Mongolian Beef and Spring Onions
Recipe information
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Cooking:
15 min.
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Servings per container:
4
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Source:

Ingredients for - Mongolian Beef and Spring Onions

1. Vegetable oil - 2 teaspoons
2. Finely chopped garlic - 1 tablespoon
3. Grated fresh ginger root - ½ teaspoon
4. Dark brown sugar - ⅔ cup
5. Soy sauce - ½ cup
6. Water - ½ cup
7. Beef flank steak, sliced 1/4 inch thick on the diagonal - 1 pound
8. Cornstarch - ¼ cup
9. Vegetable oil for frying - 1 cup
10. Green onions, cut in 2-inch lengths - 2 bunches

How to cook deliciously - Mongolian Beef and Spring Onions

1. Stage

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.

2. Stage

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.

3. Stage

Heat vegetable oil in a deep skillet to 375 degrees F (190 degrees C).

4. Stage

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.

5. Stage

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. Megan Nieves