Better than take-out, this Mongolian Beef and Spring Onions recipe is one you will love adding to your repertoire. Flavorful beef is stir-fried in a Mongolian sauce with fresh, crisp spring onions for a meal best served over noodles or rice.
Frequently Asked Questions Q: What’s the best way to guarantee tender marinated beef? A: The secret to tender marinated beef is to make sure your marinade is sufficiently flavored and the beef is properly sealed in the marinade. Making sure the beef is completely submerged helps to ensure that it is fully marinated and becomes the tender, flavorful dish you’re looking for.
Q: How should I store leftover Mongolian Beef and Spring Onions? A: Mongolian Beef and Spring Onions should be stored in an airtight container in the refrigerator, and consumed within two days. Reheat it in the microwave or a skillet and enjoy with freshly cooked rice or noodles.
Q: What makes Mongolian Beef and Spring Onions so flavorful? A: The combination of the marinade, the savory-sweetness of the sauce, and the crisp freshness of the spring onions all come together to make this dish truly flavorful. The marinade helps to tenderize the beef, while the sauce adds a delicious richness to the dish. The crunch of the spring onions is the perfect complement to the beef.
Mongolian Beef and Spring Onions
2
servings10
minutes10
minutes20
minutesMongolian Beef and Spring Onion is an incredibly delicious dish that is sure to satisfy even the pickiest of eaters. The marinated beef, complemented by the sweet-savory sauce and the crunchy spring onions, make this a truly flavourful dish that you’ll want to enjoy again and again.
Ingredients
2 teaspoons vegetable oil
1 tablespoon finely chopped garlic
1/2 teaspoon grated fresh ginger root
1/2 cup soy sauce
1/2 cup water
2/3 cup dark brown sugar
1 pound beef flank steak, sliced 1/4 inch thick on the diagonal
1/4 cup cornstarch
1 cup vegetable oil for frying
2 bunches green onions, cut in 2-inch lengths
Directions
- Heat 2 teaspoons of vegetable oil in a saucepan over medium heat, and cook and stir the garlic and ginger until they release their fragrance, about 30 seconds. Pour in the soy sauce, water, and brown sugar. Raise the heat to medium-high, and stir 4 minutes, until the sugar has dissolved and the sauce boils and slightly thickens. Remove sauce from the heat, and set aside.
- Place the sliced beef into a bowl, and stir the cornstarch into the beef, coating it thoroughly. Allow the beef and cornstarch to sit until most of the juices from the meat have been absorbed by the cornstarch, about 10 minutes.
- Heat the vegetable oil in a deep-sided skillet or wok to 375 degrees F (190 degrees C).
- Shake excess cornstarch from the beef slices, and drop them into the hot oil, a few at a time. Stir briefly, and fry until the edges become crisp and start to brown, about 2 minutes. Remove the beef from the oil with a large slotted spoon, and allow to drain on paper towels to remove excess oil.
- Pour the oil out of the skillet or wok, and return the pan to medium heat. Return the beef slices to the pan, stir briefly, and pour in the reserved sauce. Stir once or twice to combine, and add the green onions. Bring the mixture to a boil, and cook until the onions have softened and turned bright green, about 2 minutes.