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Mongolian Beef
One of the best recipes for that time when you need a fairly quickmeal for family or guests… Combo of ginger, garlic, soy sauce and fish saucecompliments flank steak very nicely.
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Prep Time
10
mins
Cook Time
10
mins
Total Time
20
mins
Course
dinner, meat
Cuisine
chineese
Servings
4
Calories
186
kcal
Ingredients
1x
2x
3x
▢
1
pound
flank steak
cut into thin slices against the grain
▢
2
teaspoons
arrowroot starch
▢
Salt
as required
▢
¼
cupcanola oil
▢
1
1-inch piece fresh ginger, grated
▢
4
garlic cloves
minced
▢
½
teaspoons
red pepper flakes
crushed
▢
¼
cup
water
▢
⅓
cup
low-sodium soy sauce
▢
1
teaspoon
red boat fish sauce
▢
3
scallions
green part, sliced
▢
1
teaspoon
sesame seeds
Instructions
In a bowl, add the steak slices, arrowroot starch, and salt, and toss to coat well.
In a larger skillet, heat oil over medium-high heat and cook the steak slices for about 1½ minutes per side.
With a slotted spoon, transfer the steak slices onto a plate.
Drain the oil from the skillet but leave about 1 tablespoon inside.
In the same skillet, add the ginger, garlic, and red pepper flakes, and sauté for about 1 minute.
Add the water, soy sauce, and fish sauce, and stir to combine well.
Stir in the cooked steak slices and simmer for about 3 minutes.
Stir in the scallions and simmer for about 2 minutes.
Remove from the heat and serve hot.
Notes
Make sure to use low-sodium soy sauce.
Nutrition
Calories:
186
kcal
Carbohydrates:
5
g
Protein:
27
g
Fat:
6
g
Saturated Fat:
2
g
Polyunsaturated Fat:
1
g
Monounsaturated Fat:
2
g
Cholesterol:
68
mg
Sodium:
832
mg
Potassium:
506
mg
Fiber:
1
g
Sugar:
1
g
Vitamin A:
164
IU
Vitamin C:
3
mg
Calcium:
49
mg
Iron:
2
mg
Keyword
flank steak, scallions
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