Mongolian Beef and Spring Onions is a beloved Asian-inspired dish known for its tender beef, aromatic spring onions, and rich, glossy sauce. The combination of savory soy sauce, subtle sweetness, and a hint of garlic and ginger creates a deeply satisfying flavor that makes this dish a staple in Chinese-American cuisine.
Mongolian Beef and Spring :
Perfect for quick weeknight dinners or special meals, this dish delivers restaurant-quality taste in under 30 minutes. The spring onions add freshness and balance, cutting through the richness of the sauce and elevating the overall experience.
History:
Despite its name, Mongolian Beef does not originate from Mongolia. The dish is rooted in Chinese-American cuisine and is inspired by Northern Chinese cooking techniques, particularly stir-frying meats over high heat. Traditionally, the sauce relies on soy sauce, brown sugar, garlic, and ginger rather than heavy spices. Over time, Mongolian Beef became popular in Western Chinese restaurants for its bold flavor, tender texture, and comforting sweetness.
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Mongolian Beef and Spring Onions – A Savory-Sweet Asian Favourite
Ingredients
For the Beef
- 450 g flank steak or sirloin, thinly sliced
- 3 tablespoons cornstarch
- Salt and black pepper to taste
For the Sauce
- ½ cup low-sodium soy sauce
- ⅓ cup brown sugar
- ¼ cup water
- 1 teaspoon grated ginger
- 3 cloves garlic, minced
For Stir-Frying
- 2 tablespoons vegetable oil
- 4–5 spring onions, cut into 2-inch pieces
- 1 teaspoon sesame oil (optional)
- Sesame seeds for garnish (optional)
Instructions
- Toss sliced beef with cornstarch, salt, and pepper until evenly coated.
- Heat oil in a wok or skillet over medium-high heat.
- Fry beef in batches until lightly crispy and browned; remove and set aside.
- In the same pan, add garlic and ginger; sauté briefly until fragrant.
- Pour in soy sauce, brown sugar, and water; simmer until slightly thickened.
- Return beef to the pan and toss to coat evenly.
- Add spring onions and cook for 1–2 minutes until just tender.
- Drizzle with sesame oil, garnish, and serve hot.
Notes
- Slice beef against the grain for tenderness.
- Cornstarch helps create a velvety sauce and crisp beef.
- Do not overcook spring onions to retain freshness.
- Sauce thickens quickly once heated.
- Best served immediately.
Tips for Mongolian Beef and Spring :
- Use low-sodium soy sauce to control saltiness.
- Add red chili flakes for a spicy twist.
- Pair with steamed jasmine rice or noodles.
- Prep ingredients before cooking for smooth stir-frying.
- Add broccoli for extra texture and nutrition.
FAQs for Mongolian Beef and Spring :
Q1: Is Mongolian Beef spicy?
No, it is mildly sweet and savoury, but spice can be added if desired.
Q2: Can I use another cut of beef?
Yes, sirloin or ribeye also work well.
Q3: Can I make this dish gluten-free?
Yes, use gluten-free soy sauce.
Q4: Why is cornstarch used on the beef?
It helps tenderize the meat and thicken the sauce.
Q5: Can I prepare this dish ahead of time?
The sauce can be made in advance, but beef is best cooked fresh.
Conclusion:
Mongolian Beef and Spring Onions is a comforting, flavor-packed dish that delivers sweet, savory, and aromatic notes in every bite. With tender beef, fragrant spring onions, and a glossy sauce, this recipe is an easy way to enjoy restaurant-style Asian cooking at home.