Mongolian Beef

I had some frozen flank steak in the freezer from quite a long time ago that needed to be used so I went on the search for a new recipe. I came across various Mongolian Beef recipes that all sounded good. After reading through a few I decided to use this one as my base. I had 2 pounds of beef so I tweaked the recipe by adding additional soy sauce and water to make sure there was enough sauce. I decided to hold the original amount of sugar and add more to taste if necessary. In the end, there was plenty of sauce. I thought the flavor and consistency of the sauce was really good. It was nice to have beef in a dish different than our typical steak. We completed our meal with some brown rice and broccoli which made for a much healthier alternative to the popular Chinese takeout. The recipe below is halved from what I cooked since 2 lbs of beef is just way too much for two people.

Adapted from Confections of a Foodie Bride

Ingredients
1 lb. flank steak, sliced across the grain
1.5 T corn starch
1.5 t vegetable oil, divided
1/4 t ground ginger
1-2 garlic cloves
1/3 cup low sodium soy sauce
1/3 cup water
1/8 cup brown sugar
1/2 t red pepper flakes
2 green onions, sliced

Directions
1. Pat steak slices dry and add to a bowl with corn starch. Toss to ensure all pieces are just coated. Shake off any excess.

2. Heat 1.5 t oil in large wok or non-stick pan over medium-high heat. Add the garlic and ginger, stir until fragrant.

3. Add the soy sauce, water, brown sugar and pepper flakes. Cook the sauce for about 2 minutes, then transfer to a bowl and set aside.

4. Turn heat to high and add remaining oil to pan. Add the steak and cook until browned on all sides. Pour sauce over the beef and cook until meat is cooked through and sauce reaches desired consistency. Add the green onions (saving some for garnish), stir and remove from heat. Serve over rice topped with remaining green onions.

The Facts
4 Servings
Calories 234.7
Total Fat 10.3 g
Fiber 0.0 g
WW Points 6