Mongolian Beef
Nutritional Info
- Servings Per Recipe: 4
- 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
View full nutritional breakdown of Mongolian Beef calories by ingredient
Number of Servings: 4
Ingredients
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1 lb of flank steak or cube steak, thinly sliced crosswise
1/4 cup of cornstarch
3 teaspoons of canola oil
1/2 teaspoon grated ginger (about 1/2 inch piece)
1 tablespoon minced garlic (about 2 -3 large cloves)
1/2 cup water
1/2 cup low sodium soy sauce
1/2 cup brown sugar
1/2 teaspoon red pepper flakes
3 large green onions, sliced
Directions
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.
Member Ratings For This Recipe
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AMY937
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SONIAMCW2531
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CD12021416
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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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CD11825983
