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Mongolian Beef and Rice

Mongolian Beef and Rice

Mongolian Beef and Rice is made with thin slices of flank steak and coated with a rich sauce made of garlic, ginger and soy sauce.
Servings: 4 servings
Prep Time: 15 minutes
Cook Time: 15 minutes
Total Time: 30 minutes

Ingredients

  • 1/3 cup canola oil , plus 2 tablespoons
  • 1.3 pounds flank steak, or top sirloin
  • 1/3 cup soy sauce
  • 1/3 cup cornstarch

For the sauce:

  • 2 teaspoons garlic, minced
  • 1/3 cup soy sauce
  • 1/2 cup beef stock, or water
  • 3 tablespoons brown sugar
  • 2 tablespoons cornstarch, added to 1/4 cup water
  • 1 teaspoon ginger root, grated, optional
  • 6 green onions, cut on the diagonal

Instructions

For the beef:

  • Put soy sauce in one bowl and cornstarch in a separate bowl. Cut the beef across the grain into thin strips.
  • Dip the beef in the soy sauce and then in the cornstarch, coating each piece.
  • Heat the canola oil in a wok over high heat. Add the beef in a single layer and cook on one side for about two minutes. Turn and cook for another minute. The cornstarch coating helps to make the beef crispy.
  • Remove the beef from the wok when cooked through. Place it on a plate lined with a paper towel. Continue this process until all beef is cooked. Add 2 more tablespoons of oil to the wok for the last batch of beef.
    Stir Fry the Beef

For the sauce:

  • Add the minced garlic to the wok and cook for one minute while stirring. Do not burn the garlic. Add the soy sauce, beef stock, grated ginger and brown sugar to the wok and continue to stir.
  • Mix the water and cornstarch in a small bowl to make a thickener. Add it to the wok slowly. Stir and allow the sauce to thicken. It will take about one minute.
  • Add the beef to the wok and sprinkle in the chopped green onions. Stir for about two minutes until the beef is coated and the onions are just heated through and wilted. Serve the beef on a platter with some white rice. Recipe makes 4 servings.
    Mongolian Beef and Rice

Equipment

  • 1 wok, or large skillet

Notes

When making stir fry dishes, it is important to have all of your ingredients prepared and ready. Since you are cooking in a hot wok, the beef and vegetables don't take long to cook. The whole process takes just minutes. Once you begin cooking, it will go very quickly and is best to have everything cut and ready to go.

Nutrition

Calories: 328kcalCarbohydrates: 27gProtein: 37gFat: 7gSaturated Fat: 3gPolyunsaturated Fat: 0.3gMonounsaturated Fat: 3gCholesterol: 88mgSodium: 2304mgPotassium: 710mgFiber: 1gSugar: 10gVitamin A: 180IUVitamin C: 4mgCalcium: 65mgIron: 4mg