Description
This Mongolian Beef and Spring Onions recipe features tender beef flank steak in a rich, sweet soy-based sauce with fragrant garlic and ginger. Crispy fried beef slices are combined with fresh green onions for a delicious Chinese-inspired dish, perfect served over soft rice noodles or steamed rice.
Ingredients
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
For Garnish
- 2 bunches green onions, cut in 2-inch lengths
Instructions
- Prepare Sauce: Heat 2 teaspoons of vegetable oil in a saucepan over medium heat. Add garlic and ginger, cooking and stirring until fragrant, about 30 seconds. Stir in 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 Beef: Place beef slices in a large bowl and add cornstarch. Mix thoroughly until beef is evenly coated. Let sit for about 10 minutes so most of the cornstarch is absorbed.
- Fry Beef: Heat vegetable oil in a deep skillet or deep fryer to 375°F (190°C). Shake off excess cornstarch from beef slices and fry them in batches, stirring briefly, until edges become crisp, about 2 minutes per batch. Remove with slotted spoon and drain on paper towels.
- Combine and Cook: Remove excess oil from the skillet, then heat it over medium heat. Add beef slices back to the skillet and stir in the prepared sauce. Add green onions and bring to a boil. Cook until onions soften slightly and turn bright green, about 1 to 2 minutes.
- Serve: Serve the Mongolian beef hot over rice or rice noodles and enjoy.
Notes
- Be sure to slice the beef thinly and against the grain for maximum tenderness.
- Shake off excess cornstarch before frying to avoid clumps and ensure even crisping.
- Monitor oil temperature carefully to fry the beef perfectly crispy without burning.
- Serve immediately for best texture and flavor.
- This dish pairs well with steamed rice or soft rice noodles.
