Mongolian Beef

Categories:
Nb persons: 4
Yield: 1/4 lb beef
Preparation time:
Total time:
Source:

Mongolian beef is a fast and easy 15-minute stir-fry with tender beef slices and a bold sticky sauce with a hint of spiciness.
1 pound	flank steak sliced into 1/4 inch thick strips
5 cloves	garlic minced
1	jalapeño seeded and diced
1 inch	ginger peeled and diced
3	scallions thinly sliced
2 tablespoons	corn starch
1 tablespoon	canola oil
For the sauce:
1/2 cup	low sodium soy sauce
1/2 cup	brown sugar
2 teaspoons	corn starch

Instructions
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 canola oil to coat the bottom. Add jalapeño 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.

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