Easy Mongolian Beef

• porcje: 4 servings
• czas aktywny: 20 minutes
• całkowity czas: 40 minutes

Składniki

2 teaspoons vegetable oil (plus 2 tablespoons, divided)

½ teaspoon minced fresh ginger

4 cloves garlic (finely minced)

½ cup less sodium soy sauce

¼ cup water

½ cup brown sugar (packed)

1 pound flank steak (or your favorite cut of beef, thinly sliced)

⅓ cup cornstarch

2 green onions (sliced)

Wskazówki

Slice the flank steak into thin ¼" pieces. Toss with cornstarch, shaking off any excess and set aside.

In a 10-inch 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 pan or wok over medium-high heat. Cook the beef in small batches for about 2 minutes. It does not need to be cooked through.

Once all of the beef is browned, 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.

Wartości Odżywcze

• Wielkość Porcji: 4 g
• Kalorie: 342 kcal
• Tłuszcz Całkowity: 8 g
• Tłuszcz Nasycony: 3 g
• Cholesterol: 68 mg
• Sód: 1691 mg
• Węglowodany Całkowite: 40 g
• Błonnik Pokarmowy: 1 g
• Cukry Całkowite: 27 g
• Białko: 28 g