Mongolian Beef and Spring Onions is a delicious and flavorful dish that combines tender slices of beef with the crisp, fresh taste of spring onions, all coated in a savory-sweet sauce. This quick and easy stir-fry is a popular takeout favorite that you can easily recreate at home, offering a perfect balance of flavors with its rich soy sauce, ginger, garlic, and a hint of sweetness from brown sugar. The dish comes together in minutes, making it an ideal choice for a weeknight dinner that feels both indulgent and satisfying. Serve it over steamed rice for a complete and tasty meal.
Ingredients:
- 1 pound flank steak or sirloin, thinly sliced against the grain
- 1/4 cup cornstarch
- 2 tablespoons vegetable oil
- 3-4 spring onions (green onions), cut into 2-inch pieces
- 3 cloves garlic, minced
- 1 tablespoon fresh ginger, minced
- 1/4 cup soy sauce
- 1/4 cup water
- 1/4 cup brown sugar
- 1 tablespoon hoisin sauce (optional, for extra richness)
- 1/2 teaspoon crushed red pepper flakes (optional, for heat)
- Cooked rice for serving
- Sesame seeds and extra sliced spring onions for garnish (optional)
Instructions:
- Prepare the beef: In a bowl, toss the thinly sliced beef with cornstarch until each piece is evenly coated. Let it sit for about 10 minutes to allow the cornstarch to adhere to the beef.
- Cook the beef: In a large skillet or wok, heat the vegetable oil over medium-high heat. Once the oil is hot, add the beef in a single layer, cooking in batches if necessary to avoid overcrowding. Cook the beef for about 2-3 minutes on each side, or until browned and crispy. Remove the beef from the skillet and set it aside.
- Sauté the aromatics: In the same skillet, add the minced garlic and ginger. Sauté for about 30 seconds until fragrant, being careful not to burn them.
- Make the sauce: Add the soy sauce, water, brown sugar, and hoisin sauce (if using) to the skillet. Stir well to combine, then bring the sauce to a simmer. Cook for about 2-3 minutes until the sauce has thickened slightly.
- Combine and cook: Return the cooked beef to the skillet, along with the sliced spring onions. Toss everything together to coat the beef and onions with the sauce. Cook for an additional 2-3 minutes until the spring onions are tender but still crisp.
- Serve: Remove the skillet from the heat and serve the Mongolian Beef hot over steamed rice. Garnish with sesame seeds and extra sliced spring onions if desired.
Mongolian Beef and Spring Onions is a quick and satisfying dish that brings together tender beef, fresh spring onions, and a rich, flavorful sauce. Perfect for a weeknight dinner, this homemade takeout classic is sure to become a favorite in your recipe collection.
