Mongolian Beef

Ingredients

• Olive oil

  Salad or cooking

  4 tbsp or 54g

• Ginger root

  Raw

  4 tbsp or 24g

• Garlic

  Raw

  2 cloves, minced or 6g

• Soy sauce

  Made from soy (tamari)

  8 tbsp or 144g

• Water

  Plain, clean water

  8 tbsp or 118g

• Honey

  8 tbsp or 168g

• Crushed red pepper flakes

  1 tsp or 0.3g

• Beef flank

  Steak, separable lean and fat, trimmed to 0" fat, all grades, raw

  16 oz or 454g

• Cornstarch

  4 tbsp or 31g

• Scallions

  Spring onions or scallions (includes tops and bulb), raw

  2 large or 50g

Directions

1. Heat half of the olive oil in a saucepan over medium heat. Add ginger and garlic, sauté for 30 seconds, then quickly add soy sauce and water to prevent the garlic from scorching.
2. Add honey and red pepper flakes, increase the heat, and simmer for 3 to 4 minutes until the sauce thickens. Remove from heat and set aside.
3. Combine beef strips and cornstarch in a zip-top bag or shallow dish, tossing until all beef strips are evenly coated.
4. Heat the remaining olive oil in a large frying pan or wok until hot but not smoking. Add beef and stir-fry for 2 minutes until it begins to darken around the edges, stirring occasionally.
5. Remove the meat from the pan and clean the pan. Return the pan to the heat, add the meat, and simmer for one minute. Add the sauce and cook for one minute, stirring constantly. Add the scallions and cook for an additional minute.
6. Transfer to a plate, leaving excess sauce in the pan, and serve.

Similar Foods

• Mongolian Beef and Rice
• Pressure Cooker Mongolian Beef