Mongolian Beef and Spring Onions

• 份量: 4 servings
• 活動時間: 15 minutes
• 總時間: 35 minutes

食材

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

步驟

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!

營養

• 卡路里: 391 kcal
• 總脂肪: 12 g
• 飽和脂肪: 3 g
• 不飽和脂肪: 0 g
• 膽固醇: 27 mg
• 鈉: 1862 mg
• 總碳水化合物: 55 g
• 膳食纖維: 3 g
• 總糖: 39 g
• 蛋白質: 18 g