Easy Mongolian Beef
Thin pieces of beef are quickly fried & covered in a sweet and savory sauce made with soy, ginger, & garlic, then served over a bed of rice.
Foto: Spend With Pennies
Ingredients
- 2 teaspoons vegetable oil (plus 2 tablespoons, divided)
- ½ teaspoon minced fresh ginger
- 4 cloves garlic (finely minced)
- ½ cup less sodium soy sauce
- ¼ cup water
- ½ cup brown sugar (packed)
- 1 pound flank steak (or your favorite cut of beef, thinly sliced)
- ⅓ cup cornstarch
- 2 g reen onions (sliced)
Steps
-
Slice the flank steak into thin ¼" pieces. Toss with cornstarch, shaking off any excess and set aside.
-
In a 10-inch skillet, heat 2 teaspoons of oil over medium-low heat. Stir in minced ginger and garlic and cook until fragrant, about one minute.
-
Add soy sauce, water, and brown sugar to the skillet, then bring to a boil. Let it boil for 3-5 minutes until slightly thickened. Transfer to a small bowl and set aside.
-
Heat 1 tablespoon of oil in a separate pan or wok over medium-high heat. Cook the beef in small batches for about 2 minutes. It does not need to be cooked through.
-
Once all of the beef is browned, add the beef and sauce back to the skillet and heat over medium until hot and bubbly.
-
Remove from heat and stir in green onions. Serve over rice.
Nutrition Facts (per serving)
Macronutrients
*DV = Daily Value based on a 2,000 calorie diet
Loading comments...