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Nutritional Info
  • Servings Per Recipe: 5
  • Amount Per Serving
  • Calories: 324.6
  • Total Fat: 7.9 g
  • Cholesterol: 52.2 mg
  • Sodium: 940.5 mg
  • Total Carbs: 50.3 g
  • Dietary Fiber: 1.4 g
  • Protein: 23.5 g

View full nutritional breakdown of Mongolian Beef calories by ingredient
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Mongolian Beef

Submitted by: SAMI-JOJO

Introduction

Super yummy and just as good as our local delivery place! Super yummy and just as good as our local delivery place!
Number of Servings: 5

Ingredients

    2 large onions
    2 Tbsp + 1/2 cup Vegetable oil
    ½ teaspoon minced fresh ginger
    1 tablespoon minced garlic
    ½ cup low sodium soy sauce
    ½ cup water
    ⅔ cup dark brown sugar
    1 (1-pound) flank steak
    ¼ cup cornstarch


Directions

1. Heat 2 teaspoons of vegetable oil in pot and add sliced onions, cooking till tender but crisp.

2. Heat 2 teaspoons vegetable oil in a small pot over medium-low heat. Add the ginger and garlic and sauté until golden, about 2 minutes. Add the soy sauce and water, stir in the brown sugar and increase the heat to medium. Bring the sauce to a boil for 3 minutes.

3. Slice the flank steak against the grain into ¼ -inch pieces, and then toss it with the cornstarch. Place the coated pieces of steak in a colander and shake off any excess cornstarch and allow the steak to sit 10 for minutes.

4. Place a large sauté pan or wok over medium-high heat and add ½ cup vegetable oil. Once the oil is hot (but not smoking), 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.

5. Place the sauté pan back over medium heat. Add the prepared sauce to the hot pan (it should come to a boil almost immediately), then add the reserved steak and cook at a boil, stirring constantly, 2 minutes.

6. Add the sliced cooked onions, stirring to combine. cook 2 minutes longer.

6. Transfer steak and scallions with a slotted spoon to a plate and serve.



Serving Size: Makes 4 servings

Number of Servings: 5

Recipe submitted by SparkPeople user SAMI-JOJO.






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