Mongolian Beef and Spring Onions

Mongolian Beef and Spring Onions

348
vkarlson 3

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

30 m servings 391 cals
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Original recipe yields 4 servings

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Nutrition

  • Calories:
  • 391 kcal
  • 20%
  • Fat:
  • 12.1 g
  • 19%
  • Carbs:
  • 54.7g
  • 18%
  • Protein:
  • 18 g
  • 36%
  • Cholesterol:
  • 27 mg
  • 9%
  • Sodium:
  • 1862 mg
  • 74%

Based on a 2,000 calorie diet

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Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * 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.

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Directions

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  1. 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.
  2. 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.
  3. Heat the vegetable oil in a deep-sided skillet or wok to 375 degrees F (190 degrees C).
  4. 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.
  5. 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.

Reviews

348
  1. 469 Ratings

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Most helpful positive review

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 enoug...

Most helpful critical review

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 ...

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 enoug...

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/Mon...

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

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 tha...

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 lat...

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

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 ...

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 w...

VERY good. Did cut back on the soy. Made it for husband, husband ate it, husband loved it! 'Nuff said. 12.27.09 - Have to update this one. This is now a standard at my house. SO simple and ...