Dinner · East asian
Mongolian beef
Crispy sliced beef in a sweet garlicky soy glaze with green onions.
- Serves
- 2
- Prep
- 10 min
- Cook
- 12 min
- Total
- 22 min
- High-protein here means at least 20 g of protein a serving, and at least 20% of its calories.
- Dairy-free here means no milk, cheese, butter, yogurt or cream.
- Low-carb here means at most 30 g of carbohydrate a serving, and at most 26% of its calories.
Ingredients
For 2 servings- 300 g flank steak, thinly sliced
- 3 tbsp cornstarch
- 2 tbsp vegetable oil
- 3 garlic cloves, crushed
- 1 tbsp fresh ginger, grated
- 3 tbsp soy sauce
- 2 tbsp brown sugar
- 60 ml water
- 3 green onions, sliced into batons
Method
Toss the beef with cornstarch to coat lightly.
Heat the oil in a wok over high heat and fry the beef in batches for 2 minutes per side, until crisp, then remove.
Add the garlic and ginger to the wok and cook for 30 seconds.
Stir in the soy sauce, brown sugar and water, and simmer for 2 minutes.
Return the beef to the wok and toss to coat.
Stir in the green onions before serving.