30 Minute Mongolian Beef
Amazing 30 Minute Mongolian Beef. Tender flank steak fried and tossed in a thick Asian inspired sauce. Way better than takeout!
Ingredients
- 1 pound flank steak, sliced against the grain and cut into 1/4 inch cubes
- 1/8 cup cornstarch
- 1/2 tablespoon sesame oil
- 1/2 tablespoon canola or vegetable oil
- 3 cloves garlic, minced
- 1 teaspoon ginger, minced
- 1/2 cup low sodium soy sauce
- 1/2 cup water
- 3/4 cup light or dark brown sugar
- oil for frying
- sliced green onions for garnished, if desired
Instructions
- Toss the beef in the cornstarch and place in the fridge for 10 minutes while you are making the sauce and heating up the oil.
- Heat sesame oil and canola or vegetable oil in a large skillet. Add in garlic and ginger and cook for 1-2 minutes.
- Stir in soy sauce, water and brown sugar. Bring to a simmer and cook for 2-3 minutes. Set aside.
- Meanwhile add enough oil to a large wok or pan with high sides to fry the beef. (I used about 1 cup.) Heat oil until hot but not scorching.
- Add in the beef making sure not to over crowd the pan. (I did a couple of batches). Brown the beef on both sides for 1-2 minutes on each side.
- Remove from the oil with a slotted spoon and place on paper towels.
- Place beef in the sauce and toss to coat. Bring the sauce back to a simmer and cook until thickened 2-3 minutes.
- Serve immediately with green onions for garnish if desired.
Notes
Nutrition Information
Calories: 379kcalCarbohydrates: 48gProtein: 26gFat: 9gSaturated Fat: 3gCholesterol: 68mgSodium: 1136mgPotassium: 508mgFiber: 1gSugar: 41gVitamin C: 0.7mgCalcium: 68mgIron: 2.7mg