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mongolian beef and spring onions

Mongolian Beef and Spring Onions

This Mongolian beef recipe with green onions has a soy-based sauce for a Chinese-style beef dish. Best served over soft rice noodles or rice.


-1 lb beef, thinly sliced (flank steak or sirloin works well)

-4 spring onions, sliced diagonally into 1/2 inch pieces

-2 tablespoons olive oil

-4 cloves of garlic, minced

-2 teaspoons ginger, grated

-1/4 cup soy sauce

-2 tablespoons brown sugar

-1 tablespoon cornstarch

-1/4 teaspoon red pepper flakes (optional)

-Salt and pepper to taste

-Rice or noodles for serving


1. In a small bowl, mix together the soy sauce, brown sugar, cornstarch, and red pepper flakes (if using). Set aside.


2. Heat 1 tablespoon of olive oil in a large skillet over medium-high heat. Once hot, add the sliced beef and season with salt and pepper. Cook for 2-3 minutes until browned.


3. Remove the beef from the skillet and set aside on a plate.


4. In the same skillet, add the remaining tablespoon of olive oil. Once hot, add the minced garlic and grated ginger. Cook for 1-2 minutes until fragrant.


5. Add the sliced spring onions to the skillet and cook for another 2-3 minutes until they start to soften.


6. Place the beef back into the skillet with the spring onions and stir to combine.


7. Pour the soy sauce mixture over the beef and onions, stirring to evenly coat everything.


8. Lower the heat to medium-low and let the beef and onions simmer in the sauce for 5-7 minutes, until the sauce thickens and coats the beef.


9. Taste and adjust seasoning as needed.


10. Serve the Mongolian beef and spring onions over rice or noodles. Enjoy your delicious and simple dish!

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