Prep Time: 10 mins | Cook Time: 15 mins | Total Time: 25 mins | Yield: 2 Servings
This Mongolian Beef is super tender and is ready in less than 30 minutes! This is a very simple recipe with a very simple set of ingredients. Serve it over rice or noodles, and you have yourself a meal to remember. Enjoy!
Ingredients:
1-inch piece of ginger, peeled and diced
2 tbsp corn starch
1 tbsp cooking oil
1 jalapeño, seeded and diced
1 lb. flank steak, sliced into ¼-inch-thick strips
3 scallions, thinly sliced
5 cloves garlic, minced
Sauce:
2 tsp cornstarch
½ c brown sugar
½ c low-sodium soy sauce
Directions:
In a mixing bowl, add the beef slices and cornstarch. Toss until well coated.
In a mixing bowl, add all the ingredients for the sauce. Stir until well blended.
Place a pan on the stove and turn the heat to medium.
Add oil and allow it to become hot.
Add ginger and jalapeno into the hot pan, then sauté for a few minutes until aromatic.
Add beef and garlic, then cook for about 5 minutes or until brown and aromatic. Make sure to stir.
Add the sauce into the pan over the beef, then toss until well coated. Let it simmer for about a minute or until the texture becomes thick. Turn off the heat.
Add the scallions and stir until just blended.
Serve right away and enjoy!
Notes:
I recommend you use thinly sliced flank steak for this recipe.
You can add the seeds of the jalapeno if you want this dish to be spicier.
I suggest you use low sodium soy sauce for this recipe.
Feel free to use your preferred type of sugar for this recipe.
I always serve this with white rice, zucchini noodles, cauliflower rice, or roasted veggies.
Nutrition Facts:
Calories 660 (24% from fat) Total Fat 17g 27% Saturated Fat 4g 22% Cholesterol 175mg 58% Sodium 2460mg 103% Net Carb 51.5g Total Carb 53g 18% Dietary Fiber 1.5g 6% Sugars 36.5g Protein 74g Vitamin A 6% · Vitamin C 22% · Calcium 11% · Iron 45%