Mongolian Beef

• active time: 10 minutes
• total time: 20 minutes

Ingredients

1 cup vegetable oil (for frying)

1 ½ cups white or basmati rice (cooked)

1/2 lb flank steak (thinly sliced)

2 tbsp low sodium soy sauce

1/3 cup cornstarch

1 tbsp olive oil

3 garlic cloves (chopped)

2 tbsp fresh ginger (chopped)

1/4 cup low sodium soy sauce

1/4 cup rice wine vinegar

1/2 tsp cornstarch (mixed with 2 tsp water)

2 tbsp chilli garlic sauce

1 tbsp brown sugar

2 tbsp honey

1 tsp sesame oil

1/2 tsp chilli flakes

Green onions (to taste)

Sesame seeds (to taste)

Directions

Begin by cooking your rice. Set aside.

Mix the beef and 2 tbsp of soy sauce together, coating the beef evenly.

Add your cornstarch to a medium sized shallow bowl. Add beef to the cornstarch and cover every piece evenly.

Using a large frying pan, add your oil and set to medium/high heat. Add your beef (make sure to dust off any excess cornstarch) to the pan, working in batches to ensure beef is cooked evenly, flipping halfway. Once beef starts to get a nice crispy (about 2 minutes per side), use a slotted spoon and transfer to a plate lined with paper towel.

Using a separate medium sized saucepan, set to medium heat and add your oil, garlic and ginger, and let sauté for 3 minutes.

Add the remainder of ingredients and cook on low heat until everything is combined and sauce becomes sticky. About 3 minutes.

Remove from heat, add beef, mix well and serve over rice.

Add your green onions and sesame seeds.