Better than takeout, this Mongolian Beef and Spring Onions recipe is a flavorful, easy dish to add to your weeknight rotation. Tender strips of beef are fried until crisp, then tossed in a savory-sweet Mongolian sauce with bright, crunchy spring onions. Serve over steamed rice or noodles for a satisfying meal.
Frequently Asked Questions
Q: What’s the best way to guarantee tender marinated beef?
A: For tender, well-flavored beef, make sure the marinade fully coats the meat and the pieces are sealed or submerged while marinating. Allowing the beef to rest in the marinade for the recommended time helps the flavors penetrate and yields a more tender result.
Q: How should I store leftover Mongolian Beef and Spring Onions?
A: Store leftovers in an airtight container in the refrigerator and use within two days. Reheat gently in a skillet over medium heat or in short bursts in the microwave, and serve with freshly cooked rice or noodles.
Q: What makes this dish so flavorful?
A: The combination of a savory-sweet sauce, aromatics like garlic and ginger, and the fresh crunch of spring onions creates layered flavors and textures. The sauce caramelizes slightly when combined with the crisped beef, adding depth, while the spring onions brighten the dish.
Mongolian Beef and Spring Onions
3.8 from 33 votes
Mongolian Beef and Spring Onions is a delicious, crowd-pleasing dish. Crispy, caramelized beef tossed with a rich, sweet-savory sauce and bright green onions makes a balanced, flavorful plate you’ll want to make again.
2
servings
10
minutes
10
minutes
20
minutes
Ingredients
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2 teaspoons vegetable oil
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1 tablespoon finely chopped garlic
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1/2 teaspoon grated fresh ginger root
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1/2 cup soy sauce
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1/2 cup water
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2/3 cup dark brown sugar
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1 pound beef flank steak, sliced 1/4 inch thick on the diagonal
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1/4 cup cornstarch
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1 cup vegetable oil for frying
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2 bunches green onions, cut in 2-inch lengths
Directions
- Heat 2 teaspoons of vegetable oil in a saucepan over medium heat. Add the garlic and grated ginger and cook, stirring, for about 30 seconds until fragrant. Pour in the soy sauce, water, and dark brown sugar. Increase heat to medium-high and stir for about 4 minutes until the sugar dissolves and the sauce comes to a boil and thickens slightly. Remove from heat and set the sauce aside.
- Place the sliced beef in a bowl and toss with the cornstarch until each piece is coated. Let the beef sit for about 10 minutes so the cornstarch absorbs the juices and forms a light coating.
- Heat the vegetable oil in a deep-sided skillet or wok to 375°F (190°C) for frying.
- Shake off excess cornstarch and fry the beef in batches, a few pieces at a time. Stir briefly and fry until the edges are crisp and starting to brown, about 2 minutes. Remove the beef with a slotted spoon and drain on paper towels.
- Discard the frying oil from the pan and return it to medium heat. Add the fried beef back to the pan, pour in the reserved sauce, and stir to combine. Add the green onions, bring the mixture to a boil, and cook until the onions soften and turn bright green, about 2 minutes. Serve immediately over rice or noodles.