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Mongolian Beef with Green Onions and Soy-Based Sauce Recipe

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4.1 from 13 reviews

  • Author: Leila
  • Total Time: 35 mins
  • Yield: 4 servings

Description

This Mongolian Beef and Spring Onions recipe features tender beef flank steak coated in a crispy cornstarch crust, then tossed in a savory, sweet soy-based sauce with aromatic garlic, ginger, and fresh green onions. Perfectly balanced and best served over soft rice noodles or steamed rice, this dish offers a classic Chinese-style beef experience made quickly and easily on the stovetop.

Ingredients

Main Ingredients

  • 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
  • 1 pound beef flank steak, sliced 1/4 inch thick on the diagonal
  • ¼ cup cornstarch
  • 1 cup vegetable oil for frying
  • 2 bunches green onions, cut in 2-inch lengths

Instructions

  1. Prepare Ingredients. Gather all ingredients to ensure smooth cooking and have them measured and ready before starting.
  2. Make the Sauce. Heat 2 teaspoons of vegetable oil in a saucepan over medium heat. Add finely chopped garlic and grated ginger; cook and stir for about 30 seconds until fragrant to unlock their flavors.
  3. Simmer Sauce. Stir in the dark brown sugar, soy sauce, and water. Increase heat to medium-high and stir continuously until the sauce boils and slightly thickens, approximately 4 minutes. Remove from heat and set aside.
  4. Coat the Beef. Place the sliced beef into a large bowl and sprinkle with cornstarch. Mix thoroughly until the beef is evenly coated. Let it sit for about 10 minutes to allow the cornstarch to absorb slightly for a crispier texture when fried.
  5. Heat Oil for Frying. In a deep skillet or frying pan, heat the vegetable oil to 375°F (190°C). Use a thermometer if possible to maintain the exact temperature for proper frying.
  6. Fry the Beef. Shake off any excess cornstarch from the beef slices. Working in batches, fry the beef pieces a few at a time in the hot oil. Stir briefly and fry until the edges become crisp and golden, about 2 minutes. Remove the beef with a slotted spoon and drain on paper towels to remove excess oil.
  7. Combine and Cook. Remove excess oil from the skillet, leaving a little to cook. Heat the skillet over medium heat, add the fried beef slices, and pour in the prepared sauce. Add the green onions and bring the mixture to a boil. Cook until the onions soften slightly but remain bright green, about 1 to 2 minutes.
  8. Serve. Serve the Mongolian beef hot, ideally over soft rice noodles or steamed rice for a complete meal. Enjoy immediately for the best taste and texture.

Notes

  • For best results, slice the beef thinly against the grain for maximum tenderness.
  • Maintain the oil temperature at 375°F to ensure the beef crisps perfectly without absorbing excess oil.
  • You can adjust the sweetness by varying the amount of brown sugar to your taste.
  • Use low sodium soy sauce to control the salt level in the dish if desired.
  • This dish is best eaten fresh as the crispy beef can lose texture upon standing.
  • Prep Time: 15 mins
  • Cook Time: 10 mins
  • Category: Main Course
  • Method: Frying
  • Cuisine: Chinese

Find it online: https://recipesbyleila.com/mongolian-beef-with-green-onions-and-soy-based-sauce-recipe/