Mongolian Beef and Spring Onions – A Savory-Sweet Asian Favourite
Mongolian Beef features tender beef in a savory-sweet sauce.Spring onions add freshness and aroma.The dish cooks quickly and is full of bold flavor.It’s a classic Chinese-American stir-fry.
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.