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Mongolian Beef Stir Fry

Mongolian Beef Stir-fry is so good without one serving of guilt. It's delicious without all of the sodium or preservatives found in other Asian dishes.
Prep Time 20 mins
Cook Time 20 mins
Total Time 40 mins
Servings 4 -6
Author Hostess At Heart

Ingredients

  • 1 lb of sirloin steak thinly sliced crosswise

  • 1/4 cup of cornstarch

  • 3 teaspoons of canola oil

  • 1/2 teaspoon grated ginger about 1/2 inch piece

  • 1 tablespoon minced garlic about 2 -3 large cloves

  • 1/2 cup water

  • 1/2 cup soy sauce

  • 1/4 cup brown sugar
  • 1/2 teaspoon red pepper flakes

  • 3 large green onions sliced

  • 10 oz package of broccoli slaw

  • 1 cup mushrooms
1 green pepper sliced thinly
  • 1 red pepper sliced thinly

Instructions

  • Dry meat with a paper towel and slice into thin strips across the grain. Put the meat in a medium-sized bowl and coat the beef with the cornstarch. Set aside.
  • Start cooking the rice while you prepare the rest of the meal.

  • Heat half of the oil in a large wok or pan at medium-high heat. Add the garlic, ginger, soy sauce, water, brown sugar and pepper flakes. Cook the sauce for about 2 minutes and transfer it to a bowl. Don't worry if the sauce doesn't look thick enough at this point. The corn starch in the beef will thicken it up later.

  • Place the meat in the same pan and cook until browned on both sides. Put the meat back into the bowl.

  • Add the remaining oil to the pan and cook veggies until al-dente. Add meat and sauce back to the vegetables. Cook until sauce is at your desired thickness.

  • Add the green onions at the last minute so the green parts will stay green and the white parts crunchy.
  • Serve immediately over rice

Notes

Beef is easier to slice thinly if very cold. Place it in the freezer for 10 to 15 minutes before slicing.
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