Flat Belly - Mongolian Beef Stir Fry

By Treebs

From "Flat Belly Diet Cookbook", Enjoy!

Ingredients

• 3 oz bean thread noodles
• 1 lb flank steak, cut across the grain into 1/4"-thick strips
• 2 tbsp reduced-sodium soy sauce
• 2 tbsp dry sherry (optional) divided
• 1 tbsp cornstarch
• 1 tbsp peanut oil, divided
• 1 tbsp fresh ginger, minced
• 4 oz shiitake mushrooms, stemmed and thinly sliced
• 1 carrot, thinly sliced diagonally
• 12 Scallions, chopped
• 1/2 cup slivered almonds
• 2 tbsp oyster sauce
• 1 tsp chili-garlic sauce

Details

Cooking time 25mins

Preparation

Step 1

1.) Prepare the noodles per the package directions, drain, and coarsely chop.

2.) Combine the steak, 1 tbsp of the soy sauce, 1 tbsp of the sherry (if using), and the cornstarch in a bowl and mix well.

3.) Heat 2 tsp of the oil in a large nonstick skillet or wok over high heat. Add the steak and cook, stirring often, for about 4 minutes or until no longer pink. Transfer to a plate and reserve.

4.) Return the skillet to the stove top and heat the remaining 1 tsp oil over high heat. Add the ginger and mushrooms and cook, stirring often, for 2 to 3 minutes or until the mushrooms start to soften. Add the carrot, scallions, and almonds and cook for 2 minutes longer. Add the noodles and reserved steak and cook for 1 minute longer or until heated through.

5.) Pour in the oyster sauce, chili-garlic sauce, remaining 1 tbsp soy sauce, and remaining 1 tbsp sherry (if using) and cook for 1 minute or until thickened. Serve immediately.