For a Chinese-style beef dish, this Mongolian beef recipe with green onions uses a soy-based sauce. Best served with rice or soft rice noodles.
| Prep Time: | 15 mins |
| Cook Time: | 10 mins |
| Additional Time: | 10 mins |
| Total Time: | 35 mins |
| Servings: | 4 |
Ingredients
- 2 teaspoons vegetable oil
- 1 tablespoon finely chopped garlic
- ½ teaspoon grated fresh ginger root
- ⅔ cup dark brown sugar
- ½ cup soy sauce
- ½ cup water
- 1 pound beef flank steak, sliced 1/4 inch thick on the diagonal
- ¼ cup cornstarch
- 1 cup vegetable oil for frying
- 2 bunches green onions, cut in 2-inch lengths
Instructions
- Heat 2 teaspoons of vegetable oil in a saucepan over medium heat. Add garlic and ginger; cook and stir until fragrant, about 30 seconds. Stir in brown sugar, soy sauce, and water. Increase heat to medium-high; stir until sauce boils and slightly thickens, about 4 minutes. Remove sauce from the heat and set aside.
- Place beef into a large bowl; add cornstarch and mix until beef is thoroughly coated. Set aside until most of the cornstarch has been absorbed, about 10 minutes.
- 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. Remove beef with a large slotted spoon; drain on paper towels.
- 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.
Nutrition Facts
| Calories | 391 kcal |
| Carbohydrate | 55 g |
| Cholesterol | 27 mg |
| Dietary Fiber | 3 g |
| Protein | 18 g |
| Saturated Fat | 3 g |
| Sodium | 1862 mg |
| Sugars | 39 g |
| Fat | 12 g |
| Unsaturated Fat | 0 g |
Reviews
Turned out pretty good after I adjusted the sugar and soy sauce as suggested by other reviewers. Used 1/4 cup brown sugar, 1/4 cup soy sauce, and 1/4 cup water. It was too much sauce, so I ended up using only half. I think it would’ve been way too salty otherwise. I also added red peppers and used olive oil instead of vegetable oil.
Tastes amazing, first meal I’ve ever made and it was simple and delicious
A very easy and tasty meal. As another review stated I also used powdered ginger and a sweet white onion cut into chunks. Very delicious. My grocery store sells stir fry beef and made the recipe even easier.
Great stuff. It’s a go to for us when we can find sandwich steak on sale or clearance. It’s a great go to when your able to find rice, plus, not have to pay for the nose for it all. great stuff.
Wonderful basic recipe to make. I had to add a few substitutes, as I didn’t want to go to the store for a couple things. I use powder ginger instead of fresh, did not have any green onions in the bin so used a half large sweet yellow onion. I also added a few more shredded veggies, carrots, celery and home grown green beans. Everything was great as far as the amounts of ingredients. I will make it again when I have the green onions and fresh ginger. Oh, I forgot that I tossed in 5 dried home grown peppers, for heat. Husband loved it.
Just too sweet. I prefer my favorite take-out restaurant version. This couldn’t hold a mirror to it.
I added a lil more brown sugar but that’s personal preference
Delicious!
Tasty sauce and the meat was very tender. Served with sauteed brussel sprouts and wild rice.
I’ve made this a few times now and my wife just loves it — the kids aren’t sold but will eat rice with just about anything. I’ve made it with flank, strip, and top sirloin. All those were workable choices. I use a slightly different method of browning the meat off in the wok before building the sauce, which works for me better, but the recipe method makes sense, too. I’ve made broccoli with it every time so far – roasted with garlic once, steamed once, and blanched with romaine and served with garlic sauce once. Very satisfying meal, every time.
Excellent. I think I wold add a little more water. The sauce was quite strong, but delicious!
Made this the other night, it was delicious. The only thing was the sauce didn’t thicken the way it should have, I will add some more cornstarch the next time.
I wasn’t into the beef but the sauce was amazing and so easy to make. Using the sauce in chicken stir fry tonight
Love this recipe. One thing I would change is the soy sauce, I suggest going for a low sodium soy sauce instead. I added broccoli and bell peppers also.
Delicious!
DELICOUS!! I didn’t have dark brown sugar, so i used light brown it came out perfect ! I used 6 packs of ramen noodles without the seasoning. i also cooked a batch of perfect potstickers. It fed my family of 5 that has 3boys (2 teens) without adjusting the recipe.
OMG my family absolutely loves this dish this is the third time I made it and this time I had to double it it’s that good. This time I added about a tablespoon of crushed red pepper flakes because my boys like stuff spicy and it is absolutely fantastic can’t recommend it enough
This recipe has way too much sugar in it. If I were to make again, would only use no more than 1/4 cup or less. We could hardly eat it. Too bad because we love this dish normally.
I can only give this four stars because it has way more sugar than I would use. I cut it down to a couple tablespoons and the result was delicious. So otherwise a very good recipe and a big hit with my kids.
Everyone loved it! Next time, I will add more soy sauce and less brown sugar. I will also cut the onions into 1/2 inch pieces.
This was fantastic! A great flavor slightly sweet and sticky. Just a couple of hints. The first is use a small top round London broil and save yourself a about $3 a pound or more. The second is slice the meat slightly defrosted. Yes, freeze the meat and slice once the knife can cut through the center safely. This will allow thinner more uniform thicknesses of the slices. The third hint is to double the sauce Everyone will want to add the sauce to the rice liberally since it is so good. The only issue was the mess it made frying the meat on my stove but it was well worth it. Enjoy