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Mongolian Beef

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

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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