Take-Out, Fake-Out: Mongolian Beef

Take-Out, Fake-Out: Mongolian Beef takes around 30 minutes from beginning to end. For $5.58 per serving, you get a main course that serves 4. Watching your figure? This gluten free and dairy free recipe has 1301 calories, 53g of protein, and 25g of fat per serving. 5315 people were impressed by this recipe. This recipe from Table for Two Blog requires cornstarch, dark brown sugar, vegetable oil, and low sodium soy sauce. With a spoonacular score of 86%, this dish is awesome. Take-Out, Fake-Out: Beef & Broccoli {Crockpot}, Mongolian Beef, and Mongolian Beef are very similar to this recipe.

Servings: 4

Preparation duration: 15 minutes

Cooking duration: 15 minutes

 

Ingredients:

Equipment:

Cooking instruction summary:

In a small saucepot, over medium heat, add 2 tsp. of vegetable oil and sauté ginger and garlic until fragrant, about 2 minutes. Add the soy sauce, water, and brown sugar and stir to combine. Bring mixture to a boil and let boil for 3 minutes, then remove from heat and set aside.

In a large bowl, toss sliced flank steak with cornstarch, shaking off the excess. Place in fridge for 10 minutes to allow coating to stick better on the beef.

After 10 minutes, in a heavy bottom saucepan, over medium high heat, add ½ cup of vegetable oil and add the beef to the pan, in batches, to sear the outside on all sides, but barely cooked in the middle. Remove and let drain on paper towels as you finish up the rest of the beef. Pour out any excess oil in the saucepan.

Place the saucepan back on the burner, but on medium heat, and pour in the sauce from earlier. It should come to a boil immediately. Add in the steak and coat with the sauce. Continue cooking beef and sauce at a boil for 2 minutes, stirring constantly. The sauce will thicken gradually. Add in the scallions.

Serve hot over white or brown rice.

Place leftovers in an airtight container in the refrigerator.

 

Step by step:

1. In a small saucepot, over medium heat, add 2 tsp. of vegetable oil and sauté ginger and garlic until fragrant, about 2 minutes.

2. Add the soy sauce, water, and brown sugar and stir to combine. Bring mixture to a boil and let boil for 3 minutes, then remove from heat and set aside.In a large bowl, toss sliced flank steak with cornstarch, shaking off the excess.

3. Place in fridge for 10 minutes to allow coating to stick better on the beef.After 10 minutes, in a heavy bottom saucepan, over medium high heat, add ½ cup of vegetable oil and add the beef to the pan, in batches, to sear the outside on all sides, but barely cooked in the middle.

4. Remove and let drain on paper towels as you finish up the rest of the beef.

5. Pour out any excess oil in the saucepan.

6. Place the saucepan back on the burner, but on medium heat, and pour in the sauce from earlier. It should come to a boil immediately.

7. Add in the steak and coat with the sauce. Continue cooking beef and sauce at a boil for 2 minutes, stirring constantly. The sauce will thicken gradually.

8. Add in the scallions.

9. Serve hot over white or brown rice.

10. Place leftovers in an airtight container in the refrigerator.

Nutrition Information:

covered percent of daily need