Mongolian Beef

I really love stir frys. There are so many variations you can create with a stir fry. Choose your protein, maybe you want it to be vegetarian, maybe you want certain flavors, maybe you prefer rice or chow mein noodles. The one thing that you can count on when making a stir fry is that it is EASY! This recipe for Mongolian Beef is no exception. It's beautifully flavored with ginger, garlic and scallions, accompanied by a sweet, thick sauce that is perfect over steamed broccoli, rice or noodles.

You must try this recipe soon!

Mongolian Beef

Yields: 2 servings

Ingredients:

1lb flank steak
1/2 t fresh ginger, minced
3-4 cloves garlic, minced
1/2 C low sodium soy sauce
1/2 C water
2/3 C brown sugar
1/4 C cornstarch
2-3 scallions, sliced into pieces
Vegetable or olive oil

Directions:

Slice steak against the grain into 1/4 inch pieces. Toss with cornstarch. Place coated pieces of steak in a sieve and shake off excess cornstarch. Allow steak to sit for 10 minutes.

Heat 2 t oil in a small sauce pot over medium-low heat. Add ginger and garlic and saute until golden, 2 minutes. Add soy sauce and water, stirring to combine.

Stir in the brown sugar and increase heat to medium. Bring sauce to a boil for 3 minutes. Remove pot from heat and set aside.

Place a large saute pan or wok over medium-high heat and add 4 T oil. When oil is hot, add beef to the pan and saute 2 minutes until it is seared on all sides - you do not want beef to be cooked through. Transfer to a plate and set aside. Discard remaining oil.

Place saute pan back over medium heat. Add prepared sauce to the pan and bring to a boil. Add reserved steak and cook at a simmer for 2 minutes. Add sliced scallions, stir to combine.

Serve hot over cooked rice or chow mein noodles, with steamed broccoli or your favorite medley of veggies!

Enjoy and Bon Appetit!