Mongolian Beef with rice

Looking through some easy recipes on Sparkpeople, I came across this Mongolian Beef recipe.

This recipe is about 350 calories, including a cup of cooked rice.

My boys have declared this not only a recipe for rotation, but also the 2 older boys (ages 18 & 15) have certain recipes they want me to add to a recipe book for them for whenever they live on their own. They definitely want this one & that makes me so happy.

You can add Red Pepper Flakes for a little heat or even hot sauce. We chose to put this over rice, but it could easily be paired with noodles.

Mongolian Beef

Makes: 5 Servings

Prep time: 10 mins

Cook time: 35 minutes

Ingredients:

• 1 lb of flank steak or cube steak, thinly sliced crosswise
• 1/4 cup of cornstarch
• 3 teaspoons of canola oil
• 1/2 teaspoon ginger
• 1 tablespoon minced garlic
• 1/2 cup water
• 1/2 cup low sodium soy sauce
• 1/2 cup brown sugar
• 3 large green onions, sliced
Instructions:
1. For the meat, make sure the steak slices are dry by patting them with a paper towel. Slice them into strips, then add the cornstarch to the beef. Place the slices in a strainer and shake off excess corn starch.
2. Begin to cook the rice while you prepare the rest of the meal.
3. For the sauce, heat half of the oil in a large wok or pan at medium-high heat and add the garlic and the ginger. Immediately add the soy sauce, water, and brown sugar. Cook the sauce for about 2 minutes and transfer to a bowl. Do not worry if the sauce doesn't look thick enough at this point. The corn starch in the beef will thicken it up later.
4. Add remaindder of oil and place the meat in the same pan and cook, stirring until it is all browned (this is a quick thing). Pour the sauce back into the wok/pan and let it cook along with the meat.
5. You can cook down the sauce to reduce it to thicken or leave it thinner. Add the green onions on the last minute so the green parts will stay green and the white parts crunchy.
6. Add green onion slices to the finished dish for garnish.

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