Mongolian Beef

Photo: Craig Dugas from Bozeman, Montana, USA · CC BY-SA 2.0 · source

Thin, lightly crisped flank steak tossed with scallions in a sticky brown-sugar, ginger and garlic soy glaze.

Ingredients

• 1½ lb flank steak, sliced thin across the grain
• ⅓ cup soy sauce
• ¼ cup brown sugar or honey
• 5 garlic cloves, minced
• 1-inch ginger, grated
• 1 bunch green onions, in 2-inch pieces
• 1½ cups rice
• ½ lb broccoli (optional side)

From your pantry: ⅓ cup cornstarch, 3 tbsp oil, red pepper flakes.

Instructions

1. Start the rice. Toss the beef with the cornstarch until every slice is lightly coated.
2. Sear the beef in 2 tbsp oil over high heat in two batches, 1 to 2 minutes per side, until browned and crisp at the edges. Move to a plate.
3. Lower the heat. Add the remaining oil, garlic, ginger and pepper flakes for 30 seconds.
4. Add the soy, sugar and ⅓ cup water and simmer until syrupy, 2 minutes.
5. Return the beef with the green onions and toss for 1 minute. Serve over rice with broccoli.

Tip: Slice against the grain. Look for the lines running through the meat and cut across them, not along.

Nutrition per serving

Good for

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