Mongolian Beef

Prep Time: 20 minutes
Cook Time: 20 minutes
Total Time: 40 minutes
Serves: 4

Ingredients
1 pound flank steak or your favorite cut of beef,  sliced into thin 1/4 inch strips
2 teaspoons vegetable oil plus 2 tablespoons, divided
1/2 teaspoon minced fresh ginger
4 cloves garlic finely minced
1/2 cup less sodium soy sauce
1/4 cup water
1/2 cup brown sugar packed
1/3 cup cornstarch
2 green onions, sliced

Instructions
   Toss beef slices with cornstarch and shake off any excess and set aside.
   In a large skillet, heat 2 teaspoons of oil over medium-low heat. Stir in minced ginger and garlic and cook until fragrant, about one minute.
   Add soy sauce, water, and brown sugar to the skillet, then bring to a boil. Let it boil for 3-5 minutes until slightly thickened. Transfer to a small bowl and set aside.
   Heat 1 tablespoon of oil in a separate large pan or skillet over medium high heat, cook the beef in small batches until cooked through (5-8 mins) turning strips over throughout to ensure even cooking, reduce heat to medium.
   Once all of the beef is cooked, add the beef and sauce back to the skillet and heat over medium until hot and bubbly.
   Remove from heat and stir in green onions. Serve over rice.

 Notes

  • Use low-sodium soy sauce for the best results.
  • Cook the beef in small batches to ensure even browning. Overcrowding the pan can cause it to steam.
  • Slice the beef against the grain for tenderness.
  • Adjust the sweetness or saltiness of the sauce by varying the amount of brown sugar and soy sauce to taste.

 

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