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Nb persons: 4
Yield: 1/4 lb beef
|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||jalapeņo 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|
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 jalapeņo 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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