Mongolian Beef

I will never get take out Mongolian beef again, this is an easy take on such a delicious meal.  It is so much better than anything you will ever get from a styrofoam box!  I had no idea how easy Asian favorites were to make.

  • 1 pound flank steak
  • 4 T corn starch
  • 3 t canola oil
  • 3/4 t grated ginger
  • 2/3 c low sodium soy salt
  • 2/3 c water
  • 1/2 cup brown sugar
  • 1/4 t red pepper flakes (based on your taste or the taste of your family! This amount is mild.)
  • diced green onions

Slice steak in strips approx 1  1/2 inches long, against the grain (very important).  Pat meat dry with paper towel.  Toss steak with corn starch, shaking off excess.

Mix soy sauce, water, brown sugar, and red pepper flakes in small bowl.

Heat 1 tsp oil in wok or large fry pan on medium high heat adding ginger and garlic. Cook 30 seconds then add soy sauce mixture.  Cook for about 2 minutes and place back into the bowl.

Turn heat up slightly, add remaining oil and beef.  Stir until just brown.

Pour sauce back into pan and simmer about 5 minuted until sauce thickens.  Place beef n top of a bed of brown rice and garnish with green onions.  Broccoli can easily be added just a few minutes prior to removing beef from pan.



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