Mongolian beef is full of flavor, quick to prepare, and will satisfy your desire for chinese take out. The original recipe called for 1 cup of soy sauce, but I cut that in half and it was still delicious and half the sodium. Enjoy!
2 Tbsp oil, divided
4 garlic cloves, minced
1 Tbsp. freshly grated ginger, or 1/2 tsp. dried
1/2 C. soy sauce
1/2 C. water
1/2 C. brown sugar
2 lbs. flank steak
2 Tbsp. cornstarch
1/2 C. green onions, sliced
2 C. cooked rice
Heat one tablespoon of the oil in a medium-sized sauce pan. Add garlic and ginger. Continue cooking for 2 minutes then add soy sauce and water. Bring to a boil and add brown sugar. Stir until sugar is dissolved. Remove from heat and set aside.
Slice flank steak into strips, cutting against the grain. Place beef strips into a bowl and toss with cornstarch to lightly coat.
Heat remaining oil in a large skillet over medium heat. Add beef and cook until well browned on each side, working in batches if necessary.
Pour soy sauce mixture into pan and add all of the beef and the green onions. Cook 2-3 minutes or until thickened then remove from heat. Serve warm over rice.
Serves 4
