Mongolian Beef
Mongolian Beef that's easy to make in just 30 minutes, crispy, sweet and full of garlic and ginger flavors .
Servings: 4
Calories: 390kcal
Equipment
- pan
Ingredients
- 2 tablespoon Vegetable oil
- 1/2 teaspoon minced fresh ginger
- 1 tablespoon minced garlic
- 1/2 cup low sodium soy sauce
- 1/2 cup water
- 2/3 cup dark brown sugar
- 1 lb. top sirloin steak pounded thin and cut into 1/2 inch strips
- 3 tbsp cornstarch divided
- 3 scallions sliced into 1-inch pieces
Instructions
- Heat 2 teaspoons vegetable oil in a small saucepot over medium-low heat. Add the ginger and garlic and sauté until golden, about 2 minutes. Add the soy sauce and water, stirring to combine.
- Stir in the brown sugar and increase the heat to medium. Bring the sauce to a boil for 3 minutes. Remove the sauce from the heat and set aside.
- Slice the flank steak against the grain into pieces, then toss it with the cornstarch. Place the coated pieces of steak in a sieve and shake off any excess cornstarch. Allow the steak to sit 10 for minutes.
- Place a large sauté pan or wok over medium-high heat and add 1/2 cup vegetable oil. Once the oil is hot , add the beef to the pan and sauté for 2 minutes until it is seared on all sides but barely cooked in the center. Remove the steak from the pan with a slotted spoon and transfer it onto a paper towel-lined plate. Pour any excess oil out of the wok.
- Place the sauté pan back over medium heat. Add the prepared sauce to the hot pan , then add the reserved steak and cook at a boil, stirring constantly, 2 minutes. Add the sliced scallions, stirring to combine.
- Transfer steak and scallions with a slotted spoon to a plate and serve.
Nutrition
Calories: 390kcal | Carbohydrates: 46g | Protein: 27g | Fat: 11g | Saturated Fat: 7g | Cholesterol: 67mg | Sodium: 1140mg | Potassium: 536mg | Fiber: 1g | Sugar: 36g | Vitamin A: 90IU | Vitamin C: 2mg | Calcium: 71mg | Iron: 3mg