Simple Mongolian Beef

• servings: 4 servings
• active time: 15 minutes
• total time: 30 minutes

Ingredients

1 pound flank steak

1/4 cup cornstarch

3 tablespoons olive oil (divided)

1 small bunch scallions (green parts only) (cut into 1" pieces)

1/3 cup (packed) brown sugar

3 cloves garlic (minced)

1/4 teaspoon crushed red pepper flakes (optional)

1 teaspoon grated fresh ginger

1/3 cup low sodium soy sauce

1/3 cup water

Directions

I recommend prepping all ingredients before starting this recipe as it goes fast. Slice the steak against the grain into 1/4" thick pieces, then add it to a bowl and toss it with the cornstarch.

Add the sauce ingredients to another bowl and whisk together.

Add 2 tablespoons of the olive oil to a large skillet (I use a 12" one) and let it heat up on your largest burner over medium-high heat until HOT (4-5 minutes on my gas stove).

You will cook the beef in two batches to get the best browning. Add half the steak to the skillet in a single layer and let it cook undisturbed for 1 minute, then flip, using tongs, and cook for another minute. It should release easily once it's browned. Transfer to a plate. Repeat for the second batch, adding the third tablespoon of olive oil to the skillet.

Add the sauce to the skillet and let it bubble for about 30 seconds, scraping up any browned bits from the bottom, then add in the scallions and also return the beef to the pan. Toss with the sauce and let it cook for another 1-3 minutes or until the steak is cooked to your liking and the sauce thickens up. Take the skillet off the heat and serve immediately.

Nutrition

• Calories: 336 kcal
• Total Fat: 13 g
• Saturated Fat: 3 g
• Unsaturated Fat: 8 g
• Cholesterol: 68 mg
• Sodium: 836 mg
• Total Carbohydrate: 28 g
• Dietary Fiber: 0.5 g
• Total Sugars: 18 g
• Protein: 27 g