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.

Here’s a classic and crowd-pleasing recipe for Mongolian Beef with Spring Onions—inspired by Chinese restaurant favorites:

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🥩 Ingredients (Serves 4)

• 1 lb (≈450 g) flank steak, thinly sliced against the grain (~¼″ / 6 mm thick)

• ¼ cup (30 g) cornstarch, plus 2 tsp in separate slurry

• ⅔ cup dark brown sugar

• ½ cup soy sauce

• ½ cup water, plus 2 tsp water for slurry

• Vegetable oil: ~2 tsp for sauce, plus ~⅔ cup (150 ml) for frying

• Fresh aromatics:

  • 1 tbsp minced garlic

  • ½ tsp grated ginger

• 2 bunches spring onions, cut into 2" pieces; white and green parts separated

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🥘 Instructions

1. Prep the beef

   • Toss steak slices with ¼ cup cornstarch, ensuring each piece is coated; let sit ~10 min so cornstarch adheres (Allrecipes, The Woks of Life, Wikipedia, coba-grills.hk).

2. Make the sauce

   • Heat 2 tsp oil over medium heat. Sauté garlic & ginger ~30 sec until fragrant.

   • Add brown sugar, soy sauce, and ½ cup water. Simmer ~4 min until slightly thickened. Remove from heat (My Forking Life).

3. Fry the beef

   • Heat ~⅔ cup oil to ~375 °F in a deep skillet. Working in batches, fry beef ~1–2 min per side until crispy. Drain on paper towels (My Forking Life).

4. Combine & finish

   • Discard excess oil, leaving about 1 tbsp in skillet. Return beef to pan. Pour in sauce, add white parts of scallions, cook ~1–2 min.

   • Stir in cornstarch slurry to thicken further, then add green parts of onions. Toss to coat and remove from heat (The Woks of Life).

5. Serve

   • Plate hot over steamed rice or rice noodles. Enjoy immediately.

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🔧 Tips & Variations

• ❄️ Freeze flank steak ~30 min before slicing—makes it easier to cut thin against the grain for tender bites (My Forking Life).

• 🍜 Add broccoli or bell peppers during sauce stage for added color and nutrients (Allrecipes, My Forking Life).

• 🌶️ Spice it up with dried chiles or crushed red pepper (The Woks of Life).

• 🍜 Use low-sodium soy sauce to control sodium, or substitute hoisin for deeper flavor (My Forking Life).

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🗣‍ reddit Tip

Reddit users confirm the essence of Mongolian beef:

“Mongolian beef is essentially stir‑fried tender and glossy beef with scallions and onions… super tender and covered with sticky sauce.” (Reddit)

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🧾 Summary Table

Step	Key Task
Prep & Coat	Thinly slice beef → toss with cornstarch
Make Sauce	Sauté aromatics → brown sugar + soy + water → simmer
Fry Beef	Crisp up coated strips in hot oil, drain excess
Combine	Return beef, add sauce, white scallions, then slurry & green scallions
Serve	Hot over rice or noodles, garnish with extra scallions

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This recipe hits all the right notes: tender-sweet, savory-salty, and beautifully glossy. Let me know if you'd like a gluten-free adaptation, veggie-heavy twist, or pairing suggestions!

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