Mongolian Beef and Spring Onions

Recipe View Gather all ingredients for a smooth cooking process.

Recipe View Heat 2 teaspoons of vegetable oil in a saucepan over medium heat. Add garlic and ginger; cook and stir until fragrant, about 30 seconds.

Recipe View Stir in brown sugar, soy sauce, and water, ensuring all ingredients are well combined.

Recipe View Increase heat to medium-high; stir until the sauce boils and slightly thickens, about 4 minutes. Remove sauce from the heat and set aside.

Recipe View Place beef into a large bowl; add cornstarch and mix until beef is thoroughly coated, ensuring an even layer for optimal crisping.

Recipe View Set aside until most of the cornstarch has been absorbed, about 10 minutes. This allows the coating to adhere properly.

Recipe View Heat vegetable oil in a deep skillet to 375 degrees F (190 degrees C). Shake excess cornstarch from beef slices and drop into hot oil, a few at a time, stirring briefly and frying until edges become crisp, about 2 minutes. Avoid overcrowding the pan to maintain oil temperature.

Recipe View Remove beef with a large slotted spoon; drain on paper towels to remove excess oil.

Recipe View Remove excess oil from the skillet, then heat the skillet over medium heat; add beef slices and stir in prepared sauce. Add green onions and bring to a boil; cook until the onions have just softened and are bright green, about 1 to 2 minutes. Do not overcook the green onions.

Recipe View Serve immediately over rice or noodles and enjoy!