Mongolian beef
Mongolian beef, from above
Non vegUnited States

Mongolian beef

Crispy beef in a sticky ginger soy glaze with heaps of spring onion. Takeout favourite, faster at home.

30 minTime
35 gProtein each
mildSpice
Not from Mongolia2 chapters · 1 min read

Make it your way

Grandma's wayCrisp cornflour coated beef in a sweet ginger soy glaze with spring onions.
The original
458kcalsame
35 gproteinsame
1 gfibresame
30minutessame

Mongolian beef.

Per serving, worked out from the ingredient table.

Ingredients

4 servings
Beefflank steak, thinly sliced across the grain
Cornflour (cornstarch)⅓ cup
Cooking oil (vegetable oil)for shallow frying
Ginger2 tbsp, minced
Garlic5 cloves, minced
Soy sauce¼ cup
Dark soy sauce2 tsp
Brown sugar⅓ cup
Water½ cup
Spring onion (green onion, scallion)6, in 5 cm lengths
Dried red chilli4 to 6, optional

Method

4 steps
  1. 1Toss the beef in cornflour until coated.
  2. 2Shallow fry in batches in hot oil until crisp, 2 minutes. Drain.
  3. 3Pour off most oil, fry ginger, garlic and chillies 30 seconds, then add soy sauces, sugar and water and simmer until syrupy.
  4. 4Toss the beef and spring onions in the sauce for 1 minute.
Serve it like this

Pile onto a warm platter over steamed rice with extra spring onion on top. Serve with stir fried greens.

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Make it a meal

What goes with Mongolian beef: a bread or rice, a side, something to drink and something sweet.

Bread or rice Egg fried rice20 min
Bread or rice Burger buns150 min
On the side Green bean casserole50 min
On the side Zuppa toscana40 min
A little snack Crab rangoon45 min
To drink Strawberry lemonade12 min
Something sweet Banana nice cream10 min
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