Mongolian Beef
A quick and flavorful stir-fry featuring tender beef slices coated in a sweet and savory sauce, perfect for a weeknight dinner.
Ingredients:
1 pound flank steak, thinly sliced against the grain
1/4 cup cornstarch
2 teaspoons vegetable oil
4 cloves garlic, minced
1/2 teaspoon fresh ginger, minced
1/2 cup low-sodium soy sauce
1/4 cup water
1/2 cup brown sugar, packed
2 tablespoons vegetable oil (for frying)
2 green onions, sliced
Directions:
In a bowl, toss the sliced flank steak with cornstarch until evenly coated. Set aside.
In a skillet over medium-low heat, add 2 teaspoons of vegetable oil. Sauté the minced garlic and ginger until fragrant, about 1 minute.
Add soy sauce, water, and brown sugar to the skillet. Bring to a boil and cook for 3-5 minutes until slightly thickened. Transfer the sauce to a bowl and set aside.
In a separate pan or wok, heat 2 tablespoons of vegetable oil over medium-high heat. Cook the beef in small batches for about 2 minutes, ensuring not to overcrowd the pan.
Once all the beef is browned, return it to the skillet, pour in the sauce, and cook over medium heat until hot and bubbly.
Stir in the sliced green onions and serve over steamed rice.
Prep Time: 15 minutes | Cooking Time: 15 minutes | Total Time: 30 minutes
Kcal: 383 kcal | Servings: 4 servings
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