Mongolian Beef
Featured in the Honolulu Star-Advertiser on September 9, 2015.
Ingredients:
3/4 cup vegetable oil, divided
2 teaspoon grated ginger
4 tablespoons chopped garlic
1/2 cup low-sodium shoyu
2/3 cup dark brown sugar
1 tablespoon rice wine vinegar
1/2 cup water
2 pounds flank steak, cut against the grain into bite-sized strips
1/2 cup cornstarch
6 green onions, sliced diagonally in 1-inch pieces
1 teaspoon sesame oil
Directions:
- Heat 2 tablespoons vegetable oil in skillet over medium-high until hot.
- Add ginger and garlic and let sizzle for 30 seconds.
- Add shoyu, brown sugar, vinegar, and water frequently stirring until dissolved.
- Let sauce come to a boil, then reduce to simmer for 2-3 minutes.
- Remove from heat and set aside.
- Place meat and corn starch in a bag and to coat.
- Let sit for 10 minutes.
- While meat is sitting, put remaining vegetable oil in a skillet and heat on medium-high until hot.
- Add meat and cook for about 2 minutes or until lightly browned.
- Remove from skillet and drain on paper towels.
- Pour out excess oil from skillet and return meat.
- Cook high for about 2 more minutes.
- Add sauce to skillet and cook for 1 minute.
- Add green onions and sesame oil and cook for 1 minute longer.
- Remove from heat and serve on top of rice.
Makes 5 servings.
Approximate Nutrient Analysis per serving:
750 calories, 43 g fat, 8 g saturated fat, 110 mg cholesterol, 1000 mg sodium, 47 g carbohydrate, 1 g fiber, 30 g sugar, 42 g protein
