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Easy Mongolian Beef

[ 5 ] March 7, 2012 |

Living in the thriving metropolis of Leakey, Texas (population 424), I don’t get a chance to dine on Asian food like Mongolian Beef often. Ever.

So if I want it, I’m going to have to learn to cook it myself, and this dish is definitely a keeper. Pretty easy, extra tasty, kid pleasing, and as an added bonus, great the next day. Maybe even better the next day.

Try it. You won’t be sorry!

Mongolian Beef

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Easy Mongolian Beef

Prep Time: 10 minutes

Cook Time: 25 minutes

Total Time: 35 minutes

Yield: 4 servings

Serving Size: 1/4 of meat and sauce

Easy Mongolian Beef

Gather

1 1/4 lbs of flank steak, thinly sliced crosswise (across the grain)
1/4 cup of cornstarch
3 teaspoons of canola oil
1/2 teaspoon of grated ginger (about 1/2 inch piece)
1 tablespoon of chopped garlic (about 2 -3 large cloves)
1/2 cup of water
1/2 cup of soy sauce (I use lower sodium)
1/2 cup brown sugar
1/2 teaspoon of red pepper flakes
3 large green onions, sliced crosswise into thirds

Step by step

  1. Prepare the meat: First, make sure the steak slices are dry (pat them dry) and mix them with the corn starch. Using your hands or a spoon, move them around to make sure all pieces are coated. Place beef slices in a strainer and shake off excess corn starch.Mongolian Beef
  2. Make the sauce: Heat half of the oil in a large wok at medium-high and add the garlic and 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. Cook the meat and assemble dish: Turn the heat up and add the remaining oil to the wok. Add the beef and cook, stirring until it is all browned (this is a quick thing). Make sure you don't crowd the pan with beef. Cook in several batches if you're working in a smaller pan.Mongolian Beef
  4. Pour the sauce back into the wok and let it cook along with the meat. Now you can choose to cook it down and reduce the sauce or leave it thinner. Add the green onions on the last minute so the green parts will stay green and the white parts crunchy.
  5. Serve it hot with (brown) rice, whole wheat linguine, or by itself!

Nutrition

WW PP 12; Calories 406.7; Total Fat 14g; Saturated Fat 4.8g; Polyunsaturated Fat 1/4g; Monounsaturated Fat 6.2g; Cholesterol 70.9mg; Sodium 1,267.7mg; Potassium 649.6mg; Total Carbs 47g; Fiber .4g; Sugars 37g; Protein 31g; Vitamin B-12 72%; Vitamin B-6 31%; Iron 20%; Niacin 33.9%; Selenium 38%; Zinc 34%

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Mongolian Beef

This recipes is quite high in sodium (even with the lower sodium soy sauce) so be sure to drink boatloads of water to offset the bloating! It’s so good and totally worth it!
Original Recipe from Pink Bites.

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Category: Beef, Main Dish

About Christy: Thirty-six year-old wife and mom to BJ (8) and Mia (4). I'm the editor at the Sisterhood, a Feingold mom, I really love to run (really), read, cook amazing things, and photography is my fledging passion. My motivation is motivating other people to realize they can do this whole weight-loss and exercise thing. I'm living proof! View author profile.