READY IN 30 mins

Mongolian Beef and Spring Onions

Read Reviews (246)

"A soy-based Chinese-style beef dish. Best served over soft rice noodles or rice." — vkarlson

Directions

Heat 2 teaspoons of vegetable oil in a saucepan over medium heat, and cook and stir the garlic and ginger until they release their fragrance, about 30 seconds. Pour in the soy sauce, water, and brown sugar. Raise the heat to medium-high, and stir 4 minutes, until the sugar has dissolved and the sauce boils and slightly thickens. Remove sauce from the heat, and set aside.
Place the sliced beef into a bowl, and stir the cornstarch into the beef, coating it thoroughly. Allow the beef and cornstarch to sit until most of the juices from the meat have been absorbed by the cornstarch, about 10 minutes.
Heat the vegetable oil in a deep-sided skillet or wok to 375 degrees F (190 degrees C).
Shake excess cornstarch from the beef slices, and drop them into the hot oil, a few at a time. Stir briefly, and fry until the edges become crisp and start to brown, about 2 minutes. Remove the beef from the oil with a large slotted spoon, and allow to drain on paper towels to remove excess oil.
Pour the oil out of the skillet or wok, and return the pan to medium heat. Return the beef slices to the pan, stir briefly, and pour in the reserved sauce. Stir once or twice to combine, and add the green onions. Bring the mixture to a boil, and cook until the onions have softened and turned bright green, about 2 minutes.

Kitchen-Friendly View

PREP 12 mins
COOK 8 mins
READY IN 30 mins

Reviews More Reviews

Most Helpful Positive Review

Dec 28, 2010

Delicious!! But way too sweet. What I did the second time was to simply add tablespoons of the brown sugar until I found the right balance between the sweet and salty. Two tablespoons were enough for me.

—jeff97

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Most Helpful Critical Review

Aug 03, 2009

Easy to make and flavorful. I do suggest putting the beef in the starch before you saute the galic/ginger to better manage time. Also, was a bit salty, maybe use low sodium soy sauce or cut a bit of soy and replace with water.

—mikemikemike

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330 Ratings

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Aug 11, 2009

I'd give it more stars if I could. I diced the beef into 1/2 inch pieces and added frozen broccoli, then simmerred it for about 10 minutes at the end. It was better than the finest Chinese/Mongolian restaurant in town. My 2 yr old hates veggies and she gobbled this dish up and cleaned the plate.

—Maymee's Dad

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Oct 08, 2009

I thought this was amazing! I added a heaped tablespoon of hoisin sauce, worked wonderfully...

—Sue GA,

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Jan 25, 2011

Ive tried this a lot of times with my family with fresh ginger and powdered ginger with green onions and white onions what I have found is this tastes really good one thing I have changed is that I always double or triple the meat that is the only thing i change some people have complained that it is to salty or sweet I suggest do not make changes to the sauce just add more meat and some more veggies if you want veggies that is also do not cut the meat to thin and some of you might try to tenderize the meat before hand this may solve your problems with the tough meat if anything cut the sauce in half for 1 pd of meat that should help and keep the sauce nice and thick just be sure to let it set for a few minute before serving.

—starguy0

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Sep 01, 2009

WOW!! this was amazing! Just like the P.F.Changs! I did exactly as the recipe stated..will be making again..and again!!!!

—Sweetness {Doces Americano}

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Feb 04, 2011

This was excellent, but make sure you have a splash cover for your pan and if u have thin sliced steak like I did, only fry the meat for about 10secs and turn. Since you saute with the sauce later, it fully cooks, but won't turn into beef jerky. Also, I added a Tbsp of cornstarch at the end to thicken the sauce. This is the tastiest Mongolian Beef I've ever eaten, and I used to love P.F. Chang's version!

—janasue1459

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Dec 28, 2010

My family loved this recipe, but it may have helped that the quality of the meat we got was excellent. I didn't fry the meat in as much oil as called for, so it didn't turn out crispy, but it was still great. I added broccoli, bell peppers, and an orange at the end. It was great! My family suggested that it needed a bit more tang. Next time, I'll add a little rice wine vinegar. Oh, I also cut down on the sugar, per others' recommendation. Overall, we enjoyed this dish very much. Thanks!

—africangie

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Nutrition

Calories
391 kcal
20%

Carbohydrates
54.7 g
18%

Cholesterol
27 mg
9%

Fat
12.1 g
19%

Fiber
3.3 g
13%

Protein
18 g
36%

Sodium
1862 mg
74%

* Percent Daily Values are based on a 2,000 calorie diet.

Nutritional Information

Mongolian Beef and Spring Onions

Serving Size: 1/4 of a recipe
Servings Per Recipe: 4
Amount Per Serving
Calories: 391
Calories from Fat: 109

% Daily Value *
Total Fat 12.1g 19 %
Saturated Fat 2.8g 14 %
Cholesterol 27mg 9 %
Sodium 1862mg 74 %
Potassium 606mg 17 %
Total Carbohydrates 54.7g 18 %
Dietary Fiber 3.3g 13 %
Protein 18g 36 %
** Sugars 38.8g
Vitamin A 22 %
Vitamin C 36 %
Calcium 16 %
Iron 35 %
Thiamin 13 %
Niacin 60 %
Vitamin B6 28 %
Magnesium 19 %
Folate 45 %

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.