Mongolian Beef Recipe
Try this 20 minute skillet Mongolian beef stir fry, with thinly sliced steak coated in a glossy garlic-ginger soy sauce, that tastes like takeout.
Servings: 4
Calories: 505
Ingredients
- 2 New York strip steaks thinly sliced
- 1 teaspoon white pepper
- ½ teaspoon kosher salt
- 3 tablespoons cornstarch
- 4 tablespoons vegetable oil divided
- 2 cloves garlic minced
- 1 tablespoon minced fresh ginger
- ¼ cup low sodium soy sauce
- ¼ cup water
- ¼ cup light brown sugar
- 2 tablespoons chopped green onions for garnish
Instructions
- Season sliced meat with pepper and salt. Sprinkle with cornstarch and toss meat to fully coat. Set aside.
- In a skillet over medium high heat, add 2 Tablespoons oil.
- Once oil is heated and shimmering, add garlic and ginger. Sauté for 1 minute. Add soy sauce, water, and brown sugar.
- Bring to a boil then remove from heat. Carefully pour into a glass measuring cup or bowl.
- Add remaining 2 Tablespoons oil to the skillet. Once oil is heated and shimmering, add meat. Brown on all sides, stirring often, for about 5 minutes total.
- Once meat is browned, add sauce back and bring to a boil. Boil for 2-3 minutes, or until sauce is thick enough to coat the back of a spoon.
- Serve with steamed rice and vegetables of choice.
Notes
- Store leftovers in zip bags or an airtight container in the refrigerator for up to 4 days.
- Store, in airtight containers, in the freezer for up to 4 months.
Nutrition
Calories: 505 | Carbohydrates: 21g | Protein: 30g | Fat: 34g | Saturated Fat: 11g | Polyunsaturated Fat: 9g | Monounsaturated Fat: 13g | Trans Fat: 0.1g | Cholesterol: 86mg | Sodium: 944mg | Potassium: 476mg | Fiber: 0.4g | Sugar: 14g | Vitamin A: 51IU | Vitamin C: 1mg | Calcium: 33mg | Iron: 3mg