Mongolian Beef
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 8
Ingredients
8 oz thin-cut eye of round steak1/4 cup corn starch2 tbsp sunflower oil1/2 tsp ground ginger1 tbsp garlic, minced1/2 cup gluten-free soy sauce1/2 cup light brown sugar2 tbsp unsweetened apple juice1/2 tsp crushed red pepper1 cup green onion1 cup yellow onion1/8 tsp Sriracha sauceoil for frying
To make the sauce:
1. In a sauce pan, heat 2 teaspoons of oil.
2. Add garlic and ginger, stir fry 10 seconds.
3. Add soy sauce, apple juice and 1/2 cup water.
4. Add brown sugar and dissolve into the sauce.
5. Add red pepper flakes and sriracha.
6. Bring the sauce to a boil and boil for 2-3 minutes.
7. Remove from heat.
To prepare the meat:
1. Slice the flank steak against the grain into 1/4 inch thick slices. (Tilt the knife blade at a 45 degree angle to the top of the steak to get wider cuts.)
2. Toss the steak slices with corn starch and let the beef sit for 10 minutes (this is very important, do not skip).
3. Heat up about a cup of oil in your wok to medium heat.
4. Add the beef slices to the wok and cook for 3 minutes.
5. Remove the meat from the wok with a slotted spoon and drain on paper towels.
6. Drain all of the oil from the wok except about a tablespoon.
7. Add onions to the wok and stir fry for 2 minutes.
8. Add the steak back to the wok and pour in the sauce.
9. Cook while stirring until the sauce began to bubble.
Serve over brown rice.
Serving Size: makes 8 1-cup servings
Number of Servings: 8
Recipe submitted by SparkPeople user KLEINEANNOE.
1. In a sauce pan, heat 2 teaspoons of oil.
2. Add garlic and ginger, stir fry 10 seconds.
3. Add soy sauce, apple juice and 1/2 cup water.
4. Add brown sugar and dissolve into the sauce.
5. Add red pepper flakes and sriracha.
6. Bring the sauce to a boil and boil for 2-3 minutes.
7. Remove from heat.
To prepare the meat:
1. Slice the flank steak against the grain into 1/4 inch thick slices. (Tilt the knife blade at a 45 degree angle to the top of the steak to get wider cuts.)
2. Toss the steak slices with corn starch and let the beef sit for 10 minutes (this is very important, do not skip).
3. Heat up about a cup of oil in your wok to medium heat.
4. Add the beef slices to the wok and cook for 3 minutes.
5. Remove the meat from the wok with a slotted spoon and drain on paper towels.
6. Drain all of the oil from the wok except about a tablespoon.
7. Add onions to the wok and stir fry for 2 minutes.
8. Add the steak back to the wok and pour in the sauce.
9. Cook while stirring until the sauce began to bubble.
Serve over brown rice.
Serving Size: makes 8 1-cup servings
Number of Servings: 8
Recipe submitted by SparkPeople user KLEINEANNOE.
Nutritional Info Amount Per Serving
- Calories: 199.5
- Total Fat: 5.3 g
- Cholesterol: 10.0 mg
- Sodium: 769.9 mg
- Total Carbs: 28.2 g
- Dietary Fiber: 1.3 g
- Protein: 9.1 g
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