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.
- vegetable oil : 2 tsp
- finely chopped garlic : 1 Tbsp
- grated fresh ginger root : 0.5 tsp
- dark brown sugar : 0.66667 cup
- soy sauce : 0.5 cup
- water : 0.5 cup
- beef flank steak, sliced 1/4 inch thick on the diagonal : 1 pound
- cornstarch : 0.25 cup
- vegetable oil for frying : 1 cup
- green onions, cut in 2-inch lengths : 2 bunches
Stages of cooking
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.
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.
Heat vegetable oil in a deep skillet to 375 degrees F (190 degrees C).
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.
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. Megan Nieves