Mongolian Beef
- Number of Servings: 4
Ingredients
1 lb of flank steak or cube steak, thinly sliced crosswise1/4 cup of cornstarch3 teaspoons of canola oil1/2 teaspoon grated ginger (about 1/2 inch piece)1 tablespoon minced garlic (about 2 -3 large cloves)1/2 cup water1/2 cup low sodium soy sauce1/2 cup brown sugar1/2 teaspoon red pepper flakes3 large green onions, sliced
1. For the meat, make sure the steak slices are dry by patting them with a paper towel. Slice them into strips, then add the cornstarch to the beef. Place the slices in a strainer and shake off excess corn starch. Begin to cook the rice while you prepare the rest of the meal.
2. For the sauce, heat half of the oil in a large wok or pan at medium-high heat and add the garlic and the ginger. Immediately add the soy sauce, water, brown sugar and pepper flakes. Cook the sauce for about 2 minutes and transfer to a bowl. Don’t worry if the sauce doesn’t look thick enough at this point. The corn starch in the beef will thicken it up later.
3. Place the meat in the same pan and cook, stirring until it is all browned (this is a quick thing). Pour the sauce back into the wok/pan and let it cook along with the meat.
4. You can cook down the sauce to reduce it to thicken or leave it thinner. Add the green onions on the last minute so the green parts will stay green and the white parts crunchy.
Serves 4
Number of Servings: 4
Recipe submitted by SparkPeople user WMGABBY.
2. For the sauce, heat half of the oil in a large wok or pan at medium-high heat and add the garlic and the ginger. Immediately add the soy sauce, water, brown sugar and pepper flakes. Cook the sauce for about 2 minutes and transfer to a bowl. Don’t worry if the sauce doesn’t look thick enough at this point. The corn starch in the beef will thicken it up later.
3. Place the meat in the same pan and cook, stirring until it is all browned (this is a quick thing). Pour the sauce back into the wok/pan and let it cook along with the meat.
4. You can cook down the sauce to reduce it to thicken or leave it thinner. Add the green onions on the last minute so the green parts will stay green and the white parts crunchy.
Serves 4
Number of Servings: 4
Recipe submitted by SparkPeople user WMGABBY.
Nutritional Info Amount Per Serving
- Calories: 295.1
- Total Fat: 11.8 g
- Cholesterol: 56.7 mg
- Sodium: 987.3 mg
- Total Carbs: 21.9 g
- Dietary Fiber: 0.2 g
- Protein: 24.1 g
Member Reviews
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MIAHLISMOMMY
I didnt use ginger because I don't like it and the sauce turned out great! Also my family won't eat onions unless they are cooked completely and thin so I sauteed half a vialda onion and added it when I added the sauce back to the meat. Served with broccoli,carrots,and brown rice. Delicious!!! - 7/26/11
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ARTSPARK
This is Outstanding! I do have a few thoughts tho. Tenderize the Beef by sprinkling it with salt and baking soda. Let sit for twenty. Add Apple vinegar. Sit for ten minutes. This tenderizes the Beef beautifully. Rinse off and pat dry. Substitute some of the cornstarch with flour to lower calo - 2/12/19
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WINDSINGER89
Amazingly good. I used cayenne pepper instead of the red pepper flakes since I don't really like them, but it still had a sweet and spicy flavor. I stirred a steamed packet broccoli, carrots, peas, and water chestnuts into the sauce and served this over a brown rice and quinoa blend. Fantastic! - 6/27/17
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CD12085130
I loved this recipe. I used shaved steak. I put little less of ginger and red hot pepper because my family is not fun of hot and spicy food. But it was really good. We enjoyed with mashed potatoes. I will be definitely making it again. Thanks. Remind me of sweet and sour taste.
. - 7/7/12