Whether you’re sticking to an all natural diet or trying to stick to a budget, eating out can undo even the best laid plans. But with a few recipes like this easy Mongolian Beef in your pocket and you’ll finding yourself reaching for the take out menu a lot less often. You can relax and dig in knowing that everything in this recipe is completely natural, gluten free, and dairy free.
When it comes to take out, you just can’t beat a heaping bowl of steamy Chinese food. It’s totally crave-inducing and ultimately comforting. But when it comes to the actual ingredients, I worry a bit. Luckily it’s a cinch to recreate most of my favorite dishes at home where I can control everything that goes into my meal. And I can even lighten them up a bit. This easy Mongolian Beef ranks right up there my lightened up General Tso’s Chicken and these healthier Chicken Potstickers. Traditional Mongolian Beef from a restaurant is high in sugar (and who knows what else). My version cuts way back on the sugar while keeping enough sweetness to make this meal irresistible to the whole family.
Quick and easy enough for a weeknight meal or comforting enough to curl up with on the sofa on Friday night, this is one of those recipes I can’t enough of.
Easy Mongolian Beef
2 Tablespoons oil, divided
4 garlic cloves, minced
1 Tablespoon freshly grated ginger
1 cup soy sauce (use gluten free if necessary)
1/2 cup water
1/2 cup brown sugar
2 pounds flank steak
2 Tablespoons cornstarch
1/2 cup green onions, sliced
2 cups cooked rice
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.
Slice flank steak into strips, cutting against the grain. Place beef strips into a bowl and toss with cornstarch to lightly coat.
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.
Pour soy sauce mixture into pan and add all of the beef and the green onions. Cook 2-3 minutes then remove from heat. Serve warm over rice.
Recipe adapted from Table for Two
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