Mongolian Beef and Spring Onions

• portionen: 4 servings
• aktive zeit: 15 minutes
• gesamtzeit: 35 minutes

Zutaten

2 teaspoons vegetable oil

1 tablespoon finely chopped garlic

½ teaspoon grated fresh ginger root

⅔ cup dark brown sugar

½ cup soy sauce

½ cup water

1 pound beef flank steak, sliced 1/4 inch thick on the diagonal

¼ cup cornstarch

1 cup vegetable oil for frying

2 bunches green onions, cut in 2-inch lengths

Anweisungen

Gather all ingredients.

Heat 2 teaspoons of vegetable oil in a saucepan over medium heat. Add garlic and ginger; cook and stir until fragrant, about 30 seconds.

Stir in brown sugar, soy sauce, and water.

Increase heat to medium-high; stir until sauce boils and slightly thickens, about 4 minutes. Remove sauce from the heat and set aside.

Place beef into a large bowl; add cornstarch and mix until beef is thoroughly coated.

Set aside until most of the cornstarch has been absorbed, about 10 minutes.

Heat vegetable oil in a deep skillet to 375 degrees F (190 degrees C). Shake excess cornstarch from beef slices and drop into hot oil, a few at a time, stirring briefly and frying until edges become crisp, about 2 minutes.

Remove beef with a large slotted spoon; drain on paper towels.

Remove excess oil from the skillet, then heat the skillet over medium heat; add beef slices and stir in prepared sauce. Add green onions and bring to a boil; cook until the onions have just softened and are bright green, about 1 to 2 minutes.

Serve and enjoy!

Nährwertangaben

• Kalorien: 391 kcal
• Gesamtfett: 12 g
• Gesättigtes Fett: 3 g
• Ungesättigtes Fett: 0 g
• Cholesterin: 27 mg
• Natrium: 1862 mg
• Gesamtkohlenhydrate: 55 g
• Ballaststoffe: 3 g
• Zucker insgesamt: 39 g
• Eiweiß: 18 g