![\"Mongolian](\"https:\/\/stirmypot.com\/wordpress\/wp-content\/uploads\/2013\/04\/100_26571-300x225.jpg\")
<\/a><\/p>\n2 Tbsp oil, divided
\n4 garlic cloves, minced
\n1 Tbsp. freshly grated ginger, or 1\/2 tsp. dried
\n1\/2 C. soy sauce
\n1\/2 C. water
\n1\/2 C. brown sugar
\n2 lbs. flank steak
\n2 Tbsp. cornstarch
\n1\/2 C. green onions, sliced
\n2 C. cooked rice<\/p>\n
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.<\/p>\n
Slice flank steak into strips, cutting against the grain. Place beef strips into a bowl and toss with cornstarch to lightly coat.<\/p>\n
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.<\/p>\n
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.<\/p>\n
Serves 4<\/p>\n","protected":false},"excerpt":{"rendered":"
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 … <\/p>\n
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![\"Mongolian](\"https:\/\/stirmypot.com\/wordpress\/wp-content\/uploads\/2013\/04\/100_26571.jpg\")
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