 2 minutes. Remove beef with a large slotted spoon; drain on paper towels.
    Mongolian Beef and Spring Onions Photo 5
  5. Remove excess oil from the skillet, then heat the skillet over medium heat; add beef slices and stir in prepared sauce. Add green onions and bring to a boil; cook until the onions have just softened and are bright green, about 1 to 2 minutes.
    Mongolian Beef and Spring Onions Photo 6

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