Description
A healthier version of PF Changs Mongolian Beef recipe. On the table in 20 minutes! Beef sautéed in a savory, tangy, brown sauce and served over rice or noodles.
Ingredients
Scale
- 1 lb. thinly sliced steak, flank or iron steak (not quite shaved, but as thin as possible)
- 1/4 Cup Organic Corn Starch
- 1–2 Tablespoons Olive Oil
- 1–2 Green Onions, sliced thin
FOR THE SAUCE:
- 1/3 Cup Tamari Sauce (or organic soy sauce)
- 2 Tbsp Water
- 3 Tbsp Brown Sugar
- 3–4 Cloves Minced Garlic
- 1 teaspoon Ginger Paste
Cornstarch slurry:
- 1 Tbsp. Corn Starch
- 1 Tbsp. Water
Instructions
For the Sauce:
- Combine the Tamari (soy sauce), water, brown sugar, garlic and ginger paste in a small measuring cup or bowl.
Make a Slurry:
- Combine the cornstarch and water in a small bowl. Set aside.Â
The Beef:
- Lay the beef out on a cutting board. Using a sharp knife, very thinly cut the across the grain into thin slices.Â
- Add 1/4 cup cornstarch to a bowl or Ziploc bag. Add the beef and toss ensuring all sides are lightly dusted.
- Heat a large skillet over medium high heat. Add enough oil to lightly coat the bottom of the pan.Â
- Place half the beef in the skillet and quickly sear the beef for approximately 2 minutes. Turn the beef and cook another minute.  Remove to a bowl or plate.  Repeat with remaining beef until done.
- Take the pan off the heat and turn the heat to low. Add the sauce and stir for 1-2 minutes.    Â
- Add the cornstarch mixture. Stir. Â
- Return the beef to the pan and stir.
- Garnish with sesame seeds and scallions.
WHAT TO SERVE WITH THIS:
BROWN RICE and STEAMED VEGETABLES
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Dinner
Nutrition
- Serving Size: 1 serving
- Calories: 353
- Sugar: 6.9
- Sodium: 774 mg
- Fat: 16.5
- Saturated Fat: 4.9
- Carbohydrates: 17.8
- Protein: 32.7
- Cholesterol: 62 mg
