Mongolian Beef Stir-Fry
Ingredients:
1 pound flank steak, thinly sliced against the grain
1/4 cup cornstarch
2 tablespoons vegetable oil
1/2 cup green onions, chopped (white and green parts separated)
3 cloves garlic, minced
1/2 teaspoon ginger, minced
1/2 cup soy sauce
1/4 cup brown sugar
1/4 teaspoon red pepper flakes (optional)
Salt and pepper to taste
1. In a bowl, toss the sliced flank steak with cornstarch until evenly coated. Let it sit for about 10 minutes to allow the cornstarch to adhere to the meat.
2. Heat 1 tablespoon of vegetable oil in a large skillet or wok over medium-high heat. Add the beef in a single layer and cook for 2-3 minutes until browned, flipping halfway through. Remove the beef from the skillet and set aside.
3. In the same skillet, add the remaining tablespoon of oil. Sauté the white parts of the green onions, garlic, and ginger for about 1 minute until fragrant.
4. In a small bowl, mix together the soy sauce, brown sugar, and red pepper flakes (if using). Pour this mixture into the skillet and bring to a simmer.
5. Return the cooked beef to the skillet and stir to coat in the sauce. Cook for an additional 2-3 minutes until the sauce thickens slightly.
6. Stir in the green parts of the green onions and season with salt and pepper to taste. Remove from heat.
7. Serve hot over steamed rice or noodles.
Serves 4
Nutritional Information (per serving):
Calories: 320
Net Carbs: 10g
Protein: 28g
Fat: 18g
Tips & Variations:
- For a healthier option, use leaner cuts of beef like sirloin or substitute with chicken or tofu.
- Add vegetables such as bell peppers, broccoli, or snap peas for added nutrition and color.