Mongolian Beef

Mongolian Beef Ingredients

Cut 2 steaks into thin slices. Place them in a bowl and mix well with 2-3 tbsp corn starch (or flour) to coat completely.Cut your veggies in thin strips (1 carrot, 1 red bell pepper, 1 stem green onion)

Prepare The Sauce. In A Small Bowl, Mix

1 tbsp chopped ginger1 garlic clove grated1 tbsp brown sugar1/3 cup water1/3 cup low-sodium soy sauce(1 tsp hot sauce if you like the extra heat)

Steps

In a skillet on medium heat, sauté the carrots and peppers with 1 tbsp olive oil for a few minutes. Remove to a separate plate.In the same skillet, heat another tbsp olive oil and cook the meat strips 2 minutes on each side.Add in the veggies, green onions and sauce and stir to combine. Lower the heat and cook for a few minutes until the sauce thickens.Serve warm with rice, top with green onions and sesame seeds.

Tips

– freeze the meat 20-30 minutes before cutting so you can get perfectly smooth and thin strips.– don’t overcrowd the pan when cooking the beef. Cook in batches if needed.– prep and measure all ingredients before starting because the cooking is fast.