Mongolian Beef and Spring Onions

Mongolian Beef and Spring Onions


  •  2 teaspoons vegetable oil 
  • 1 tablespoon finely chopped garlic 
  • 1/2 teaspoon grated fresh ginger root 
  • 1/2 cup soy sauce 
  • 1/2 cup water 
  • 2/3 cup dark brown sugar 
  • 1 pound beef flank steak, sliced 
  • 1/4 inch thick on the diagonal 
  • 1/4 cup cornstarch 
  • 1 cup vegetable oil for frying 
  • 2 bunches green onions, cut in 2-inch lengths


Heat 2 teaspoons of vegetable oil in a saucepan over medium heat, and cook and stir the garlic and ginger until they release their fragrance, about 30 seconds. Pour in the soy sauce, water, and brown sugar. Raise the heat to medium-high, and stir 4 minutes, until the sugar has dissolved and the sauce boils and slightly thickens. Remove sauce from the heat, and set aside.
Place the sliced beef into a bowl, and stir the cornstarch into the beef, coating it thoroughly. Allow the beef and cornstarch to sit until most of the juices from the meat have been absorbed by the cornstarch, about 10 minutes.
Heat the vegetable oil in a deep-sided skillet or wok to 375 degrees F (190 degrees C).
Shake excess cornstarch from the beef slices, and drop them into the hot oil, a few at a time. Stir briefly, and fry until the edges become crisp and start to brown, about 2 minutes. Remove the beef from the oil with a large slotted spoon, and allow to drain on paper towels to remove excess oil.
Pour the oil out of the skillet or wok, and return the pan to medium heat. Return the beef slices to the pan, stir briefly, and pour in the reserved sauce. Stir once or twice to combine, and add the green onions. Bring the mixture to a boil, and cook until the onions have softened and turned bright green, about 2 minutes.

Mongolian Recipe : Buuz

Mongolian Recipe : Buuz

Mongolian Recipe Ingredients:

Meat filling :
  • Minced beef or mutton
  • Medium onion
  • Salt
  • Ground pepper (optional)
  • Garlic (optional)
  • Chopped herbs (optional)
  • 5-spices (optional)

Dough :
  • Premium wheat flour
  • A pinch of salt
  • Lukewarm water
Mongolian Recipe Instructions :

For the dough
Dissolve a pinch of salt in lukewarm water, mix in flour and knead into smooth soft dough. Leave the dough to rest. Knead again and cut into small pieces (the size depends on whether you like small or medium buuz). Roll the pieces into balls and leave them rest in a bowl. Sprinkle with flour to avoid from sticking together.

For the meat filling
Mince beef or mutton. You can certainly use a Moulinex for this purpose; however, buuz will taste better if you do the mincing by hand using a sharp knife. Combine the meat in a bowl with minced onion, crushed garlic (optional), herbs (optional) and other seasonings. Add some water to make the filling juicy.

The next stage is forming buuz. Roll out the dough ball into circles by leaving the center thicker than the edges. Put the meat filling in the center of the circle and start sealing the edges with your fingers. Sealing requires agility and skillfulness from your fingers. Each Mongolian family has its own style of sealing such as flower-like, canoe-shape or star-type. Enjoy !