Mongolian Beef
Nutritional Info
- Servings Per Recipe: 1
- Amount Per Serving
- Calories: 1,756.5
- Total Fat: 56.6 g
- Cholesterol: 226.8 mg
- Sodium: 7,589.9 mg
- Total Carbs: 210.4 g
- Dietary Fiber: 3.1 g
- Protein: 101.8 g
View full nutritional breakdown of Mongolian Beef calories by ingredient
Number of Servings: 1
Ingredients
-
4 T olive oil
1/2 t ground ginger
1/2 c soy sauce
1/2 c water
3/4 c brown sugar
1 lb flank steak
1/4 c cornstarch
1 bundle green onions
2 t sesame oil
Directions
Make the sauce by heating 2 T oilive oil in a medium saucepan over med/lw heat.
Add ginger and garlic to the pan and quickly add the soy sauce and water before the garlic scorches.
Dissolve the brown sugar in the sauce, then raise the heat to about medium and boil the sauce for 2-3 minutes or until the sauce thickens.
Remove from heat.
Slice the flank steak against the grain into 1/4" thick bite-size slices.
Dip the steak pieces into the cornstarch to apply a very thin dusting to both sides of each piece of beef.
Let the beef sit for about 10 minutes so that the cornstarch sticks.
As the beef sits, heat 2 T of olive oil in a large skillet or wok until it's hot, but not smoking.
Add the beef to the oil, and saute for two minuts, or until the beef just begins to darken on the edges, stirring occasionally.
After a couple minutes, add the sauce,a nd cook until the sauce begins to boil.
Add the green onions, and cook until the onions wilt.
I recommend adding an abundance of vegetables to the mix for healthy bulk - string beans, water chestnuts, bamboo shoots, broccoli, carrots, snow peas, etc.
Number of Servings: 1
Recipe submitted by SparkPeople user WWICKS.
Add ginger and garlic to the pan and quickly add the soy sauce and water before the garlic scorches.
Dissolve the brown sugar in the sauce, then raise the heat to about medium and boil the sauce for 2-3 minutes or until the sauce thickens.
Remove from heat.
Slice the flank steak against the grain into 1/4" thick bite-size slices.
Dip the steak pieces into the cornstarch to apply a very thin dusting to both sides of each piece of beef.
Let the beef sit for about 10 minutes so that the cornstarch sticks.
As the beef sits, heat 2 T of olive oil in a large skillet or wok until it's hot, but not smoking.
Add the beef to the oil, and saute for two minuts, or until the beef just begins to darken on the edges, stirring occasionally.
After a couple minutes, add the sauce,a nd cook until the sauce begins to boil.
Add the green onions, and cook until the onions wilt.
I recommend adding an abundance of vegetables to the mix for healthy bulk - string beans, water chestnuts, bamboo shoots, broccoli, carrots, snow peas, etc.
Number of Servings: 1
Recipe submitted by SparkPeople user WWICKS.