Mongolian Beef and Rice

Ingredients

• White rice

  Long-grain, regular, raw, enriched

  1 ⅓ cup or 246g

• Beef flank

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

  32 oz or 907g

• Cornstarch

  ½ cup or 64g

• Vegetable oil

  Natreon canola, high stability, non trans, high oleic (70%)

  ½ cup or 112g

• Soy sauce

  Made from soy (tamari)

  1 cup or 288g

• Brown sugar

  1 cup unpacked or 145g

• Garlic

  Raw

  4 cloves, minced or 12g

• Water

  Plain, clean water

  1 cup or 237g

• Vegetable oil

  Natreon canola, high stability, non trans, high oleic (70%)

  2 tbsp or 28g

• Scallions

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

  3 medium or 45g

Directions

1. Prepare rice as per package directions; set aside.
2. Slice the steak into small thin pieces against the grain. In a large zip-top bag add the starch and add the beef to it. Close the ziploc bag and shake really well until each pieces is coated with cornstarch. Refrigerate until ready to use.
3. For the sauce: In a small sauce pan add the oil, soy sauce, brown sugar, garlic, and water. Stir and cook over medium heat until sauce thickens, about 20 minutes. Set aside.
4. In a non-stick skillet heat the oil. When the oil is hot, add beef and cook until browned. Remove beef from skillet to a bowl and empty the oil from the skillet. Return beef to skillet and pour sauce over the beef. Stir and cook for a couple more minutes.
5. Serve over rice and garnish with green onions.

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