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Beef, Mongolian Beef

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Rate this recipe 5/5 (1 Votes)

Ingredients

  • 1 Lb Flank Steak
  • 1 Tsp Salt
  • 1/4 Tsp Pepper
  • 2 Tbsp Peanut Oil
  • 2 Tbsp Garlic, Chopped
  • 2 Green Onions, Slivered
  • ----- Sauce -----
  • 2 Tsp Sugar
  • 2 Tsp Hin Soy Sauce
  • 1 Tbsp Oyster Sauce
  • 1 Tbsp Wine (I Suggest Sherry)
  • 1 1/2 Tbsp Cornstarch
  • 1/4 Cup Chicken Stock
  • 2 Tbsp Hoisin Sauce
  • 2 Tsp Ketchup
  • 1/2 Tsp Crushed Red Chili Pepper

Details

Servings 4

Preparation

Step 1

Cut steak across the grain into strips about 2 inches long and very thin. Season with salt and pepper. In a separate bowl, combine sauce ingredients and mix well. Heat wok, then add oil. When hot, add garlic and cook quickly. Add beef and onions and stir-fry until tender. Add sauce mixture and cook about 1 minute while stirring. Serve over sticky rice or rice noodles.

Per Serving: 351 Cal (49% from Fat, 37% from Protein, 13% from Carb); 19 g Tot Fat; 6 g Sat Fat; 11 g Carb; 1 g Fiber; 26 mg Calcium; 1087 mg Sodium; 76 mg Cholesterol; AccuPoints = 8.4

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