Mongolian Beef and Spring Onions

Prep time: 12 minutes

Cook time: 8 minutes

Servings: 4

Calories: 391 kcal per serving

My mother taught me how to cook at an early age. My family originated from Magnolia in the northern part of China and still lives there. I’ve always had a strong passion for cooking. I visit each year to learn new Chinese recipes. Based on soy, this chinese style beef dish served over soft rice noodles or rice is a must try.

Ingredients :

2 teaspoons vegetable oil
1 tablespoon finely chopped garlic
½ teaspoon grated fresh ginger root
½ cup soy sauce
½ cup water
⅔ cup dark brown sugar
1 pound beef flank steak,
¼ cup cornstarch
1 cup vegetable oil for frying
2 bunches green onions

Directions :

over medium heat, heat 2 teaspoons of vegetable oil in a saucepan.
Put the garlic and ginger then cook and stir for 30 seconds. Once they release their fragrances, pour in the water, soy sauce and brown sugar.
For 4 minutes over medium high heat, stir until the sauce boils and slightly thickens and the sugar is totally dissolved.
Turn off the heat, and set aside.
Put your sliced beef into a bowl, and stir the cornstarch into the beef, coating it thoroughly. Allow the beef and cornstarch to sit for about 10 minutes so the cornstarch absorbs most of the juices from the meat.
On a wok or a deep sided skillet Heat the vegetable oil to 375 degrees F.
Shake excess cornstarch from the beef slices, and drop them into the hot oil, a few at a time. Stir briefly, and fry for about 2 minutes or until the edges become crisp and start to brown. Remove the beef from the oil and allow it to drain on paper towels to remove excess oil.
Return the pan to medium heat and Pour the oil out of the skillet or wok. Put back the beef slices to the pan, stir briefly, and pour in the reserved sauce. Stir twice to combine, and add the green onions. Bring the mixture to a boil, and cook for 2 minutes or until the onions have softened and turned bright green

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