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Mongolian Beef | What's For Dinner

Ingredients

1.5 lbs flank steak, sliced thin against the grain1/4 cup cornstarch

For the sauce

3 tbsp vegetable oil5 stalks green onions, cut into 2-inch pieces3 cups steamed white rice1/4 tsp red pepper flakes

Instructions

1

Toss the sliced beef in cornstarch until fully coated. Shake off excess.

2

Heat vegetable oil in a large wok or skillet over high heat. Fry the beef in batches for 2-3 minutes per batch until crispy on the edges. Remove to a plate.

Tip: Don't skip the high heat. The cornstarch coating needs high heat to get crispy. Low heat will just make it gummy.

3

Whisk together soy sauce, brown sugar, water, garlic, ginger, and red pepper flakes. Pour into the wok and bring to a boil. Cook 2 minutes until slightly thickened.

4

Return beef to the wok. Add green onions and toss for 1 minute until everything is coated. Serve immediately over steamed rice.

Nutrition per Serving

520kcal

Calories

38g

Protein

50g

Carbs

18g

Fat

1g

Fiber

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Mongolian Beef

Ingredients

For the sauce

Instructions

Nutrition per Serving

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