Mongolian Beef and Spring Onions

Mongolian Beef and Spring Onions

293 Reviews 38 Pics
  • Prep

    12 m
  • Cook

    8 m
  • Ready In

    30 m
vkarlson
Recipe by  vkarlson

“A soy-based Chinese-style beef dish. Best served over soft rice noodles or rice.”

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Ingredients

Adjust Servings

Original recipe yields 4 servings

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Directions

  1. Heat 2 teaspoons of vegetable oil in a saucepan over medium heat, and cook and stir the garlic and ginger until they release their fragrance, about 30 seconds. Pour in the soy sauce, water, and brown sugar. Raise the heat to medium-high, and stir 4 minutes, until the sugar has dissolved and the sauce boils and slightly thickens. Remove sauce from the heat, and set aside.
  2. Place the sliced beef into a bowl, and stir the cornstarch into the beef, coating it thoroughly. Allow the beef and cornstarch to sit until most of the juices from the meat have been absorbed by the cornstarch, about 10 minutes.
  3. Heat the vegetable oil in a deep-sided skillet or wok to 375 degrees F (190 degrees C).
  4. Shake excess cornstarch from the beef slices, and drop them into the hot oil, a few at a time. Stir briefly, and fry until the edges become crisp and start to brown, about 2 minutes. Remove the beef from the oil with a large slotted spoon, and allow to drain on paper towels to remove excess oil.
  5. Pour the oil out of the skillet or wok, and return the pan to medium heat. Return the beef slices to the pan, stir briefly, and pour in the reserved sauce. Stir once or twice to combine, and add the green onions. Bring the mixture to a boil, and cook until the onions have softened and turned bright green, about 2 minutes.

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Reviews (293)

Rate This Recipe
jeff97
152

jeff97

Delicious!! But way too sweet. What I did the second time was to simply add tablespoons of the brown sugar until I found the right balance between the sweet and salty. Two tablespoons were enough for me.

Maymee's Dad
94

Maymee's Dad

I'd give it more stars if I could. I diced the beef into 1/2 inch pieces and added frozen broccoli, then simmerred it for about 10 minutes at the end. It was better than the finest Chinese/Mongolian restaurant in town. My 2 yr old hates veggies and she gobbled this dish up and cleaned the plate.

Sue GA,
65

Sue GA,

I thought this was amazing! I added a heaped tablespoon of hoisin sauce, worked wonderfully...

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Nutrition

Amount Per Serving (4 total)

  • Calories
  • 391 cal
  • 20%
  • Fat
  • 12.1 g
  • 19%
  • Carbs
  • 54.7 g
  • 18%
  • Protein
  • 18 g
  • 36%
  • Cholesterol
  • 27 mg
  • 9%
  • Sodium
  • 1862 mg
  • 74%

Based on a 2,000 calorie diet

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Super-Simple, Super-Spicy Mongolian Beef

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