I enjoy making Mongolian Beef and Spring Onions when I crave something savory, slightly sweet, and packed with bold flavor. The tender beef slices coated in a glossy sauce, combined with fresh spring onions, create a dish that feels both comforting and restaurant-quality.
Why You’ll Love This Recipe
I love how quickly this dish comes together, making it perfect for busy days. The sauce is rich and flavorful with just the right balance of sweetness and saltiness. I also appreciate how the spring onions add freshness and a mild bite that complements the beef beautifully.
Ingredients
(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)
- flank steak or sirloin, thinly sliced
- cornstarch
- vegetable oil
- garlic, minced
- ginger, grated
- soy sauce
- brown sugar
- water
- spring onions, cut into sections
- salt
- black pepper
Directions
I start by tossing the thinly sliced beef with cornstarch until it’s evenly coated. This helps create that signature crispy texture when cooked.
I heat oil in a pan or wok over medium-high heat and cook the beef in batches until it’s browned and slightly crispy. I remove it from the pan and set it aside.
In the same pan, I sauté garlic and ginger until fragrant. Then I add soy sauce, brown sugar, and water, stirring until the sauce begins to thicken.
I return the beef to the pan and toss it in the sauce until fully coated. Finally, I add the spring onions and cook briefly, just enough to soften them while keeping their freshness.
I serve the dish hot, usually over rice.
Servings and timing
I usually get about 4 servings from this recipe.
Preparation time: 15 minutes
Cooking time: 15 minutes
Total time: 30 minutes
Variations
I sometimes add sliced bell peppers or broccoli for extra vegetables. When I want a spicy kick, I include red chili flakes or fresh chili slices. I also like swapping beef for chicken or tofu when I want a lighter version.
storage/reheating
I store leftovers in an airtight container in the refrigerator for up to 3 days. When reheating, I warm it in a pan over medium heat, adding a splash of water to loosen the sauce if needed. I can also microwave it, but I prefer the stovetop to maintain the texture.
FAQs
Can I use a different cut of beef?
Yes, I often use sirloin or skirt steak if flank steak isn’t available.
How do I make the beef more tender?
I slice it thinly against the grain and avoid overcooking it.
Can I make this dish less sweet?
I reduce the amount of brown sugar to adjust the sweetness to my taste.
What can I serve with Mongolian beef?
I usually serve it with steamed rice or noodles for a complete meal.
Can I make it ahead of time?
Yes, I prepare it ahead and reheat it gently before serving, though I find it tastes best fresh.
Conclusion
I find Mongolian Beef and Spring Onions to be a satisfying and flavorful dish that’s easy to recreate at home. It’s quick, versatile, and perfect for when I want something delicious without spending too much time in the kitchen.
Print
Mongolian Beef and Spring Onions
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Total Time: 30 minutes
- Yield: 4 servings
- Category: Main Course
- Method: Stir-fry
- Cuisine: Asian-inspired
- Diet: Halal
Description
A quick and flavorful Mongolian beef dish featuring tender, crispy beef slices coated in a glossy sweet-savory sauce with fresh spring onions for a restaurant-style meal at home.
Ingredients
- 500g flank steak or sirloin, thinly sliced
- 1/4 cup cornstarch
- 3 tablespoons vegetable oil
- 3 cloves garlic, minced
- 1 tablespoon ginger, grated
- 1/2 cup soy sauce
- 1/3 cup brown sugar
- 1/2 cup water
- 4–5 spring onions, cut into sections
- Salt to taste
- Black pepper to taste
Instructions
- Toss thinly sliced beef with cornstarch until evenly coated.
- Heat vegetable oil in a pan or wok over medium-high heat.
- Cook beef in batches until browned and slightly crispy, then remove and set aside.
- In the same pan, sauté garlic and ginger until fragrant.
- Add soy sauce, brown sugar, and water, stirring until the sauce begins to thicken.
- Return the beef to the pan and toss to coat in the sauce.
- Add spring onions and cook briefly until slightly softened.
- Season with salt and black pepper if needed.
- Serve hot over rice or noodles.
Notes
- Slice beef thinly against the grain for maximum tenderness.
- Cook beef in batches to avoid overcrowding and ensure crispiness.
- Adjust sugar to control sweetness.
- Add chili flakes or fresh chili for a spicy version.
- Include vegetables like bell peppers or broccoli for variety.
- Reheat with a splash of water to loosen the sauce.
Nutrition
- Serving Size: 1 portion
- Calories: 410
- Sugar: 14g
- Sodium: 950mg
- Fat: 18g
- Saturated Fat: 5g
- Unsaturated Fat: 11g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 1g
- Protein: 32g
- Cholesterol: 75mg
