Mongolian Beef and Spring Onions


35 min

Mongolian Beef and Spring Onions

Mongolian Beef and Spring Onions Photo 1




35 min


4 persons




4.00 rating-star (1)


Author: Victoria Bailey
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

Metric Conversion

Stages of cooking

  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.
  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.
  3. Heat vegetable oil in a deep skillet to 375 degrees F (190 degrees C).
  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.
  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. Megan Nieves
    Mongolian Beef and Spring Onions Photo 6

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