Mongolian Beef and Spring Onions

This Mongolian beef recipe features crispy slices of flank steak with a sweet soy-based sauce and green onions for a restaurant-quality dish at home!

• Preparation Time: 15 mins
• Cooking Time: 10 mins
• Total Time: 25 mins
• Calories: 391 Calories

Ingredients

• 2 teaspoons vegetable oil
• 1 cup vegetable oil for frying
• 1 tablespoon finely chopped garlic
• 1 pound beef flank steak, sliced 1/4 inch thick on the diagonal
• 2 bunches green onions, cut in 2-inch lengths
• 0.5 cup soy sauce
• 0.5 cup water
• 0.5 teaspoon grated fresh ginger root
• 0.25 cup cornstarch
• 0.66666668653488 cup dark brown sugar

Recipe Instructions

Step 1

Remove excess oil from the skillet, then heat the skillet over medium heat; add beef slices and stir in prepared sauce. Add green onions and bring to a boil; cook until the onions have just softened and are bright green, about 1 to 2 minutes.

Step 2

Gather all ingredients.

Step 3

Serve and enjoy!

Step 4

Heat 2 teaspoons of vegetable oil in a saucepan over medium heat. Add garlic and ginger; cook and stir until fragrant, about 30 seconds.

Step 5

Stir in brown sugar, soy sauce, and water.

Step 6

Increase heat to medium-high; stir until sauce boils and slightly thickens, about 4 minutes. Remove sauce from the heat and set aside.

Step 7

Place beef into a large bowl; add cornstarch and mix until beef is thoroughly coated.

Step 8

Set aside until most of the cornstarch has been absorbed, about 10 minutes.

Step 9

Heat vegetable oil in a deep skillet to 375 degrees F (190 degrees C). Shake excess cornstarch from beef slices and drop into hot oil, a few at a time, stirring briefly and frying until edges become crisp, about 2 minutes.

Step 10

Remove beef with a large slotted spoon; drain on paper towels.