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
