Description
Indulge in the bold, savory flavors of this Mongolian Beef and Spring Onions recipe, featuring tender strips of flank steak glazed in a sweet‑savory sauce, bright green onions, and a hint of ginger. Perfect for a quick weeknight dinner that feels restaurant‑grade.
Ingredients
Scale
- 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
- Pat the beef strips dry and toss with cornstarch to coat evenly.
- Heat 1 cup of vegetable oil in a large skillet over medium‑high heat until shimmering.
- Fry the beef in batches until browned, about 1–2 minutes per side; remove and set aside.
- In the same skillet, add 2 teaspoons of vegetable oil, then sauté garlic and ginger for 30 seconds until fragrant.
- Stir in dark brown sugar, soy sauce, and water; bring to a gentle simmer, then return the beef to the pan.
- Add the green onions, toss everything together for another minute, and serve hot.
Notes
For extra crunch, add sliced bell peppers. Substitute honey for brown sugar if you prefer a lighter flavor. Leftovers store well in an airtight container in the refrigerator for up to 3 days; reheat gently to preserve tenderness.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: B
- Method: Stir-fry
- Cuisine: Asian
Nutrition
- Serving Size: 1 cup
- Calories: 450
- Sugar: 12 g
- Sodium: 800 mg
- Fat: 20 g
- Saturated Fat: 5 g
- Unsaturated Fat: 15 g
- Trans Fat: 0 g
- Carbohydrates: 40 g
- Fiber: 2 g
- Protein: 30 g
- Cholesterol: 70 mg
Keywords: beef, mongolian, stir fry, quick dinner