Mongolian Beef
Mongolian beef is a fast and easy 15-minute stir-fry recipe with tender beef slices and a bold sticky sauce with a hint of spiciness. It can be served with steamed rice or noodles.
Yield: 2 servingsPrep Time:
Cook Time:
Total Time:
Ingredients:
| 1 pound | beef flank steak, sliced into 1/4 inch thick strips |
| 5 cloves | garlic minced |
| 1 | jalapeño pepper, seeded and diced |
| 1 | inch ginger peeled and diced |
| 3 | scallion, thinly sliced |
| 2 tablespoons | corn starch |
| 1 tablespoon | olive oil |
| 1/2 cup | low sodium soy sauce |
| 1/2 cup | brown sugar |
| 2 teaspoons | cornstarch |
| cooked rice |
Directions:
Toss the sliced beef in a large bowl with 2 tablespoons corn starch. Set aside.
Add all sauce ingredients to a mixing bowl, and stir until combined. Set aside.
Heat a pan over medium heat for a few minutes until hot. Add oil to coat the bottom. Add jalapeno and ginger. Cook for a few minutes, stirring occasionally.
Add garlic and sliced beef to the pan, evenly distributing the beef. Cook until the beef browns, about 5 minutes, stirring frequently.
Stir the sauce and pour it into the pan with the beef. Mix well until everything is coated with the sticky sauce. Let simmer for a minute until thickened.
Remove the pan from heat and stir in scallions. Serve over cooked white rice.
Source: savorytooth.com
