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Quick Mongolian Beef With Green Onions

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“This is a great weeknight meal, but it also works well as a make-ahead dish for a crowd. I've included directions for both ways below. Inspired by Honey and Black Pepper Steak by chef #29196. I don't have a wok, so I just use a heavy skillet.”
READY IN:
10mins
SERVES:
3-4
UNITS:
US

Ingredients Nutrition

Directions

  1. Heat heavy pan or wok until quite hot.
  2. Cut the very bottom off the green onions and dispose of. Then slice into 3" lengths. Separate the end pieces from the rest since they need longer to cook.
  3. Mix together soy sauce, oyster sauce and honey in a small bowl.
  4. Brush pan with a little peanut oil, then add round steak and green onion end-pieces, cooking until steak is almost done.
  5. Add sauce and remaining green onions, bring to a boil and simmer for about 3 minutes to allow sauce to thicken a bit.
  6. Serve over rice.
  7. IF SAUCE IS TOO THIN:
  8. Different meats release different amounts of liquid. If sauce is too thin, remove meat and green onion from pan, add some cornstarch mixed with equal amount cold water to the sauce and bring to a boil, let cook a few minutes until thickened. Then add meat and green onion back to pan. Start with 1-2 tablespoons of cornstarch and water.
  9. TO COOK AHEAD FOR A CROWD:
  10. Cook meat in batches, adding the sauce but not the green onions to each batch.
  11. As each batch is done, pour out in 9x12 or larger pan in oven on 170 to keep warm. You won't need to add more peanut oil after first batch.
  12. After last batch, cook green onion bottoms until softened, then add rest of green onions and saute for a minute.
  13. Pour green onions over meat in pan to keep warm.

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