豊島心桜
豊島心桜
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Mongolian Beef and Spring Onions
Savory Mongolian Beef Stir-Fry with Crisp Spring Onions
Ingredients:
1 lb flank steak, thinly sliced against the grain
1/4 cup cornstarch
2 tablespoons vegetable oil
2 teaspoons fresh ginger, minced
4 cloves garlic, minced
1/2 cup low-sodium soy sauce
1/2 cup water
1/3 cup brown sugar
1/2 teaspoon red pepper flakes (optional)
6–8 spring onions, cut into 2-inch pieces
Cooked white rice, for serving
Toasted sesame seeds, for garnish (optional)
Directions:
Toss sliced beef with cornstarch in a large bowl until well-coated. Let sit for 10 minutes.
Heat oil in a large skillet or wok over medium-high heat. Sear the beef in batches for 1–2 minutes per side until browned and crispy. Remove and set aside.
In the same pan, reduce heat to medium. Add garlic and ginger and sauté for 30 seconds until fragrant.
Stir in soy sauce, water, brown sugar, and red pepper flakes. Simmer for 3–4 minutes until sauce slightly thickens.
Return the beef to the pan and toss to coat with sauce. Add spring onions and cook for 1–2 minutes until just wilted.
Serve hot over rice, garnished with sesame seeds if desired.
Prep Time: 15 minutes | Cooking Time: 15 minutes | Total Time: 30 minutes
Kcal: 420 kcal | Servings: 4 servings
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This Mongolian Beef with Spring Onions is everything you love about takeout—sweet, savory, and done in under 30 minutes!Mongolian Beef and Spring Onions Savory Mongolian Beef Stir-Fry with Crisp Spring Onions Ingredients: 1 lb flank steak, thinly sliced against the grain 1/4 cup cornstarch 2 tablespoons vegetable oil 2 teaspoons fresh ginger, minced 4 cloves garlic, minced 1/2 cup low-sodium soy sauce 1/2 cup water 1/3 cup brown sugar 1/2 teaspoon red pepper flakes (optional) 6–8 spring onions, cut into 2-inch pieces Cooked white rice, for serving Toasted sesame seeds, for garnish (optional) Directions: Toss sliced beef with cornstarch in a large bowl until well-coated. Let sit for 10 minutes. Heat oil in a large skillet or wok over medium-high heat. Sear the beef in batches for 1–2 minutes per side until browned and crispy. Remove and set aside. In the same pan, reduce heat to medium. Add garlic and ginger and sauté for 30 seconds until fragrant. Stir in soy sauce, water, brown sugar, and red pepper flakes. Simmer for 3–4 minutes until sauce slightly thickens. Return the beef to the pan and toss to coat with sauce. Add spring onions and cook for 1–2 minutes until just wilted. Serve hot over rice, garnished with sesame seeds if desired. Prep Time: 15 minutes | Cooking Time: 15 minutes | Total Time: 30 minutes Kcal: 420 kcal | Servings: 4 servings #mongolianbeef #beefrecipes #stirfry #springonions #easyasianrecipes #dinnerideas #beefstirfry #chinesetakeout #quickdinners #homemadechinesefood #ricebowl #weeknightdinner #soygarlic #gingerbeef #savorysauces #asiancuisine #glutenfreerecipe #flanksteak #beeflover #asianinspired This Mongolian Beef with Spring Onions is everything you love about takeout—sweet, savory, and done in under 30 minutes!
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