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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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.
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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.
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Heat vegetable oil in a deep skillet to 375 degrees F (190 degrees C).
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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.
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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.
