Mongolian Beef
Mongolian Beef is a quick and easy dinner solution, this take out fake out is the best asian beef you will ever eat! It is so sticky, crispy, delicious.
Servings: 6
Calories: 285kcal
Ingredients
- 1 lb flank steak or thin sliced tenderloin
- 1/4 c cornstarch
- 2 Tbs oil divided
- 1/2 teaspoon ginger minced
- 1 tablespoon garlic chopped
- 1/2 cup soy sauce
- 1/2 cup water
- 3/4 cup dark brown sugar
- 2 large green onions chopped
- *Green Beans fresh
Instructions
- Use a sharp knife to thinly cut the flank steak or tenderloin into thin strips, bite sized.
- Put meat in a large bowl, and coat meat in corn starch, let sit 5 mins.
- Heat 1 Tbs oil in skillet or wok, over medium-high heat, and then add coated meat.
- Spread the meat out so it cooks evenly, and you get those crispy edges
- Cook 3-5 minutes, flipping part way through, or until done to your likeness.
- Remove meat from pan
- Use an additional 1 TBS oil, add ginger and garlic, stir fry 30 secs
- Add soy sauce, water, dark brown sugar. Heat until sugar melts, bring to boil.
- When sauce starts to thicken, add meat back in, let simmer until sauce is thick. (You may need to add a little cornstarch for desired consistency.)
- If adding in extra veggies, like french green beans or broccoli, this is when you add them, and continue cooking until vegetables are tender.
- Top with green onions.
- Serve hot.
Notes
If you plan to freeze this, cut meat into thin slices and bag. Bag garlic and ginger in one bag. Bag sauce ingredients in another bag. Then put all components in large freezer bag. On day of preparation, cook as directed.
Nutrition
Calories: 285kcal | Carbohydrates: 34g | Protein: 18g | Fat: 8g | Saturated Fat: 2g | Cholesterol: 45mg | Sodium: 1130mg | Potassium: 346mg | Fiber: 1g | Sugar: 27g | Vitamin A: 40IU | Vitamin C: 1mg | Calcium: 48mg | Iron: 2mg