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 20mins
Cook Time 20mins
Total Time 40mins
Author Hostess At Heart
1lbof sirloin steakthinly sliced crosswise
3teaspoonsof canola oil
1/2teaspoongrated gingerabout 1/2 inch piece
1tablespoonminced garlicabout 2 -3 large cloves
1/2teaspoonred pepper flakes
3large green onionssliced
10ozpackage of broccoli slaw
1red peppersliced thinly
1green peppersliced thinly
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
Beef is easier to slice thinly if very cold. Place it in the freezer for 10 to 15 minutes before slicing.
This recipe was calculated using the exact brands and measurements I used to make this recipe. If you are following a strict diet please note changing anything will cause the nutritional info to change. My calculations are intended as a guide only.