Description

This Mongolian Beef is a flavor-packed dish featuring tender flank steak, soy sauce, and a hint of ginger. Perfect for a quick and delicious dinner or a comforting meal at home!

Ingredients

Scale

1 pound flank steak sliced thin against the grain
1/4 cup cornstarch
1/3 cup water
1/4 cup low sodium soy sauce
1/2 cup brown sugar packed
2 teaspoons cornstarch
1/4 cup vegetable oil
2 garlic cloves minced
1 tablespoon minced ginger
4 green onions cut into one inch pieces, with the whites and greens separated

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Instructions

In a large bowl, combine the flank steak and the cornstarch, tossing to coat well. Set aside.
In a small bowl, whisk together the water, soy sauce, brown sugar, and cornstarch. Set aside.
Heat the oil in a large skillet over medium heat. When shimmering, cook the meat in batches without overcrowding the pan for about 3 to 5 minutes. Remove beef and keep warm under foil. Drain excess oil, leaving 1 tablespoon in the pan.
Add garlic, ginger, and the white parts of the green onions to the skillet. Sauté until fragrant but not burned.
Pour the sauce into the skillet, scraping browned bits from the bottom. Bring to a simmer and cook until thickened, about 1 minute. Return beef to the skillet, tossing to combine. Garnish with remaining green onions and serve over rice.

Notes

For extra flavor, marinate the flank steak in soy sauce for 30 minutes before cooking.
Feel free to add your favorite vegetables like bell peppers or broccoli in the stir-fry process.
Serving over jasmine or basmati rice enhances the dish’s taste.

Nutrition

Serving Size: 1 serving
Calories: 300
Sugar: 16g
Sodium: 800mg
Fat: 12g
Saturated Fat: 2g
Unsaturated Fat: 0g
Trans Fat: 0g
Carbohydrates: 30g
Fiber: 1g
Protein: 20g
Cholesterol: 50mg