- 8 ounces flank steak (sliced against the grain into ¼-inch thick slices)
- 1 teaspoon oil
- 1 teaspoon low sodium soy sauce
- 1 tablespoon cornstarch (plus ¼ cup)
- 1/3 cup vegetable oil (for frying the beef)
- 1/2 teaspoon minced ginger
- 5 dried red chili peppers (optional)
- 2 cloves garlic (chopped)
- 1/4 cup low sodium soy sauce
- 1/4 cup water (or low sodium chicken stock)
- 2 tablespoons brown sugar
- 1 tablespoon cornstarch (mixed with 1 tablespoon water)
- 2 scallions (cut into 1-inch long slices on the diagonal)
PER SERVING *
|Calories420Calories from Fat280|
|% DAILY VALUE*|
|Calories from Fat280|
|% DAILY VALUE*|
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
Khouri Howard 18 Aug
Good will make again
Tonya Davidson 3 Aug
Yum! I make this a lot and always double the sauce and add other veggies that I cook in between the meat (beef or venison loin) and the ginger and peppers steps.
Carrier 6 Jul
Amazing! Great, healthy, full of flavor. I added a smidgen more ginger than it called for because we like the zing!!
Tim 27 Jun
Really easy to make and super delicious! The family loved it.
Heather 18 Jun
this was SOOOOO good i'll definitely make this again
Faznita Tajuddin 9 Jun
yummy. would want to have it again!
Angel 6 May
Amazing! I used green pepper instead of the scallions and flour instead of corn starch and it was sooooo good. Definitely keeping my substitutes for the recipe.
Cheyenne Pace 31 Jul 2017
Very tasty, but it had too strong of a soy sauce taste for me. Next time I'll try this I'll lessen the amount of soy sauce.
Beth Sawicki 22 Jun 2016
I tweaked the recipe a bit - used garlic chili paste in the marinade and added peppers, mushrooms and broccoli. I think added the veggies is what contributed to the lack of crunch in the meat - that and not using a wok. I served it over quinoa. Next time I make this I'll probably use a little more water/soy as I like to have a little more sauce with the quinoa. Delish!!
Kat V. 12 Apr 2016
These are so good! Tried it twice now and it's unbelievable better than going out and ordering Mongolian beef. The only thing I did different was used beef chuck that I cut into thin slices and pressure cooked it for 30 mins in the marinade plus added water to make up the difference in liquid needed for my electric pressure cooker. Then followed the recipe as is. It's crunchy but soft and sticky sweet and salty. It's all the flavored rolled into one!