Mongolian Beef
Ingredients
The Beef
-
1
lb
flank steak or sirloin steak
-
½
cup
cornstarch
-
1
teaspoon
baking soda
-
to taste
none
black pepper
-
¼ - ½
cup
oil
The Sauce
-
1
teaspoon
ginger, minced
-
1
tablespoon
garlic, chopped
-
½
cup
reduced sodium soy sauce
-
½
cup
water
-
¼
cup
dark brown sugar
-
4-5
large
green onions, sliced
Instructions
- Slice the beef against the grain into small pieces and mix with cornstarch, baking soda, and black pepper.
- Remove from the cornstarch mixture, shake off excess, and let it rest for about 10 minutes.
- Heat a wok with about ¼ to ½ cup of oil, then add the beef and let it rest for 30 seconds before stirring.
- Cook the beef for about 2 minutes or until it reaches desired doneness, then remove and keep warm.
- In the same wok, add about 1 tablespoon of oil, then sauté ginger and garlic for about 1 minute.
- In a small bowl, combine soy sauce, dark brown sugar, and water, then add to the wok and bring to a boil.
- Add the cooked beef back to the wok and stir for about 2 minutes.
- Finally, add scallions, stir, turn off the heat, and serve over white rice.
Nutrition Facts (estimated)
Servings
3-4
Calories
470
Total fat
12g
Total carbohydrates
54g
Total protein
34g
Sodium
1512mg
Cholesterol
90mg
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