Description
A savory and flavorful dish featuring tender slices of flank steak, perfectly stir-fried with scallions and a glossy sauce made from soy sauce and brown sugar.
Ingredients
Scale
- 1 pound flank steak
- 2 teaspoons cornstarch
- 3 tablespoons soy sauce
- 2 tablespoons brown sugar
- 3 tablespoons vegetable oil
- 2 cloves garlic
- 1 tablespoon ginger
- 4 green onions
Instructions
- Slice the flank steak into thin strips against the grain. Toss the strips in cornstarch until well coated.
- In a bowl, mix soy sauce and brown sugar until the sugar dissolves.
- Heat 2 tablespoons of vegetable oil in a wok over high heat. Add the beef in batches, cooking until browned. Remove and set it aside.
- In the same wok, add the remaining oil. Sauté the minced garlic and ginger until fragrant.
- Add the cooked beef back into the wok. Pour the soy sauce mixture over the beef, stirring to coat evenly.
- Add the white parts of the scallions and cook for another minute until the sauce thickens and becomes glossy.
- Serve hot, garnished with the green parts of the scallions.
Notes
For added heat, incorporate red pepper flakes or sliced fresh chili peppers. Store leftovers in an airtight container for up to three days.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Main Course
- Method: Stir-Frying
- Cuisine: Asian
Nutrition
- Serving Size: 1 serving
- Calories: 400
- Sugar: 8g
- Sodium: 650mg
- Fat: 20g
- Saturated Fat: 3g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 1g
- Protein: 30g
- Cholesterol: 70mg
Keywords: Mongolian Beef, Stir-fry, Asian Cuisine, Beef, Family Dinner
