Experience the tantalizing flavors of Mongolian Beef and Spring Onions in this quick and easy recipe. Tender flank steak coated in a flavorful sauce with hints of ginger and garlic creates a delightful combination of sweet, savory, and slightly spicy flavors. Perfect for a delicious weeknight dinner, the beef is marinated, coated in cornstarch, and fried until crispy. Stir-fried green onions with ginger and garlic provide a fragrant and vibrant base for the dish. Serve this delectable meal with steamed rice or noodles for a satisfying summer dining experience.
Mongolian Beef and Spring Onions
This summery Mongolian Beef and Spring Onions recipe features tender flank steak coated in a flavorful sauce with a hint of ginger and garlic. The dish is quick and easy to prepare, making it perfect for a delicious weeknight dinner. The beef is marinated in a mixture of soy sauce, dark brown sugar, and water, then coated in cornstarch before being fried until crispy. The green onions are stir-fried with ginger and garlic, creating a fragrant and vibrant base for the dish. Finally, the beef is tossed with the sauce and green onions, resulting in a delectable combination of sweet, savory, and slightly spicy flavors. Serve this delightful dish with steamed rice or noodles for a satisfying summer meal.
Equipment
- small bowl
- mixing bowls
- knife
- cutting board
- Large skillet or wok
- spatula or tongs
- Plate lined with paper towels
- Serving dish
Ingredients
- 2 tsp Vegetable oil
- 1 tbsp Finely chopped garlic
- ½ tsp Freshly grated ginger root
- ⅔ cup Dark brown sugar
- ½ cup Soy sauce
- ½ cup Water
- 1 pound Beef flank steak, sliced diagonally into 1/4 inch thick pieces
- ¼ cup Cornstarch
- 1 cup Vegetable oil for frying
- 2 bunches Green onions, cut into 2-inch lengths
Notes
- In a small bowl, mix together the vegetable oil, chopped garlic, and grated ginger root.
- In another bowl, combine the dark brown sugar, soy sauce, and water. Stir until the sugar is dissolved.
- Place the sliced beef flank steak in a separate bowl and pour half of the soy sauce mixture over it. Allow the beef to marinate for about 30 minutes.
- In the meantime, sprinkle the cornstarch evenly over the marinated beef and toss until each piece is coated.
- Heat the vegetable oil for frying in a large skillet or wok over medium-high heat.
- Once the oil is hot, add the coated beef slices in batches, making sure not to overcrowd the pan. Fry each batch for about 2-3 minutes or until the beef is crispy and golden brown. Remove the cooked beef from the pan and set it aside on a plate lined with paper towels to drain excess oil.
- Discard any remaining oil in the pan and return it to medium heat. Add the garlic and ginger mixture and stir-fry for about 30 seconds until fragrant.
- Add the green onions to the pan and stir-fry for another 1-2 minutes until they are slightly softened.
- Pour the remaining soy sauce mixture into the pan and bring it to a simmer. Cook for about 2-3 minutes until the sauce thickens slightly.
- Return the cooked beef to the pan and toss it with the sauce and green onions until everything is well-coated.
- Cook for an additional 1-2 minutes, allowing the flavors to meld together.
- Remove the pan from the heat and transfer the Mongolian beef and spring onions to a serving dish.
- Serve the dish hot with steamed rice or noodles, and enjoy the delicious Mongolian Beef and Spring Onions!
Nutrition
Calories: 391kcal
