Quick and Easy Mongolian Beef
If you have roughly 40 minutes to spend in the kitchen, Quick and Easy Mongolian Beef might be a super gluten free and dairy free recipe to try. For $3.17 per serving, you get a main course that serves 2. One serving contains 643 calories, 28g of protein, and 34g of fat. Head to the store and pick up scallions, dark brown sugar, flank steak, and a few other things to make it today. 755 people were impressed by this recipe. It is brought to you by Stephs Bite by Bite. Overall, this recipe earns a solid spoonacular score of 69%. Similar recipes include Quick Mongolian Beef Rice Bowls, Easy Mongolian Beef, and Quick & Easy Beef and Mushrooms.
Servings: 2
Preparation duration: 30 minutes
Cooking duration: 10 minutes
Ingredients:
1/4 cup cornstarch
1/3 cup dark brown sugar
1 [1-pound] flank steak
1 tablespoon garlic, minced
1 teaspoon ginger (I shaved mine on a microplane)
1/2 cup low sodium soy sauce
3 scallions, sliced into 1-inch pieces
4 tablespoons vegetable oil, divided
1/2 cup water
Equipment:
cutting board
frying pan
bowl
microwave
Cooking instruction summary:
Slice your steak in to 1/4 inch pieces going against the grain. Then toss the strips in the cornstarch, shaking off any excess. Lay out strips on your cutting board ad allow to sit for 15-20 minutes.In a medium pan, heat the vegetable oil over medium-low heat. Add in the ginger and garlic and cook for about 2 minutes until golden brown, make sure that they don't burn. Add the soy sauce and water, stirring to combine. Next add in the brown sugar and increase the heat to medium. Bring the sauce to a boil for 3 minutes. Pour the sauce in a bowl and set aside.In the same pan that you cooked the sauce, add the remaining 2 tablespoons of vegetable oil over medium-high heat. Allow the oil to start to get hot and then add in the beef strips. Cook the beef for 2-3 minutes and then flip. The meat should have a good sear to it. Cook on the other side for another 2 minutes. Add in your reserved sauce and bring mixture up to a boil. Toss in the scallions and cook for 2 minutes. Serve the beef over some brown rice (I used the 90 second microwave rice) and enjoy!
Step by step:
1. Slice your steak in to 1/4 inch pieces going against the grain. Then toss the strips in the cornstarch, shaking off any excess. Lay out strips on your cutting board ad allow to sit for 15-20 minutes.In a medium pan, heat the vegetable oil over medium-low heat.
2. Add in the ginger and garlic and cook for about 2 minutes until golden brown, make sure that they don't burn.
3. Add the soy sauce and water, stirring to combine. Next add in the brown sugar and increase the heat to medium. Bring the sauce to a boil for 3 minutes.
4. Pour the sauce in a bowl and set aside.In the same pan that you cooked the sauce, add the remaining 2 tablespoons of vegetable oil over medium-high heat. Allow the oil to start to get hot and then add in the beef strips. Cook the beef for 2-3 minutes and then flip. The meat should have a good sear to it. Cook on the other side for another 2 minutes.
5. Add in your reserved sauce and bring mixture up to a boil. Toss in the scallions and cook for 2 minutes.
6. Serve the beef over some brown rice (I used the 90 second microwave rice) and enjoy!
Nutrition Information:
covered percent of daily need
