Mongolian Beef and Spring Onions Stir-Fry

Name: Mongolian Beef and Spring Onions Stir-Fry
Prep time: 15 min
Cook time: 10 min
Total time: 25 min
Yield: 4 servings
Cuisine: Chinese
Ingredients: 500 g beef flank steak (thinly sliced against the grain); 1/2 cup soy sauce (low-sodium); 1/2 cup brown sugar (packed); 1/4 cup water; 1 teaspoon cornstarch (mixed with 2 teaspoons water); 2 tablespoons vegetable oil; 4 spring onions (cut into 5 cm (2 inch) pieces); 3 cloves garlic (minced); 1 tablespoon ginger (grated)

25 min 4 servings Easy

All Recipes

Savoury and sweet Mongolian beef with spring onions, a quick and delicious stir-fry perfect for any night.

Prep

15 min

Cook

10 min

Total

25 min

Servings

Difficulty

Easy

Mongolian Beef is a beloved dish that combines tender strips of beef with the sharpness of spring onions in a rich, flavourful sauce. This version balances the savoury, sweet, and umami elements perfectly, making it a favourite for those seeking a quick and satisfying meal. Suitable for weeknight dinners or a special occasion, this dish brings restaurant-quality flavour to your home kitchen. The secret to a great Mongolian Beef is in the sauce, which coats each piece of beef and onion, allowing the flavours to meld beautifully. This recipe is designed for those who love Asian cuisine and want to recreate a classic dish with ease and authenticity. Whether you're a seasoned cook or a beginner, this recipe simplifies the process while maintaining the dish's traditional essence.

Instructions

Prepare the sauce

In a small bowl, mix soy sauce, brown sugar, and water until sugar dissolves. Stir in cornstarch mixture until smooth.

Pro tip: Ensure the brown sugar is fully dissolved for a smooth sauce.

Slice the beef

Slice the beef thinly against the grain to ensure tenderness during cooking.

Pro tip: Partially freeze the beef for easier slicing.

Heat the oil

In a large frying pan or wok, heat vegetable oil over high heat until shimmering.

Pro tip: Use high smoking point oil like vegetable or peanut oil.

Sear the beef

Add sliced beef to the hot pan in a single layer. Cook for 1-2 minutes per side until browned. Remove and set aside.

Pro tip: Don't overcrowd the pan; cook in batches if necessary.

Cook aromatics

In the same pan, add garlic and ginger. Stir-fry for 30 seconds until fragrant.

Pro tip: Be careful not to burn the garlic.

Combine ingredients

Return beef to the pan, add spring onions, and pour in the sauce. Stir-fry for 2-3 minutes until the sauce thickens and coats the beef.

Pro tip: Cook just until the onions are tender-crisp.

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Tips & Tricks

Slice the beef thinly to ensure quick and even cooking.
Use a hot pan to achieve the perfect sear on the beef.
Prepare all ingredients before starting to cook for a smooth process.

Frequently Asked Questions

What is Mongolian beef and spring onions?

Mongolian beef with spring onions is a stir-fry dish featuring thinly sliced beef and onions in a sweet and savoury sauce.

How do you slice beef for Mongolian beef?

Slice the beef thinly against the grain for tenderness and quick cooking.

Can I use other onions instead of spring onions?

Yes, you can substitute spring onions with regular green onions or scallions.

What does Mongolian beef taste like?

It has a rich, sweet, and savoury flavour with a hint of spiciness from the ginger and garlic.

How many calories are in Mongolian beef with spring onions?

This recipe contains approximately 430 calories per serving.

Serving Suggestions

Serve Mongolian Beef and Spring Onions over a bed of steamed jasmine rice or with a side of stir-fried vegetables for a complete meal. The dish pairs well with a light, crisp white wine or a fragrant jasmine tea. To make ahead, you can prepare the sauce and slice the beef a day in advance, keeping them refrigerated until ready to cook. Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. Reheat gently in a pan over medium heat to maintain the beef's tenderness.